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Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).

Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?

Back around the end of May a new neighbor of mine approached me saying he was going to cut down all the trees up to the property line we shared. Well I said, It's your property Michael, you don't need my permission and so I left it as it was and traveled down to Georgia for a vacation to visit an ol friend. Now you have to understand that forest was a beautiful 150 ft buffer providing a bit of nature and the privacy we grew accustomed to enjoy for many years, not to mention it bordered my ODK area. Upon our return I reluctantly ventured out for a peak, and to my demise it appeared as if someone had dropped a bomb. Stumps and dirt were the scene before me and this vision had to change. A fence had to be built, so Table saw, planer, miter saw and such were pulled back into employment and a 7 foot wall with Viking supports was begun. A month a 1/2 later between stops at the saw mill and working the lumber it finally was erected. A funny positive came out of this whole dilemma..........I hired a Surveyor to measure our property line to ensure the fence being built wasn't encroaching on his property and so as a result we found that our other property line actually extended 15 feet beyond our backyard fence. This will be additional space for the ODK extension, not bad. While this was going on and between time I built this cabinet of the red white and blue for overflow, and of course one has to eat. These ribs had a dusting of Mississippi Grind and were basted with The Pride of Deer Camp BBQ Sauce with a touch of honey. You really should try it, great as a marinate and adds to the meat at the end. A sauce and a spice if your interested, It's Incredible is an all purpose spice from Texas and simply goes well on anything to start your base. The sauce is a balsamic cherry mix and I thought of Basher when I picked this up for a lamb finisher. You can make it yourself by reducing some ordinary balsamic a bit, then mincing in Luxardo black cherries with some of it's sauce, all for a finisher to your roasted lamb. Speaking of finishers, I came across this bag of lump at True Value, a product made in Maine. It's called Wicked Good because of the slang term alot of people use in and around the Boston area, this was an excellent all natural bag of lump, huge chunks up top and a consistent good size throughout. C6Bill keep your eyes open for this one, good quality.

Killer picture, mouthwatering

What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.

I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.

Take into account how liquids take on smoke more quickly. If you like the effect but it's faint, you're on the right track. If the results are wretched, it could be either that you don't like smoked milk, or you used too much smoke. I prefer to have the chicken itself carry the smoke into the stew. In the late eighties I visited New Orleans on a soon-to-expire airline bump voucher, and ate over a dozen gumbos. Then I was visiting Nice, France with a friend, and had this idea of getting invited over to people's houses to cook dinner parties. Cooking French for the French didn't make sense, but I was impressed how Alice Waters had transported the idea of Provence to California, founding Chez Pannise. I thought, turn-around is fair play, I'll bring New Orleans to Nice and make a Mediterranean gumbo. My friend rolled his eyes at the implausibility of this fantasy, but humored me. A Chez Panisse connection? That's over-thinking things, like the LA Dodgers. A complication for my second host (a dear, now departed friend who made me feel French) was that they kept strict kosher. I wasn't allowed to make the stock. I spent what would be over $100 now on amazing vegetables at the farmers market. Soon we realized we were making an overhyped chicken soup, with twelve guests about to arrive. Jacques came up with the idea of smoking the chicken over vine cuttings. Back in the gumbo, the smoke came up like a house fire, then ... then ... stopped at just the right point. To my surprise, one of the coauthors of Chez Panisse Pasta, Pizza, & Calzone arrived, expresses her pleasure at an American who cooks. Then everyone is stunned, Jacques kindly (a clear lie) pronounces our gumbo the best meal served in his home. My friend and I get a return invitation a few nights later, learning to make pizza in the home and garden illustrated in the pizza book.

Awesome, awesome, awesome cook.

Sounds like more work than it is worth. If you want to smoke dehydrated milk I would buy powdered milk and give it a go. My preference would be to smoke the liquid milk, leave it overnight to develop the flavours as others have suggested and see what you get.

The corn shuckings were well before my time - they went away as farming automation came in and most farms around here moved to more profitable tobacco and only raised corn for the immediate family and animal feed. It was a way to get will-work-for-food community labor for big time sensitive jobs. I'm sure there were a lot of contests with various incentives. I haven't considered making stew on the KK -- I wouldn't want to wrangle my 8 gallon cast iron pot onto it but the 8 qt one work. That being said, I'd be more likely to use the 8 qt one in the brick bed of my big Santa Maria grill just so I wouldn't have to bend over so far to stir and I could more easily manage the wood fire. Of course, cold smoking the milk and making the stew inside in the instant pot would be easier! I think that a lot of milk/cream based soups/stews/bisques would be enhanced with a touch of smoke.

Told ya!

@tekobo on my latest cook I didn’t marinate overnight either and it turned out great. Looking forward to seeing your results you always make everything well!

