tony b

Thanks, @Tyrus. I've been fortunate and the worst of it has passed me by. Some close calls though. 

Depending on where you're going to keep your new beauty, if it's exposed, then I'd highly recommend getting a cover for it. Your list seems to cover most of the rest. We always tell folks to load up the pallet with as much of Dennis' cocochar (coconut charcoal) and coffee wood as will fit in the shipping container. It's the cheapest way to buy it. 

After watching Guga's video (2023 BBDO LETD LCS Let's Deliver Carbon Capture BL 15 OLV BUSLDR SOC TRUEV HUM NO 15s YouTube Truevi), I thought that I'd give the compound butter idea a go, seeing as I had the HonDashi in the pantry already. Chuck steak rubbed with Rodney Scott's Porcini, Garlic & Herb pepper rub, grilled on the lower grate. Top half-grate is spinach & cheese stuffed portabello mushrooms with garlic panko crumbs. Plated with some nice cheesy polenta.

I did mix in some of the dry rub into the compound butter to tie it all together. I did notice the added flavor that the HonDashi added. Interesting. I'll probably try it again sometime.

Dude, that plant looks like weed! 

I try to keep the ash levels down in the firebox for this reason - uneven airflow. I typically clean it out before every longer cook (4+ hours). I think this is the key to more even burns in the basket. YMMV

👍 👍 

Grilled a lovely flat iron steak last night, along with some bacon-wrapped asparagus. Leftover au gratin potatoes and nice side salad rounded things out. Unfortunately, the radar said that it was going to rain, so I ended up eating indoors instead of outside in the gazebo, as I had planned. 

Beautiful weekend here (upper 80s). I put up the cover on the gazebo. Calls for the 1st outdoor dinner of the season! Grilled a nice fat porkchop (on sale $1.99/lb!), with zucchini, and au gratin potatoes. Nice Pinot Noir to round it all out!

Looks more like you're flambéing them! LOL

4 hours ago, tekobo said:

For some reason I thought you lived in California Paul.  Obviously not with those temperatures!  

He does, just north of Napa Valley. They've just had crazy weather all year now. Torrential rains and lots of snow. 

Happy Cinco de Mayo, everyone! Nice day here, I should be grilling something, but I've thawed out some al pastor that I stashed in the freezer from the last time I made it. So, margaritas and al pastor tacos on the deck for dinner tonight! 🥟 🍹

I know that I sound like a broken record but don't forget about our "friend", Powdered Brewers Wash (PBW), for cleaning stainless steel gear, like rotisserie parts and I'm sure that it would do a similar job on the hanger.

On 4/30/2024 at 9:58 AM, jeffshoaf said:

it's good training in case I need to get a job at the Waffle House. 

Smothered, Covered, Chunked, Baby!!!

There are burners that you can turn on/off/adjust to create different cooking zones, just like we do in a KK. 

I good friend of mine went to their Saturday show. Awesome! 

Gorgeous! 

13 hours ago, David Chang said:

if you go to thailand, or if you have a thai grocery near you, they have really good curries in paste form.

I called them "cat food" curry pastes, because the cans remind me of cat food! I use mostly the red one, but do like the massaman, as well. We have a very nice Thai restaurant here. I have to be careful there, as they don't play around when it comes to spiciness. I made that mistake the first time that I went there, thinking "Oh, I'm sure that they tone it down for folks here in the Midwest!" WRONG! I ordered a 7 out of 10 on their spice level. Thought I was going to die after the first few bites! By the end, I was in full-blown endorphin rush - practically hallucinating! I was afraid to drive, as I couldn't focus my eyes and was panting like a dog in summer! Now, I never go above a 4 or 5, and it still kicks my butt!

I use the premade Japanese curry cubes. Even the "spicy" ones aren't very spicy, at least to me anyway. I typically don't make "gloppy" curry with them; I treat it just like my usual curry powders. Fun to explore though! 

I'd eat that, regardless of the bread!

8 hours ago, tekobo said:

 It has a deep rich flavour but your tastebuds end up dominated by the whole cloves, bits of star anise or cardamom that you end up chewing on.  

You can always make a sachet with cheesecloth to hold the spices together so they can be easily removed at the end of the cook. 

I've not made it from true scratch, but I buy the Wagyu tallow online then cold smoke it in the KK. Lots of uses - like cooking potatoes (looking at you @tekobo) and slathering it on steaks instead of butter! And, it's "original purpose" - to smear on briskets when you wrap them in the pink butcher paper - ala Franklin BBQ. 

@CaptMorg82 - Congratulations on the Anniversary. Yeah, I'd stay home for that meal! Looks fantastic!

Happens all the time. The burn front is pretty random, so it's hard to predict which direction it will go. It's because the pieces of charcoal are uneven and how they are stacked in the basket. Pretty much unavoidable unless you light the charcoal in multiple spots and cross your fingers that they burn towards each other. 

I usually have to move food around on the grate to get even cooking (if I'm using the rotisserie) as there are almost always hot spots to deal with. 

Indeed, a good "practice run" for the main event down the road. 

@PVPAUL - thanks for the tip! I'd prefer chunks over chips, but beggars can't be choosy!