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Got back late last night from Iowa. Didn't have time to take a photo of Tony's care package for me but it was full of homemade beer and BBQ goodies. We met at the Lion Bridge Brewing Company for the introduction of a new beer. A bunch of Tony's brewing and BBQ buddies were there and stopped by to say hello. Great conversations and great tasting beers!!! Brought Tony's care package into the bar in a Bud Light box, It was fun to hear all his brewer buddies and the server giving him the business, thinking there was Bud Light in the box. Only spent a couple hours together. Looking forward to meeting again. Tony is a very interesting guy!!!!!

I am "BoJack Horseman!"

@Pequod That would have been the photo (if we took one)............after drinking the 11% beers 😁

I'm surprised you were not tarred and feathered for the Bud Light. I always threaten my father in law with Fosters Lager or something like Coors Light if he makes any rude remarks. Living dangerously!

It's like Norad's Santa tracker. But for adults. And better.

While that rule only applies to cooks, I regret that we didn't take any pictures of the actual meeting over beers. But, I have witnesses! This will have to suffice, a picture of the goodies from Syracuse.

Spun some chook legs Sent from my SM-T835 using Tapatalk

My Sister and Mom live in the same town as Tony B. We have been trying to meet up for years. My Sister and her son's fiancée have met Tony before but not me. Two ships passing in the night!!! I would come into town and he would be off at a beer conference somewhere. Tomorrow I finally get to meet the famous Tony B.!!!!! I came into town Sunday to visit Mom, gave Tony a ring and we are meeting tomorrow at his local tavern (all proper Covid rules being followed) for the introduction of a new beer. I can assure you a few KK Forum tall tales and BBQ lies will be told!!!! A quick side story........About 4 years ago we were moving Mom out of her apartment into an assisted living apartment near my sister. My nephew's girlfriend (now fiancée) rode with me in my van while the nephew drove the moving truck. It was the first time I met her and we were making small talk during the hour and half drive. She told me she was a teacher but worked part time at a local brewery/tavern. I happened to mention having a BBQ buddy in her town who was was a big home beer brewer. Mention to her that his name was Tony. She looked at me funny and asked what Tony looked like. I had seen a photo of Tony that he had posted once and did my best to describe him (he looks like a young Tom Selleck). She filled in a few of the gaps of my description and when I agreed, she says.....I know Tony. He comes in with the local brew masters club every month. Talk about a small world!!!! Looking forward to tomorrow.

Would that make @Jon B. the "Cornell Chicken?" 😁

Hello, MadMedik here...hello to everyone. I have not posted in a few years most likely. I still read stuff and love checking in on this site. I have had "Khalan" for 6 plus years now I am wanting to do the High Temp Brisket cook again. LarryR has made some videos and put on line here in forum. i have followed his High Temp cook 3 times and it was great My question today is about the Rub for the Coffee Cardamon Rub he / we use. Has anyone ever used the recipe "without" the 1/2 cup of oil...and just used it as a dry rub only...no oil. I have used the oil every time....so I had a very moist paste. It was great. For some reason i am thinking I should use just dry ingredients....and rub on the meat. Have you tried this before? does it matter? any reason why i should us the oil and 'paste' version? May be a silly question, but would like input if you have any thank you , MadMedik

Yes! The information that is available is just amazing isn't it? Good to manage your expectations with four weeks of contingency but I know that in your heart of hearts you are hoping your KK will make it to you in less time. Me too! Looking forward to seeing that gorgeous vibrant blue KK in situ.

I don’t work in manufacturing, but I do work in analytics, so I am very impressed by the availability of information. Although impressed, I probably should have never looked...closing on day 4 at anchor just outside of port. Likely a couple weeks through customs, a couple more to get to me from the other side of the country. Maybe my first cook will have to be pastrami just in time for my St Patty’s day corned beef fix. Mmmmmmm pastrami. Sent from my iPhone using Tapatalk

I have a recipe for Speedy Sauce my Aunt gave me. They live in Binghamton, have friends in Syracuse and have several cottages at the Great Lakes outside of Clayton. I use it whenever I get my hands on some good venison.

No chicken riggies? @Jon B. is slackin’.

Yay! Thanks @Jon B.!

Looks like your son is a great backup and can step in at a moments notice! I used to play water polo...until my horse drowned.

I'm looking forward to meeting the famous Jon B, as well.

Exactly, the upper grate turned upside down works perfect for searing. I love the reverse sear method where you bring the steak up to temp indirectly and then sear at the end. Steaks turn out perfectly every time! I made a video of this method and you can see the top grate upside down and right over the coals. You should have no problem at all getting a nice sear this way. 7A2FD34D-0770-4FEC-BD0F-AEB3E665054F.MOV