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Repeat this again today as everyone ended up liking it and then was gone

I've been eyeballing Solidteknics pans for a while but couldn't justify getting any since i have a nice set of stainless clad pans. Back in May, they introduced a new size "flaming" pan with holes to let smoke through as part of their newish quenched line, selling via their normal Kickstarter routine and i bit. You could also get a matching solid pan for a discounted price if you bought at the same timeb do i ordered both. After a lot of delays, mine was delivered yesterday. I haven't used them yet but they're purty! I planned on dedicating then to grill and smoking duties but may give 'em a try on the stove. PXL_20211217_201325547.TS.mp4

I've never seen anything like that. Let us know how it "cooks" on the KK.

Last minute decision to do a pork butt after I realised I had a cabbage in the fridge…so lit the KK and cycled to the butcher. Cranked it hot and fast 385-400; wrapped at 170; off at 203 for a 1hr rest. 6.5hrs all up, peach wood chunks, home made rub. Served with coleslaw, home made pickles and a vinegary sauce… heaven.

They have now declared Wednesday's storm to be a Derecho. Mine survived a direct hit during the derecho of Aug 2010. Top half of a very tall tree fell next to my deck and the metal framed hop trellis collapsed on it, too. This is the "after" pic, when I cleared everything off of it and took the cover off to inspect it. Not a scratch.

Beef came off the komodo 3 hrs ago looks ok taste a little salty but the pepper and smoke is delicious

First, how long has it been in your brine? If more than a few days, you should take it out and rinse it, lest it will be too salty. Prep it with the yellow mustard and crush black pepper & coriander seed rub and let it set overnight. I'd cook it low and slow to at least 190F, then let it rest in a cooler for several hours. Not all the way done for a brisket, but done enough to be easily sliced. (I find that fully done briskets (203F) have a tendency to crumble when sliced.) Then all you have to do to serve is steam the slices until hot.

Yes. The forum search will find old threads on this. I like it. Pricey, more flavor than the very neutral KK extruded coconut. It reminds me of roadside barbecue in Thailand, which I miss. Definitely worth a try.

Unfortunately, there are no Academy Sports in Iowa, yet. Win some, lose some!