Shuley

Nice! I may try the vinegar mop at some point.

I'd definitely take a plate of that!

Nothing to cheer you up and make you feel warm and safe as a nice delicious meal. Probably even better if it's a reef meal.

Yeah- we were making proper sale bombs until we ran out of the right kind of beer but still had sake. Necessity is the mother of invention!

We only had a few leftover I wish I would have made more! I think that may have been my favorite, but I applied it too heavily so it tasted almost artificial.

So my husband and I stopped at a BBQ shop when we were on a trip and I picked up a couple of rubs- meat church's honey hog and john Henry's summer peach. I thought I'd do a side by side taste test along with my homemade rub as you can see I kept them straight by number of toothpicks overall, they are all good. I will use all of them. I was a little disappointed that my rib was in everyone's top two and has the most number one picks. However, I did like the peach a lot except I think it was stronger than I expected it to be. I'll use less next time. I also learned that I like ribs even without sauce.

I totally thought you were frying in the pressure cooker until I read through the comments. That sounded dangerous!!! You really are a pressure cooker fan. What do you think it's best uses are?

I keep contemplating rotisserie cooking a rib roast. I haven't done it yet- mostly out of fear I won't be able to get it off of the rotisserie spit when it's hot (I have had to abandon the shaft in my grill before). Normally, I cook mine to about 120-125 at 225, take it off and bring the grill up to big flames and sear the outside. Serve with a board sauce! people go nuts for it

In college I remember we makes sake. Bombs out of Guinness. Not a good choice.

Thanks. Some thinner things like that seem to get hard when they cool down so I was curious

That looks amazing. Did you do this at the end of a cook, or is it ok waiting for other ingredients to finish?

Kinda funny, over on the guru it's copycat challenge month. This would have been perfect. And looks like an awesome meal

I have not done tri tip for a while.... probably my favorite thing to GRILL for a gathering. I need to do one soon. Maybe next weekend

I remember reading from several sources that a smoke ring has nothing to do with the level of smoke flavor. I mean I also usually want one, just for aesthetics, but I remind myself it still tastes good!!! I'm sure yours does as well!!

Nice!!! Do you do any of the tricks?

I am also curious about your rub!

Depends on what you are planning on primarily using your kk for. I have been very happy with my 23. I usually only "grill" for the four of us but I BBQ for larger crowds frequently.

I'm a little late to this party but you are about to have a ton of fun and you won't believe the moisture in your food (especially chicken)!!

Nice!

I dunno. I think the ruckus I'd get into with that much beer and I get all cringy. Luckily, smoked meat doesn't make me behave badly!

Prepare to be amazed.

Haha. I am in!!!! Now the problem of transporting our KKs!!!

Is there anything you can't do?

I use the smoke pot a lot- but not all the time. My last big BBQ I had to set my heat deflector on top of the charcoal basket so the smoke pot wouldn't fit. I used chunks and had good results as well

Wow. 9 years already. Anyway I thought I'd do a cook I have been wanting to try for a while- beef Wellington. I had been wanting to make one ever since I saw John setzlers video. I also wanted to do something like profiteroles and my hubby saw some scallops on sale. And why not some brussel sprouts because we love them? Rather than show the order I cooked everything in, I'm going to go by dish lol. Probably less confusing than how my brain thought about this cook. Got my prime tenderloin cut it then seasoned the center cut with salt pepper and a little cayenne processed some shallots, garlic, thyme, and lots and lots of mushrooms should have prechoppes the mushrooms. By the time I finished they were really paste like- here is after cooking. And yeah I know it didn't look pretty but man it smelled good. then seared the steak. This picture is one side done, but trust me I seared all the sides then I prepped the prociutto and mushrooms and smeared the tenderloin with some whole grain mustard wrapped then time for puff pastry and on to koko this is what it looked like done i realized I didn't take any pictures of cooking the scallops or brussel sprouts and I cut into the Wellington annnddddd Yessssss baked the dough for profiteroles they ended up HUGE!!! We only needed one each. Cut open raspberry jam fancy vanilla ice cream tops on and top it all off with some homemade chocolate sauce! great meal but a ton of work