Tyrus

A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark.

I found this bottom round roast in the freezer and upon inspection noticed it had been there for quite some time, just over 1 1/2 years, no worries, it was carefully wrapped in a vacuum shrink pkge and showed no sign of freezer burn. I like a small low fire while roasting, starting with charcoal briquettes and building upon that with small splits of various kinds of wood until the base changes to all wood coals. I used two spices Americo and Gringo from Arizona, from when I was there last as well as some salt. I stole Tekebos' idea for cauliflower but came up short when my wife didn't want the heat, a neutral spice with a cream sauce was the only available option, next time we'll leave the tin uncovered for a charring of the veggies as opposed to steaming them. After the roast was finished it was wrapped in foil and allowed to rest over the coals at a safe distance staying warm until it ready to carve. It was warm day and there aren't many left, so here it is with a few pics.

Ooooh that Cauliflower looks warm to the lips. I have some Harissa on the shelf and didn't know what to pair it with. What's in the dip, that looks interesting too

Yah, slapping on a mask every time you wanted to go out and enjoy yourself didn't help then to see most unwilling to open because of non compliance only added on. Come to find out it was no more dangerous than the flu for healthy younger individuals but targeted the elderly and weaker at greater risk. Those owners most affected were to be compensated, that's where the money was supposed to go, just sayin. All I can add is, support your local businesses, it's what keeps everything moving

I don't know Bardsljr, to me it's all about the look, ya see I've cooked em laying down, standiing up, hanging on a hook, grilled over coals, spinning on the roto and have enjoyed them all....immensely. One thing I do is, is I stick around....don't leave the vicinity and watch for the look. Once you know what to look for it's all show and tell. Better described or compared , "the look" could be easily seen on your wife's face when you promise to take her out then stay out with the boys a bit too late. Although you forgot you easily recognize the look when you get home. It's all interchangeable/intangible when it comes to the look, ribs ain't no different. You might even say it's a dance, but that's another show....all I can say is, is keep lookin but I know your doing well.

Good joke. Reminded me of Tom Hanks with "Wilson," don't think Tom would have minded dropping a towel over Wilson's head if that beautiful girl swam up.

That's great Jeff, you'll be spinning bigtime soon. I see the motor just outside the perimeter wall, it is a fragile component and subject to heat, unlike the KK having the motor mounted outside it might be a concern for a deflector plate maybe. Spinning the entree' is definitely a game changer and a sight to watch, I'm sure you have a good plan.....nice foliage.

Portable, I mean you could set that above the fire pit and have good results. Interested in how you set it up to the Santa Maria. You might need some extra forks to sit in the belly if you do a pig and they always come in handy for other things, you have the room

Now you know that grill looks way too clean, congrats and enjoy

Shouldn't have any ice if you keep that baby covered. Neither rain nor snow, nor sleet, nor hail and frigid temperatures too, shall keep your KK from delivering a perfect meal. Seems I've heard that before.

Alternative is to flip at the end for skin side down....the last 5-10 at 155-60 internal, an option

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%

So were in the range of 10 -12 hours as I suggested on a 6"in piece, follow the math. I'd say 12 hours at 130-2 and you should be safe, pull it out and sear,

It's how the French cheat to present the perfect steak or is there any cheating involved when striving for perfection. My set up and it's been a while is to bring the water temp to 130, I prepare the fresh or dry herbs de provence along with a tabs of butter and a salted piece. It goes into the bath vacuum sealed and there it will sit for a period of time depending on thickness, I generally like thicker cuts so it will fall in the 2.5-3 hour range. Out of the bag and onto a hot sear, not long... and then finished with Maldon Sea Salt flakes. I think what it comes down to is the science, and that's trial and error at first but the result should be a 130 bath for a period of time. Plotting time against temp on a bell shaped curve leads you to think the apex of curve is best, any time past that point is when the meat will suffer from too long an exposure. So start with 1.5 piece and find a comfortable time, mush quality on a tender piece is always subjective.

I knew that, but the image instantly reminded me of liverwurst. I love liverwurst....does it show. Savor it my friend , life is an appetite waiting to be enjoyed.

That seafood looks fantastic, I use to come across razor clams and toss them aside when digging for quahogs thinking them inedible. Watch your fingers when you pull them out though! Liverwurst on eggs and fries, who whadda thought, and was that Prosciutto over scallops. Were those Periwinkles or snails sitting on a scallop shell? You musta been in Seafood heaven, wish I were there...makes me think I should put on my traveling shoes. The envy is green.