8+ lb Boston butt smoked with lump and hickory at 250* F. I had several chunks of hickory buried in the charcoal as well as hickory chunks and chips in the cold smoker. As posted elsewhere, the butt didn't stall so i had to get up at 4:30 am after just 8.25 hours at 102* to foil and pack in a cooler, pulled at lunch. Very tender and moist, but still not as much smoke flavor as i want - will discuss that in existing threads.

@C6Bill that looks/sounds like a killer soup well done! Lobster season has started again in San Diego so I went down to the docks today and picked up 3 live lobsters that were caught last night. If you don’t remember from last year our CA spiny lobsters don’t have claws but they have big tails. Always fun to see the girls get excited/scared about the live lobsters and then explaining to them why they keep moving after they are dead is also somewhat entertaining Grilled lobster with salt, black pepper, butter, garlic & parsley grilled over mesquite wood Grilled asparagus with salt, pepper, garlic & olive oil Brussels sprouts with applewood smoked bacon, red onion and balsamic vinegar served with Laurent-Perrier Rose

Beautiful looking soup! I’ve just put some beef ribs on, I ordered short ribs that were left whole, but that got lost in translation somewhere and I got them cut individually. Sent from my iPhone using Tapatalk

Decided it was a good day for soup, it doesn't really feel like soup weather but i did want something nice and fall like lol This is a butternut squash and shishitzo pepper soup, everything you see on the KK was grown in my friends garden. She is amazing Cooked the squash/onion and potato for 60 minutes at 350 before adding the peppers and tomato, then cooked for another 40 minutes or so. After all of that was cooked I cored an apple and baked that for 20 minutes. Then everything into the Blendtec with a little vegetable stock. And then some chicken stock and a little light cream into the pot to get to the proper constancy. Topped with sharp cheddar and sour cream. And of course some jalapeno frito scoops

I use Wicked Good regularly, my local Ace Hardware here in Hanson gets it for me. Backyard living in Abington used to carry it too 😁

wicked good is the best. Wish I could get it around here - it used to be in every ace hardware.

@jeffshoafI was in the great smokies just a week or so ago and went through your neck of the woods. We took US 23 / GA 441. Stopped in a little town called Sylva. One of the prettiest little towns I have seen. Reminded me a little bit of Fort Payne, AL but even prettier. My wife's parents have a place at Lake Burton, GA which is near Murphy which is kind of in the foothills. Western NC is beautiful, all of it. I think I have had chicken stew like you are describing - when you said saltines, the bells started going off. It is SO GOOD. I think I've only had this once or twice. But I'm trying to remember where I had it. Maybe my own grandmother made it. Her side of the family comes from North Carolina from way back. Or maybe it was like you said - in a big pot over a fire. I went to a lot of hunting events with my dad as a kid. Dove hunts in particular. Maybe I had this at a dove hunt once.

I'm in the Western Piedmont area of North Carolina, almost the foothills. There's similar stews throughout the Carolinas and Virgina (did a bit of on-line research last year) with most of the regional differences being various veggies and thickeners, but generally no veggies in my area except for occasionally sneaking in some hot peppers. Just chicken, chicken broth, milk, butter, salt, and pepper, flour- and/or corn starch-based thickening, and served with saltine crackers. I like to add cream or half-and-half and a bit of sour cream, but I have to sneak in the sour cream to keep from upsetting my mother. Some regions add crumbled crackers to the pot as the thickening but not around here. I don't know of anyone measuring anything, everything is added to taste based on the amount of broth but I would guess that extra milk is sometimes used to stretch things for bigger than expected crowds.

Here is award winning pit master Harry Soo’s setup video for his Weber Smokey Joe. Works fantastic on the KK for long cooks. No cast iron pots needed. Be sure to use a little less fire than Harry does when using the chimney to start things or the temps can get away from you in the KK. Also, there is lots of smoke in for the first hour when I am preheating but then it tapers off beautifully to a clean blue smoke. The method works fantastic. Enjoy.

Beautiful !!!!!

I let my re-smoking session go for an hour or so, burned less than half the chips in the cold smoker. After I'd shut it down, I realized something that had been nagging at me: while I had good smoke output the whole run, it didn't smell like hickory smoke. That makes me question whether it really was hickory chips; it was Cowboy brand. I have up on Cowboy lump years ago due to qualify and consistency issues and wouldn't have got this butt it was the only brand of "hickory" chips they had and I was too lazy to go anywhere else. The smoke smell didn't remind me of any particular wood smoke (I can usually recognize several types, hickory, mesquite, pecan, oak, etc.), not unpleasant but not really flavorful either. Anyway, the meat did pick up a bit more smoke flavor but not the hickory I was looking for, but the sauce was noticably better than before - it really smoothed and mellowed out. Lexington style sauce (commonly referred to as "dip") generally isn't cooked so I tend to wait until the last moment to make it, but this may lead my to make it earlier so I can smoke it! I'm hoping to continue to experiment tomorrow assuming my back doesn't rebel on me when I do some required chores in the morning. I'm leaning towards using the hickory chunks I have in the cold smoker; this will let me see how the chunks do in the cold smoker as well as verifying the hickory smoke smell/taste. I'll re-smoke some more of the butt as well as smoking the rest of the sauce I have ready.

