mguerra

Just find the one at parts express that is sized properly.

Midleton (yes that's the spelling) Irish whisky is likely my favorite spirit. I tried it once in Ireland and was smitten. It's a little pricey but I don't drink like a fish so I don't care. Tony was remarking on the price, it's not bourbon. It has an ethereal peachy note on the palate, it's just beyond description. If you can try it somewhere, do so. Or, just take a chance, open up your wallet, buy a bottle, and you will see!

Fully understood!

The Woodford was a gift. I drank a fair bit of it (not all at once!) and put the last 100 ml or so in the brine.

Use both halves.

Our turkey was moist and tasty but I'm not sure I detected any flavor from the maple syrup/ Woodford Reserve brine.

It is a cold, rainy day in Kerrville with a howling northwest wind. But the brisket inside the KK does not see any of that!

Ready to wrap

Wrapping in an old Cracker Barrel bag

Back on the fire

That is a prime grade brisket, $7.47 a pound, on a 300° hickory fire indirect. I wrapped it in paper at roughly the two hour point it was about 160° internal temperature. When I say hickory fire, I mean there are about five big fist sized chunks of hickory in the fire which is Royal Oak lump charcoal.

What happened to your finger? 

Remember Hall's Hill charcoal? I wonder if that guy is still making it. Anyway I used his sugar maple charcoal to cook my maple syrup/ Woodford Reserve brined turkey this morning. I had the Woodford on hand so figured what the hell, I'll try it as a sub for the Jack Daniels. Nine turkey legs in a roasting pan with the little elevated grate thing, on the main grate, and then two breasts above that in the dome on the sear. I brined it for about 30 hours. It cooked indirect from 300 to 375 to an internal temp of 165º We will serve it later today and I hope it's good! Maybe a few pics if I get to it.

Yeah I was thinking about what Aaron Franklin wrote in his book regarding his offset smokers. They require tending almost continuously where our KK's do not. He suggested that cooking on wood is better than cooking on lump but I don't agree. With neutral lump you can really manipulate your smoke with chips and chunks, while being assured of rock steady temperature control over the duration of a big brisket cook. Watching his shows and reading his book, you can tell he enjoys hanging around and tending the fire and drinking beer, which of course is fine. If you want to enjoy a Saturday afternoon in your backyard with a few friends and one brisket. But now that he has a busy commercial enterprise with a lot of tasks to accomplish, baby sitting the fires must add to the stress level. I can imagine a way to build a big stone smoker that could accommodate an entire days production, use lump along with his preffered oak, easily maintain temperature with little to no baby sitting, and drastically reduce his need for a wood supply. With our KK's, we have it made in the shade! We can equal Franklin's results in the backyard almost effortlessly.

^^^^^ exactly what Tony said.

This year I am changing things up a little bit. Instead of cooking a whole bird it's going to be a lot easier for me to just cook two breasts and nine turkey legs. I will brine them in the Jack Daniels maple syrup brine and then cook them on the grate with a pan underneath to catch the drippings. Pecan wood will provide my smoke and I will probably run the fire about 325 or so, indirect.

I just did the pressure cooker barbecue ribs again tonight. I pressure cooked some untrimmed pork spareribs for 20 minutes and yes they do come out of the pressure cooker looking awful gray and nasty. Then I applied my rub which was nothing but brown sugar and ground cloves, that's it. I smoked them on a fire with apple wood chips. It was an indirect fire at 300° for the duration. The ribs smoked to a beautiful mahogany bark for two hours before I took them off. They came out fantastic as usual! I took a short 50 second video but could not get the damn thing to upload sorry about that. I have them under foil and towels right now and do not want to take that off to take a picture because I don't want to lose the heat but when Penny gets home to eat and I uncover them I'll snap a photo. I'm pretty sure I can get the photo to upload where the video would not. Brown sugar and ground cloves may seem like an odd rub but it sure makes for some tasty pork ribs! They come out super moist and succulent this way because they only spent two hours on the fire instead of 4, 5 or 6 hours which would allow them to lose that much more moisture. Try this rub on a little test rack of ribs to see if you like it.

What is the grill you are using for now?

ODK prep for winter in Kerrville: Put on a pair of shorts, grab a beverage, go out back and cook something.

Veggie? What's that?

Nope. Go get it looked at tomorrow. Don't wait a week. If it needs a stitch it needs it now. I am f serious.

Played golf today in shorts and short sleeves. Got sweaty...

Boneless, skinless chicken thighs, roadside chicken style.

danioro had a braai thread a few years ago...

As long as we are bumping chicken threads let's not forget this one:

http://komodokamadoforum.com/topic/3118-loaf-pan-chicken/?hl=%2Bloaf+%2Bchicken

Unbelievable. The new fuse fixed it. I am stunned, and pleased. Four bucks and 15 minutes later, all is well. I have no hesitation to recommend the Secura and get the three year warranty from Amazon.