Tyrus

Tonite was a Tri-tip, this piece is oh so good prepared med rare to the pink side. Seasoned with a local Montreal plus a shake of Nebraska and it tasted well. Along side were parsley potatoes with onion and garlic followed with yesterdays leftovers. Additionally a spooky pic after the sun had set, looks like a few aliens were enjoying the fire while we escaped for a few. My wife did brush my arm while I took the pic but it does look spooky with head phones.

OOh, I'd proceed with caution on this product 5698k. I'm holding a can of Easy-off BBQ grill cleaner in my hands It's ok to use on the racks following the instructions BUT in bold letters it says DO NOT USE ON GRILL EXTERIOR or damage could occur. Let your trusty standby sit and eventually it'll come round. Nasty stuff, if it gets in the eye and on hands Contains Monoethanolamine and Diethylene Glycol n-Butyl Ether. This stuff will take the paint off your car if you let it sit long enough, enough said

Here's a book with recipes and pairing suggestions, so many paths and possibility combinations. Invented in China during the late 70's or 80's by Jing Gao as a condiment, the product is still running strong. Oil is the carrier holding all the flavors together, the crisp essentially is your base filler with the chili flakes for the crunch. Many youtube video's to watch by simply typing in Chili crisp

Yah, cut the support board underneath and let it fall through. Sometime the easiest things are the hardest. Or you could rock gently to move it off , I have the 23 and felt it was tight as I remember but moving forward with enough hands you should be ok, it's pretty stable. Another option would be to remove the top , lower center of gravity and easier to handle. Wish I was there, it's always a scary step but use the built in slide. Best

We're losing light here to Mac, wow it sneaks up on you sooo slowly, but it follows with the clocks falling back and you know...winter is approaching at the doorstep coming to get you. Aside from that, I like the KK pic with the low illumination, dark with a little cheer on the side.

That 23, kinda broad at the shoulder and narrow at the hip, and everybody knew, you didn't give no lip to big K.

A leg of lamb soaked in Balsamic vin for 16 hours, rubbed with salt and Italian spice mix afterwards and let to stand for an hour then cooked indirect (1/2 basket on the 23) with a deflector at 250-65 under heavy smoke. For better results let the lamb marinate for 36 hours, it reveals a greater sweet tangy taste and for a more intense version you could poke with a fork prior to placing in a bag for it's long soak. Don't remove the fat it thins on it's own. The balsamic has sugars and will burn, this is good. I liked a 145-50 degree pull for a center pinkish appearance. Save the gravy from when it rests, it's very dark.

I found this bottom round roast in the freezer and upon inspection noticed it had been there for quite some time, just over 1 1/2 years, no worries, it was carefully wrapped in a vacuum shrink pkge and showed no sign of freezer burn. I like a small low fire while roasting, starting with charcoal briquettes and building upon that with small splits of various kinds of wood until the base changes to all wood coals. I used two spices Americo and Gringo from Arizona, from when I was there last as well as some salt. I stole Tekebos' idea for cauliflower but came up short when my wife didn't want the heat, a neutral spice with a cream sauce was the only available option, next time we'll leave the tin uncovered for a charring of the veggies as opposed to steaming them. After the roast was finished it was wrapped in foil and allowed to rest over the coals at a safe distance staying warm until it ready to carve. It was warm day and there aren't many left, so here it is with a few pics.

Ooooh that Cauliflower looks warm to the lips. I have some Harissa on the shelf and didn't know what to pair it with. What's in the dip, that looks interesting too

Yah, slapping on a mask every time you wanted to go out and enjoy yourself didn't help then to see most unwilling to open because of non compliance only added on. Come to find out it was no more dangerous than the flu for healthy younger individuals but targeted the elderly and weaker at greater risk. Those owners most affected were to be compensated, that's where the money was supposed to go, just sayin. All I can add is, support your local businesses, it's what keeps everything moving

I don't know Bardsljr, to me it's all about the look, ya see I've cooked em laying down, standiing up, hanging on a hook, grilled over coals, spinning on the roto and have enjoyed them all....immensely. One thing I do is, is I stick around....don't leave the vicinity and watch for the look. Once you know what to look for it's all show and tell. Better described or compared , "the look" could be easily seen on your wife's face when you promise to take her out then stay out with the boys a bit too late. Although you forgot you easily recognize the look when you get home. It's all interchangeable/intangible when it comes to the look, ribs ain't no different. You might even say it's a dance, but that's another show....all I can say is, is keep lookin but I know your doing well.

