Tyrus

You and Paul think alike, sure beats walking it

These quoahogs were hours from the ocean and readily available around here Toney. I was wondering there in the great metropolis of Cedar Rapids if you have a go to Seafood market. Could be a foolish question but when I look at the map I didn't see any oceans close by lol., but that doesn't mean much if there's a market for them or for lobsters and other related ocean products. I'll be in Steamboat Colorado again next week, I'll keep an eye out when cruising the country side. You get spoiled and take things for granted sometime.

Yesterday anpther batch of Stuffies went on the KK, talk about a tight fit,,,36 in all. Then while the coals were still pumping out the heat a bone in Turkey breast marinated in a herb, Rhine wine, olive oil and mustard sauce slid onto the grate. I hope I can remember the blend, it had an aroma of heaven....fresh herbs are the best, and it popped with the addition of the Dijon, I wqs surpised after only a 5 hr marinate you could taste the herbs, I did poke the breast with a knife for penetration and added an oddity to the mix that worked out well...Apple Cider Vinegar. Next time an overnight soak will hopefully produce a more intense flavor

The last time I had a box of COCO Char I remember the lengths were very long, those looked all about 2 1/2 inch to 3 in size. Did you cut them up on a band saw? Like the chunk

Nice sandwich, where's the mayo ooozing out. Great looking loaf, Piccaso would be proud.

It sure did come out wonderful, more like fantastic...love the bark. Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

Bottom round at 225-40 with perforated deflector tin for 1 3/4 hours. I had a full row of meat carefully aligned for the pic, when I returned from retrieving my camera it was picked apart. The Whirlpool beer is similar to Sam Adams summer ale, both from Boston but I prefer this one. Not much of a sear, the temp was to close to 140 so I did what was possible.

Let's make this even more confusing, I ordered this for my Weber Summit grill, made by Flame Tech grills for a number of purposes on the Weber. It's a drip pan, water pan, and the 4 in high wall is for piling charcoal in front to split for two zone. Useful little gadget well made from 403 SS, has all the numbers backwards, but obviously of a cheaper grade. It's 17.5 inches wide, 4 inches at the high wall, 1 1/2 inches lower wall and 11 inches from the high wall to the lower wall center arc. They may sell these on Amazon now, at the time I spoke with the manufacturer. Excuse the dirt, it's been sitting outside for the last 4 months.

Fine job Tekebo, it made an attractive looking plate. Like I said when I did my Rib roast I found the process to be like cheating, it's going to give you what you ask for. Here's the catch though, your meat will always stay at what you set your water temp at, if you let it go past it's (optimum) point, time wise for too long the meat will begin to break down and you end up with mush. That would be the risk if there's any risk at all. Either road at the fork, be it Sous vide or straight on cook you'd may be hard pressed to distinguish one from the other in a taste or visual test, but personally I prefer the latter. Sous vide is an insurance policy, a food prep worth knowing, it certainly gets you by an anticipated obstacle, but doesn't fill the air with the aroma of what's cooking.

Looking at my clock I'm figuring it's safe to post and your still asleep. Love the meat Tekobo, wrapped like a present and so many decorations, with a watchdog on the side. I'll be looking and hoping you share some of those results with us....praytell.

That's a lot wood moebutt, I've seen others use more, well in other cookers and with different meats. I've always sat back on someone else's interpretation of how much wood should be introduced into the fire. Alot of smoke will create additional color and that's good, it creates flavor, but that's subjective. It may be like me saying I'm going to add 10% more alcohol to my gas to get better results in my car, it may or may not work. I like it though, more smoke to me means better BBQ if done right. In a slow KK smoke is either a friend or an enemy, I do subscribe to your thought, I have thrown chunks on here and there and waited until the smoke clears. I have to agree, playing center field you have to cover a lot of space. Great cook

I follow Kent Rollins, he's a good piece of work and so I followed his lead here. Simple and easy, simple to change out and spot on for end results. I did deviate from his original plan though. Having no charcoal briquettes and only charcoal logs it took some work to chop them down to use. He pictured a trivet he used to support the Lodge DOven but I didn't have one, the only thing available were some broken ends of bricks and they were perfectky fine using them to support the three legs, just make sure your batter lays level in the pot or you'll have too much on one side. The rest from there on in is fun games of moving and placing the coals and switching/turning the lid, I never changed out the base as was recommended, it was too difficult from the elevated brick stand. The whole cook is easy, it's slow, take a peek now and then. Time it out for guests just for dessert with all those dirty coals sitting on the lid or cook it in the KK and make it a clean presentation . Anyhow it sits and stays warm for quite a while, and if you think it's too much sugar and you got a notion to trim her down I'm sure it'll work

Thanks, that cobbler was mighty tasty and easy to make. Old fashion cooking that puts on a smile.

Sunday dinner. Pickled schrimp as a starter, main course Sirloin steak, home fries, broccoli, spaghetti squash, garden fresh tomatoes in a light greek, with peach, blackberry cobbler for dessert cooked with coals in the Lodge dutch oven.

Unfamiliar with this wood, I had to look it up. So it's a fruit wood, not a tree grown exclusively for lumber but for it's fruit. The wood does have pieces wide enough they sell in short lengths 2-5 ft x 2-8 inches wide for gun stocks, craft or even flooring...it has an interesting warm feel to it with it's orange coloring and rivals maple with regards to it's curly, tiger grains and considered very beautiful. It's flourishes 10 degrees to either side of the equator and cousin to the Lychee tree David Chang I remember mentioning. Small pieces are turned into charcoal having a burn time of 4-5 hours, so it is rather dense. Being a fruit wood I can say it must have a pleasant odor and taste too your food prep, interested to know also, although it is rather expensive, so North American fruit trees will remain on my menu. Good luck