qundoy

BARDSLJR The baby back rack in the pic looks delicious.... I'm off to the store for a rack of ribs Steve

Oh my, that looks delicious!

WOW! Very impressive.

I agree with C6Bill

Cooked a sirloin cap with potatoes and asparagus. with a nice spicy chimichurri. Prepping for a nice Sunday afternoon sandwich... sorry no pics of the completed sandwich, it was pretty special

Nice meal Tony, looks deli

Beautiful birds.

I had a severe craving for a nice sandwich yesterday. The scratch that cured the itch... roast beast, turkey, hard salami, swiss cheese, onions, tomatoes, olive tapenade, oil and vinegar, on pumpernickel. A nice cucumber tomato salad on the side.

I've been wanting a nice bowl of chile for the last month. Finally got around to it today. Smoked a chuckie, simmered down the Chile, put it together to simmer for approx 3 hrs. The chile took a spin in the blender then thru a fine mesh sieve a few onions to add some texture

magic erasers.

Todays lunch. Pecan crusted rack of lamb with mashed potatoes and mushroom gravy. On the 23 direct, 400 degrees, IT of 130 degrees, rested about 15 minutes. I mixed an egg white with Dijon mustard for the binder, the egg definitely added some grip for the pecans. Enjoy KooK on Steve

Beef rib cook. Corn, squash and peppers cooked while the ribs rested.

Nice work Munschie. Those look delicious

A nice sunset from Main St. in Post Tx.. My wife and I stopped in Post as we traveled back home from Ruidoso NM last week.

Steaks.

Spare rib cook.

Oh man, i really like smoking a nice chuckie

Tony S, I am using Pit Boss pellets, Apple Blend. The Pit Boss pellets have been working nicely for me in the cold smoker.

Everyone's cooks look delicious. Pizza's, Lamb racks, octopus, I need to get busy. Today was cheese smoking day. I had so many requests from my kids, grandkids, in-laws, outlaws, and neighbors. The mailman even hit me up last week for some. 10 lbs of Xsharp, sharp, swiss, jack and pepper jack ready to go . 1.5 hours. Komodo Kold smoke generator worked like a champ.

I just love a well-dressed hot dog. I really like a nice chili cheese dog once or twice a year, and today was the day. Enjoy fellow KK'ers. steve

Give a person a thermometer, they know the temperature. Give a person 2 thermometers, they never know the temperature..

The recent thread about commercial and homemade rubs/marinades had me pondering our usage of various products we like. Realized i had been missing the Cardamom coffee rub on beef cooks, mixed a fresh batch for a short rib cook. Use Plum wood for smoke. cook on fellow KK'ers, it all looks delicious steve

Cooked a nice simple tasty lunch on the 16 today. Cooked direct 300-325, thighs were marinated for a couple of hours in teriyaki. I hit the poblanos with a torch to blister off the skin, stuffed with tomatoes, onion, italian seasoning, topped with mozzarella

Picked up a Sirloin Cap at Costco last weekend for a pichana cook. I did not know they were sold 2 per pack. Nice surprise. So, the pichana cook was delicious but didnt actually happen since I have no pics to share. I did take pics of the other cap i cooked on Wednesday. It went indirect at 230 to 250 to an IT of 112, rested it while my 23 came up to approx. 450 - 500 dome temp. back in for a sear, fat cap down for less than a minute to get a little color, 3 to 3.5 minutes on the other side. Beautifully rare and delicious The rest of the meal is just another fantasy, no other pics... except for the sandwich i had yesterday evening Kook on fellow KK'ers