tony b

Happy 4th! Rack of St Louis ribs, dry rubbed (Dizzy Dust and Apple Pie), smoked for 5 hours with the Guru (250F) and the smoker pot with hickory and Apple chunks. Grilled some corn. Ribs came off a little over for me (restaurant tender). plated with tater salad and a lovely local IPA.

Be careful with cheap wire brushes - they're notorious for shedding wires into the food. Folks end up in the ER. Intricate pieces of gear like this I just soak in Powdered Brewers Wash (PBW). It just takes a wet sponge or paper towel to wipe it all down after a couple of hours soak.

SCORE! 🤣

Sweet puppy!

Fruita Woods is my go-to for smoking woods. Good stuff. Lots of variety, too.

You're correct, I don't bother cleaning that flap door in the front, as I never cook on it. Thanks for the complements on the food though!

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

Excellent looking meal. Well done, sir!

Happy Birthday, indeed! Looks fabulous!

I've been happy with this one, battery powered. Amazon.com: READAEER BBQ Fan Air Blower for Outdoor Camping Portable Electric Barbecue Fire Blower Tool : Patio, Lawn & Garden

I live in Iowa, where the pigs outnumber the people 7 to 1. I buy local. I have tried Porter Rd pork, but usually just the odd cuts, like bavette.

👍👍 Porter Road is my "go to" for most of my beef. I'll look into this cut for my next order.

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.

Nicely done.

Opa!!! Happy Easter!

Got a short break in the weather last night. Threw a steak on with some asparagus. Plated with a 2x baked spuds, shrooms and a salad. Everyday Cab.

I recall cellaring a bottle from Bonny Doon for several years. It still had some grip to it.

@SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials.

LMAO!! Hope they got a snack! Tannat - an unusual grape for sure. I've had some 100% bottles. Needs bold foods as a pairing. Yours is on point!

Happy Bunny, everyone! 🐰

Nice Job, Robert! I've never seen Wagyu at my CostCo. I rarely see Prime cuts other than steaks. Don't see rib-eye caps anymore. They were my "go-to" for a long time. I get most of my beef now from Porter Road.

I love branzino. Great fish!

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course! And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. Glad that I got this cook in, because this is what I woke up to this morning.

No warning on mine either, just "plink" and I was holding the handle in my hand. You're correct, Dennis told me that mine had the cosmetic welds after looking at the picture I sent him. He was surprised by this failure; had never seen one do this before. Later years didn't have those welds. Once removed, the cap nuts came right off, and it was an easy repair.

Good Luck with the new latch. See my post in the other conversation about yours breaking?