tinyfish

No I have not. I will have to try that.

Ouch!! ^^^^

Had a small chicken to cook so I did a quick spatchcock. Rubbed with Cimarron Doc's some rosemary and thyme. Cooked upper rack indirect at 400f to 425f. The skin got nice and crisp.

Now that is shelving.

All you need is your KK in the background and that would be the KK postcard.

I was hooked in june.

Yum...ribs.

Lamb chops are the bomb.

Look at how tender they are and that interior colour.

Don't doubt your skills MacKenzie.

Look at those nice colors...that just says delicious.

No worries...coping ones idea or recipe is the greatest complement. Any other questions just ask or look at utube for the video for spinning the fatty in case I didnt explain it properly.

Like MacKenzie said doesn't have to be flawless. There is a lot of room below the charcoal basket and the bottom of the KK. Here is my push stick for pushing the ashes to the back of the KK through the vent door and below the heat deflector.

Soak the skunk in tomato juice...

I will post a picture when I get home from work but basically I measured the gap under the heat deflector and cut a piece of metal to fit and bent it in an "L" shape and put a handle on it.

No boiling. Brined then smoked with sugar maple.

I have 23's and I'm about 5'11" and I just reach in and scoop. I don't think I'm getting dirty. I only clean out my ashes once and a while. I remove the front air vent and I made a tool that fits under the inside ash deflector and I keep pushing the ashes to the back wall then after a few cooks I will remove the ashes.

I used Cimarron Doc's Sweet Rib Rub and cooked at 235f to 245f for about 6 hours. The only thing I might have changed was to maybe cover the ribs in butchers paper after the ribs reached the colour I liked. The bark was a little dark. The marbling was excellent on the shorties for just regular beef. Thats one thing I'm picky about is the marbling. Sometimes I plan on buying steaks but the marbling is not there so I buy something else.

Throw a pile of bird seed in the neighbors yard.

Delicious as always. Pizza king you are.

Don't be holding out on us. We love to spend other people's money...LOL

Congratulations on your upcoming delivery.

I bought a vacuum but only used it once. By the time I pull out the shop vac I can have all the ashes sweeped out with a brush and dust pan. I trimmed the dust pan to fit the back wall of the KK for ease of scooping.

I just had to ask. If anybody can do magic with food...MacKenzie is the one.

The wet brine is all mixed up and ready for a nice 18lb brisket. I will cook the brisket Sunday Nov 1st. Now the hard part...the wait. The brine consists of: Water Salt Cure Dill seed Celery seed Yellow mustard seed Coriander seed Black peppercorns Garlic Red chili flakes