Pequod

Not pressure cooker, but this is whatcha do with beans. Red beans and rice in progress. Start with sautéing some trinity: Add all the other goodies, and get ready for a long simmer.

Looks like success to me! Personally, I don't sweat the temps as much as I once did on low n slows. 225 used to be gospel. Now I tend to work to time and adjust my temp accordingly. All turns out the same.

Amazing Ribs. The thing I use it for most is the incredibly long thread on sourdough bread.

I see the Rosemary.

Looks darn good to me!

I'd give that a try. Oakridge BBQ Santa Maria is my benchmark for Tri-Tip. Seriously awesome stuff.

There are at least two Aussie's on here who have recently gone through the process: @Aussie Ora and @atlonglast Might want to PM them directly if they don't find you here first.

There will be NO stopping @ckreef in the Guru challenges now!

Depends on how you define "pitch".

New Jersey warehouse? Will this be for all charcoal, or just coco? That's gotta be good news for shipping rates to Virginia, no?

Love red beans and rice. This thread did nothing to resolve the debate on beans in chili (I vote against, wife votes for...no wonder our politics are so screwed up), but I vote a HUGE thumbs up on making a pot of red beans and rice soon. In fact, I'm getting a hankerin' for some Shrimp Etouffee as well. And gumbo. And beignets.

Hadn't thought to look at Trader Joe's. We have one near us, but it is a zoo. Have to steel myself to go in there, but might be worth it for a good tri-tip.

Still a bit of a challenge to find decent tri-tip here in Northern VA. Sometimes our butcher has one out (yup, ONE) if we're lucky, but extremely overpriced. Someone (over at Guru, I think) posted this supplier (for those of us in continental US): http://www.harterhousemeats.com/our-famous-36-ounce-tri-tip.html I may give them a go once my freezer stocks decrease a bit.

If it's not trying to bite you back it's probably over-cooked! That's my motto.

Looks darn good to me. Only thing I'd suggest is maybe pulling it a bit sooner and getting it down directly over the fire for more of a crust. What @ckreef said about slicing here:

I was born and raised in south suburban Chicago. Remember Chicago snow well. Don't miss it.

Yes, that's exactly what I was looking for. And good tip on the ascorbic acid. Hadn't seen that one before.

Do tell. I descale with citric acid every 6 months. What should I be doing for the water in the tank?

Just pulled my first shot of Wote Konga as espresso. Sublime! Used my standard Redbird grind and PID settings with 17.1g in the basket and nailed it. Great shot!

That's exactly the one I was looking at. Do you always do 100% extraction, or do you sift? For example, Tartine #3 calls for 85% extraction, which can be arrived at by either sifting or a blend of whole wheat with white.

So...who has a home grain mill? Picked up Tartine book #3 and it's nudging me in that direction. If you have a mill, what do you have and how do you sift to get less than 100% extraction?

Ask and ye shall receive.

This was today's loaf done in the oven.

I typically do pizza at 550, heat soaked for at least an hour as @dstr8 described. Works great. You should be able to do two at a time on the 32.

It really is awesome. The KK does a better job than most at browning the top at the same rate as the bottom.