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Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

I have been meaning to try this cut for a while. It's part of the shoulder where Flat Iron steaks are cut from. It's similar to a brisket but much more manageable for 2 people at 5 lbs and quite a bit less expensive per pound. I cut two steaks off the end and smoked the rest on coco + post oak. Just salt & pepper rub. I heard it can have an even more beefy flavor compared to brisket being from a working muscle. I would have to agree with this one. Porter Road doesn't disappoint. There is connective tissue that separates the top fat-cap layer from the bottom. The top is fattier like a brisket point and the bottom is more like the flat. Top melts in your mouth.

Forgot the photo's

Had family over and made up some lamb fillet and chicken breast souvlakis on pita bread, with some hot chips shoved in there Greek style! Served with various condiments, tzatziki and salads. Great success.

Two pork tenderloins, one marinated in Peri Peri and dusted with a sweet rub, the other with Head Country rub, sweet chilli sauced, with cheddar cheese and jalepeno slices. Roasted carrrots, cauliflower, mashed & acorn squash and fresh chives popping out from the garden. A Sunday sit down dinner, additionally a Strawberry Reisling that couldn't make the picture, yum.

I guess I was able to get myself on the beta test list. The longer probe arrived recently. Once I have some free time I’ll try to set everything up and let you all know what happens.

Trouble is when you got a shiny new latch and the rest of the KK don't match, you begin to feel guilty that a long overdue wash and wipe has to done. That was the plan, put on some Delbert McClinton, lit up a stogie, broke out the heavy duty industrial citrus smellin Zep and polished him up. Have to say it, I'm satisfied. Now I used with this a small brass brush around all the stainless, you want to use a softer metal brush so that you don't scratch the work. It's a all about density of the metals, so brass is fine and does a great job on the tough spots, especially up top around the dome. Down below around the doors grease builds up, in cold climates below 32 it will freeze your adjustments requiring the use of a torch to free it up. Every season I remove the doors and spray it all down to dissolve the grease and polish it up. No catch pans for me, I let all drip down and come back up as flavor and haven't lost a fire as a result or suffered any temp loss either. Looks "'almost" as good as it was when he rolled out of the box, now what other kind of BBQ can claim the same.....not many. This particular concentrate Zep if you can find it will clean your grates, stovetops, engineblocks, and other things, leave it on a minute and brush, works well...then rinse and wipe. All done for another year, your turn.

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.

Last year I bought a salt block and never used it. All winter long I’ve been looking at it and I decided to try it today with my fish infatuation and made Red Snapper with Pipian Sauce. The recipe is coastal Mexican so my wife made delicious TexMex Coleslaw to pair with it. Whoa, delicious! Sent from my iPad using Tapatalk

Success! The replacement probe fits with room to spare. It is quite snug with the supplied clip and wing nut. The predictive thermometer transmits data to the grill gauge which is now connected to WiFi. Absolutely necessary? Absolutely not. But nice.

Southwestern sausage with Jalepeno, red and green pepper, vidalia onion, provolone, hot sauce and other things all smoked up on apple wood. Used this little gadget blower that was remarkably useful for getting small splits up to fire, this would trim some time and get you started quicker in the KK. It has 3 speeds on the blower, the first being pretty gentle for getting things going without shooting up a lot of ash and the higher speeds are good for cleaning out your computer keyboard, playstation or any electrical components. Amazon $30. The sausage was very juicy with crisp snapping skins, although it wasn't as spicy as I wanted adding a good hotsauce on the side will do the trick. Smoked for three hours and finished to get to target temp by jumping up the temp for a 160-5 finish....all pork.

Well, @braindoc beat me to the punch this time. I got my long probe installed on Mother's Day so I could cook a tri-tip for the family. It took a little twiddling to get the GGG connected to WiFi, and then my (1st gen) Predictive Thermometer to pair with the GGG. Also, I was surprised that after four months there weren't any firmware updates for the GGG, but if it ain't broke... It was a bit of a gamble since I used to use a BBQ Guru and would set the pit probe on top of the foil-blocked portion of the lower grate to get a "pit temp" of 225, so I had no idea what that'd correlate to between the GGG temp and the ambient temp on the PT. I ended up with about a 160 degree spread between the two. With the ambient on the PT starting around 125 degrees and slowly climbing to 170 degrees the cook finished just slightly earlier than I expected, but still turned out quite tasty. I'm satisfied with the longer probe and happy that I finally have a useable temperature monitoring solution from Combustion. Now if they'll ship the Combustion Engine I paid for nearly two years ago I'll finally have a complete replacement for the BBQ Guru! ETA photo

It sure beats suckin wind.

Thanks for sharing the pictures, it helps to see how others do it. I've used the duck hanger a few times and had issues with the legs burning before the rest of it gets brown enough. The duck seems to sit just over or touching the grate so I didn't really have the option of putting a drip pan under it. These pics are from a while back, didn't have any recent ones handy. duck4.MOV

I've been happy with this one, battery powered. Amazon.com: READAEER BBQ Fan Air Blower for Outdoor Camping Portable Electric Barbecue Fire Blower Tool : Patio, Lawn & Garden

Looks great !!!!

Tasty looking sausage.

Two Thermometers $399... Absolutely Redonkulious!! Insulting at best.. How long to design this with ChatGPT and have it made in China?

That looks great !!!!! I need to do the same real soon

Get some new knobs and nobody can tell it from band new!! Sent from my iPhone using Tapatalk

Nice job! I love that color.

I like the look of that dinner, tasty.👍👍

Looks great !!!!!

@tony b Let us know how it goes. I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast. I was planning to make some burnt ends but it finished late and went into a sous vide rest over night. It didn't look quite firm enough the next day for burnt ends. Where do you get your pork? I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

yes still using it. they sell butane grills if you want to do indoors. but they don’t cook as well as charcoal..

My $95 Thermapen gives me instant readings from the very tip. A typical use, I'll be pan frying a piece of fish or grilling a burger, I slide the tip through the food and watch the movie as the temperature changes. Ask the GGG people how their thermometers work. What zones along the probe contribute equally to the reading? If they're as sensitive at the tip as Thermapen, you're fine. And as I've said before, it can be off if the error is consistent. We just need to learn to cook with it. Most of human history, people have relied on instruments with unusual response curves. No instrument has to be "right". We want instruments that can help us to react, that can predictably tell us what to do. You could establish a stable fire, and swap TelTrue and GGG thermometers every ten minutes. Is there a difference? Is it anywhere near the difference between measuring by the grill and measuring by the dome? One cooks relative to how one measures. Let's say that measuring just inside the dome doesn't correlate perfectly with measuring Tel-Tru depth inside the dome. We're talking a very complex system here. Would this mean that measuring just inside the dome is broken? Or has an utterly fascinating rabbit hole just opened up before us? We want the dome material itself to heat up, we want it to radiate heat... if the dome is lagging behind pit air temperature, that tells us something about where we are in our cook. Near a fire's end, the pit air temperature is entirely because the KK walls are hot. Most strikingly with pizza, cooks partly rely on radiant heat from the walls. There's no primacy to understanding the KK air temperature rather than the KK wall temperature. I can back my car into my driveway using any of three mirrors. We can cook following any of these temperature curves. Hey, I wish a Star Wars hologram could pop up over my smart phone, a 3D version of the weather charts at meteoblue.com, to help me visualize the interior of my KK. Not yet, we're still looking at one number. My point is there's no right number.

just recent random non-kk stuff