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Paswesley

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About Paswesley

  • Rank
    Senior Member
    Senior Member
  • Birthday 01/07/1956

core_pfieldgroups_99

  • Location
    Severn, MD USA
  • Interests
    Outdoor cooking, astrophysics (as a layman), the natural world
  • Occupation
    Minister and Public School Educator

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  • Gender:
    Male
  • Location:
    Near Baltimore, MD
  • Interests:
    Cooking, truck gardening, audiophile music listening, family gatherings

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  1. Paswesley
    @tony b I was using it for the first time. I was surprised at how mild it is. There is very little unusable lump, too. Naked Whiz gave it his best rating. If you order from Grilla Grills, there is no freight charge when you buy more than two bags. I have found a new every day lump. Royal oak is so expensive now! Overpriced, in my humble opinion.
  2. Paswesley
    @SmallBBQr, Thanks for the info! I have a really good butcher locally in Baltimore. Perhaps he can pull some strings and get some bison meat for me. Haha, that warning against drying out the meat reminds me of a rookie mistake I made a few weeks after getting Mable back in 2010. I attempted a low and slow with a 12 pound sirloin tip. After about fourteen hours, and I did no mopping nor foiling, it was fit only for use as a slightly greasy medicine ball! (or cannonball!)
  3. Paswesley
    Just googled poutine, and I see that it is not a sauce at all, but a popular Canadian fast food dish. Still curious about it, though.
  4. Paswesley
    @SmallBBQr, ever do anything with bison meat? Any recommended sources for really good bison meat?
  5. Paswesley
    Pulled pork on Mable is hard to mess up! I am curious about a tasty sauce idea, though. I will look up your ketchup poutine. I have to warn you though. No pretensions at being a chef or gourmand. Just a backyard cook!
  6. Paswesley
    @Aussie Ora, and @MacKenzie, thanks for the comps and kind feedback. It was moist and delicious, and I am about to go and make myself a sandwich right now.
  7. Paswesley
    It's Food Porn time! Here are a few pics of the finished product prior to being served. I included the clavicle bone so you can see how cleanly the meat came off. It was smokey good and so delicious and did not hang around very long. As a rule of thumb, if you want more than a few bits of met swimming in the remaining au jus, then don't be late to a meal featuring KK cooked food! Isn't it delightful, the smoke ring that a KK creates? Hope you enjoyed my post!
  8. Paswesley
    That is one of the amazing things about how Dennis has engineered these KKs. You can have a runaway temp, which was caused by my failure to do my spring maintenance, and still easily rein in the fiery beast and settle down for a routine cook. And by routine, of course, I mean DELICIOUS!
  9. Paswesley
    The potatoes are still baking. We tested one potato which was not quite ready. The pork was just taken off about 5 minutes ago and is resting in the foil for a few minutes. I am curious about the flavor because I am trying out a new lump brand: Rockwood Lump. I expect it will be very tasty. I will pull and taste soon, and post a pic or two. Thanks!
  10. Paswesley
    Beautiful view, Kooker, dogs, etc. You must have had some anxious moments getting down that slope with your half ton beauty! What is her/his name, the KK that is?
  11. Paswesley
    I had in mind to smoke a couple of pork butts low and slow. I had not cooked on Mable in about a year, due to a number of factors. I had not cleaned her since the last cook, nor had I done any routine spring maintenance this year. To make a long story short, Mable remained true to her pedigree, all the fault was mine. I first became aware of an issue when I could not stabilize her temperature. After seven years of set and forget simplicity, I was not expecting her temp to continue to climb. I knew that air was getting in somewhere, though. I discovered the problem was the knob on the back door. it was loose and unable to be tightened with fire in the cooker. I MacGuyvered a quick fix using some Gorilla tape. Fortunately, Mable had not stabilized at 300. After the improvised repair, I was able to slowly back down the temp to 210 over the course of the next two hours. The problem started around 2:00 am, and by 4:30 am I was able to get some shuteye. As I type this, the temp is about 240 and the meat is 163 degrees. I anticipate a delicious pulled pork dinner, thanks to the incredible engineering that goes into these cookers. They are engineered to be airtight, but it does take some routine maintenance to keep it that way. Once the air leak was sealed, Mable was as happy as a clam at high tide. I am posting a few photos to support the verbiage. I will post a finished product pic or two. Note: I just went out and took pics 7 and 8. Internal is 168. I will foil at 175.
  12. Paswesley
    Years ago, in 2011, I think, I simply used fireplace cement and cemented the back door shut on my Mable (Ultimate 23). If Gennis has come up with an engineered solution to this issue, I want to be able to acquire it. Thanks!
  13. Paswesley

    I realize it may seem like anathema on this forum, but I will broach the subject anyway. I have been, along with my wife, living a virtually cooked Vegan life for the past three months. I still eat meat from time to time, but we will be sharply cutting back on our meat intake going forward. I have a 23" Ultimate that I got from Dennis back in the summer of 2010. My question is, do any of you do any serious vegetable cooking with your KKs? I am curious and want to get good use out of Mable. Thoughts? Thanks!

  14. Paswesley
    These look really tasty! I will try this recipe.
  15. Paswesley
    Great idea, Bryan I have only cooked pizza once in the five years that I have had Mabel. This contest is a good incentive to get me cooking pizzas!
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