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Another dish fixed in a pan. I used my doubled half size steamer pan. Doesn't sound right, does it? I grilled the chicken thighs first, then put them in the other goodies. Put a lid on it and cooked it for 3 1/2 hours at 275-300. The last picture of the clean pan was showing that when you double the pans, nothing sticks. I rinsed it in hot water and rubbed it with my hand before it gets a serious wash. Anyway, the meal came out very flavorful. The extreme closeup of the served food was because my plate was so messy it was embarrassing.

Traveling a lot in Texas as we launch our solar shingle product spent a lot of time in Austin this week went to La Barbecue yesterday but was eating while on a co fete me call so only ordered brisket & beans wasn’t really paying attention or thinking when I ordered also went to the original Salt Lick in Driftwood tonight for dinner with a client and ordered a proper sample plate. Will be back here a ton over the next few months but will also check out and post some San Antonio BBQ in the coming weeks

Okay, it's been a while since I've posted, so I thought I would share my latest progression on these two projects, for what it's worth: first, as to the pork shoulder: had a very nice cook yesterday, doing both the pork shoulder, which went on the smoker about 9AM, and the spare ribs, which went on at 12, in the 265-275 range. I used a light mustard slather on the shoulders, followed by a light dusting of Dizzy Pig Ghost Pepper rub (I wanted to add a little kick to the bark) and a heavier dusting of Dizzy Pig Red Eye Express. Next, for both the spare ribs and the shoulder, I have been trying to find a way to get a bit more smoke into the meat: one of the challenges, I think, for using the KK is that the smokers are so dang thermally efficient, that one has to greatly restrict the air flow in order to keep the temperature properly regulated: kind of the opposite of the large 1,000 gallon propane tank type smokers that are so popular in Austin- where the pitmasters talk about the airflow and "turbulence". For those type smokers, I think a lot more smoker passes over the surface of the meat. So what to do, if I am looking for a smokier result? I switched from my typical wood- apple or apple and other fruitwoods- and this time used 100% hickory, which has a stronger and more pronounced flavor. BINGO. We had some spare ribs for dinner last night and they were much improved, with a more pronounced smoky flavor. So, each to his own, (te gustibus!) , but I do like this hickory or using it in combination. I might give mesquite a try too- previously I have only used it for searing, but I have read that it is quite different when used for smoking only. Stay tuned. I generally use Dizzy Big Dizzy Dust (their original rub) for my ribs, and continued to do so. I have typically used a 2/1/1 (babyback) or 4/1/1 (spare ribs) approach. For both of these recipes, an hour cooked wrapped is followed by a final hour unwrapped. The last two time, I have left the riibs wrapped for the final hour-greatly improved moisture and tenderness for the ribs. I usually spritz heavily with a 50/50 apple juice/water combination. I have also, the last two or three times, tried a variation in technique, and placed the ribs MEAT SIDE DOWN in the foil when it is wrapped, and cooked them meat side down (meat side up for the first two or three hours in the smoker). I've found that this helps greatly for nice moist , "floppy" results for the ribs. Also, the last two times, I've put a light sprinkle of brown sugar in the foil for the wrap, which leaves the ribs with a nicely caramalized finish. Yesterday I also added a light sprinkle of Togarishi blend spice- a nice Japanese chili blend good for finishing. The results were, according toy wife and worst critic, excellent (I thought so, too). So here are photos of the pork shoulder with slather, then with the Dizzy Pig rubs, the completed shoulders (nice bark!), the completed ribs (yum!) and the spices used.

I ordered from web restaurant, they ship real fast. I got the full size 2 1/2.

Old Tyme is still selling those delicious poboys! How far are you from Lafayette?

Wow. Old-timer here. I'm embarrassed that I never asked myself what that first position was for. Can one still extinguish a fire, saving remaining charcoal, in first position? I've actually never had my top damper get stuck, without knowing this. I have learned on this coast not to tighten jar lids too tight if I want to stay married; maybe my top damper habits are just my California mode. A friend once had an off-brand cooker (K5, for other old-timers) get its damper stuck after a winter of disuse. We needed to use some solvent that needed to be cooked off, and an improvised strap wrench. One needs leverage, or else one could get hurt, but not so much leverage that one destroys the cooker. For comparison, there's an old Pavoni Europiccola out there (we gave it to a friend) with a badly dinged main body from a misguided strap wrench episode. We ended up soaking the errant joint in acetone for an hour; that worked.

An Afro-Mexi mash-up = Suya Pepper steak skewers meets Mexican Torta. Torta with sauteed poblano peppers, onions, and garlic in a crema with lime and cilantro, fresh tomatoes and pickled jalapenos. Airfryer tots on the side, with a nice cooling salad.

I like these steamer pans two and they are also good for sous vide. I have a couple of false bottoms, different sizes that I use for heat deflectors too.

Howdy @BARDSLJR! Where you been? Hope all is well there? Any fun cooks lately - need pics!

I'm going to guess that most of the stuff you'll worry about won't happen. The delivery guys will most likely be willing to help you get it where you want it. A little encouragement $$ won't hurt either. You're right about getting it a lot sooner than I got mine...mine travelled from California to Louisiana. Has your ship docked yet?

Being from LA should you be saying "And a little more wine for me"

Looks great, Tony! All but the bunny food anyway.

My ship docked January 6th and it was delivered February 3rd. It was supposed to be February 7th but they called the morning of the 3rd and said we'll be there in 2 hours. There are lots of factors that determine the time it takes to receive it from the day the ship docks.

PS- I cooled the pork shoulders, cut them in half, and vacuum sealed them. One will be used this weekend, probably reheat it using the sous vide, then pull it for sandwiches and tacos. I can report then whether the Ghost Pepper was a good idea or not. I am pretty sure my wife will not think so. The other half of the shoulder goes into the chest freezer for future use.

I'm about as far away as you can get in the US and I believe mine was less than 10 days once unloaded.