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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.

I tried out a boned and rolled suckling pig on Sunday evening. There was much less smoke than normal and I managed to get good, crackly skin. Definitely a good way to do rotisserie of fatty meats on a KK. The black marks on the outside of the meat came from the wet stuffing that leaked from the inside of the piggy roll. Part of an Indonesian style meal. \ Gratuitous shot of my current obsession - madeleines.

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

swoff1: Hey, what does Jokes, Ribbin', & misc banter! mean? Partner: Sounds like a place to post jokes, shoot the breeze, and maybe some off-topic stuff. swoff1: Wrong! Yesterday Dennis suspended the account of this asshole named Poochie. It was so awesome!! I mean who has time for that garbage?? Partner: What? swoff1: That knucklehead can't post anything for 30 days. Hahahaha. Serves him right. Hey, what's a 6 letter word for dumb?

OMG @Poochie Y'all might freeze to death in such cold! 🤣 btw - the high here on Thursday will be 3F.

That sounds horrible MacKenzie. We'll hit 29 on Thursday but it won't last very long.

Tekobo, everything is looking delicious.

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

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).

What a tasty viewing I had this morning thanks to all those delicious cooks that have been posted.

Tony, winter is always a challenge, we just got over a blizzard, followed a day later by an evening of 80-100 km/hr winds and rain. Tonight is back to the deep freeze.