Leaderboard

I just ordered it from Amazon because I can get it tomorrow. Tony will be proud.

Well with the way things are going at the docks it will take a few months to arrive anyways.

Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!)

The trim job does look like you were mad at it, but the final results are all that matters. Good brisket and everyone was happy.

@Dabble - the slow rise could be attributed to a couple of things - the damper settings that you initially started out with were for that temperature and it was just coming up to equilibrium - 1/4 turn is generally way more than needed for 250F or below. Later on, if it was a bit windy, you could have what it is called "vacuum drag" across the top vent - that's where air blowing past the top damper actually pulls air through the KK, effectively making the vent setting "more open" than usual. It has to be fairly windy for that to happen though. Some advice - don't chase the temperatures. +/- 25F degrees or so from your "target" makes zero difference in the final outcome of your cook. As I like to say: "close enough for Government work." Speaking of final outcomes - that brisket looks OK to me.

Brisket pics

JonJ, That is the old spring. The spring partially tore away from the threaded mount where the bolt goes. I received an new spring from Dennis to replace it.

I ordered mine in October and will get it this month. So yeah, you're safe ordering it now

Poor Tony, I can see how that could be confusing 😂

Thanks all. I’ve decided to order the KK but need to wait a few months until I’m closer to having my home finished so we don’t have to move it once it arrives. I’m sure I’ll be back with questions once I start cooking on it.

Thank you, Would be great to meet up for an adult beverage. We are already getting excited about it - and certainly the thought of a trip is a great spirit lifter.

Funny . I'm baking my Boston but .lol Sent from my SM-T835 using Tapatalk

A balmy 19F today, but windy (windchill 5F). Might see a heat wave of breaking freezing on Monday. I have a rack of ribs in the on-deck circle, just in case!

Johnny that is great looking chuck! I will post some pics on Sunday. Hear are some pics of my first few cooks.

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.

Perth smashes heat record, recording fifth consecutive day over 40C, with another scorcher forecast for Sunday https://www.abc.net.au/news/2022-01-22/perth-records-record-fifth-consecutive-day-over-40-degrees/100775652 Sent from my SM-T835 using Tapatalk

Tony stood in line at Academy and it seemed like forever to do all the paperwork and get it approved for the sale of a pistol he wanted. Finally it's all done and he can go the register to pay for it. He's thinking that this should go quick and the'll be home shortly. Tony puts the box with the pistol in front of the cashier and she's tells him the price. He goes to pay for it and the cashier says "strip down!!" Tony is thinking "what the heck? Is this part of buying a pistol?" But he does as the cashier asks him just to get out of the store While Tony is removing his britches, the cashier starts laughing along with the other customers in line. Tony doesn't thinks it's funny at all and finally removes his socks as the last thing. The cashier finally catchers her breath and says "No, I was trying to tell you the strip goes down on your credit card"