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smoked bacon. 12 day eq dry brine and cure.

I cooked up a local farm Tri Tip using some techniques from Adam Perry Lang’s Charred and Scruffed cookbook. I generously applied a steak rub and then put W Sauce on top, rubbed it into a paste and let it rest like that for about 15 minutes. I made a chimichurri baste and let it blend overnight. I’ve been loving using a basting brush made with fresh herbs that I tie to a wooden spoon handle. I reverse seared it indirect initially at 275 off the heat, basted and turned it every 5 minutes until it got to 105 internal, then pulled it to let it rest. While resting I cranked the temp up to 550 and put the tri tip directly over the fire on the lower rack, turning it every minute and basting the newly flipped hot side. I pulled it at 125 and let it rest in a board sauce for 15 minutes before cutting it. After I cut it I poured the board sauce over the slices. OMG, fantastic! Sent from my iPad using Tapatalk

Thank you David Chang, you reminded me my bacon was curing in the frig and I almost forgot. I cooked this in the offset under apple wood at around 175-200 for 3 1/2 hrs. The cure was a good 9 days I believe and all the ingredients were split between two vacum seal bags, a first uising this kind of prep. The bacon has an Italian Tuscan accent using a dry seasoning with a bit of powdered garlic for a savory finish. I definitely used the pink cure here for penetration in the bag along with salt, pepper and brown sugar. Try drizzling some honey on the bacon, it pairs well and will definitely make a great appetizer.

Looks fantastic !!!!

Since my old FiAir is getting a little finicky, I decided to try this little MegaFlow50 Super Power Turbofan (aka the "violent fan" in the product insert). What a wonderful little fan for a KK! Took maybe 15-20 seconds to get the charcoal blazing, and on medium speed, no less. Thanks for the tip, @Tyrus!

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.