jonj

Beautiful!

No, no! I must look away!

Looking good! I’m intrigued. 

Woo Hoo! My care package from @Troble just came! Thank you, thank you!  Planning my cook now.

It has been a while so I made jerk pork chops with peas (red beans) and rice last night. Monster pork rib chops were rubbed with Carib dry jerk then Walkerswood jerk seasoning, grilled direct on a hot fire. I didn't use any pimento wood or leaves as it was going to be a fast cook. 

The beans and rice were cooked separately with scallions in coconut milk, then combined at the end.

I took a plated photo, but it was really unattractive (just pork and rice on a white plate) so I didn't post it. Flavor was good (spicy) and we had another 2002 cabernet with it, this time a Chappellet Pritchard Hill.

Nice KK and nice location!

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.

11 hours ago, Troble said:

I can provide recipe if interested but it’s a non KK cook

Yes please.

18 hours ago, ckreef said:

depending on how/what you count

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.

1 hour ago, Forrest said:

Also Maharaja for you West Coast IPA fiends like me.

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...

16 minutes ago, GrillnBrew said:

Now I'm wondering if I need to pick up the cold smoker when I order my grill....

Yes!

Excellent color choice!

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

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