Keith B

That looks fabulous.  How does the teak hold up in direct sunlight?  Or will you keep it covered?

My lovely bride got me this beautiful teak cabinet for my birthday! I got it home yesterday but I had to leave shortly after setting it up. I will post more pictures of it tonight. Now I have a place to store the accessories that I am rabidly accumulating! It is the extra large teak workstation with the granite top.

The build quality is exceptional.

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Everything looks amazing! Way to go!

 Great looking ribs, Mac!!  I need to get some octoforks! What temp did you cook them and how long?

I just cleaned out the cold smoker and there was some gunk in the tube. Looked like tar buildup. The tube was about an eighth blocked. Easy to clean out though. I was very pleased with the smoke output.

https://cloud.tapatalk.com/s/5907aa6aa6a1e/20170429_102101.mp4

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10 minutes ago, tony b said:

I'm with the two of you.

My "go to" is beer (Hey, I'm a homebrewer after all!), but I do enjoy a good whiskey - bourbon, rye, or single malt scotch, either neat or on a single large rocks if it's cask strength. And, I swill a lot of wine with meals. My only regular cocktails are bloody mary's, margaritas and G&Ts (which I live on during the summers!).

I must agree.  A good bourbon, rye or scotch neat for me!  I had a super bowl party at my house and I told my guests if I saw anybody mixing by bourbons, ryes or scotch with anything, they would immediately be asked to leave.  The only cocktail that I drink regularly would be gin and tonics.  I do like a sazerac cocktail on a rare occasion.  I do also love my beer.  That is why I keep four homebrews on tap at all times.

Awesome, thanks for the info! You're using the AMAZN branded pellets, right?

Jeff,

I smoked some jerky on Saturday using the cold smoker with pecan pellets.  I have not removed the tube to check for debris or gunk but the pellets smoked very well for the two hours that I was applying smoke.  I only burned about a third of the pellets in the two hours.  I will report back once I have a chance to inspect the tube on the cold smoker.

I have been looking at the Octoforks and I am sure that I will own a set before long.

Those sausages look amazing.  I never thought of doing brussel sprouts on the KK.  I will have to give that a try.

The chicken looks amazing!  I have my spit rod coming from CA and it should be here by this weekend.  I am anxious to spin some stuff!!

Very nice pies!  I did my first pizza on the main grate as well.  I will be moving to the upper grate on the next one.

I've not run into that label before, but it has all the right earmarks - 5 stars, 8 yo, Reserve Speciale. Mine looks like this. Maybe they have just changed label designs is all??

My guess is that it's the same. 

1 minute ago, tony b said:

Sometimes I can't find the 5-star and have to "settle" for the 3-star, which is still pretty good, just not as smooth. 

This is the one that I got.  

3 hours ago, ckreef said:

Late to this party but great looking pizza. I too have been know to trash the kitchen out a time or three when making pizza.  

Charles,

I have seen a number of your pizza cooks.  I have been buying my pizza dough at Trader Joe's because it is so convenient.  It is cheap too.  I do want to try your King Arthur no knead dough.  That looks really easy.

17 hours ago, tony b said:

Thanks for the nice words, Keith. Many of my friends think that I'm a snob, because of all my opinions about foods and beverages. And yes, I've dabbled in high end tequilas, too. And Caribbean rums (seek out 5 star Barbancourt from Haiti, just like drinking brandy!) Just started to explore Mezcals. I like their smoky character - very different from tequila. 

Tony,

I just checked at my local liquor store and they had the Barbancourt so I picked up a bottle.  I will let you know what I think of it.  Thanks for the recommendation.

Great looking meal, Mac!! I have never used an air fryer.  I might have to look into one.  Is AirFryer the brand name?  

I've had many on your list - Angel's Envy is on my bar right now. As far as Pappy goes, only had the younger versions, never any 23 yo. If you liked the wheat based bourbons, seek out WJ Weller - it's "Pappy Jr." Same mash bill and made by Buffalo Trace, and here's the kicker - both the 10 and 12 yo versions sell for under $35. But, it's just about as hard to get as Pappy. Flies off the shelf as soon as they release it, typically quarterly. I just happened to be in Binny's in Naperville in February and some had just come in that day. So, I lucked into a bottle. Went back the next, as they had a 1 bottle limit, and it was already gone! 

That looks incredible. I have a skin on pork belly in the freezer. I want to make a porchetta. Can you post your recipe?

Hey, I didn't start it. However, adult beverages might have been involved. Just sayin'. That's my story and I'm sticking to it! 

You sound like Tony, he's saving all those precious bottles he has already unopened. I'm thinking he is saving them for when I come.🤣

:smt023
I'm a big fan of Willett rye. Small distillery near Bardstown, KY. They are on the Craft Bourbon Trail. Local boys, Cedar Ridge, turn out a nice one, too. Big fans of their single malts, as well. 

It is a rye! A Sazerac 6 year rye to be exact. We have one bottle of the Sazerac 18 year rye left but we are saving it for special occasions. We are big fans of bourbon and ryes. Our standard cheap sipper is Alberta Dark Batch rye. Very smooth for a cheaper bottle.

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50 minutes ago, DennisLinkletter said:

I think it's best to put the stone on the upper grate.. better for taking advantage of the heat coming off the lid/ceiling and easier to take off with your peel.. 

Thanks Dennis, I will try that on the next one.

11 hours ago, MacKenzie said:

Looks like a professional job.

When I was in high school, I worked in a pizza joint as head pizza man. I guess I retained some of what I was taught. The first time I made pizza for my wife, I threw the dough in the air and spread flour all over the kitchen. She put the brakes on the dough toss, lol!

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