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^ yes...love poached/fried eggs on many savory dishes. Have you ever had/made the classic French Frisee Salad with Lardon? My favorite method is to use pork belly confit...cut into cubes and crisped on all sides. But I also like it very well too with pulled pork that has been crispy fried...pseudo carnitas. This is one version I made a few years ago while out exploring/camping with buddies near Death Valley... Another wonderfully simple egg trick (yet it adds much more than the sum of the parts to any pasta-marinara dish): After you pull the cooked pasta out of the cooking water...add a whole egg yolk (1-per serving) to the simmering water and poach the yolk for about 1-minute...just long enough to skin over about 1/8"; retrieve with a slotted spoon/spider. Then after plating the pasta place the warm yolk atop the pasta mound...cut and mix into the pasta. Guilding the lillie I learned this simple but unctuous trick from Lidia Bastianich.

I've also tried it and for this boy it was just OK. I much prefer homemade garam masala...love it on beef and pork. Having said that if you liked the flavor of the cardamom-espresso rub and want to eliminate the grit from the espresso grind I suggest brewing a ristretto and using it in place of the dry coffee. If you don't have an espresso maker then just brew a super concentrated pour-over so you only need to add a couple thimble fulls to your rub mix... FWIW/FYI: The garam masala rub I use regularly and like is from The Book of Curries and Indian Foods by Linda Fraser as posted on another KK thread by Majestik. Thanks Majestik!!! 1 tablespoon plus 1 teaspoon cardamom seeds 2 (3-inch) cinnamon sticks, crushed 2 teaspoons whole cloves 1 tablespoon plus 1 teaspoon black peppercorns 3 tablespoons cumin seeds 3 tablespoons coriander seeds Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months. I do rub the meat with oil then sprinkle the garam masala...then rub it in. Don't need it to be thick and pasty to be tasty. In fact its better if its not laid on thick.

I thought about that...but its still a 700 mile round trip for me...and not the most interesting of drives

I'm in Monterey...anyone nearby interested in sharing a pallet of coco?

Dennis, I remember you previously stating the comparison (in answer to why most of us, well me anyway , think the 32" is so huge) of the KK 32" to the typical 42"+ SS built in BBQ. Not sure why the KK 32" seems so huge in comparison but my former 42" SS gas unit seemed about right You're spot on! Damnit...now I want a 32"

I guess I'm just going to have to try the post smoke lap with sugar and butter. Not really a sugar fan, but damn, the raves are big for this trick...

Another satisfied customer of SmokinLicious! Love pecan for chicken and pork; light and sweet. Any fruit wood when I want more flavor for pork and fowl. Red oak for Santa Maria style tri-tip and other beef cuts; not as sweet as pecan and not as big as hickory but has its own unique flavor impart...has a certain "roastiness" to it. Alder and only alder for all things salmon. Hickory when I want big smoky flavor for pork and beef. I use more pecan and red oak than anything else outside of the years I go salmon fishing in Alaska

Welcome...and we DO expect photos

Porkchop: I've never, yet, cooked a picnic shoulder but do plenty of bone-in butts and agree the bone-in variant, even within the butt category, makes a positive flavor difference (like chops and any other cut too). Is the cooked meat texture, of a picnic shoulder, similar to a butt cut?

^^^ I also have two charcoal baskets for my 23": One is set-up with the splitter and the other is left as a full basket. Just makes quicker work of going back & forth between them...

Beautiful ribs! 5 years old and the outside still looks like new! Definitely one of the better buying decisions I've ever made...for anything!

I've done many low and slow with my nearly 1-year old KK and find it very simple to set it up for smoking sessions out to 14-16 hours without a temp controller. To be fair I've never used a temperature controller/PID for the KK...but to date I haven't felt compelled to buy one either. I very much like how predictable, especially for low and slow smoking/roasting, the KK Coco char is to use (and its neutral flavor impart to the meat). Per normstar: Get the KK heat soaked, at or near your smoking temp, an hour or more before you load up for the long session.

mdbinkc, I've been wanting to try the margarine/honey/brown sugar post smoke treatment...your baby backs look great!

Ditto what Smokydave said Dennis...no better words from me!

Yes...the BlueTherm Duo is a great unit...minus the Bluetooth :-/

As you probably know and/or will learn once you start cooking with your KK this forum is a fantastic resource for almost anything you'd want to cook! Welcome to the club!

Thanks & same to you! Nice photo!!!

Part Two, the Assembly: Pulled pork atop a sourdough (French) cornmeal waffle + freshly roasted (on the KK of course!) corn cut from the cob + poached egg + homemade bbq beans (also baked on the KK today) + a drizzle of the Smoked Blackberry-Habanero BBQ sauce and Tyler Florence's Watermelon Gazpacho = 4th of July 2014 dining bliss!. This meal was my interpretation/twist up of our typical summer/4th of July meals typically consisting of: Smoked pork, corn-on-the cob, baked beans, deviled eggs and fresh watermelon. Have to beat my chest on this one as it came out exactly as I imagined! Love'n my twenty-three!

Part One: 6lb bone-in pastured pork butt + homemade garam masala rub + pecan chunks over KK Coco + 13 hours overnight @ ~250-ish + wrapped & resting in a towel lined cooler = The basis for Part Two Also I made a smoked blackberry & habanero bbq sauce that will serve to amp up the main dish.

Right on daveco!

Just quick burgers again...bison this time. Splitter and the sear grate on the high setting. Looks like I need to do a little KK detailing!

Nice looking roasts YemYam! Ditto on the 'luxe outdoor kitchen set-up! You've inspired me...so I'll be off to see the pork wizard tomorrow...and get back to low and slow

There are wood fired roasters...and with the coco-char I think it would have neutral flavor impart...and without the moisture of gas. I'm well down the espresso rabbit hole...but being able to use my KK to embark on coffee roasting at home would allow me to go deeper

Interesting idea for sure!

Rough crowd I'll help the OP out: Here's a photo of a thai chicken style pizza I baked on my KK last weekend...you can just see, in the upper left hand corner, Dennis' teak side table...thus confirming it did indeed come off my KK