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I was planning on some regular pork chops last night, but my order of Jamaican pimento wood arrived in the afternoon so I changed it up. I used some JCS Boston Dry Jamaican Jerk seasoning (tony's favorite) with a duck fat binder to rub up the pork loin chops, and some pimento wood for smoke. Since I was not planning on a jerk meal, the sides were regular midwestern American. Chops on the 16KK Finished Plated with Kalamata olives, mashed potatoes and gravy, roasted Brussel sprouts with bacon, salad (and a 2013 Davies Pinot Noir) tony, We enjoyed the jerk rub you recommended. It has an appropriate amount of heat and is not sweet like some jerk rubs. Thanks for the tip. Pimento wood smoke was perfect.

Jalapeño chicken wings Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce..... setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. sweet iowa corn roasted in husk with butter, salt & black pepper appetizer roasted over coco char and post oak wood

One day tony you will come to enjoy them . Sent from my SM-T835 using Tapatalk

Found the perfect potatoe in the garden to make more potatoe scallop. If you are doing that might as well go ahead and wing another meatloaf. This time I added chopped up chorizo sausage to the mix. Ready for the liquid. Scallop done. Meatloaf is ready. Plated with Pickled Beets.

It’s 5:20 am and after looking at all this wonderful food I’m hungry for meat and potatoes AND some pickled beats.

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All these three woods are perfect ,plum is great on red meat it has a deeper character. But also very universal. Apricots and orange .just throw them in the apple basket .low mellow smoke . Just muckaround and try them out .if you only had orange wood but was cooking a tri tip .it will do the job Sent from my SM-T835 using Tapatalk

Looks terrific Mac nice potato bake and meatloaf the beetroot tops it off. Sent from my SM-T835 using Tapatalk

You had me, up until those beets! LOL

Maybe, I should slip those beets in after I take the pix.

And the cook begins......if the meat looks brown, it is because of the Dizzy Pig Red Eye Express (barbecue rub seasoning with coffee) rub. Updates to follow in real time.

I'll save that for the depths of winter when I need a flavour hit. For now, freshly dug potatoes steamed with a little salt were surprisingly good.

Getting there Just finished putting the new table saw onto a cart so it is mobile. In process is a 2hp cyclone, portable.

@tekobo I'd have experimented with that soy/mirin start, tossed in some chopped garlic, fresh rosemary, purple crack and went to town on those potatoes. Next time.

Don't ask me how I know this.

Very cool rub. I know it is not unusual to use mustard as a slather- Franklin uses it on his brisket, although very sparingly, just to help the salt/pepper adhere to the meat. In the case of the country-style ribs, I know one of my challenges is keeping pork from drying out at the same time we're trying cook it through and flavor it. A liberal slather and rub coating would probably help to let it cook moistly.

This is my go to Rib rub from my friend and pit master Chris Lilly.. • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub) • 1 teaspoon chili powder ( I add 2-3 heaping tablespoons) • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper ( I add 2 heaping teaspoons) • 1/2 teaspoon ground cumin (toasted before grinding) • 1/2 teaspoon dried oregano (I rub both the oregano and sage to get more flavor) • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper My Twist : I use French's mustard liberally as rub glue and to make a chewy bark.. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub.

Country style ribs kinda Sunday! Smoked with some hickory for about 4 hours so far. I’ll be taking them off soon to paint then wrap for about an hour. KK stuck on 225 the entire time, makes it pretty easy. Hope you all are having a great weekend!

Taking lessons from Aussie on mixing up rubs & proteins??? LOL!

@cstew32 - Dennis doesn't recommend doing super high heat "cleanings" on the KK. As he puts it, this thing is not a kiln. As part of my shutdown process after each cook, after I make sure that the fire is out by closing the top & bottom vents (dome temps dropped at least 50 - 100F), I open it back up and clean the grate with my grill floss (a 3/8" open-ended box wrench works, too), then bump the top vent open a tad (you don't want the KK to cool down with the top vent tightly closed or it will seize up on you and be a major PITA to open for your next cook), and then close the lid to the 1st position only (don't store the KK with the gasket fully compressed - it shortens it life), and finally put the cover on it.

Thanks much Hokie Ben- sorry I missed this on the first pass and am just catching up. This helps a lot. The challenge will be keeping the KK down around 225, which mine seems incapable of. I started out yesterday in the low 200s and finished still at 300 (not bad, since I had wrapped the shoulders and they were not going to dry out) and , GET THIS- last night I completely shut down the 32" KK about 9PM: it was still smoking and at about 300*F, but I thought I would save the fuel for a future cook. Well, this morning I got in from tennis about 10:30 AM and the darn KK is still registering 225! BTW, I started this fire around 9:30AM yesterday....