Tyrus

Unsure if I'll incorporate these into something or use in the KK, but for informational purposes if your unaware...walnut has a strong intense, slightly bitter, earthy and nutty flavor, best used in lower doses and mixed with fruit woods. Good with beef. If you notice there is a piece of Purple heart extending across the back seat, now although it is an exotic dense hardwood it's application for smoking is strongly discouraged. It's referred to as a, "sensitizer," it can cause skin, eye or respiratory issues. Maple is a good all around.

I heard on the local internet a craftsman that works with wood was selling off his accumulated shorts and pieces of various wood he wasn't using. $1.00 for pieces around a foot and $2.00 for a bit longer. While there I asked if he had any longer pieces available, he took me into the back shop and there standing in separated sections and bins were woods originating from all over the planet. There amongst the pile he had a number of live edge pieces and of those were olive boards in various widths. He pointed one out to me and offered it for $100, it was approx 6 foot x 12/13 inches wide. I asked if he had any short pieces of olive I could purchase for smoking, unfortunately he did not but as we spoke a bit more the conversation turned to BBQ. It was around this time he said, "I'll save the end pieces on a few of my upcoming projects and call you for an exchange in ribs or whatever you have to offer." Now I found the trade interesting and agreed to the terms, however the amount here pictured in end cuts and shorts of walnut and maple I gathered for some short projects could be used for smoking. The sheer volume of wood I bought was greater than the amount you could buy in smoking chunks and much more cheaper. So the moral of the story you could say is, you don't have to fly to Greece afterall you may find it in your backyard.

Well, it'll feed 8 people easy at 5lbs . 300 degrees F offset/deflector to about 150, mine was really moist although it did have a bacon wrap coat. Go for it, geez 30 lbs are you expecting a nuclear holocaust, I know where to go

Haven't done a pork roll since I don't know when. This is a 5lb pork loin stuffed with Pepperidge Farm herb stuffing with cranberry, golden raisin, honey crisp apple, green onion and zucchini. Wrapped with 1lb of bacon and dusted with a sweet pork rub. I had a bottle of pork gravy which went well but the BBQ sauce BRDSLR recently posted was very good with it also. Actually my niece enjoyed it so much she asked to take some home, no problem. Comfort food in New England in the winter.Forgot the asparagus.

I'm a boy too, and after seeing all those fantastic favorites I like..... a very lonely one too. Good job, lucky guests

I can second that emotion. Long as you have two eyes that can see, a developed 6th sense that's acquired over many, many cooks.....all that stuff is junk draw equipment.

Great pics and paired well. When you can prepare a steak as well as any restaurant at home you have to ask yourself if taking a chance at a restaurant is worth the effort. The 23 looks handsome in the snowy setting.

Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?

I'll be, if that don't beat all. Makes sense, you can't even lie or your going to get caught. Not that I was trying to pull a fast one, but they are helpful...even sometime when you don't want them to be. I remember Steve Raichlen doing a shoulder clod {the whole beast} on an offset, it was a long cook, then again it was ginormous. It still must leave you wondering, "what the hell happened."

You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.

Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.

Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

I wouldn't buy anything in that store, period.

Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK.