jonj

Steak night last night. Kansas City strips with baked potato, roasted brussel sprouts and carrots (thanks for the reminder, Mac!), with a 2002 Spottswoode Cabernet Sauvignon.

I saw this cook first on the other thread and was disappointed the recipes were just hinted. Then I found you hadn't let us down at all; just making sure we read all the threads. Very nice cook, Troble.

I’m glad you finally got it moved into position, B. Very nice looking location. I must say from your pictures, however, there seemed to be a lot of neighbors “helping from a distance” versus “helping with hands on”. 😉 Unless they were the plywood crew... All good now it’s in place.

That is a very fine looking plate, Tony.

Yes please.

This is the key!

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade. Ribs added at 3:00 pm Shoulder wrapped after the stall (158°F) Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor. Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works. However, I am still going to slice this one.

Has Avery got a West Coast brewery now? I’ve been to the Boulder, CO location every trip to Denver and never been disappointed.

My Trompo King came a few weeks ago. Looking forward to giving it a try!

When I bought both of mine, I chose from what Dennis had available in California. The wait time for custom colors was nothing like the wait is now (basically a few weeks for the build, then ship time). Once I decided a KK was in my future, I wanted that future to occur VERY quickly and that meant off the rack rather than bespoke. Never regretted my decisions for one minute.

Looks terrific!

Looking good, B!

... keep your hands and wallet where you can see them.

Yay, it's there! And a great color and tile choice!

I have one of the older Celestron NexStar 8s (silver tube model with computer handset). Used it a fair amount before neighbor A's tree grew and neighbor B's lighting system changed...

Yes!

Excellent color choice!

I'm watching for pictures and the Postman...

I had to look up "olive burger"...

Dennis will email you one (or a link) prior to your KK arriving. I've sent you a copy of mine, which is from 2016.

Thanks for the reminder of this recipe. I plan to give this a try once the weather gets better.

Getting close, BOC!

I think you will quickly notice the difference between how your new KK operates and your experience with other kamados. I suspect your concern with heat entrapment under the drip pan will eliminated once you use it. These really are superb units.

Looks great! You will definitely notice the difference.

@Tyrus got the call right on this one, unfortunately. Congrats