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Wow, some seriously impressive cooks there everyone! One positive out of the corona situation, everyone’s got time to slow down a bit, and the cooks just lately certainly reflect that! I’ve been in the garden a fair bit, busy brewing and baking bread, all things I love, but rarely have time to indulge all at the same time. Our daughter is 9.5 months old now too, and she’s seriously into her food, she amazes me every day, we’re so lucky to have a little girl that will eat literally anything (for now)! Here’s a few random shots of other bits I’ve been up to: Sent from my iPhone using Tapatalk

@SSgt93 Your pork butt cook looked so fantastic.........I had to cook one. I tossed a 10 lb. one on the 16"TT yesterday. Turned out great!!!

Thanks for the tip!!!! My 3 daughters and their families are all working from home and locked up tight. When they found out I was cooking the pork they put in their to-go orders. I delivered care packages last night. Last nights dinner and my lunch today is all that is left. 👍

Six feet and NO closer: Alright...I’ll let you a tad closer as long as you don’t drool and wash your freakin’ hands! Sourdough with DOP San Marzano tomatoes and mozzarella di bufala. Mangia!

Started a ~20lb(pre-trim) brisket last night for dinner today. Kitchen sink rub, ~265-270f, did not wrap. Woke up later than planned and had overshot by a few degrees. Great results in any case. The KK overnight stability continues to impress. Cheers

The look is sometimes disappointing but home made bread (almost) always tastes great. Einkorn loaf and mussels made for a simple, tasty lunch yesterday.

Winds finally died down early evening and the sun came out last night - so grillin' time! I used the FoodSaver to force marinate some pork souvlaki for dinner. On the lower grate, direct over the basket splitter, a small chunk of peach tossed in, as it was going to be a short cook (about 20 minutes). Plated with some mint basmati, tzatziki, and a nice Greek salad. My last bottle of Bonny Doon rose. Randall Graham has sold the winery, so I don't know if I'm going to be able to get more? This was seriously good. Brought back memories of my trip to Crete a couple of years ago.

Nice! We love pulled pork. A little tip: If we don’t eat it all, we use the Food Saver and shrink wrap it up to save for later. When you reheat it (either bring water to a boil and then back off the temp, place bag into water for 20 min or so, or use a Sous Vide) it tastes just like it did when it came off the grill. I actually used the Sous to reheat some baby back ribs last night. Sent from my iPhone using Tapatalk

Aussie this is a clever move by Sco Mo. I employ about 30 people in a small family business. Part of my business is dead, and part is flat out so I am having open, tough discussions with some of my employees. Not dismissal conversations, more, take some time off so we can survive until post corona. If they become unemployed, its a burden on welfare and it takes time for business to rebuild. This package will have us rethink how we can repurpose these people in preparation for the rebuild. Everyone within a family business is valuable. Everyone becomes part of a family. Bring on the recovery. Sent from my iPhone using Tapatalk

I will order one. About that grass it’s green my rotty keeps it supplied with a healthy amount of fertilizer.

Today I chose to toss a few drumsticks on and practice with the settings and I did pretty good with getting my temp to settle in the saweeeet spot. You talk about moist. Makes you appreciate cooking to internal temperature some kind of bad. I now know how owners feel and what they mean when they say the food of a KK is awesome.

Thanks. For smokes, what is your process to lighting the coal? So far I’ve started the fire and let it burn for 10-15 before covering it the aluminum foil method recommended here. Seems to work well but curious if there is a better, more efficient way? Also, did pulled pork yesterday. It was the best I’ve ever cooked. Need to take a meat break now. IMG_1515.MOV

Sign of the times: I actually read the first sentence as "Thanks for the TP!" and wondered how I'd missed out on this!

I know it's crazy. My wife started in the spare bedroom and filled bags of clothes she didn't want, then to the porch where alot of plates and kitchen equipment was to be shipped out. Next she's in my closet thinning out things I've only had for 10-20 years...you know treasure, you can't find those clothes anymore, irreplaceable items. This virus is worse than a curse. Why don't she throw out the rake? Toney, make more beer!

When I received my KK a package of extras were included with it. One of those things included was a Stainless Steel dish 16 and 1/4in in diameter. Until yesterday the dish never found a purpose and just hung around my cooking station on a shelf. My recent purchase of a new Gateway Barrel cooker needed a diffuser over the fire, a purchase I was reluctant to order because of it's design. I found the holes extremely large and numerous on their version so I decided to make my own prototype and find a use for this piece. I drilled out approx 60 holes 1/2 in and 3/8 in following a simple pattern which would encompass the whole dish and distribute the heat slowly and evenly. Dennis included a heat deflector with our KK's that most people have set aside because of it's mass and now prefer to use foil. I'm hoping to use it in the KK as well.

I've used it as my heat deflector on occasion where I expect a lot of fat/drippings, like on a butt; otherwise, I use aluminum foil on ribs, etc. Will be interested in hearing how it works out for you. Good way to repurpose something to be useful.

Jon B, you are lucky that you only have 3 daughters, one more and you wouldn't any of that awesome looking butt left for yourself.

I ate a small piece and it had flavour for sure and yes, my fingers are yellow. I'll use it in my morning smoothie along with a whole concoction of fruits and veggies. :)

So you decided that 60 holes should do it.

Oh my goodness, my serving tray/heat deflector, you put holes in it. I use it all the time as a deflector, love that dish. A heat deflector that looks so awesome it could be used as a serving tray. I am not going to let you near my serving tray. Now that you've gone and done that dirty deed, I hope it works for you.

Well, between retirement and corona lockdown, yeah, I got a lot of time on my hands now! Having to get creative on projects around the house to stay busy. Weather still hasn't turned yet here to be doing much yardwork. And, when it comes to "raking" leaves, that's what leaf blowers are for! Not a good day for it today though, seriously windy!