Good joke. Reminded me of Tom Hanks with "Wilson," don't think Tom would have minded dropping a towel over Wilson's head if that beautiful girl swam up.

That's great Jeff, you'll be spinning bigtime soon. I see the motor just outside the perimeter wall, it is a fragile component and subject to heat, unlike the KK having the motor mounted outside it might be a concern for a deflector plate maybe. Spinning the entree' is definitely a game changer and a sight to watch, I'm sure you have a good plan.....nice foliage.

Portable, I mean you could set that above the fire pit and have good results. Interested in how you set it up to the Santa Maria. You might need some extra forks to sit in the belly if you do a pig and they always come in handy for other things, you have the room

Now you know that grill looks way too clean, congrats and enjoy

Shouldn't have any ice if you keep that baby covered. Neither rain nor snow, nor sleet, nor hail and frigid temperatures too, shall keep your KK from delivering a perfect meal. Seems I've heard that before.

Alternative is to flip at the end for skin side down....the last 5-10 at 155-60 internal, an option

Winner, winner chicken dinner with a Mediterranean slaw of Balsamic, cheese and crunchies, TaeTa Tots and sliced cukes dressed in Apple cider vin, Franks red hot a shot of lime and some salt..yum. Let them soak in the frig for an hour. And if you wondering what happened to the trees taken down, here's about 25%

So were in the range of 10 -12 hours as I suggested on a 6"in piece, follow the math. I'd say 12 hours at 130-2 and you should be safe, pull it out and sear,

It's how the French cheat to present the perfect steak or is there any cheating involved when striving for perfection. My set up and it's been a while is to bring the water temp to 130, I prepare the fresh or dry herbs de provence along with a tabs of butter and a salted piece. It goes into the bath vacuum sealed and there it will sit for a period of time depending on thickness, I generally like thicker cuts so it will fall in the 2.5-3 hour range. Out of the bag and onto a hot sear, not long... and then finished with Maldon Sea Salt flakes. I think what it comes down to is the science, and that's trial and error at first but the result should be a 130 bath for a period of time. Plotting time against temp on a bell shaped curve leads you to think the apex of curve is best, any time past that point is when the meat will suffer from too long an exposure. So start with 1.5 piece and find a comfortable time, mush quality on a tender piece is always subjective.

I knew that, but the image instantly reminded me of liverwurst. I love liverwurst....does it show. Savor it my friend , life is an appetite waiting to be enjoyed.

That seafood looks fantastic, I use to come across razor clams and toss them aside when digging for quahogs thinking them inedible. Watch your fingers when you pull them out though! Liverwurst on eggs and fries, who whadda thought, and was that Prosciutto over scallops. Were those Periwinkles or snails sitting on a scallop shell? You musta been in Seafood heaven, wish I were there...makes me think I should put on my traveling shoes. The envy is green.

The principle is the same for both, I do prefer to slice a piece of Al off the roll on occasion as to making a dough. They both work but far as the race is concerned this pot is out of the gate quicker and producing smoke faster, because minus the dough work the steel at 1/16 in heats up quicker than a cast iron pot absorbing energy and the smoke begins earlier. This pot is quick to set up, fast to produce, lighter and smaller, it's what ease of use is as to simplicity IMHO. What works for you...works the best.

I first start with dry seasoned wood, the myth surrounding soaking your wood prior to use for better results for length of burn or better smoke is all a myth. I place my chunks right on the top or just to the side of the glowing embers, let it catch, place my grate on and then my food and close the lid. Nine time out of ten the process is successful, if there's any white smoke it clears away quickly. I also like using this useful tool introduced as a quick alternative to Syzygies burn pot from JeffShoaf I believe, it works every time well. If you notice along the rim I felt after several burns the loosening of the lid may have become problematic for a tight seal so I used a piece of Al foil and reseated the lid similar to Syzygies flour gasket, it can be used several times there after as long as your careful. I've had this pot several years now and obviously take little care with it except to keep it intact as the photo shows for storage. One other thing, wrapping your wood in foil is also good but you should take care/caution when wrapping to leave no air pockets, a tight wrap with a scratch here or there for passage to release smoke is advantageous. Then you have smoke flavor profiles with the kind of wood your using, however that's another ballgame

I have some Mr. Clean, I mean Toney, I bought it on your suggestion and it works great. 2 hours here, 2 hours there...it all adds up you know, maybe I'll just pull the cord on my power washer and zippity do dah it's done or better yet leave it out in the rain.