Tyrus

Troble, are the prices at the restaurants your eating at comparble to the same here in the US of equal justice. I find prices vary wherever I've traveled so I was curious to know if your getting a bang for your buck or paying up to what it is. I realize most wouldn't ask this but then again, I like to cut to the chase. No harm done as long as you wake up and your still breathing I say. Enjoy

Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.

I hope you took a few notes, we'll be expecting nothing less in the way of amazing when you return. To say "it's all in the presentation," is an understatement.

Apologize, I was thinking the 32 as flat bottomed and that's not the case, it's on wheels. I removed the post seeing it wouldn't work with shelf level design, however placing it between 2/3 walls with your stone work would work by building the walls to accept the width. I remember when I purchased a Primo setting that Kamado onto a table shelf and for some reason I was seeing the 32 the same way. No matter, it can be done by simply building around it and then joining the cabinetry/counters aside. Yah know, come to think of it...it wouldn't look bad without the wheels, just a thought.

Well, if you know me Jonj then you would know I don't like doing things the same way twice, variety is the spice of life. I like quality and that's why I own a KK, but I also like to mix it up and try new things which offer comparable quality. For example, if you saw how many screw guns I own knowing that they all do the same job you'd say why. Because they're all great tools and each one performs just a bit differently according to the task. The new cooker is American made and I like that, enough said. I also gave two cookers away within the past year to each of my kids so my fleet is shrinking and needs a boost. It's most definitely an heirloom, to a degree expandable, versatile and mobile. It checked all the boxes, and hell, it been two years and I need a new cooker. So when it arrives I will take it on it's maiden voyage and share some pics, until then the dogs are on high alert for any trucks passing by, it's costing me a fortune in cookie biscuits.

Looks good C6Bill and so easy too, Nice plate. I was Prevites just the other day and picked up a couple of packages of Boneless short ribs for a cook I'm going to do on the new cooker, whenever it arrives. The quality and selection is better than my old place, first name basis with the butcher what more could you want

This must be a case of, the lights on but nobodys home. You know I still think there are some bugs still flying around from the computer clean up. When I clicked on to answer you back here, my entry from Thursday popped up. Update. That's what it was, the bulb burned out or my box was full of mail anyhow it's all sorted out, I think.

The tiles look intact but the close up reveals a lot of grout loss, you could order some grout and apply it by hand in those areas, I'm sure the grout Dennis has will work. You'll definitely need something to prevent water from getting underneath, but overall as it appears with it's age in mind it looks to have a significant amount of life remaining. Keep your temps below 350 and you should be ok anything higher and your pushing the limits. Hey, it's ony my opinion and you know what people say about them, everybodys got one. Great pic Toney, I had to take a back seat on this and let you blaze the trail, it wouldn't be fair to cut the line.

We"ll let Toney explain this one.

You took the words right of my mouth, absolutely, it pairs well with everything and it taste good too. Hope they fix this computer glitch, it's like being at a magic show but all the tricks are played on you. Speak of the devil, the last trick was amazing.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it.

Lemon dill pork loin chunks with Rosemary potatoe home fries. If you can find this sauce, try it. Don't ask me, it did it on it's own

Go for it Toney, best ideas come out on rainy days. I have the Burton cookbook lol. David, the only thing missing on that chunky lump charcoal was a couple of good lookin cherry chunks.

Nice looking piece of meat and plenty of it. Coincidentally back in the late 80's I had a cooker very similar to the one you have preparing your meats on that restaurant table.. It's called the Burton Stove Top Grill, and to make it even more coincidental I just saw a brand new one at a 2nd hand store for sale. I imagine there featuring a can of Sterno under that or was it gas you were cooking on. That place must have caught your eye instantly, the last time I remember doing my own cooking was at some place out in Colorado preparing my own hamburger, I like your selection better . Enjoy your stay

No bark on my cherry chunks, you know bitter taste and all. Well, it was a first for me, I had a rack of beer, some free time and an open road for this little experiment. Just remember now, you go to far you got charcoal and don't worry about rushing to take them off the grill long after the fire dies, there fine, they won't spoil.

