tony b

On 4/22/2026 at 1:48 PM, NapDogg said:

@tony b  Let us know how it goes.   I am told it transitions quick at the end, meaning it can go from sliceable to shreddable fast.  I was planning to make some burnt ends but it finished late and went into a sous vide rest over night.  It didn't look quite firm enough the next day for burnt ends.  

Where do you get your pork?  I think Porter Road is tough to beat, but they're sometimes out of stock on ribs, especially ahead of holidays.

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. 

17 hours ago, NapDogg said:

Porter Road doesn't disappoint.

👍👍 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. 

17 hours ago, Pequod said:

The dog (not shown): salivating

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?

I actually had the upper latch handle break on my KK. I could still latch the lid using pliers.

Dennis sent a replacement and instructions on how to replace the whole upper latch assembly. There are some "cosmetic" welds that need to be ground out to remove the old one. The Dremel came in very handy for that task. All is well now. 

If you hadn't told me what it was, I'd have guessed gumbo.

Nice job! 

FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch.

👍👍

Love the pic of the pooch! 

Everyone be safe. 

As crazy as it sounds, we'll be 60F here on Friday, but only 30F on Saturday. March can't make up its mind if it wants to come in like lion or lamb?

I've been to Alice's Restaurant!

I remember those!

Be safe out there! 

Nice Fatty! 

It's not the snow that usually deters me from grilling, it's the temperature. I don't grill out when the windchill has a minus sign in front of it!! 🥶