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For our second Thanksgiving dinner this year (first was with my sisters with turkey, etc.), I decided to go with a boneless rib roast instead of turkey. Dry rub, refrigerated overnight, smoked at 200°F over cherry and apple wood for 2 hours, then seared (1 - 1 1/2 minutes per side, sear grate) at 475°F. I returned it to the KK main grate for another 20 minutes at 375°F to an internal temperature of 124°F, then foil and towel wrapped and placed in a cooler to rest for 1 1/2 hours (temp rise to 132°F). Served with roasted sweet potatoes, brussels sprouts carbonara, herbed stuffing with turkey gravy, horseradish cream sauce and/or au jus, 2003 Caymus Special Selection cabernet sauvignon and 2009 Schramsberg sparkling wines.

had a guest last night for yakitori with a small appetite. its hard to cook for people who don't really eat...

Happy Thanksgiving!

It is a cold windy miserable day here so I resorted to comfort food, steamed fresh spinach, homemade fresh pasta and meatloaf. Up Close.

Duuuuuuude [emoji1786] It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk

First pot of the season, chicken and andouille. Sent from my iPad using Tapatalk

i've never seen black cod sold fresh. only frozen. they say patagonia toothfish and black cod are the same, but they are clearly not the same fish.. i got a delivery of spanish beef today. a rib eye and tenderloin chain. what we have in abundance in fresh seafood, we don't have in meat and poultry- like the incredible selection you get in europe. so i have to pay up the wazoo for this stuff...

update on this. i achieved target weight but i'm not ready to consume it. i've read its best to vac seal i for a few more months? to develop the flavour more. anyway, it feels like i have half of what i started. smells good but the casing was a pain to remove..

Pork Rib on the KK today. This time of year one starts out in the sunshine and the next thing you know it is pitch dark and a flash is needed to grab a pix.

This year's batch of aji yellow hot sauce. Didn't get many peppers this year, so only a couple of bottles of sauce - enough to get me by for a while. I still have a couple of bottles of last year's batch.

Looks great !!!!

I've never cooked the pot of red on the KK, but I have grilled the sirloin steak on it before cubing it up for the chili. Simple S&P on it, since it's going into the chili pot with all the other spices. Works well.

Hey Tony, try cooking that chili on the KK. I've done it several times and the kiss of smoke you're looking for is no problem. After you believe it's had enough smoke, just put the lid on the pot and let it cook. I could use a bowl of it right now.

I know a good gumbo when I see one. And for some reason it's always better the next day and even better after you freeze it.

Exactly so!

That had to be tasty. 👍👍

@Troble, beautiful turkey and table!

@MacKenziethanksgiving dinner would be my “death row meal”. I love it more than any other plate. I forgot to do green beans this year but the turkey was the finest I’ve cooked in my life to date so that was nice. Wet brined for 24 hours in hot water, apple juice, kosher salt, garlic powder, black peppercorns, fresh cut lemon thyme from the garden, Montreal steak seasoning, fresh cut honeycrisp apple chunks and a pinch of brown sugar. Then rubbed with Irish butter, thyme, rosemary mix and place two slices of Irish butter under the skin on top of the breast meat smoked on the KK at 225 with apple wood for 5 hours until thighs were 165 and rested for 3 hours before carving. Absolutely tasty. My new bar for Thanksgiving turkeys

Beautiful !!!!

Yesterday being Thankschristmagiving I was in charge of bread and the turkey. Now everyone is free to travel and see grandkids for Thanksgiving and Christmas 👍

A man and woman had been married for more than 60 years. They had kept no secrets from each other except that the little old woman had a shoe box in the top of her closet that she had cautioned her husband never to open or ask her about. For all of these years, he had never thought about the box, but one day the little old woman got very sick and the doctor said she would not recover. In trying to sort out their affairs, the little old man took down the shoe box and took it to his wife's bedside. She agreed that it was time that he should know what was in the box. When he opened it, he found two crocheted dolls and a stack of money totaling $95,000. "When we were to be married,' she said, ' my grandmother told me the secret of a happy marriage was to never argue. She told me that if I ever got angry with you, I should just keep quiet and crochet a doll.' The little old man was so moved, he had to fight back tears. Only two dolls were in the box. She had only been angry with him two times in all those years! 'Honey,' he said, 'that explains the dolls, but what about all of this money? Where did it come from?' 'Oh,' she said, 'that's the money I made from selling the dolls.

For inquiring minds..... Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander, and anise, and slow-roasted to produce a tender shoulder ham.

I have the BBQ Guru cyberQ and the Thermoworks Signals/Bellows and external battery combo. I highly recommend the Thermoworks; I can't recommend the guru. The Signals can be used as just a 4 probe remote thermometer with or without external power or you can add the Bellows fan to get temperature control; the fan requires external power via either the provided AC adapter or the optional battery. The fan moves a lot of air so it requires the optional damper when used with the KK. The battery in the signals will last over 24 hours; the extension battery week power the signals and the fan for a long time as week - I think I've gone 17 or 18 hours and it still had some charge. The signals displays all 4 probe settings at the same time locally or you can connect it to WiFi and monitor by their very nice all on your phone; optionally connect to the internet and you can monitor anywhere. You can set your alert temps on the signals unit or vids the app. You get high local alerts on the signals and remote alerts on you phone. The signals, Bellows, and battery are all water resistant - you can use then in the rain. My only non-nit picky complaint is they use standard USB connectors for everything but everything needs 12 VDC instead of standard USB 5VDC voltage; they do provide enough AC adapters to cover everything but you have to remember to use this instead of one of the many USB adapters you already have. Again, highly recommended! The CyberQ requires external power via the included AC adapter. It has a one line backlit LCD display and membrane type buttons to configure it; these are painful to use due to the limited info that can be displayed and the poor tactile feedback from the buttons. It can be used stand-alone, but I'd only do that out of desperation due to the limited display and buttons. Once you connect to WiFi, you can use their cloud app to configure and monitor the unit from anywhere with any device via a web browser; this works ok but it comes with all the limitations of a web app and depends on you having an internet connection at all times. You get temp alerts via text and/or email and on the unit itself; this is a big issue for me since my main reason for using a remote thermometer and temp control is to do long overnight cooks - I don't want to check my phone every time I get a text or email while I'm trying to sleep to see whether it's an alert or just a regular text/email that can wait until morning. I've also had issues with the unit forgetting my network credentials when it goes unused for a while even tho it remembers the target and alert temps of my last cook - and even tho the unit has a local webserver you can connect to to do the network configuration, I've not been able to get it to actually get it connected to my network, leaving me too use the terrible UI on the device itself. Not recommended! BBQ Guru does have a newer controller that is supposed to address a lot of these issues but they've had a lot of software issues, including some that made the unit unusable or useable but with issues that could ruin a cook. They also outsourced their firmware development and haven't been able to provide updates in a timely matter, even when an update breaks the unit. I don't tend to rely on technical support much, but my customer support experience with high companies had been good - but I must caveat that statement by telling you that my last interaction with BBQ Guru was 7 or 8 years ago and may be different now. Hope this epistle is helpful!