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party ribs

Brisket, mashed potatoes & corn bread

Is it wrong to choose a plumber because he's got a side business as a BBQ caterer? The plate of ribs he just dropped by say it's the best reason to choose him.

I use ThermoWorks RFX and the Billows temperature controller. I used the Billows a lot when I first got the kk, but once I got a handle on controlling the temperature via airflow, don’t use it anymore. I use the RFX temperature probes all the time to monitor the food temperature and love the RFX system. Sent from my iPhone using Tapatalk

bread and chicken i used steam bars but with a small kk, i don’t think you need steam. just don’t bake so hot the skin cauterizes..

After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta. I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Indonesian Marinade Ingredients: 4 tablespoon lime juice 2 tablespoon lemon juice 1 tablespoon minced ginger 1 tablespoon minced garlic 2 tablespoon soy sauce 3 hot green chiles -- sliced thin 4 dashes habanero chile sauce 3 tablespoon chopped cilantro 1 tablespoon honey 1 cup olive oil Instructions: In a mixing bowl combine all ingredients except olive oil. Whisk in olive oil until smooth. Use this marinade for chicken or fish.http://www.dvo.com/recipe_pages/grilln/Indonesian_Ketchup_-_Ketjap_Manis.html