Tyrus

Great looking cooks one and all. Open up a restaurant and I'll be first in line all day' The oyster appetizers with chicken wing suya to start, and a choice of pulled pork, steak or hamburg...yum. They all look so well. Hammo 1981 if you keep cooking like that you'll never get them to leave. Bon apetit'

I had pizza last nite but,,it didn't look that good. 3hrs? a shame you couldn't have made another and froze it to justify all the effort

I recently received a delivery of Cherry wood so it was time to pay up with 2 Racks of Korean ribs. They are my favorite with the fresh ginger, pineapple, soy, garlic, sesame oil, chive and more all combined into a marinade and a sauce later to boot. I also created some Sweet Bourbon Jerky that cooked up on the offset with a steel basket full of cherry and charcoal and coconut charcoal to finish. So far it's been the warmest day around here this year and well the gloves were off. But back on when it got hot. Some pics to see, _Large (2).mp4 _Large.mp4 _Large (3).mp4

I wish also. Doing Korean ribs as we speak but always looking to bring it up a notch.

Something you should do CKreef, really. Split size is obviously a must regarding temp and is judgemental for the cool down. My splits were thin and I expect to use them for a cook tomorrow on the Lang for Sweet Bourbon Jerky. I have to defer to my Lang because real estate is the issue with approx 6lbs of meat 1/4" x 2" slices makes the coverage a wide area. So if you remember the white looking cherry on the KK in the beginning and the over nite result are quite amazing in color change. Moisture content is questionable but, as the green wood was presented, I think it's much better and approx half the weight. The road is clear do as you must and good luck,

Just a matter of getting comfortable with the settings, there is a learning curve of sorts, no problem. But, those ribs look nice and meaty...3 racks, you musta been hungry

Ribs? I like ribs

Geeeeeezz, I wish you guys wouldn't do that...got me thinking and looking at videos. Those tools are nice but come at a high price tag for the quality equipment. Nice looking sign Bruce. Was the wood an indigenous pine?

Mac,,, go ahead you know you want to. Tekebo,,, Baby back near the spine and St. Louie down under. Prefer the baby backs but the chef stated St. Louie so that's what it was. The sauce was tasty, give it try you won't be disappointed. Just don't leave the kitchen to long as I did, my first batch burnt up..oh well.

Impressive yes it is. Mahogany is rich in color and warm for the eyes. Once you hit it with a Poly it just POPS as your door does. A labor of love

Have to applaud you gents, I have 3 routers and use them for edging, dado and basic joinery, Good show, will have to join u one day

I recently watched Steve's 7 minute vid on You Tube as he presented how to smoke a rack of St Louis ribs on a rotisserie. He definitely was up to par with his presentation on the gas grill he was using however, I thought the KK was as good, or a better option. Steve doesn't supply to much in the way of temps, time and amounts for rubs and sauces but, that's ok, we learn to endure. I cooked the single rack shown between 3 1/2 and 4 hours @ 250 at the onset and ended around 290 which I thought was in line. I also had some recently delivered cherry wood that I split and kiln dried it in the KK as this cook was in progress. And I used apple wood to flavor this rack, YUM

Great piece of work, good for the eyes as well the tummy.

Ho Ho Ho and a bottle of Rum. Nice drink and a handsome picture.

Look at Aussie's recent tab of Road Kill. He just did a chicken with the pan below without a deflector. The veggies looked good

Two very fine looking meals, oh yah. The plates are reminiscent of warmer days. Nothing like cutting to the chase

The long and winding road. The Beatles

Like the way it turned out. At first glance I thought you had the veggies on the bottom rack near the fire and I thought how can that be but the second look proved it was just a mirage. Good lookin chicken.

Why not lay some pellets or chips on some foil in your KK as your in the pre -heating process? I have seen people using offsets laying wood on top of the fire box and using pre]-burnt wood in an adjacent fire to keep clean smoke going. Theory's the same, lowering the Kindling temp or auto ignition temp is what your after for a continuous burn. That's my two cents, just a thought

That does look good

Nice pics all around. Love the cherry, turns your meat into a dark experience and the shadowy Shiraz compliments a fine place setting

Not that memory Bruce! I think Mac meant that the last time she saw green grass was in November,,,,,,,,you being a California native and all just read about it in the papers or on CNN. Have a warm day and easy does it on the sunscreen.

Congrats on both events. What a great setting, the neighbors are gonna be jealous. What the heck, let em.

Think he would make a great Prime Minister given the chance, today

Some people collect guns, some collect old bottles, and then there's some that collect pans. Check these two out I recently came by. From 19th century no teflon on these, strictly for decoration around the pit.