Paul

I'll have to leave the fat cap alone the next time I do a brisket.

Looks like a bit of a waste too me. I like the butter in with the steak process. And their SV steak doesn't even come close to looking as good as MacKenzie's.

Very nice!

Drives my son crazy! He has an off-set and just tears through the fuel to cook anything. I lite a baseball size spot of charcoal and after heat soaking I'll have the bottom vent maybe a 1/16" open, and the top vent about a 1/4 to 1/2 turn and hold a rock-steady 215 - 225 all day and into the next if need be. Want to raise the temp 25 - 50 degrees? no problem, just open the bottom vent a bit more. He has to add fuel every couple of hours. I say, look, holds a steady temp and uses minimum fuel...how simple is that?!! I can't repeat here what he says back.

HA! OK you caught me. Can't pull anything over on you folks.

Oh you bet! LOTS!! and a little garlic and onion powder for good measure.

Exactly! A friend worked in a large west coast supermarket. He said when they ran out of 'fresh' shrimp they would just go to the frozen section and grab a bag to add to the fresh. No one ever knew the difference.

The leg of lamb looks great!

Cobalt blue 16" TT

Very nice all the way around!

Nice comparison. I've never noticed a difference between fresh and frozen steaks. The only thing I was ever taught about freezing meat was to only freeze it once. Meaning don't defrost it and change your mind and freeze it again. What CC said about poultry also goes for fish. Most is packed on ice (frozen) on the ship.

I picked up a 10 pound brisket (smallest I could find at Costco) and smoked for 12 hours at 225*. Awful pics I really need to buy a camera. Cleaned and ready for trimming Seasoned with S&P On Bob at 5:00 AM (really bad outdoor lighting) And the finished product Needless to say a 10 pounder is about the limit (real estate limitations) for a 16" TT The point was really good. The flat is always a little dryer so I gave that away. It ate well!

Looks good! Seasoned with ? Love lamb.

How about holding an ice cube or two on the shaft next to where it's stuck and seeing if you can shrink it?

I'm hoping late 2017 or early 2018 I'll be ordering a BB 32"!! Can't wait.

Welcome Gasman. You're going to have lots of fun with your KK.

I like the Costco racks of Lamb. I eat lots of lamb and did so growing up. Now that I'm living on a 2500 acre sheep/cattle ranch there's always lamb in the freezer.

Tiger Prawns are pretty tasty! Friends from New Orleans set out 10 pounds last year. They were good! Colossal Shrimp, oxymoron?

I thought smoked corned beef was pastrami. The times I've made it I soaked the corned beef for 3 days in clean, cold tap water changed a couple times a day.

Nice work. It came out looking really good.

Great looking meal. I've ate a ton of ribeyes but never one cut tomahawk style. How was the seasonings?

Another low-fat meal. Looks delicious and simple. pound of bacon, pound of cheese, couple potatoes, and S&P. Easy Peasy

Very nice.

Nice setup! They look really good together.

Health food. Calls for unsalted butter.