Tyrus

Thank you David Chang, you reminded me my bacon was curing in the frig and I almost forgot. I cooked this in the offset under apple wood at around 175-200 for 3 1/2 hrs. The cure was a good 9 days I believe and all the ingredients were split between two vacum seal bags, a first uising this kind of prep. The bacon has an Italian Tuscan accent using a dry seasoning with a bit of powdered garlic for a savory finish. I definitely used the pink cure here for penetration in the bag along with salt, pepper and brown sugar. Try drizzling some honey on the bacon, it pairs well and will definitely make a great appetizer.

Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery?

Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me.

Cheers to another lap around the sun mate

30lbs for $14.99, that's a price from the 70's. Ebay had them for $57.99, they were either marked incorrectly or you scored big time, shoulda bought the whole shelf at that price. Nice cook

Chorizo. If you see this Remi I left the recipe. Now I do vary it to my liking by adding green & red peppers, jalepeno, onion, provolone, and three heaping tblspn of hot crushed peppers. The sausages have a tendancy of reaching temp quicker on the edges on the offset so I pile them up and bring em all up to temp in the middle at the end. 8lbs of delicousness

I agree, although I've never had it and for good reason. It's simply not found here at least not in any quantity. Your Black Cod isn't actually a cod at all, it's not in the Cod family, but in it's own of two species. It's also known as the Sablefish or Butterfish and generally found in the deep northern Pacific waters mostly off Alaska. I was curious and had to look it up, cold water fish are the best. I'll definitely be keeping any eye out at the fish markets, with a side name like Butterfish... it's a given. Bon Appetit

Interesting meal, which did you prefer?

Looks good even if you didn't use a skewer.

It sure beats suckin wind.

Southwestern sausage with Jalepeno, red and green pepper, vidalia onion, provolone, hot sauce and other things all smoked up on apple wood. Used this little gadget blower that was remarkably useful for getting small splits up to fire, this would trim some time and get you started quicker in the KK. It has 3 speeds on the blower, the first being pretty gentle for getting things going without shooting up a lot of ash and the higher speeds are good for cleaning out your computer keyboard, playstation or any electrical components. Amazon $30. The sausage was very juicy with crisp snapping skins, although it wasn't as spicy as I wanted adding a good hotsauce on the side will do the trick. Smoked for three hours and finished to get to target temp by jumping up the temp for a 160-5 finish....all pork.

What's more important, a probe or a scapel? You know I can't see why such a big therm is important....I put on my 500X cheaters and it ain't much difference.

Forgot the photo's

Sweet Chilli Ribs. People often speak about 321 or a 411 as a base to ribs, my thought on that is basically throw the watch away. Somewhere in around 3-4 hours I check the bend and color, some bend and good presentation, then wrap. In for 45-1hr and finish for 45-1hr with a glazing built into that time. Here's the kicker though, I don't like ribs cooked to the point where they fall apart upon trying to remove from the grill so it's incumbent upon yourself to keep a 45-1hr time frame in foil and probe for tenderness thereafter. The probe doesn't have to be brisket glide, somewhat shy of that with a little drag...then they cut up nicely for plating. Everyone has their own technique, their way of doing things, but this how I do it......for me it eliminates a lot of guess work because it's consistent. Oh, by the way 250 is the temp I like but that can vary too, never 225 you'll be there all day for the same results. This is on the KK, in a barrel hang cook....well that's a whole together different adventure.

I think Dennis supplied us with an extra, not sure I'll have to check. Fully functional 5698k, a piece of sandpaper a good washing might bring it back, it's teak a very stable grain. Maybe I can wash it out a bit, give it a new more defined aged look, you know like ourselves after we get out of the shower. Some old car collector finds are left as they found them, they physically go through the car but leave all the rust as it was found. Kind of a badge it'll wear to have come that far. I've also had that river running out the bottom door, it creeps up on you unoticed, and before you know it there's another chore to do. The accumulation for me if I were to let it go only occurs during larger continuous cooks, most of my cooks are generally smaller so I believe it mostly burns off by evidence of the light ash below. Using the deflector directs any runoff to the side, so there is where the problem possibly resides. Rancid you say, to tell you the truth I've never noticed any odor permeating from the KK in regards to that other than the pleasant aromas from cooking. How that runoff gets there should be left for more inclined minds to solve, I'm just a regular Joe doing what I know.