SmallBBQr

People still eat margarine? Ribs look amazing though....

Don't suppose you are anywhere near Edmonton? I don't see your exact location anywhere in your posts....

We make a weeks worth of hard boiled eggs every Sunday using the Instant Pot, but this would work with any pressure cooker too. So simple....1 cup water, eggs (as many as you want to fit it) on a steamer rack for 8 minutes at high pressure. Throw immediately into an ice bath and done. They slide right out of the shell...

Hehe....yeah, right! What's 4-5 days of driving (each way). If someone in Montana, Idaho, Washington state etc. was selling I'd be driving down on a moments notice...

If only Virginia was closer to Alberta....*sigh* Good luck with the sale...

I don't have a KK yet (saving up to get one with an upcoming yard reno) but I do have another super insulated kamado (Keg) which can create some issues getting enough combustion for good, continuous smoke. I found the best results come from putting your wood chunks UNDER the lump charcoal for each cook. I suspect this somewhat emulates what many have found from using the smoke pot method as well. I also cook at slightly hotter temps as well than often would be typical. It does take some effort for each cook to place new clean wood chunks underneath (a bit of coal reorganization) but I have been very happy with the results after trying many different options and techniques.

I've completely converted to high temp cooks for both brisket and pulled pork with amazing results. I can't ever see going back to low/slow for these as I found the higher temps cooks came out superior most times.

If you can, particularly since they are larger pieces of meat, give them at least 24 hours to marinate in your seasoning/marinade. Longer the better!

I've starting cooking brisket and pulled pork at much higher temperatures (350-400) and have been very happy with the results. The stalls are much less an issue and you easily finish things in your electric/gas oven. I did a pork shoulder on the weekend - 3 hours at 350. 3 hours in oven at 350 with some liquid. 1 hour resting wrapped in towel. Melted apart and finish temp was 206 I believe after the oven. p.s. Nice vino selection!!

Yeah, we've got you balanced out on this side of the equator....820 tons. ...moved down local highways over several days. Quite the sight.

My favourite for those is Korean BBQ style. Marinated and seared at really high temps. Quick search will find you a ton of recipes. Something like this: http://allrecipes.com/recipe/141716/korean-bbq-short-ribs-gal-bi/

One of my favourite cuts now. My butcher has been cutting these out of his carcasses and no one around here seems to understand how amazing this cut is.... Some butchers will also confuse them or label them as the tri-tips. p.s. spelled Picanha

Oh dear....sorry, sorry, sorry! Totally my bad on that one! It is refreshing rare (at least I find) to run across lady posters on the various BBQ forums so it's just an auto-pilot error.

Of course with the 21 coming soon...

Hehe.....I was teasing MacKenize over a post of his here on the forums where a few people commented about putting ketchup on his poutine.... Yes, bison is easy to come by here and we use it fairly regularly. Also elk as well. Bison is quite lean, so you have to be a little more careful with the cook as it dries out. Bison ribeye steaks are common as is ground bison (i.e. Bison burgers). Just slightly more "wild" tasting beef, but only barely so...most people don't notice any difference. The meat is supposed to be a bit healther due to their grazing habits etc. Most of our cattle here is grain fed, so less healthy than grass fed. I purchase mine typically from a local butcher, but I'm in Canada (Alberta) so that will not do you any good. We can order it online from Costco as well, but I don't see that option on the American Costco site. https://www.costco.ca/CatalogSearch?keyword=bison&pageSize=96 (this is the Canadian site).

Don't feel too envious over @Paswesley's sandwhich @MacKenzie, it appears he may be suffering from a bout of insanity by using mayonnaise on that pulled pork so while that pork does looks very tasty, I'm sure it holds no candle to your ketchup poutine. Let's just humor him.

Here's a little blurb from some pizza guys....take it FWIW. https://www.pizzamaking.com/forum/index.php?topic=31267.0 As with many things in life, a certain minimum IQ and amount of research can help with many things. That's why a specific grade of steel is suggested for it's composition and not some generic piece of steel from the local wrecker. https://www.onlinemetals.com/productguides/alloycat.cfm?alloy=A36 Unfortunately, I don't think anyone is immune to having preconceived notions about anything these days. Everything seems to get myth-busted all the time.... Just ran into this for example. I would have sworn 10 minutes ago that stainless steel was imperious to leaching....now....who knows. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ Hmmm.... Though in the end, I'm sure it will be something else that kills me.

Keep in mind there is really nothing special required for these. Something to check out if you have a steel shop/welder/fabricator in your neighbourhood. You can easily use A15 mild steel as a grilling steel and it is easily cut with the right tools. After showing a lady in my office the grilling steel/pizza pics, she had her husband get a friend in the business cut her one to use....cost them a case of beer.

Just to throw in my 2 cents, I agree with MacKenzie that both have their places, but IF I could only have one, I would take the steel over the stone any day. I use my baking steel FAR more often than the stone - biggest reason is I love searing on it. It also works very well for doing in-oven pizza under the broiler. A little bit of ghee to final sear that steak is freakin amazing!! One thing we do which may be a little outside the norm is use it a cooling stone for charcuterie plates. Throw it in the deep freeze for a few hours and then cover it with foil or parchment and your meat and cheese stay nicely chilled longer. One suggestion....if you don't mind the extra weight, get the thickest one you can! 1/2 inch would be great!! The more thermal mass the better.

Just curious if any KK owners are using them regularly in VERY cold weather. How are heat-up times lengthened? How are tiles/grouting holding up (any additional stress, expansion, contraction etc.) Winter here is regularly -20 to -30 Celsius starting mid to late November and can last into early March (I mean not every day or anything...we get extra cold snaps, warmer days etc., but average temps are pretty low). Would love to hear any comments, experiences etc. I'm waiting for the 21's to arrive and probably pulling the trigger on soon, but curious on who else is using in colder climates? Just popped into my head as well - I am wondering if the seals would freeze up with condensation after cooks? Does moisture drip from the inside down to the seals area? Alberta winters can cause havoc on the best of products - issues you don't see in many parts of the world show up here (and in other extreme climates).....any other Alberta owners?

Oh no my friend....ketchup/poutine, well ketchup and ANYTHING is a beautiful thing..... Ever tried ketchup chips? http://www.avclub.com/article/what-canadians-understand-about-ketchup-chips-amer-241597

BTW MacKenzie, when you bought, what type of additional import duty/charges did you run into? I would guess GST will be applied, but wondering what (if any) duty?

Thanks. After some further playing around, I think it is just a postal code error. I found that if I put in another postal code (my work) just a few minutes away, it provides me an estimate, but says "Sorry, we do not ship to that destination" when I choose my home address postal code. We are in a new area, so probably just a "glitch" with data lookup. I'm sure it will not be an issue....at this point, just waiting for the 21's to go live. With just the two of us now, while the 23 would provide me some additional space, it will rarely get used. My keg now is only 18" and I manage, so the 21 should almost be perfect. Might be the rare cook I want the extra space, but it would be the exception, not the rule.

Was taking a look at some of the models (some currently in stock in CA), but when choosing a model, it reports that shipping to Canada (Alberta) is not available. Something special I need to do or a way to get an estimate? Was looking at some of the sale KKs...though I think a 21 is in my near future.

I should probably just bite the bullet and get one ordered...though I've been waiting more for the Canadian/US exchange rate to get better more than a KK "sale". At almost $8000 Canadian right now....just can't pull that trigger!