ckreef

This is highlights from our cook for the Kamado Guru Homemade BBQ Dinner challenge. I'm cooking it in separate parts and that's how I'll post it here. There is going to be 4 or 5 parts then the final cook. I'll post updates as I go along. Part 1 - Mop, Rub, and Sauces.

I can handle some heat but WOW! I'm sure Tony would love it. Since you don't like heat just pass that one up.

I didn't look it up or read the ingredients ahead of time. Pineapple Express how hot could it be with a name like that? Man was I wrong and I use Dizzy Pig's ghost rub whenever I make hot wings.

Dr Paul's Hot Sauce - Home of Perth Hot Sauce Pineapple Express Yea sounds innocent enough. OMG - Not!!! - both me and Mrs skreef sprinkled some on a taco salad. Had to break out the fire extinguisher to put out the flames on my lips. @Aussie Ora you're still not mad about the challenge certificate are you In all seriousness this is the hottest hot sauce that has ever passed my lips. After checking out their website I think this is one of their more mellow hot sauces - yikessss......

That's the one.

Never heard of Toad in the hole. Definitely something different.

Never thought about doing sausage on the Konro. Great idea.

Ranier cherries only come around for 2 maybe 4 weeks then they're gone until next year. I recently went on vacation and then scored a bunch of Blueberries. I thought I had missed out on Ranier cherries this year. Nope scored 5 lbs today at the grocery store When I first discovered Rainer cherries I bought about 2 lbs. I ate almost all of them on the way home from the grocery store - LOL. I'll post a summary thread as I go through all the different parts of my challenge menu. Stay tuned.

Haven't gotten them yet but going to M&T next Friday morning. Fingers crossed they have them but they almost always do. August challenge on Kamado Guru is Homemade BBQ Dinner. Everything must be as homemade as possible. Me and Mrs skreef is doing a combined entry. A Homemade BBQ Sampler. The menu as planned (subject to last minute changes): Pulled pork sandwich on homemade bun (cooked in the WFO) topped with smoked Blueberry BBQ Sauce and homemade summer slaw. Beef plate ribs with a drizzle of homemade vinegar BBQ sauce. Brunswick Stew using some of the pulled pork. Baked beans using 2 different homemade BBQ sauces as part of the ingredients. Mrs skreef's dill style potato salad. Fresh creamed corn. And finally for desert a Ranier Cherry and Blueberry pie. Working on various parts of this endeavor this weekend. I'm hoping to wrap up this challenge cook by end of next weekend.

Great story.

Used the Lumber Jack Fruitwood Blend (80% cherry, 20% apple) Pellets for the first time last night. They definitely gave a much stronger smoke profile compared to the B&B cherry pellets. I did have to run them at a MD air flow. Not sure if that was because of a different manufacturer or more likely because the Fruitwood Blend has no oak in it. The biggest observation from my morning cleanup was way, way, way less "gunk" to clean up. It sort of blew me away with the less "gunk". At this point the B&B pellets will go out with the trash. Tomorrow I have a Boston Butt planned for tomorrow with the Fruitwood Blend. Also if all goes as planned going to do some beef plate ribs next weekend using the Hickory Blend.

Not sure about that first picture. If your Hot/Cold smoker is running properly there should be no smoke coming out the side holes. When the smoke amount varies that is when alot of pellet/chips are burning compared to when a little bit of chips/pellets are burning. If there is low smoke output then just a little is burning. Eventually more drop down and catch fire then the smoke output increases. Let it ride and don't worry about it unless it totally goes out. Hopefully that made sense.

Great looking ribs.

It's fixed now.

Search function works, navigation buttons work, the like button works. Looks like you got it all fixed up. Thank you.

TY - I would have just liked your post but we can't do that either - LOL

Lumber Jack Pellets has about 15 different versions. Definitely a few more I want to try over time.

I'll report back within a week or two.

This research was to find the best pellets for the KK Hot/Cold Smoker. Just wanted the best I could reasonably find. I've never owned a pellet grill and at this point I doubt I ever will. Just trying to maximize my KK's ability.

Tony great looking plate of food. Glad the hot smoker worked well for you. Going to play with mine again this weekend. Interested in trying out the new pellets. Really want to see how much residue they leave behind compared to the B&B pellets.

I did a little research on pellets. For BBQ there are two main types of pellets. Heat pellets. These are usually a blend of oak and a flavor wood with a relatively high percentage of oak. They do this because oak burns hot, long and leaves little ash behind (compared to other types of wood). This type of pellet is mainly used in pellet grills. The other type of pellet is smoking pellets. These can be singled wood or a wood blend. These are used in things like the Hot/Cold Smoker, pellet trays etc... They generally give a better smoke profile for that type of wood. Both types of pellets can be used interchangeably but might give less than optimum results used for the wrong application. The source of the wood also varies. The cheaper pellets are usually made with scrap lumber and sawdust leftover from other industries such as oak furniture companies. The problem is oak furniture companies usually use kiln dried wood. The kiln drying process causes a lot of the smoke profile to be lost. Some pellet manufactures use various fillers. This stretches their wood farther so they can sell a low cost pellet but who wants fillers when your smoking an expensive piece of meat? The better pellet manufacturers use virgin wood. They chip it green, dry it out then turn it into shavings. Sometimes they leave the bark on and sometimes they strip it off depending on the pellet they are making. Pellets made from virgin wood give a stronger smoke profile for the type of wood. There is more to making pellets than all that but I figured armed with that information I could source out a decent pellet manufacturer. I decided on Lumber Jack Pellets. They use all virgin wood and strip the bark at times depending on the blend. http://bbqlumberjack.com/our-pellets/ They don't sell to the general public so I order some from here. https://bbqpelletsonline.com/index.php/products/buy-individual-bags/Lumber-Jack-Pellets-10-20-and-40-w-free-shipping-c14087011 I bought 3 x 10 lb bags. Hickory Blend. 60% red oak, 40% hickory. Should have a fairly robust smoke profile that I'll use for beef. Fruitwood Blend. 80% cherry, 20% apple. Should be a sweeter, lighter smoke profile for pork. Rosemary, Thyme, Basil. An oak base with rosemary, thyme and basil. It sounds interesting and will try it with chicken and fish There you have it, hopefully I didn't bore you too much. Will report back again once I get a chance to use these pellets.

Tried the search function again today, it's not working right. Won't work at all on the mobile site. If I switch to full desktop site I can do a simple search but it won't allow me to search by member name as part of the criteria.

It's one of those mowers you would want to keep up and going but wouldn't actually want to cut your grass with....... Unless you had a really small city/condo yard.

I also can't hit the button to jump to the end of a thread.

I'm on the mobile site/skin. Just now hit the magnifier/search button. Put bacon in the box then scrolled to the bottom and hit they search forum button. It just sits there and does nothing.