Tyrus

Sad, but true....as a side thought and on the other side of the coin I'd be interested to know what you might have there that I can't find here

Two different beasts David. Two of these and a beer are close to a meal, clams casino generally are thought of as a smaller appetizer. Right church, wrong pew.

I do believe this fits the topic as to a regional cook/dish, it's somewhat different from a traditional prep because it's having a bit of smoke added in the KK other than prepared in the home oven. Quahogs are a shellfish growing wild along the coast in New England, they are prohibited from harvest unless you purchase a licence from the township/city. The governing towns also replenish the beds for residents as they are continually used. Luckily for me though a friend brought these to my attention from a recent trip he harvested in Falmouth Mass. and they were quickly put into play as stuffers. The quahogs are first cleaned to remove sand or contaminents prior to steaming to ensure nothing enters the shell during this process of opening. Once cooked they are then removed from the shell and rinsed under water as an additional measure. All the quahogs are then processed through a meat grinder for the first step, followed by a French bread loaf stick broken into pieces and gently dipped into the saved quahog broth through the same grinder. A few generous pieces of Linquicia (Portugese sausage) are then run through. A compliment of fresh herb as chive, thyme, parsley along with an assortment of peppers and onion are added then to the mix along with some Old Bay, a spice. They are then stuffed into half shells that were carefully separated as to prevent contaminents and rinsed....your dental work is always present of mind when working around shellfish. Into the KK at 250 (I used a diffuser) until around 160 with a slight crust. Serve with butter, the remainder I froze in freezer vacum bags for microwave use at a later time.

Seems like the perfect dipping bread...it must be

So would I, however we're often interrupted with posts advertising wares/ideas or making suggestions without proper foundation and they're hard to ignore. We all have our direction pointing towards where our thoughts of charity or even mindset of money should go but we generally act act on it independently. He's right to recognise what's obvious but then again as you say he ain't cooked a lick too say so much.

Sweet salmon sounds so seductively sensuous. Romantic rooftop rendezvous? Probably not, looks like you cooked for a few.

Great lookin chicken with perfect color but almost out done by such clean grates you have. And you say,,,better to cook with my dear.

Glad you gave the KK to your daughter and didn't sell it, my daughter wouldn't ever let me live it down. Wishing you the best Bruce....if you lived in NEnglad the coal would be gone in a thought. Chime in on occasion, it's always good to hear from you. Peace

You have the original deflector in the pic...must be ancient days passed bye. Decorative piece, functional too....I like it.

Nicely cut squared pork with a plain weave coat....Sunday dinner?

This is product I stumbled over while searching for a new flavor to add to ribs other than the traditional rubs we use. It involves marinating for a few days with a baste of this product so the flavors can migrate and the salts can work to pull a bit of water out of the meat while sealed in a vacum bag. The technique and demonstration video/cook came from Pitmaster X on Youtube with a search definition into "ribs made with Ketjap Manis." I've made Korean ribs before and liked the results for something different, they do have similarities and was wondering what experience anyone has had with this sauce in applications. So historically this sauce has it's origin in the Thailand where many people contributed in making their own version of this sweet soy sauce using personal recipes. It flourished for some time until as always larger manufactures cornered the market and forced these smaller providers out. This particular one displayed is made in Denmark. Having sugar in the mix presents a small obstacle while cooking in regards to the sugars darkening and/or burning if your heat is too high. The preparation does require a basting finish sauce not very hard too make that sounds very tasty. So...what say you, what you think. The shears are just a local unexpected find at a 2nd hand/antique store, they look and work like new. I thought chicken bone instantly when seeing these and they are basically new sharp working condition, great to remove the backbone. They fold up, have additional tools as a leather man tool, nice find.

David, I hear the frustration, just the time to set all the equipment up and troubleshoot is time better spent elsewhere...possibly a Manhattan. I only use the Thermoworks probe, my eyes and intuition with a reasonable understanding of what's in front of me and how much time is on my hands for the cook...as it was in the beginning and forever shall be. I do have a probe that is set to an alarm for meat temp however it's still in the box, $5 yard sale, couldn't pass it up I guess.

How could you lose, the Big Bad looks like Superman, although I would of sat him profile with a cape and added a breeze for an action shot.

Nice meal Toney. Coincidently I was watching on You tube a video traveler commenting on your city, he mentioned many positive attributes surrounding it. Clean and still affordable was his emphasis, and all those storms passing by....make sure the your KK cover is secure. Stay safe

Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive.

Just whipped up a batch of Mussells Marinara, glad too see your fishing for delite.

Outstanding, great pic

Then he sat down and ate a whole brisket! Almost as good as Troble's Phish concert but a different kind of "amazing." This is still a cooking channel lol.

Kind of like IMAX but better. No need for the acid the effects are uncanny, you must have loved the show....thought I saw you in the top row. Definitely worth the price of admission, how do they do that, amazing.

I've always used wood chunks or tiny splits stacked inside the MSR, all thats left is charcoal pieces, have never used any screen and it's never clogged. Maybe with pellets because they have little continuity and once consumed only ash remains. Good luck

Whatever floats your boat David...light years ahead of those perforated cylinders that they place in pellet and gas grills. It checks the boxes, so is it reusable and how does the gasket hold up? What's up with the empty side? Longevity looks to be a concern, would it remain dimensional stable under heat and retain it's shape under a number of cooks?

Hate to be a pest Tekebo but I have to warn you about the leaves. Around here were allowed each year to burn outdoors before April 1st any accumulation of twigs and branches that have come down during the fall and winter season. You have to call into the fire dept for permission if you choose to burn, keep in mind there are rules. One of them is that leaves are prohibited, the smoke instant, thick, acrid and makes a quick flying ash that is dangerous and they fill the neighborhood with a thick smoke. I don't think any leafy parts would do you well and could spoil a well layed out cook. Now I know nothing of olive leaves and what bouquet they may in part, however those chips look good for the pot.

Have you a chop saw/miter saw? Slice the pieces to 1/2 in and keep them dry and allow air to flow around them. You'll be using them this summer,

Light and delicate is what I hear. Could be a smoke pot experiment? It's the tree that keeps on giving, why not smoke it..in the KK that is or maybe those leaves hmmmm

First I must compliment Jeff for the great pics and display for what his grill is capable of...good show and that's an understatement. On the flip side though I use mine for much smaller cooks or I'll have the Kamado helping me with another entree'. When I first started out looking I had in mind something smaller, versatile and capable of doing it all. I use wood, lump coal and briquettes depending on what I'm preparing, but generally I'm tossing in wood over the top in moderate amounts because my roof line is close & made of a polycarbonate overlap. I only use on most occasions one or two grate sections or a small fire centered below when using the roto, on some occasions I've used both...however nothing like Jeff is doing although if he'd let me borrow it for a weekend I know I'd love it too. So here are a couple of pics, they're self explanatory but show the roto and coal bed grate on mine, sorry I should have done so beforehand. So, they all acomplish the task, they get you to the finish line, just in different ways.