Tyrus

Seeing that you live in Iowa you can do like the French do. Get a live pig because in Iowa you have plenty, train him to sniff out truffles in the ground. They say those critters are good company and when he's past his prime...pork chops. You know those high end stores are going ask for more than they deserve. As I recall....I did pay about that much at the Vail market, hell, you might think we lived in Hawaii or some secluded island paying that much. It will be interesting to see how you use it.

Paul, that's a gorgeous layout with fine appliances and plenty of light, natural and recessed. I wonder, are there steps you can take after a fire to prevent or minimize the threat of a fire taking your home again. Seems to me that contractor needed a fire built under his butt, you must be a patient man, Paul. Best of luck to you and yours in the new castle

The season is upon us, chestnuts are roasting on an open fire and I have always thought of saving those remains for a later use. Maybe air drying these critters further in preparation for a smoke could be an answer. Leave them natural or add somethin to the mix, it's your decision. Unless you have a chestnut tree in your yard it wouldn't be cost effective for a source, however this time of year you can find depending upon your geography an abundant source.

Toney, records I don't keep, however a couple years back I was in Vail and managed to experience an extremely long market that exhibited a wealth of flavor, craft, BBQ and ambience . Time has passed and although I can't refer you to a name because it's all gone I found this at a local Super market holding, something quite similar. Quality is subjective over time, this replacement fit the bill when I ran out from the first so as you asked this is what remains of the second. Seems a pilgrimage to another store is upon me. I'm sure with a little effort you could find a variety of these salts to enlighten your day, or not. Choices, what's a person to do. Hey, if you find or stumble upon somethin good..........let me know, my bottle is empty and awaits the next arrival.

Salmon Sunday, Truffle salt, Dill, Parsley and a shake of Salmon seasoning. If you don't have any Truffle salt in your arsenal....you should. Cajun fries and ketchup, cauliflower rice, & zucchini. Oh this is one of the better Rieslings, accompanied with a meal or alone.

Had check to see I was on the right site, mentioning leather here draws attention. Taking on heavy pieces of meat is a cinch with one of these. 18 inches long, made of rugged steel and in some instances will out perform tongs. Besides Tekebo, it'll look sharp next to that whip on your belt

Suggestions for gloves Tekebo. The black glove is called Geekhom and are long insulated high heat rubber and can be found on Amazon. The grey gloves beside them are sand textured welders gloves and could be bought at a local welders supply house. In the package next is one glove made from chain mail with a thermal lining I suppose. Funny little picture in the corner shows an ax and knife resistance for sword play and jousting. Made by Batex and the whole package is written in German. Only one glove in the package unless I misplaced the other and although it's marked XL my delicate hand won't fit. Sorry Cinderfella. As far as deciphering the German writing goes, no can do unless it was presented on a menu . The last is a thermal glove manufactured in China with German origins I believe. For me this is the most comfortable fit and has a sure grip because of the raised bead work.

Great pic Pequod, amazing color. It does bear noting though that on the BBQ side of things it bears the resemblance too a used BBQ Mitt. Hope I'm not stretching the imagination to far for the next constellation.

I have been using Cowboy at least for the past year or two in all my applications and really haven't experienced an off flavor or lighting issues. I'll make a purchase at BJ's wholesale club similar to Costco for $18 at 34lbs a bag. Sometime other brands are purchased when I see a value choice such as Big Block, Royal Oak and Rockwood, all with good results. Cowboy lump is a product put out by Royal Oak in Atlanta, I know this because of an issue once regarding small size pieces in a large bag required me to call the company for a remedy, They sent out a coupon for a replacement. The better choices are your South American hardwoods but, if you can work it,, Cowboy will suffice. I used Cowboy for my Turkey and did notice the white smoke at the beginning and for some time afterward. Like you I grew impatient, however I sped the fire along and sat back till it cleared choosing to play catch-up at the end by raising the temp. Although you can burn briquettes in a KK your best choice available will always be lump. And as far as quality is concerned, I can't argue...Cowboy isn't at the top but, I have learned to work around it's drawbacks and adjusted to it's shortcomings. Hope your next KK experience is better.

As long as you have it probed up Eggary and monitor the internal temp I think you should have a handle on it. Otherwise as an alternative set your KK to a more modest temp of 400 and run the same conditions. This is what I'd do, keeping in mind that I wished to stay as close to this process as possible. A few weeks back I had some chicken approaching the ex:date in the frig. It was a little late at night but I thought I might squeeze this on the KK while I watched a movie before bed. The movie ended and I retired for the night. The next morning realizing my misfortune I opened the lid and found the chicken quarters slightly warm to the touch, the skin was drawn in like that of a mummy but, the color was a pleasant dark brown. I only used what I had in the basket for coals at the onset so after the cooking had passed, a drying process began leaving a delicious Marinated chicken jerky as an accident. So, you never know until you try, but if you have a plan your chances for success are greatly increased.

Those PK's are the grill most of y'all folks south of the Mason Dixon line prefer for competition steak cookoff. Yep, a good camping grill there and when done you could just store it in the 23. Those grills date back to the 50's or 60's I recall.

A little Medicated goo

You know that's a first. Let me explain the glitch. When I hit the submit nothing happened, generally you would see the post and done is done. So I tried again and again and without seeing anything, I just gave up. If it's something related to your post being at the bottom of a full page well, that might be a clue. Anyhow this computer has been acting a little weird as of late, have no fear we'll get to the bottom of this Watson.

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

Looks like a winner,,,excuse the pun. I generally use it on Korean Ribs, done right the sauce is finger lickin good.

Twins Troble. They must have gotten separated at birth. H.T.

Happy Thanksgiving. A twenty two lb fresh not frozen bird rubbed with a citrus black pepper rub and smoked with apple. Cooked to 165, tender and moist with a crispy skin

Impeccably clean Bruce, you shame me. A very nice cabinet indeed with ample room and more. Well done!

True and I knew that to be the case. Your well on your way Boom Boom, and there is no finish line to cross in this race. Steve, if I were a betting man, and I am, just ask Tekebo...I'd wager nobody is going to even get within 5 feet of that steak. Maybe I'd capture a bit of the aroma but taste would be left to the imagination.