Tyrus

Nice looking ribs, I mean texture and color...inviting. However that rub (HV) I've used making Meat Church's sausage, I was stuck in the middle unconvinced either way, while others liked it. Were you convinced, maybe it's me, it has a strong uncharacteristic flavor.

The big question might be, Is it worth the time and effort albeit there maybe other hidden problems lurking? You can always cast a new cap, that's not a game stopper...I don't mean to disagree with the others but I'm certain you could find something similar in shape to work as a mold about the same size. I understand your dilemma, one side says it's all here, a challenge..give it a go while the other side says just buy a new one. I see the possibilities, definitly an extensive challenge, the journey starts with the first step.

Two Tri-tips on the Santa Maria and homemade Porter Road recipe of garlic/parsley sausages on the offset. You'll notice one pic will show a fire basket on the offset, I always had trouble on this pit maintaining a clean and steady fire with the flat piece the manufacturer provided. Knowing other companies were making specially designed baskets for their fire boxes I chose to design my own to scale to fit the configuration of my box. This piece allows me to maintain a steady coal bed by concentrating the coals to the narrow base, this helps for a clean and continuous fire from 150-300 degrees. With this unit, it allows me to smoke sausages at lower temp as you would in a custom smoke house without the risk of your fire coal bed disappearing. Made of 1/4" steel with a 3/8" base plate. You know I could've cooked the Tri-tip on the KK however after finally catching a break in the weather after two weeks of hot and humid it was welcome to play with the other toys. Alls well that went well.

Looks good and the counterspace is abundant. The pebble tiles on blue have a flow to them, almost a wave of water...they have movement!

A very good article indeed. I'd be interested to know if Tyler Shepherd is an owner, if not is he soon to be.

I remembered that a Prime rib was lurking in the freezer and it's presence was brought to my attention inadvertently by Syzygies suggestion of sous viding large pieces for long time. Seriously I had forgotten I owned a sous vide, it's been a while...so I dug it out of hiding. The roast was aprox. 5lbs, 4 1/2 after trim, double bagged, injected, salted and rubbed then placed inside the water for 15 hours at 132 degrees. Always double bag, if one has a weak defective seam you'll be glad you did. Now I would have done my searing on the KK, but 6 months ago the Weber Summit grill I own seared my eyebrows during this process in a backdraft incident...this was payback/revenge, getting even and clearing the slate. The process went well without incident and the rest is picture history. If you notice in pics there's a green labeled container of Japanese BBQ sauce, if you can find it in your area or on Amazon I would recommend it with red meat as a marinate or as a side...it's pretty good. All I can add to Sous Vide cooking is that it's such a cheat.

Hope the cook went well, but those banana leaves...they don't appear to have grown in the backyard. And that piece of meat looks to be the size of a brisket, certainly you had a crowd? You have me hanging on a ledge.

A Mediterranean Sunday dinner here in New England. Salmon with herbs, capers and some veggies with a good olive oil. The rice took on 3 countries, Italy, Spain and Portugal having Linguica, sweet sausage, Sazon, marinara, mozzarella and a host of herbs. Some Cerignola olives for color. Cooked in the KK with a chunk of cherry.

Neglected beds of Zucchini have large veggies on the vine, they're not the best once past a size and often overlooked . I scoop out the inards seeds and create the cavity where you can make the stuffing of choice. Today it was a Mexican base with a triple chesse topping and then drizzled with a marinara sauce.

Catholics are less offended than most, they are tolerant David...a piece of bread will be something they would generously break with you. A glass of wine to compliment it's direction would certainly be a comfort.

Two KK's alike but very unlike. One dressed in formal black evening wear and the other as sharp as a pin. Great colors, however it can't be unnoticed that you've gone from tile to pebble....you'll have to let us know the outcome in comparision. Nice choice.

I got two of those...daughters that is.👍

AWESOME==extremely impressive or daunting, inspiring great admiration, apprehension or fear.

I awoke this morning feeling a bit strange, couldn't place a finger on it but now I understand. So, is the swearing in ceremony poolside or are we going to do this remotely.

Tasted good too!

I like it, I really do, it's gotta good beat and I can dance too it.... Sparks a bit under the Mapp but it lights well and flows good keeping a constant temp. Two endorsements, credible, hard to say no.

Here's a new charcoal to me, now I haven't used it yet but, upon opening the bag I noticed a quality in my hand that felt very light and appeared unusally dry. The coal itself was of good size and it had a odd clanking sound or better yet a hollow sound when dropping it into the basket or moving it about in my hands. The only other charcoal I remember having these characteristics was CoCo Char and that burned extremely well. I purchased this bag, the last one standing alone on the shelf because my general standby (B+B) has been letting me down with an abundance of smalls in the bottom of the bags. The packaging of this product was excellent, a good quality brown thick paper, it was squarely shaped, layed flat without any bulges..I thought that odd, it was too perfect. I expect to use it tomorrow on a couple of racks of pork ribs, then I will comment further. On line a 20# bag would cost $37.00 dollars however I purchased this bag for $28.00 at True Value Hardware. So the same bag of B+B is $19.00 and an adequate charcoal as it is, but I'm hoping for South American hardwood quality in an American hardwood blend from Missouri. We'll see tomorrow.

and a very handsome one at that. Hey, that looks like my garden behind you...yesterday I had to wrap it in chicken wire because of a woodchuck robbing me blind. He had a peculair uncanny resemblance to that gopher in Caddyshack. If this doesn't work I got some barb wire in the shed, set some traps too....if I catch the critter I plan on releasing him northeast of here.

Superpowers? Hmmmm, does that mean when I look to the north and see what might be considered as the northern lights I can rest assured it's only C6Bill using these newly aquired powers? Long time coming and a very good idea!

Goldilocks knows a good thing when she sees it. The symmetry is better, not to offend 42 owners...just my opinion

The hardest part maybe putting in the coals and then striking the match. When you close the door on a good quality car you notice a few things, it's quiet smooth transitition and then the click...that's what's inherent in the KK. It keeps you coming back for more and those ribs will certainly do the same.

Was there any doubt? Really!!! All those beautiful tiles and curves...they didn't stand a chance.

The cowboy steak, an impressive hunka meat. There was a break today from the heat and I just cleaned up/touched up the rust on the Santa Maria grill with some sanding and a fresh coat of paint so it needed to be fired up. Seared low at first and then coasted to temp up high, fresh sweet corn (yum) and a few leftovers...pictured is 2nd plate. Additionally is the new fire pit, it's a beast, side to side it's 42 inches, 15 inches deep, 290 lbs and almost 3/4 in thick. It does come with cooking attachments, I'm mulling the thought.

Let the games begin, very nice and you know10 years from now it's going to be looking just as sharp.

Tis the season Generally butter but some like it hot, hot sauce that is. I agree with the thought that pictures are tasteless, however if there's anyone to make it happen my money 's on you.