I've had a turmeric plant growing in my living room window for more than a year now. It has started to look like it is succumbing to the virus so I harvested the entire crop. Cleanup.

Baby Backs

Breakfast, poached egg on toasted homemade whole wheat bread with cream cheese and steamed spinach. In the pouch with the egg is black pepper, Urfa chili, red pepper slices and some chives. Served with winter green and a slice of bacon. Poached and plated. Sprinkle on the cheese.

Isolation Pork Belly Bao bun cook last night. I always enjoy these so much, both the making of and the eating of. Sent from my iPhone using Tapatalk

Friday night is usually steak night here. The rain held off, so here we go! T-bone and bacon-wrapped asparagus on the lower grate, direct, basket splitter, with coffee and mesquite chunks. Plated with a twice-baked spud and sautéed mushrooms. Nice red wine to go with it. Just because you're in lockdown, doesn't mean that you can't eat & drink well! Stay safe out there!

A friend sent me the link to these videos - this guy has nailed it! Enjoy!

Two 40' Containers of Charcoal Scheduled!!! I have a container of CocoChar loaded last week, had to send it from a different port in Java to get around the freight issues but it looks like it worked.. A 40' container of Coffee Lump will load on the 7th.. 20' of 22 lb boxes and 20' of 44 lb polypropylene bags..

I use mine all the time as a heat deflector. I wrap the tray in foil and add water to reduce the smoke from drippings that might otherwise burn off. Were the holes to stop warping or to diffuse rather than deflect the heat? I have had no problems with warping, even when the dish was placed directly on the bars of the fire basket. Anyway, have fun with your new to you toy.

Looking delicious, Tony. I know I'd like that dinner!

I have had good luck with Boos cutting board cream

@alimac23 - Like your Grainfather setup - sweet!! What were you brewing? I just kegged a Red IPA, about to keg an Irish Extra Stout this week, and I have a wheat wine aging for late summer/early fall. Should get me through the lockdown til May?

Hit it with the MAPP torch until a few coals start to glow nicely, then hit it with the air blower to get it going strong. Then open the vents up wide and just let it go for a bit, until I see the temperature on the thermometer start to rise. Then add my grates (if doing an indirect, then foil on the lower one) and the cast iron smoker pot (not in that order - ha, ha!) Once temps are within a 100F of target, then I set my vents to where I want them and put on my meat when I start to see the smoker pot kick in.

@alimac, what an awesome loaf of bread and seeing those other cooks it shouldn't be surprising that your beautiful daughter will eat it all.

Yah, dirtier the better, just don't tell Dennis I had in mind an idea to keep the dish mostly solid and the 60 holes of that size was comfortable enough for a balance to let an amount of energy through while deflecting the rest. The dish should also stay flat without much warping due the heat because of the layout of the holes. See what works I guess, has anyone else used the dish, haven't seen anyone talk too much about it

Looking good. Just wanted to mention that for drum sticks there's a rack that allows you stand them up. Might find it on Amazon. Is that green grass?

I knew it, BIGSHEP. You not only up your game with a KK but the food moves to the next level also.

Seems as if you could have slid some half-size boxes underneath the pallets and gotten a few more in. 😉

Looks like bugs. What are u going to do with them?

You know the "starter" has become one of the family when you make a quick dash to the supermarket to get starter feed. I thought how I could have forgotten my no.1 pet.

Dennis you need to remarket these rib holders as a banana smores holders. Sent from my iPhone using Tapatalk

This was looking like a disaster when my son tipped the dough over in the fridge. Nought be ok, a little dense. Sent from my iPhone using Tapatalk

Basher, that's an usual fire pit, how thick is that metal? You certainly don't find one like that at the local hardware! I was thinkin, right along the rim you could attach some nice cup holders or clean it out and make a giant volcano drink with huge straws you know, one of those sharing drinks. When this all passes of course. That is an awesome look with all the rust

Staying away from crowds, so took an early pass to get home and cook a feed up for the two chippies building the ODK.... well, there was all this clean, scrap timber around for smoking So I put a coffee, spice rub on some pork. And roasted it, direct And indirect as soon as the dripping blew extra smoke out of the KK- about 90 minutes into the cook. Turned out delish. That’s with my new love for vinegar and honey based sauces. BTW ssgt that slow cook Butt looks sensational. Well done. Sent from my iPhone using Tapatalk

Made a couple of pork butts yesterday. I didn’t season the one on the right at all as I wanted to try one with simply smoke flavoring, and also will add it to my pups kibble for meals. I couldn’t believe how tasty it was simply being smoked over hickory for 13 hours; I may do this more often. The butt on the left was seasoned with Tennessee Mojo and was delicious to say the least. Can’t wait to try out this rub more. It had a nice little kick to it. This pic was taken a few hours before the cook was completed. The color was remarkable as was the flavor. Sent from my iPhone using Tapatalk

I wanted to make a donair but didn't have the exact ingredients so did a pizza/donair. Now for some cheese. Poured the donair sauce over the baked goods. The sauce was a little more runny than it should have been. I think that is because it had been frozen for some time. However it all tasted delicious.

Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like it but I had this chuck roast burning a hole in my pocket and decided to defrost and give it a try. I was very happy with this recipe and will definitely make this again. Best, Paul

Strung two fresh elk tenderloins together with twine and smoked it. Iron Skillet sear after and here are the medallions. Was fantastic.

Smoked and reverse seared Prime Beef Tenderloin. Smoked to 127, pulled and wrapped in butcher paper. Smoker temp back to 650 and 90 seconds per side.