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We tried the Atomic Horseradish as well as Beaver Extra Hot Horseradish. The latter is OK heat wise, probably on a par with most of the good common brands. The Atomic is very, very hot. We’re quite happy with it. BTW, Tyrus, I see the shop you’re talking about. Maybe an hour’s drive from East Greenwich. When we have a reason to head up that way - perhaps a Costco run to Avon - we’ll check it out. My wife and I met here but neither of us are Rhode Islanders - we both grew up in Queens. However, after a few decades here we have absorbed some Rhode Island traits. In particular, the local aversion to driving more than 15 miles from home. I’ve had patients ask why I don’t have a satellite office in Warwick because Providence is so far away. About 4 years ago I was flown to Iowa for a few days of lecturing. The attitudes about distances and driving there are so different from here! I had forgotten what most of the country is like.

I made my first attempt at sourdough bread today after nursing the starter for 8 days. Do any of you use a piece of equipment to keep the starter at a steady temperature. I moved mine outside (in the shade) when the temps were around 80 this week. I'd bring it in after a few hours. I had great activity last night and this morning. But I'd like to keep it inside for the whole process. I've read where people use seed mats, reptile lamps and so on. Any advice? By the way, the bread was very good.

thanks C6Bill. I learned a lot about temperature regulation of the KK in previous cooks, and applied those lessons and advice received here.

Sunday was a good day for yardbirds, here is mine along with roasted veggies fresh from the garden

I keep mine in the fridge. The morning before i'm going to bake i take it out and feed it. After feeding i leave it on the kitchen counter no matter what the temp is, 6 hours or so after feeding i will start making my dough and return the starter to the fridge. After i have done a couple stretch and folds the dough goes into the fridge to ferment overnight. In the morning another stretch and fold and into the banenton bowl to proof. I proof in my oven on the Proof setting, 95 degrees, for about 3 hours. Then it is ready to bake.

Thanks tony b. I find the Mad Scientist very informative and is unlike many U-tube guys or girls because he actually describes in an organized way, the steps and the processes within the process of BBQing ... if you know what I mean. His presentation is polished and does not goof around too much. His diction is professional sounding. Most of all, he does not play any of that annoying cheezy music in the background. It would be super fantastic if he redid that video using a KK!

Absolutely. It was a whirlwind with little down time. Cedar Rapids, Dubuque, and Des Moines in 4 days. I did get to spend time on the river walk in Dubuque, but not much else besides my lectures.

ooops the link to the Mad Scientist is ...

Gentlemen, Thanks very much for your input on about how much lump charcoal to use for BBQing brisket. I used everyone's advice and cooked my first brisket last Friday. Did the lump charcoal as Dennis and others instructed. Cooked at about 200 degrees to about 275 degrees in the end. Sat outside most of the time monitoring the temperature and drinking gin & tonic ... gin & guava juice ... and gin. The cook went for about 11 hours and ended around 11:00 PM. Put the butcher paper wrapped brisket in a cooker and let it rest until about 10:00 the next morning. To my surprise, my cooler lid would not open. But opened the drain plug which released the pressure. The brisket was still very warm and all the juice reabsorbed into the meat during the rest period. The meat was very tender. Altho this was my first brisket, it was by far my best BBQ in over 40 years --- THANKS TO KK! I like this Mad Scientist video too ... even if he uses an offset smoker -

The finished products.

steak sandwich waygu zabuton (sous vide and charcoal seared) sourdough biga demi-baguette

While I was busy tending my KK a couple of months ago my squirrels planted these for me. I knew there was a good reason why I feed them. What a day it was today and another one tomorrow. Here's where it got the seeds I think.

@MacKenzie great looking meal you got there bone in pork chop, baked potato and grilled asparagus

Made this potato side for tomorrow nights guest, it's grated potato, zucchini, cheese, parsley, broccoli, dill, chive egg and kielbasa...with a cherry tomatoe on top. To be served with a cucumber sour cream dilled dressing. Here's a pic, one batch on the 23 with a half basket and the remaining on another.

Did burgers on the KK last evening and turned them into cheeseburgers with chips. Getting dressed. Melted the cheese in the WFO. Plated with chips. Homemade buns but store bought chips. There was one burger leftover and no buns. Decided to have a burger sub for lunch,

@Tekobo, you are lucky I'm not there, I'd have devoured that in the blink of an eye.