Tyrus

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.

Gotta say, those ribs look pretty darn good. How much of that was KK and how much was Boom Boom? Nah, just keep it under your hat.

Ribs and feet, my favorite. Let me know when it's done

My daughters birthday so Tri-tip with French au Gratin potatoes (3 cheeses) and roasted squash was her treat. Missed the pic with the squash.

Smoked salmon is my kryptonite Basher, think I'm paralyzed from looking at your pics.

Sovroc, when my KK first arrived one side was slightly out of position due to shipping. Aware of that caution I believe I consulted with Dennis and made the necessary adjustment so that the basket would have even support. (23 KK 2 piece box) Once your KK has a number of cooks and the drippings have settled in below any type of adjustment at this point is not recommended, they are considered locked in place at this point

I'd would've bought a ticket to have seen your face when you opened your package. Is that Vantablack? And now that all the hard work is done....what's cookin.

Just like a Xmas present, all tucked away inside.

Doc, you don't look old at all. The tires on my car are older than you,,,almost. Although I'm not a user/owner of a pressure cooker I do have to say the process cuts the time and if smoke can be applied later ..well it's a game changer. I kinda remember back in the early 60's my mom had a pressure cooker, twist on lid with a regulator of sorts and a valve up top all made of Al, supper was sure quick. I guess something new came along or Mom got tired of it, think it's somewhere in the cellar. If your interested I'll see if I can track it down, just for comparison sake.

Love shrimp Boom Boom. I would ask simply what type of wood you used to smoke your shrimp with. A hint of smoke done at home, done right exceeds the restaurant quality every time and sure beats the wait time,,, every time. Old fashion...your in good company. Boomboom out go the lights.

An outdoor freezer Mac, lucky you. 5 degrees F, ice skating on the pond tomorrow, along the sides to be safe. Looks good Mac, and you know it's always better on the grill.