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Ing 1: Orange Juice (freshly squozed, of course) Ing 2: Fish Sauce (a.k.a. nouc mam) Ing 3: "Smooshed" Garlic (or powdered, if you must) 1:1 mix of OJ and FS with as much SG as ya like(I like a lot so--at least 3 cloves) (see? Easy!) Put in a Ziploc with your Pork Parts To Be Grilled or Smoked. Chops and loins are super soaked in this-"Country Style Ribs"are,too. No, really they are! The whole is definitely greater than the sum of the parts. dub(props to Jack Schidt for this one-he is indeed a brave man)

They seem to have colored slightly. Perhaps from embarrassment when the lid was unexpectedly opened?

There are a number of YouTube videos showing how to do a low and slow tri-tip so I tried it. It was my first tri-tip. I’ve never tried the Santa Maria method. I removed all of the fat and put it in an aluminum pan and put that on the fire to make smoked tallow. The rub was Jane’s crazy mixed up salt and fresh cracked pepper. I never use pre-cracked pepper from the store because it loses all of its volatile organics. The fire ran at 225°F and it was a mixture of Royal Oak lump and Hickory and coffee wood chunks, I used that giant baking stone as my heat deflector and roasted the tri-tip on the top rack. When it hit an internal temp of 165 I pulled it off the fire along with the rendered smoky tallow and poured tallow all over the meat and wrapped it in foil. It went back on the fire, and I started probing for tenderness when it hit an internal temp of 190. Once it was butter tender, I pulled it off the fire and let it rest on the countertop covered in towels for several hours. I sliced it and served it with a little drizzle of the smoky tallow on each slice. It was just as fabulous as any other thing you might make on your KK. It was so good, I replicated the exact cook again two weeks later! By sheer coincidence when I did the first one, my across the street neighbor also did a tri-tip Santa Maria style. He sent me a text and said hey man have you ever done a tri-tip before? He did his Santa Maria style and didn’t like it. He thought it was too tough and not very juicy. I said that’s hilarious that you asked me. I just did one today for the first time ever. So I told him to wrap his in foil and put it in his oven at 200° and probe it until it was butter tender, which he did. He called me back later that evening and said it was fabulous that way. So I gave him the lowdown on how to do it low and slow from start to finish on his BGE. I will absolutely be doing this again. I will post a little abbreviated video of it on YouTube maybe I can figure out how to come back here and put a link. Anyway, my YouTube channel is mguerramd. OK, it’s been so long since I posted the form I can’t remember how to embed a YouTube video in a post so here’s a link: Oh well, I guess that’s how you embed it!

Not sure how much longer the local corn is going to be available, so trying to get it as often as possible. Grilled pork tenderloin and cherry peppers. AL pouch is spuds and onions. Ate indoors, as it's turned cool here. Thankfully it's warmer this coming week.

Looks great !!!

To move one took a Caterpillar about the size of a D-8 or larger. We had a TD-25 on the property moving stumps and that got the job done more quickly. The D-8 was fun to drive compared to all the lever pulling and gear shifting on my antique D-2 Caterpillar. All the Kamado style cookers I have had have all been a manual affair and that was one of the things I enjoyed about it. Like cooking on a wood fired cookrange, it took paying attention to the fire, and therefore slowed you down from the frenetic pace of modern life.

Interesting, he is a Moderator so maybe that has something to do with it ??????

Hi everybody, I placed an order for a pallet of the 22lb boxes. I will have about 25 available for folks who want some, just let me know. I spoke with Dennis on the phone and between the recent tariffs and storage costs, he doesn't expect to be sending any more coco-char to the US for quite some time.