A handsome looking plate Troble, like that cast iron, what brand is it. Sorry to say my dinner was a bit hard tonight, thought I'd smoke up some cherry chunks on the off set. 5 and 1/2 hrs at 275 they still wouldn't probe tender. Actually they were a bit high in water content, so I kiln dried them for smoking chunks. My next cook will feature smoked cherry wood, you might say it'll be double smoked. These pieces will provide some nice smoke in the smoke pot.

Toto were not in Kansas anymore.

There appears to be something wrong with the site C6Bill, I attempted to quote you, but was denied. I think the site may be going through some cha, cha, cha changes. HOWEVER, In accordance with grabbing two, I have too agree...two breasts are better than one. Although the one I had was quite sufficient.

About 10 years ago I watched a segment from BBQ pit boys about Potatoe bombs, I tried it and thought it was ok, but too much tata. There was a lot of room for improvement and although I haven't seen anything in the way of that since, here's my approach. Search for the largest potatoe you can find of equal symmetry, I mean the largest, cut the potatoe in half and as the ustensil of choice use a melon scoop to core from inside of the potatoe around from it's center to 1/2 inch around or 3/4 depending on the size from the skin edge on each half. It's easy pudding. Set the discard aside, cut up a nice sausage ( the ones I used were frozen and precooked) and dice it for compactness, place in bowl. You can dice up some of the discard potatoe for added fill or you can add cheese, brocilli, onion, butter or whatever you want. Generally a whole potatoe will take quite some time to soften on it's own and get ready to serve, but not this one, 45- 60 mins 350-75. Now once those two halves are stufffed, bring them together and pin them on each end with a toothpick to hold. This will be a later indication to tell you if and when they are done as well as holding them together. Wrap in Al Foil and cook. I was quite surprised, someone must have made this before I'm sure, but I haven't seen it here. Anyhow it's great for an appetizer, pictures don't do it justice, at least mine, however the balance between filling and potatoe was met. Yah, it has potential, don't forget to finely dice for added volume

I don't know where your at, but that's a sweet shot of your backyard.

There's nothing more romantic than two chickens dancing in a KK.

Cherry wood chicken with a Tart sauce. Topping the chicken was a total of 7 or 8 spices with a good dose of grated lemon using Truff and Olive oil to hold it on. The sauce was an emulsified Olive oil base with a white wine vinegar, from what I remeber adding was Maldon Sea salt, ground pepper, dijon mustard, thyme, rosemary, fresh cut cilantro, fresh garlic, fresh tomatoe, fresh green onion top, fresh squeezed lemon, capers, yellow pepperconi and a dash of hot sauce. Use the salt at the end to open and raise the flavors some, just before you tuck it into the frig for it all to come together, 1-2 hrs. Sorry I don't use teaspoons, it's an eye thing. Sprayed chiken at 145 degrees with light spray of Canoila oil to crispen the skin. Plated with your staple norms for a few nice colors to compliment the bird. Cooked at 350+ indirect

There's a new channel on You Tube or at least new to me featuring a gentlemen in southern Georgia gifted with an incredible amount of cookers putting out some amazing meals. Now his segments last 30-45 mins and he constantly demonstrates & brings to you the conversation of what he's doing and why. Unlike others if he's doing a large cook he doesn't break after spicing one piece he remains at task and fills the gap with a continual story about what he's doing. His cooks are alot like yours, mine or anyones, but he's very even handed and knowledgeable in his approach and he injects the use of or eliminates certain steps and/or ingredients for reason. Check him out, you may be glad you did if not for something new at least for the entertainment. He's called, BBQ Southern Style on You Tube and without a doubt through his knowledge, he's already improved my game.

No disrespect David, I'll just slide a piece of bacon on or melt some brisket tallow down in a pan or can. Seems to be a little theatrics, pretty cool though for an instant splash. I don't know if I'm talkin myself into it, but it looks medieval and I like that.

Bunji, keep them on the side in the off direct zone and then finish in the heat or just ride it out there quietly. Shrimp is quick, sometime quicker than you think, you can't walk away. There's basically a minute on each side to bring to perfect, you go to far they become gummy, and to early presents a problem. So, I'm sure your going to do a few more batches and with every subsequent batch you'll find that sweet spot.