Tyrus

Heck...all this time I thought it was the Hungarian Paprika.

How do you describe that,, young end grain, center cut, small tree or branch, indigenous to AU, nothing wasted and it has to be dense. Something I'd see at the museum in modern art. An eye catcher. A piece that will make your main course shine, 👍.

I always find them hiding all coiled up in the wood pile and even though their non-poisonous they still give me creeps. Something must have changed...as I remember as a kid we use to turn rocks over looking for them, grabbing them and putting them in a bag. We sold them at the local Pet store...at 7 years old we had no fear.

That'll be the stone of course and the same applies when placing a cold piece of meat on. Well, for moi....I'm comfortable adding in the stone when the KK is kinda soaked. The difference may not matter but for what it's worth that's how I roll. So maybe the question might be, can you reach temp quicker with the stone out and then adding in the additional time to get to temp when placing the stone in vs having the stone in from the get go. Total time A vs B. The only addition I can add is that I feel the stone inhibits the growth of the fire to establish itself in the beginning, that's why I chose another direction

I had posted earlier about deboning a whole Turkey as alternative with the stuffing inserted and tied. Height wouldn't be an issue. I practiced on a good size chicken and the results were very good. If your daring and welcome something outside the box this might be the challenge your looking for.

Take another look. Without the deflector ( PS ) the airflow has a straight line and can run to the exit with ease and out the top vent. Placing the stone in disrupts the air flow underneath causing it to twirl, tumble and roll underneath, slowing it's eventual progress towards the exit. Placing a piece of cardboard in front of a fan will slow the rate of flow and volume of air from escaping because it's being deflected and slowed. The shortest distance between two points is a straight line, using the deflector lengthens the route and may slow the process temporarily until adjustments are made. Anyhow, just my thought Toney, nothing truly scientific but,.. then again I've been wrong before and if so, come hell or high water....let me know.

Always looking for a good idea not far off the track for the holiday..and this one seems to place. Have to admit treacle was a term unfamiliar to me and I was surprised to find it's simply molasses. Kinda straight forward and simple with this cook meaning you don't have to dirty every pan in the kitchen. I also saw another good holiday choice with a rolled stuffed sage sausage pork loin from the YouTube channel featured on TheScottReaProject. For appearance it's sure to please the 16 guests I have coming to dinner, check it out..the chef is in your neighborhood.

I tend to feel the same way and that's why I let the fire become well established before I put the stone in. From this point I find the wait isn't as long.

A fake brisket, otherwise known as the chuck roast, cooked with a little apple wood for some smoke penetration. Here's some eye candy

Sorry. forgot the pics. Almost looks like a lobster.......................................it did come out well

Here it is, straight forward as a chicken cook 350 or to 160-5 internal. I left the deflector in early ( you know the Aluminum ) on the bottom shelf as it tried to reach temp and then removed it at approached temp. Wrapping the piece with string is good as described on the video however, there is a weak spot when you're turning the piece. The middle is weak and breaks so a crossing of twine in this area would be helpful, although it isn't a major problem you might want to address this. It was moist and presentable, yep it is a go, so hope that maybe helpful, obviously you can marinate before or after deboning. Yah, like a Happy Merry Thanksgiving to all

I'm practicing for Thanksgiving and I thought what a great presentation at the Holidays. On Youtube there was a video from this gent in England deboning a turkey and showing how quickly and masterfully it can be accomplished as an alternative to traditional turkeys. I'm sure folks here have seen this before but I hadn't and thought that those whom haven't may try this or it may be of interest. So type in on the you tube search bar TheScottRealProject and scroll down a bit to the deboning turkey, stay on after the video because it diverts to the American way in the next vid and shows how to debone starting at the bottom of the turkey. Anyhow I thought if you get the turkey prepared the day before it would free some time up on Thanksgiving for a cordial or two. Excuse the wrapping with string it's a work in progress.

Nice lookin cook Basher. I noticed that you did a fine job on slicing to open up the leg for extra penetration for your spice, looks well to display if only for the picture and then...all gone. The inside color of your refractory is a tan, I could be mistaken and that may have been caused by the coal and wood chips you use but it is unusual. I do believe mine was a clean white presentation so maybe Dennis is using a different supplier or someone slipped in some dye. ANYHOW it won't stay that purdy much longer. Looks like your enjoying the new toy

To imagine that the holy grail was in front of me all the time in the form of a sheet of aluminum (disguised) . The new car...simply a spin to exaggerate. I will follow the path laid out before me and amend my ways, I will get off the sofa and retrieve the shovel from the shed, bury the deflector in a corner of the yard while Alexa plays a somber taps. No kicking the can down the road...I'll bury it deep. Thanks

and I'm no Charlie Brown

Open a snow cone stand in front of the house, lemon, (maybe not lemon), razzberry and everyone's favorite blueberry. You'll be rich, do it quick before the snow melts.

Sure, but if I know you Mr. tony b, your gonna let go of the rope.

The other day I cleaned out the basket and started a fire set for 350. I returned 20-25 minutes later and opened the lid and found I left the two top grates out, ahhh another 15-20 minute wait. So I understand with the deflector being added the wait would be all that much longer. A creature of habit I am. Do I still reach for the deflector... well yes, only because someone made it to the perfect size and it fits so well. Old habits are hard to break and I'm a patient guy (meaning I don't mind the wait most times) but the evidence is overwhelming and I seem to be painted into a corner standing alone. You could say it's easy to stand with the crowd, it takes courage to stand alone.... but, in this case, "I think I'll grab the rope" and join you and maybe move the Aluminum foil closer to the grill. And with the savings I get with all the coal I'm not burning off.. well, maybe a new car

Cliche' but it fits.........winner,winner, chicken dinna

Tutus, mmmm that's ok Bruce I've been called worse.

Do you think all those coffee grounds we throw out today and maybe recycled tomorrow then placed in the Syzygies basket could add any flavor to a piece of meat? I would only say since you don't use coffee lump indirect.

AND this is where the leftover brisket goes, with side of creamed cauliflower and cheese

Two, yes two beautiful cuts of meat. You must be expecting a special guest or I dare it's your birthday or someone else's at home. Gonna have to pair that with a nice wine,,,,bon appetit. Apologies, I missed the top leading entry and commented on the pictures but anyhow things have changed,,,pair that with some good beer maybe a case or two

No, but I did use it for trimming. Shrunk about 25%, no matter it was all meat.

Focus is the concern with roundabout pizza, but you still can sip on your beer. Looks good