Tyrus

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

The neighbor came over after he was fishing in Cape Cod Bay and dropped off these Poagies. I soaked them in Italian dressing with sliced onion and sliced red pepper for 6 hrs. Nothing to look at, but the fish was ever so fresh having a slightly sweet taste, cooked over lump with pieces of maple wood smoke on the Santa Maria. And a sprinkle of Maldon salt

What's the secret sauce Robert? Looks like it has a some zing! Alimac, MY favorite cut of beef, your work surely payed dividends

That's why it's called Canadian bacon, Nova Scotia style

Exactly, it's portrayed soo many times by video channels cutting the brisket essentially in half, yet they make it a major point to show you the grain and demonstrate how to slice. That cut has always irked me when I see it, it's counterproductive to what they preach. Cooking a brisket is a costly adventure in time, but you can rest assured my next brisket will certainly consider this option. Glad you brought it up, now my OCD may put it to rest, I'm not alone.

Once you pass the burn in, your a free bird. Cleaning up is easy with some water, windex sprayed on a paper towel or a choice of a safe cleaning agent. Press the grout in the area and wipe the leftover away with a dry/wet paper towel. That's it, you filled any cracks and voids and your done. Cook to your heart is content.

One interesting cook there, I'm sure it was tasty. Snow? Don't want to see snow again for at least 6 or 7 months, but hanging meat was a charm😗

It does look like a barracks, to think my KK was in a line up just like that, awesome.

The last inspection, all standing at attention except for that guy on the right with his lid shut.

All you brother, you think things through and advance it to another level. I think we're the one's that should say thanks.

Lucky guests!

Nice cook LedHed, great sandwich or entree'. I have the Gateway drum for hanging ribs, but those long spits I don't have, only the hooks. Another easy approach for getting it done

Had to check the map on that one Tekebo, your way up north. You did venture in I hope, the invitation couldn't be turned down. Have fun, I'll be turning the soil in the garden today with it's special additive.

Great job Troble, I hope you ended up in the Jacuzzi after.

Using the boat will certainly lend to an added crunch and texture in your sandwich. My favorite color, a tasty maHOGany.

Anything made of metal will eventually one day return to the earth, it does it slowly and before you unnoticed. It's when you take notice, you realize the party's over. AHH, just kiddin, it should reward you with many years of unique and entertaining cooks, but it'll never have the convenience of the KK and I fear it won't outlast it either. Maybe you purchased the SSteel, a wise choice, if not the other will reward you for many years of service too. Nothing lasts forever, but if you had both you'd have double the pleasure, you know, like the gum..........double mint. Oh yes, you'll definitely need the cover, it's a must.....unless you live in the desert. On the other hand, preparing food and tending a fire on a S.Maria is one and only. It's all visual, the eye's don't lie and it's about the experience the ride. Keeping it covered and rust free makes the ride all the better.

Considering your meat takes on smoke up to 140 degrees and then substantially lessens there in afterwards, I would suggest using a lower temp to conserve your smoking wood vs a higher temp, it simply lasts longer. The second would be the fire basket setup, light "only" one side and place the loaded smoke pot on that side with a couple good size chunks wrapped in Al hidden down below away from the creeping fire. Say a prayer to Smoky the Bear, wear your favorite lucky shirt/sneakers and hope for the best. Let there be smoke!

True value, Ace, they have it all. Even Wicked good charcoal

What? No pickle? That looks tasty as you stated, now if you had placed it in the frig, firmed it up and later sliced it on a conventional deli slicer razor thin it would open a new road. However, you certainly can't beat that action shot. What kind of mustard is that, you know sometime half the battle is having a good mustard, I like em all, some more than others. Spot on color for the Pastrami, and a crusty bread, decadent and sinful.

What did you put on to accomplish the bark? Also the fat removed looked like a good addition for a sausage from the video.

Nice knives David and Brain Doc, beautiful instruments. A short story related to edges, knives and to Basher whom has been absent for a bit, anyhow he had suggested a sharpener called Work Sharp with a blade grinding attachment. Low and behold that attachment came in handy when I brought my planer knives to the local saw blade sharpener to take a look at. He quickly stated it was out of his realm and he couldn't guarantee the work. I was in a pinch and having no spares, the capabilities of the device I had were put to the test and the knives surprisingly were given a second life, even though they were considered throwaways. Having a real knife of quality requires a sharpener of the same. One I have seen mentioned here was the pivoting stone that sharpens the held knife fastened in position. It reminds me of a device I used to sharpen my chain saw blades. Anyhow, what I'm saying is that whatever tool you have at your disposal at the time, regardless of your expertise, you'll never know unless you try. I believe one could accomplish a fine edge even if you only had a piece of sandpaper and bit determination. Or at least enough of an edge to get you by.

Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now. It's like squeezin a lemon, you never get all the juice...so give us half a lemon. By the the way, nice pic, where's the crunch? I know , just around the bend.

I have the Avid Armor A-100 counter addition for the last 9 months, profile, size and use of handling were my thoughts. So far all is good, many uses, a few minor errant problems but nothing to run from.

Everyone must be eating out, so chicken wings & potato and onion Perogi were on the plate. An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought . While preparing supper I heard a clatter above my head in the trees, it turned out to be a Red Tail Hawk sitting on a branch surrounded by 4 Ravens. The hawk didn't move and the ravens pestered him but kept their distance. My camera is old and I thought C6Bill would have captured the feathers or at least the moment because they were at a stand off for sometime.