Tyrus

These quoahogs were hours from the ocean and readily available around here Toney. I was wondering there in the great metropolis of Cedar Rapids if you have a go to Seafood market. Could be a foolish question but when I look at the map I didn't see any oceans close by lol., but that doesn't mean much if there's a market for them or for lobsters and other related ocean products. I'll be in Steamboat Colorado again next week, I'll keep an eye out when cruising the country side. You get spoiled and take things for granted sometime.

Yesterday anpther batch of Stuffies went on the KK, talk about a tight fit,,,36 in all. Then while the coals were still pumping out the heat a bone in Turkey breast marinated in a herb, Rhine wine, olive oil and mustard sauce slid onto the grate. I hope I can remember the blend, it had an aroma of heaven....fresh herbs are the best, and it popped with the addition of the Dijon, I wqs surpised after only a 5 hr marinate you could taste the herbs, I did poke the breast with a knife for penetration and added an oddity to the mix that worked out well...Apple Cider Vinegar. Next time an overnight soak will hopefully produce a more intense flavor

The last time I had a box of COCO Char I remember the lengths were very long, those looked all about 2 1/2 inch to 3 in size. Did you cut them up on a band saw? Like the chunk

Nice sandwich, where's the mayo ooozing out. Great looking loaf, Piccaso would be proud.

It sure did come out wonderful, more like fantastic...love the bark. Great job Moebutt, unfortunately technology prevents me from seeing your list of pics. That's ok, those two hit the mark.

Bottom round at 225-40 with perforated deflector tin for 1 3/4 hours. I had a full row of meat carefully aligned for the pic, when I returned from retrieving my camera it was picked apart. The Whirlpool beer is similar to Sam Adams summer ale, both from Boston but I prefer this one. Not much of a sear, the temp was to close to 140 so I did what was possible.

Let's make this even more confusing, I ordered this for my Weber Summit grill, made by Flame Tech grills for a number of purposes on the Weber. It's a drip pan, water pan, and the 4 in high wall is for piling charcoal in front to split for two zone. Useful little gadget well made from 403 SS, has all the numbers backwards, but obviously of a cheaper grade. It's 17.5 inches wide, 4 inches at the high wall, 1 1/2 inches lower wall and 11 inches from the high wall to the lower wall center arc. They may sell these on Amazon now, at the time I spoke with the manufacturer. Excuse the dirt, it's been sitting outside for the last 4 months.

Fine job Tekebo, it made an attractive looking plate. Like I said when I did my Rib roast I found the process to be like cheating, it's going to give you what you ask for. Here's the catch though, your meat will always stay at what you set your water temp at, if you let it go past it's (optimum) point, time wise for too long the meat will begin to break down and you end up with mush. That would be the risk if there's any risk at all. Either road at the fork, be it Sous vide or straight on cook you'd may be hard pressed to distinguish one from the other in a taste or visual test, but personally I prefer the latter. Sous vide is an insurance policy, a food prep worth knowing, it certainly gets you by an anticipated obstacle, but doesn't fill the air with the aroma of what's cooking.

Looking at my clock I'm figuring it's safe to post and your still asleep. Love the meat Tekobo, wrapped like a present and so many decorations, with a watchdog on the side. I'll be looking and hoping you share some of those results with us....praytell.

That's a lot wood moebutt, I've seen others use more, well in other cookers and with different meats. I've always sat back on someone else's interpretation of how much wood should be introduced into the fire. Alot of smoke will create additional color and that's good, it creates flavor, but that's subjective. It may be like me saying I'm going to add 10% more alcohol to my gas to get better results in my car, it may or may not work. I like it though, more smoke to me means better BBQ if done right. In a slow KK smoke is either a friend or an enemy, I do subscribe to your thought, I have thrown chunks on here and there and waited until the smoke clears. I have to agree, playing center field you have to cover a lot of space. Great cook

I follow Kent Rollins, he's a good piece of work and so I followed his lead here. Simple and easy, simple to change out and spot on for end results. I did deviate from his original plan though. Having no charcoal briquettes and only charcoal logs it took some work to chop them down to use. He pictured a trivet he used to support the Lodge DOven but I didn't have one, the only thing available were some broken ends of bricks and they were perfectky fine using them to support the three legs, just make sure your batter lays level in the pot or you'll have too much on one side. The rest from there on in is fun games of moving and placing the coals and switching/turning the lid, I never changed out the base as was recommended, it was too difficult from the elevated brick stand. The whole cook is easy, it's slow, take a peek now and then. Time it out for guests just for dessert with all those dirty coals sitting on the lid or cook it in the KK and make it a clean presentation . Anyhow it sits and stays warm for quite a while, and if you think it's too much sugar and you got a notion to trim her down I'm sure it'll work

Thanks, that cobbler was mighty tasty and easy to make. Old fashion cooking that puts on a smile.

Sunday dinner. Pickled schrimp as a starter, main course Sirloin steak, home fries, broccoli, spaghetti squash, garden fresh tomatoes in a light greek, with peach, blackberry cobbler for dessert cooked with coals in the Lodge dutch oven.

Unfamiliar with this wood, I had to look it up. So it's a fruit wood, not a tree grown exclusively for lumber but for it's fruit. The wood does have pieces wide enough they sell in short lengths 2-5 ft x 2-8 inches wide for gun stocks, craft or even flooring...it has an interesting warm feel to it with it's orange coloring and rivals maple with regards to it's curly, tiger grains and considered very beautiful. It's flourishes 10 degrees to either side of the equator and cousin to the Lychee tree David Chang I remember mentioning. Small pieces are turned into charcoal having a burn time of 4-5 hours, so it is rather dense. Being a fruit wood I can say it must have a pleasant odor and taste too your food prep, interested to know also, although it is rather expensive, so North American fruit trees will remain on my menu. Good luck

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.