jonj

Welcome to the group, Bill.

Friday night and the NFL Draft is in Kansas City. Time for Shrimp Tacos with Chipotle Aioli.

@Troble, I used olive oil spray followed by Gate's Hot-N-Spicy dry rub (Kansas City BBQ joint). I didn't have time for my normal routine as I bought the ribs at 1:00 and they were on the smoke (hickory) at 2:10.

Last weekend, some friends came to town for a birthday party and some music. The birthday girl wanted some baby back ribs from one of the local high-end BBQ places. This weekend, I made these. Much better, even if I say so myself.

Joining in with thanks for the amazing pictures of the food and art, @Troble! What a terrific trip!

new cooker???

Yay! Seems fixed!

Same here on Safari.

It's a date!

@Troble, @tekobo and I have already communicated and (I think) we're all good. (And yes, happy with the outcome)

I made chili with the sirloin steak I had grilled the day before in a last-minute decision. Mostly just to have something to do while waiting for the game to start. Only a finished picture this time.

A great story of perseverance!

Hi Bruce!

I use the ThermoWorks Signals/Billows/Battery pack combination when I use a controller and fan. I routinely use the Signals alone for temperature monitoring. I also use the ThermoWorks probes and temperature monitors for all indoor cooking, frying, sous vide, etc. as well so I just have one probe eco-system to deal with. The ThermoWorks probes are pretty tough. I've been using their stuff for well over a decade and my original probes still work. The Signals monitor/alarm is (I think) my 3rd or 4th ThermoWorks outdoor electronics temperature monitoring system, not because of failure but due to product improvements. I think with Signals they now have an electronic system which works well for the various low/slow and medium temperature types of outdoor cooking I do and has sufficient bells and whistles to meet my needs. I have no affiliation with ThermoWorks; I just like their stuff. Finally, heed the comments about needing the damper for the Billows fan, if you decide to go that way. It is an essential piece for using the Billows with a KK.

@Bunji, any update? How was the moving?

Kitchen is looking good, @Basher!

I suspect he sells to restaurants and distributors only given his status in the heritage farming and restaurant circles..

In a weird and negative twist on "eating local", the chickens in @David Chang's video are from the farm of Frank Reese (Good Shepard Poultry Ranch, Lindsborg, Kansas), which is about a 3 hour drive from me. However, to obtain one of his chickens for dinner, I would have to order it from New York, NY. Here is a Facebook link to a Kansas Public Broadcasting show about his farm: https://fb.watch/irFFlO-XzD/ and a link to his Good Shepard Conservancy: https://goodshepherdconservancy.org/about/ (the section on Meet The Birds showcases the scope of his project). [Since this is mostly about one farmer in a rural area outside one small town in the middle of Kansas in the middle of the United States, it may be of little interest to others. However, David kind of started it with his chicken video and now that I'm down in this rabbit (chicken?) hole, I thought I should invite the rest of you in with me.]

@jeffshoaf, my assumption is it is something similar to this DIY from the Anova web site: https://anovaculinary.com/blogs/blog/sous-vide-cooler-guide

😉

Looks great, @Poochie!

I've done several about half that size. Rub of choice, then in refrigerator overnight. Next day it let rest on counter for 1 -2 hours to shed some of the chill while the KK heat sinks. Smoke at about 200-215°F grate temperature until roast center is 110°F (for rare) or 112°F (for medium rare). Pull and open the vents to get the KK up to about 500°F, then sear just above the charcoal for 1 - 1 1/2 minutes per side. Foil and towel then place in cooler to rest while center temperature reaches desired serving temperature. An 8 pound roast takes about 4 hours to reach 110-112° internal temperature, so 10 hours for your 14 pounder may be too long. But, like a brisket, it will hold in a cooler for several hours.

Excellent meal, @remi!

Excellent progress and report! No bandsaw perhaps, but all the appropriate tools (including chain mail glove). Very nice work!

Well, you are certainly committed to the concept, if not the actual practice... 😉