tinyfish

Awesome spin cook.

Thanks everyone. The trees look great at night too. I bought a bunch of landscaping lights at Lowes and they light up beautifully.

With all that great food must have gone a lot of drinks too.

Looks great and a nice tip for crispier wings.

Happy birthday to both but especially MacKenzie. MacKenzie the food looks good but the chef needs a MacKenzie cooking and baking lesson or two.

Send the wife away for the week end and use the bath tub...lol!

I like dry aged beef, it has a stronger taste almost nuttier. A 60 dry age will be on the stronger side for sure, I would like it but for some it would be to strong flavored. As for grilling I grilled these on the main grate because I also cooked a stuffed chicken breast so the KK was heat soaked.

My kids normally eat the leftover steak and they like it med so I cook it rare then they can warm it up.

Haven't posted alot of cooks since I've done nothing new or fancy. But these steaks from the week end had some nice grill marks and turned out great. The steaks were dry aged from my butcher. The one steak without the nice grill marks is being cooked for leftovers so I under cooked it for reheating.

Always thinking...looks great, time to add the turkey.

How wants candy when there pizza cooked.

Taste a side it still looks great.

Am sure Aussie Joe will be able to help.

The brandywine maples along the driveway have turned colours.

For food like that I would be part of the moving crew.

How did things work out? My style is close to Aussie. I use one starter cube with top vent fully open and bottom dial wide open and pulled out half way. I will on purpose over shoot my temp in the first 10 minutes or so after lighting and then I will adjust my vents for a low and slow. As soon as the vents are adjusted the temperature will drop below my set temperature but with the vents set for low and slow the KK will now heat soak for a low and slow and the temperature will climb back up. This is on a 23 KK. Remember, to heat soak a KK it does take time. The benefit of that time heat soaking is a rock solid KK that will hold a temperature for the entire low and slow cook without fail.

I have a few prime briskets on order from my butcher and now I want to cook one so bad after watching the video.

Yum!! Thats looks so good.

Excellent spin of the free range bird.

Some good info.

Funny, scary and delicious! !

Always experimenting...I love it.

Great looking meal.

Hard to beat SNF's products.

Top notch marbling on the tri tips.