C6Bill

Tell that to this tile cooked brisket !!!! It melts in the mouth like butter. I put 10 pounds of it in a batch of Super Bowl chili today 😁

Just remember, pebbles are nothing but broken tiles, you made a wise choice

I found a few similar spreadsheets online so i will use one of those and start over. I really needed it for the pizza dough but i havent made pizza in awhile so it was no great loss. I'm retired so i guess i have the time to work on a new one

Similar to the bread slicer i bought for myself for Christmas

Seeing that spreadsheet makes me sad. I had a drive failure and lost the one i made for bread and pizza dough. I could just change the hydration i was after and it would change all the ingredients. Or change the number of dough balls and all the numbers would be right there for me. Oh well, at least now i have a more robust backup plan in place 🥴

Oh you can bet i'll be stealing that idea !!!!!

Looking forward to seeing the results 👍

I had to stop eating my bread as i need to lose a few pounds, my BP started going crazy. It's under control now but i need to eat in moderation for awhile lol But I'm still baking it for friends and family. I've started making a whole grain sourdough that people really like

I love my side tables. When I first got them I wished I had the ss tops but I love looking at the teak after refinishing 😁

Beautiful view 😁

What a great looking meal !!!

Beef for Christmas so a Turkey for New Years. Nice and moist and tender, I really like the smaller butterball turkey’s 😁

Ordering the wrong size can happen to anyone, it takes a special kind of anyone to then throw away the packaging and still expect to be able to return it. If I had a 42 I'd be thrilled to take it off their hands.

Happy Holidays @DennisLinkletter 🎄

Merry Christmas !!!

I got a new bread slicer for Christmas 🎅

A few pics of the one I did yesterday. @tekobo the reason for the rest after getting the internal temp is that if you rest before searing, to the point where the internal temp starts to drop again, you can sear much longer without risk of the internal temp going up higher. And of course there was bread, I’ve been making a whole grain sourdough lately and marbled rye, they have both been big hits 👍

Looks great David !!!!!

I always reverse sear prime rib. I was that perfect medium rare from edge to edge as mentioned earlier. Off set indirect at 235 until 115 degrees. Then set it aside for 20 minutes then get the flames going really good and sear on the lowest rack (the upper rack turned upside down) just above the flames

That looks amazing !!!!!

I forgot to take pics as I was cooking the duck but here are the results. We like serving duck on a board, it was a special occasion type of meal. We were celebrating my 30 years of sobriety reached the previous day. Unfortunately we didn’t feel much like celebrating as we lost one of my dogs the previous night. Isn’t Karma a bitch 😔

@Tony8919 you’re not a dip your toes in the water kind of guy are you LOL it all looks fantastic !!!!!

1) I use the basket splitter a lot for indirect cooking. If I am doing duck or a single chicken l’ll split the basket so the coals are on my right and i’ll use the half grate on the left side. Works great for me 2) I have smoker pots and never use them, I honestly don’t think they help. In the 32 every time I put on in the middle it would force my fire over to the right side. But some swear by them. 3) I use a looftlighter and light one spot on each end 4) Sorry, no idea how to answer that other than to say don’t over think it

Let someone else do the cooking last night, got together with some old co workers for a holiday dinner, yearly tradition. The key word is old lol Not the worst steak I’ve ever had but not as good as what I regularly cook on the KK at home.

Looks great !!!!!