All three of them look perfect. Good job!

@tekobo nailed it! Better than I can do myself!

Lovely looking cooks one and all. I have been away from my KKs for two weeks and looking at your cooks made me drooool. Next time I travel I will pick my destination based on whether there is an active KK’er nearby!

Your question sent me searching @jeffshoaf. In his book Finding Fire, Lennox Hastie smokes cream. I also found a post online about a recipe for Smoked Milk Ice cream by Ben Tish. Both aim for a light smoke, use a shallow bowl and both refrigerate overnight to develop the flavour. I think the cold smoker would be ideal for the task. Timing seems to be anything from 10 minutes to an hour in total but it does sound like you need to taste and test as you go along to decide when to stop. Thanks for the question. I already had the Lennox Hastie book and I liked Ben Tish but didn’t know him as a BBQ chef. Looking forward to exploring his book Grill Smoke BBQ. Another place that does interesting stuff with fire and smoke is Etxebarri in Spain where Lennox Hastie learned his fire cooking craft. I went there many years ago, before I started barbecuing, and was pretty excited then. I suspect it would blow my mind if I were to return now. So much to explore…

Thank you to @Troble for the Aji Panca and aji amarillo paste in the care package that he sent me a few months ago. I was not totally sure I was doing the right thing, but I blended all the ingredients in the list above the red potatoes recipe to make the marinade for the chicken. I only decided to make this recipe late this morning and so did not have “overnight” to marinade the chicken. They will have been marinading for about six hours by the time I need to start cooking. I remembered that @Troble‘s quantities are usually generous so I made up the marinade recipe for two chickens but applied it to three chickens. I kept the cleaning up down by putting each chicken into its own bag, pouring in a third of the marinade and sealing with the vacuum sealer. Here they are in the dry ager awaiting their fate. I also made up the Peruvian green sauce aka green crack. It is sooo good. Looking forward to uniting that nice cool sauce with hot rotisserie chicken later today.

When I was young and bored, some mates and I carbonated some milk... wouldn't recommend it.

Tekobo goes to the local steakhouse and unfortunately for her, it’s Tony’s first night as a waiter. Tekobo: I’ll have the 8oz fillet please Tony: Yes miss. Coming right up. As Tony is bringing the steak to her table, Tekobo gets annoyed. Tekobo: Sir, why is your thumb on my steak? Tony: So it won’t fall on the floor again, miss.

I cooked a rotisserie chook last night. I always love the results that the KK rotisserie gives. Sent from my iPhone using Tapatalk

Well there was another birthday in the family yesterday so the request from my sister was for chicken and a loaf of sourdough. The chicken was done at 400 indirect for an hour. They were good size birds, 5.5 and 7 pounds. I can’t take credit for the cupcakes. There is a local place that makes those just fine without my help lol

@Jon B., @tony b, @Paul and @MacKenzie , shame on you for encouraging @Poochie by laughing at his terrible jokes. I showed the post to my baby brother and he laughed out loud. That is a sure sign of a terrible joke.

In my ongoing quest to tick off each major type of KK cooking- tonight was time to spin the first chickens. Thanks @Troble for the excellent recipe... Not able to source the proper chilis here in Melbourne at present, but we made do. Enjoyed a barrel-aged Firestone Walker (recently acquired a mixed 24-pack of historical releases from those guys)- happy days! IMG_3063.MOV

Chuck short ribs on the 16TT. A variation on meatheads big bad beef rub. Sorry, no plated picture.

More data. The bottom of a NY thin crust baked on a steel. Note the leopard spotted goodness. And here’s the bottom of a south side thin baked on stone. Exactly what it is supposed to be. Brown. Crispy. No leopards.

We sorta feed an army. We usually have two big parties a year, catering for 100 people each time. We also cook and feed friends a lot. None of that has happened this year and so I end up delivering ice cream to friends' houses in an effort to turn over our "stock". The big bonus of having this freezer was that we never had any reason to raid the stores when lockdown hit. As the husband said: without knowing it we had been practising for a pandemic for the last ten years. You've outed me Brian. Someone is going to be at my door soon, wanting to investigate an un-British addiction to excess refrigeration.