dstr8

meh

Great idea for eye of round MacKenzie!  My Mom used to make us eye of round sammies when I was growing up...she sliced it very thin (of course ), fried fast in a hot cast iron skillet...coupled up with Italian bread, home-canned hot banana peppers, mayo and a slice of tomato from the garden it brings back salivations!   

Will try your SV method though!

I use safflower or grape seed oil exclusively for frying...so the cholesterol factor won't change  Calories yes, but cholesterol no.  

You are all very convincing with your baked wings.  I'll need to give these baked "fry-less" wings a try again once I get back to my KK.  But the first time left me with:  "For the few times in a year I go to the trouble of making wings at home...why not just fry them"?  

Ok, you definitely got my attention with that one!

^ perfect lump for your next grill session

Benissimo!

^ They're (MSR), as you probably know now , a mfg focussed on back packing gear.  

dstr8 -  Would some type clamp top pot with holes work for this?

Exactly.  I got the idea from someone else on our KK forum a couple years ago...apologies to that person for me not remembering who to credit!  Drilled 3 holes in the top...then lid side goes down into the lump coals.  Seems to work very well and although the cast iron dutch oven with flour paste seal-off probably works better...the MSR pot is better for my somewhat lazy ways

This:  

^ similar experience and method here; however at least 50% of the time, and 100% for low and slow, I use my MSR lidded pot for the smoking wood chunks. Sometimes, especially for the low-slow sessions I'll use a chimney just for the smoking wood chunks to more quickly get the acrid white smoke burned off, then the chunks go into the pot atop the already lit coals & heat soaked KK.

M:

Brings back fine memories of anticipation...

Prepare to be wowed more than you think you will be...

Can't wait to see more of your top shelf foodie pics...plus your new soon to be KK in them

not kabobs but plenty of oysters and clams roasted on my KK.   

ditto, ditto, ditto, ditto and ditto

Great post up wilburpan!  Et all too!  

MacKenzie:  All great and better!  

Where would we be without meat fat?   The pork industry hasn't ruined belly with their brand of lean GMO non-sense...yet.

In too.

Bacon Adobo aka Bacon Candy (whole, preferably with skin on).   Made it a few weeks ago.  Betcha can't eat just one cube 

Pork Belly Confit (whole).  

Fresh side of pork (slice about 1/4" thick and very slowly render it...adding smoked salt, smoked paprika towards the end...excellent with eggs in the morning).  They key is to render it SLOWLY otherwise you better have good chompers

MacKenzie, FWIW if you have no other alternative to getting your KK up a flight of stairs...I used to be in the copier business and we used a "stair climber" when we had no alternative to moving a large copier up/down stairs. They are battery operated and work well for their intended application. Maybe, due to the somewhat difficult shape of a KK (relative to stair work ), move in the crate to its final destination...

Can't remember the weight limit but we moved large 220v machines...possibly would work for you.

Nice post! And oh the memories your son will have for 'round the campfire stories' years from now!

Welcome to the club and prepare to be dazzled

Maybe it tastes like candy...but I think you should send me some just to be sure we agree

I love mak'n bacon :D

I make a savory waffle with 'low on the sugar scale' belly (I like fried cubes of confit'd or sous vide'd belly...golden crispy on all sides) and a poached egg for dinner sometimes; methinks your maple cure would be great too.  Corn meal gets the nod for the savory waffle batter.  Homemade hollandaise or similar kicks it all into high gear.  

Your PB looks delicious BTW!

MacKenzie, is 137 degrees F, even at 48-hours, warm/hot enough to break down muscle tissue, etc., to be fully tender?  

Sure looks "I gotta bite into this..." worthy

I've grown accustomed to not opening one of your new threads...before I eat a meal

Kudos!  

you're killing me!

Long story short: We are currently living in transition...vagabonds and "homeless". My KK, along with 99% of our possessions have been in storage for over a month now as we travel around the country visiting and staying with friends and family.

Everyone's, including MacKenzie's posts (!), are keeping me going...and driving me crazy ("r" ) at the same time! Haha!

Keep up the good work!