jonj

I'd planned this cook for Sunday, but it rained 4.25" so it was postponed to today. Two slabs of baby back ribs and a pork loin, marinated in Wicker's for 36 hours, smoked at 225°-245° with hickory chunks, no wrap. With BBQ beans, grilled corn and a 2011 Merry Edwards Meredith Estate Pinot Noir.

Beautiful steak, @MacKenzie!

Anytime you are in town, just let me know!

Seems it was steak night for many of us. I cooked a large ribeye last night. Duck fat and Montreal seasoning, cooked direct at excessively high temp. Plated with baked potato and broccoli with a 2007 Jericho Canyon Cabernet. Nothing exotic, just steak night. Very tasty. By the way, I wasn't kidding when I said "large ribeye"; the plated version is only 1/2 the steak.

I agree; this is a very good video of the uncrating.

Simple Sunday night dinner: Italian sausage and pesto fettuccini.

yes

That was a very tight fit! Good work to get it through. You certainly picked a great color for its location.

Very nice vistas!

Well now, @MacKenzie, I would say mustard goes on both hot dogs and burgers and catsup (ketchup) goes on neither, although I have been known to put it on french fries when I didn't have BBQ sauce available. 😉 (and there is some mustard underneath, camouflaged one might say, that Gate's Extra Hot BBQ sauce on those hot links...)

The discussion about Kansas City BBQ made me hungry for hot links. Hickory smoked hot links and corn, potato salad, olives. And, no, it isn't catsup on the hot links, it is Gate's Extra Hot BBQ sauce. Cooled by a 2008 Schramsberg Reserve sparkling wine on the side.

@Troble, yes the sweet potatoes were roasted in cast iron for about an hour at 400 F with evo, salt and pepper and a dab of butter to finish.

With apologies to @Troble, but I saw what he had for dinner the other night and thought it looked really good, so I decided on a similar combination last night. Pretty much straightforward tri tip with santa maria seasoning, roasted sweet potatoes and grilled asparagus. It was a very tasty combination, so thanks TR for the idea.

@Basher I remember that one!

@Troble, you'll just have to come back!

@Saucier, having lived in KC for more than four decades, there have been a lot of great BBQ joints here over the years. The originals are Arthur Bryants, Gates (still held in the family) and Rosedale. These three fought it out for the KC BBQ title for decades, are still standing and basically serving their original style of Kansas City BBQ. Bryant's for cayenne and vinegar-based sauce, Gates for a spicy tomato-based sauce and Rosedale for a sweet tomato-based sauce. If you want a true Kansas City experience, you would go to one of these. Newer places, but still in the Kansas City tradition, are Jones, Big T's, R.J.'s Bob-Be-Que Shack, BB's Lawnside, Smokin' Guns, L.C.'s BBQ, Joe's Kansas City, and Wyandot Barbeque. There are a bunch of newer, upscale restaurants like Q39, CharBar, Fiorella's Jack Stack (Martin City!), all of which serve very, very good smoked meat, fish, fowl, etc., and where I happily eat from time to time, but I wouldn't call them actual Kansas City BBQ. Jack Fiorella's father's BBQ joint, Smoke Stack BBQ was one of the greats but, sadly, no more. Once of @Troble's articles mentioned Harp Barbecue, a place I haven't yet been due to this past pandemic year. It seems to be more Texas-Tennessee BBQ than Kansas City, but I appreciate his mention and homage to Henry Perry, the one true father of Kansas City BBQ. Here's a screen grab from a local television story last July 2 - Henry Perry Day - in Kansas City showing part of his original advertisement: We probably won't see his like again anytime soon... Seriously, any of the above places would be a great experience. It depends on what kind of BBQ experience you are seeking, only having one shot at it. Best wishes and good luck!

Mmmm! Jerk chicken!

Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please. I make 14" x 16" pizzas because it is the maximum size my baking steel will take. KK at 500°F, steel at 480°F, 6.5 minutes per pizza.

Something like this, perhaps? I think it is available in Ontario...

Pork tenderloin with Gates' Classic rub. Plated. Broccoli, bread, mashed potatoes and gravy, 2012 Merry Edwards Meredith Estate Pinot Noir.

Nice!

Well, I finally broke down and bought yet another ThermaWorks BBQ alarm system (Signals) and Billows since they 1. fixed the open lid software, 2. made the adapter for Billows which fits the guru port on a KK, 3. added an airflow restrictor for Billows, and 4. had a super 24 hour sale price, which broke through my reluctance. After getting the units, I can report the ThermoWorks Billows snout affixes very securely to the Billows and is also a very snug fit into the KK's guru port (both of which were concerns of mine prior to ordering). The new airflow restrictor (yellow device), which I found as an afterthought in the ordering process, replaces the silicone fan cover (also yellow) which comes standard with the Billows. Here's what it looks like with all the accessories: It is a lot bigger than I expected, which is why I included the 6" rule in the picture. I haven't yet tried it (or Signals) out yet as the weather here hasn't been cooperative recently.

That's what we call it.

I've been thinking about the humidity - altitude issue off and on today. For a long time (30+ years) I smoked using a Weber Smokey Mountain cooker, which has a water pan as part of the system. Adding moisture. I also believe there is a difference between cooking on a Komodo Kamado with inherent moisture retention and a stick burner (at least a non-Lang unit), which in my experience typically dries out the meat somewhat more. I'm familiar with their effect from my brother-in-law's BBQ catering business, who wraps a lot of his recipes to avoid dryness. When I got my KK, I initially tried baby backs with a water pan, but quick found it wasn't needed, at least for my taste. Altitude may indeed do the same. It certainly affects my sinuses whenever I'm in Denver! I pretty much exclusively cook baby backs. Long ago I would mix in some St. Louis-style ribs, but now I'm more a one-trick pony as far as pork ribs go. On the other hand, I think briskets definitely need wrapping. Like Tony, I use pink butcher paper. I appreciate the discussion, @BARDSLJR. I'm intrigued by your results and it would be interesting to try something different. And which doesn't involve me buying a new device, at least this time...

Ouch! That hurts! 😉