TheNomad

Good to know for future purchases! Thanks for the report!

Thanks !!! Found it at a furniture store of all places!!

Thank you friend, glad to be amongst a family of friends!

Thank you! It really does add an extra element. Keeps it moist and deposit more sweetness with the tang. Love it. Let me know how it works out for you.

@MacKenzie @Tyrus lamb coming up tonight

Bruce, thank you sir! Wherever my door may be, it is always open for you. Thanks for having me here.

Thank you so much! I enjoy sharing joy if that makes sense, so many more to come!!!

I appreciate you. It was a lot of effort but worth everything! I truly enjoy the look of pure joy on a guests face when they eat a dish I cook. I have. “Reverse delivery service” its where you come over and I cook for you until you can barely breathe. Deal?

I think the neighbors were more excited than I was for the arrival of the KK the other day. I had told them I was going to low and slow some ribs in my own rub. The day after she gets in I did the burn all night. Ended up really getting to know my neighbors really well. Dozens of beers all around later we were listening to some classic rock. Apparently playing spoons where they are from ( Saskatchewan) in Canada is a huge thing so that’s what we ended up doing all night while burning my baby in. Went to bed 3:30 LOL Fast forward and I end up with two more racks of ribs, 8 pounds of wings, two backs of raw uncooked kielbasa, and two Frenched racks of lamb. The lamb and sausage were delivered too late for me to throw on. More on that later. For the ribs I made a home made rub. Same ingredients as my first coin on the chops I posted. To reiterate: Rub: garlic powder, onion powder, brown sugar, crushed fennel seed, cumin, paprika, black pepper, salt, red pepper flakes, mustard powder and celery salt Here we have the rub being mixed together. I’ve been cooking by taste my entire life. I wish I could give y’all some measurements but I emulate my mother in the kitchen and she always cooked to taste as well. All her recipes have been passed down through the generations. I used the Kharal (oval mortar and pestle) for the fennel seed and celery salt. There the rub is in its final form. There they are in all their glory. Off with the membrane! First layer of flavor is just garlic powder, salt, and black pepper. Once I rubbed some yellow mustard on the first layer of flavor, I generously applied my rub. Close up! My set up outside! Took the butcher block downstairs and set it up on my cart. While I was setting up with the ribs I was given the 8 pounds of wings. So I ran upstairs and tossed them in the remaining rub. So on the KK it goes for the ribs!!! Oh yeah!!! You can see the evidence of my first cook off to the right. I had done some center loin chops while the KK was regulating temp. That stuffed pepper though. I dream of it still. About 3 hours in. Starting to show a lot of happiness with the color and smoke. Time for the yummy juice: Yummy Juice is raw apple cider vinegar, apple juice, and sweet red wine. Poked some holes in the cap and boom! Spray bottle! Or squeeze bottle? Five hours! Time for take off and slicing!!! Oh baby!!! I put a ring on it! This beast of a KK sure can cook. It was just SO intuitive. Like I was supposed to have one my entire life. Some bonus shots of the wings, which were a hit! The skin was crisp and tight and the wings were bursting with flavor with every bite. A dinner for two turned in to a party for twelve, and with how it became an impromptu potluck everyone was fed with plenty of meat left over!!! 20 minutes in at 300. yes. The tasted as good as they look. Thank you everyone for for joining us! If y’all enjoyed this then I’ll do the same kind of post with the lamb sometime next week. Have a good one! Nomad, out!

Dang Bruce! Looks like a wonderful cook and a fun day! Thanks for sharing.

Thanks for the reminder. I remember reading that in the welcome letter now!

Thank you so much, I’m really happy to be here. It’s like I’ve joined a long lost family. Makes sense with the unpacking pics. Quite a day the arrival is!

Lol! I assumed and made an ass of myself! Edited and done! Won’t happen again haha.

It was amazing ma’am. The stuffed pepper married SO well with the chops. Just a kiss of hickory did the trick. Ribs ETA 4:17PM.

Hey Bruce, took advantage of the high heat before it stabilized for the ribs and I had it hold the temp at 450. Cooked them on the top grate with the hickory I had I threw in the basket. Perfect temp for 3-5 minutes a side and gets good color and fat rendering.