The principle is the same for both, I do prefer to slice a piece of Al off the roll on occasion as to making a dough. They both work but far as the race is concerned this pot is out of the gate quicker and producing smoke faster, because minus the dough work the steel at 1/16 in heats up quicker than a cast iron pot absorbing energy and the smoke begins earlier. This pot is quick to set up, fast to produce, lighter and smaller, it's what ease of use is as to simplicity IMHO. What works for you...works the best.

I first start with dry seasoned wood, the myth surrounding soaking your wood prior to use for better results for length of burn or better smoke is all a myth. I place my chunks right on the top or just to the side of the glowing embers, let it catch, place my grate on and then my food and close the lid. Nine time out of ten the process is successful, if there's any white smoke it clears away quickly. I also like using this useful tool introduced as a quick alternative to Syzygies burn pot from JeffShoaf I believe, it works every time well. If you notice along the rim I felt after several burns the loosening of the lid may have become problematic for a tight seal so I used a piece of Al foil and reseated the lid similar to Syzygies flour gasket, it can be used several times there after as long as your careful. I've had this pot several years now and obviously take little care with it except to keep it intact as the photo shows for storage. One other thing, wrapping your wood in foil is also good but you should take care/caution when wrapping to leave no air pockets, a tight wrap with a scratch here or there for passage to release smoke is advantageous. Then you have smoke flavor profiles with the kind of wood your using, however that's another ballgame

I have some Mr. Clean, I mean Toney, I bought it on your suggestion and it works great. 2 hours here, 2 hours there...it all adds up you know, maybe I'll just pull the cord on my power washer and zippity do dah it's done or better yet leave it out in the rain.

In the KK on my 23 I've done 4-5 racks of ribs over an Al wrapped deflector, when it drips down it just carbonizes and any excess rolls off into the fire basket sides. Having an oxygen starved environment keeps the fire low and prevents any flare ups. So except for placing an Al pan beneath for gravy mixings personally I haven't seen the need. I have found wire racks useful when smoking/drying up Jerky, it's much easier to remove the whole batch. The downside is cleaning a wire rack itself. I have also entertained the thought of placing the brisket in a Al pan once the bark has set, then add some broth and sealing the top with Al as opposed to wrapping with paper or Al.. There must be a 100 ways to get to the other side of the river, just wait wait for winter and walk across or take the easiest path

A long way from Hong Kong, can't imagine sitting in a chair that long. Nice pics and the market seems endless. Tell me what's the main difference between this market and the one's your used to frequenting in Hong Kong as far as quality and experience. Whom does it better?

Compliments to the cook, looks like a beautiful day for cooking out. Is this a new home or the same from beginning transformation? Anyhow very comforting and inviting.

I remember a few years back a member EddieMac pulled/rescued a 23 Cobalt blue from the mud at a Dr's backyard home here in New England somewhere. As Dennis mentioned I believe Eddie cooked that KK for quite some time to first remove the water. He then began the lengthy process of reattaching the tiles and filling in the cracks. Quite an endeavor too take on not to say anything about skill and determination involved. The fruit lies in the reward, hard work pays off, I believe he calls it Baby blue.

This summer it's been pretty dark in the yard with all the trees blocking out the sun, so much so moss replaced the lawn. The trees were quite large, 80 ft tall and had such a wide canopy it was hard to find the sun. They were so large they became dangerous to the cooking and dining areas so something had to be done. The experts were called in and it was decided that 20 trees had to go to open the yard to make things sunnier and make things safer. Some trees begin growing side by side very young and look fantastic, however after a good amount of years they grow into each other and develop a V-shape, they begin to push on each other at their base causing them to angle away from each other. This becomes dangerous because they are no longer straight but angled and it has to addressed. An 80 ton crane a large chipper and a experienced crew made easy work of it. The climber was lowered into each tree where he would tie off approx 1/3 of the top of the tree and slice it off for the crane to bring it to the chipper. It was an all day process, the work was constant and intense except for the break at lunch when brisket subs were served. It was amazing to watch, it's a job where you have to be knowledgeable, trusting of those around you and quick on your feet and develop a 6th sense

Purdy, and that ATV looks like a lot of fun.