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Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread

Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad.

Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe. If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean.

Just suspended Poochie's account for a month! LOL

Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot).

Thanks Doug.. Love your reviews. Naked Whiz - KK Cold Smoker Review

@johnnymnemonic I’m using the pellets that @tony b & @MacKenzie recommended Lumberjack grilling pellets. I got 10 hours of smoking yesterday used maybe 1/3 of the chamber….still a lot of fuel left

Snowblower?? What's that?

@tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops

Hey Troble, no worries at all. This is for the dough: This is how to freeze the dough balls: Sent from my iPhone using Tapatalk

I visited Colorado and decided to have some supper at a local restaurant. I looked over the menu and see mountain oysters. Now being from Louisiana I’m thinking they’re just like salt water oysters I’m used to eating, but they come from fresh water in the area. Waitress: What can I get for you today? Poochie: I think I’ll have an order of these mountain oysters. Waitress: Good choice! They’re fresh and delicious. Poochie: How many do you get? Waitress: You get two and one vegetable. Poochie: Two?? Give me a dozen! That’s what I’m used to eating. Waitress: Oh my, you sure like your mountain oysters, don’t you? Poochie: Lady, where I come from we eat them right out of the sack.

I don't really need to since I'm married 😀

Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign).

@Poochie - At least you poked fun at yourself for once!

Meet my new grill/smoker. A smoker this bad ass needs a good name. Since I’m the #FreedivingBbqGuy I figured Big Blue would be a great name! It’s big, it’s blue, and big blue is a famous freediving movie that inspired many of my students to become freedivers. All hail BIG BLUE 😳🔥💨🍻