tony b

Will be interested to hear how you liked them afterwards. I'm a dry rub only guy for ribs. Yellow mustard slather. I like Dizzy Pig Dizzy Dust. No foil, no spritz. Are you familiar with the "bend test " to check for doneness on ribs? Pick up the rack with tongs perpendicular to the bones about 1/2 way in the rack. If the meat cracks slightly at the end of the tongs, they're done.

Woo, hoo, way to go, @tekobo! I've only experimented with various vinegars myself. I typically stick with rice vinegar, as it doesn't have a strong flavor on its own, like apple cider vinegar does. White balsamic is a nice one. Fruits can work well in sauce, like mango, pineapple or raspberries. Tomatoes or carrots can work, too. Spices can push the sauce in many directions. Southwest/Mexican (chili powder and cumin). Middle Eastern (ras El hanout, berebere) Indian with all the different curries. Asian with ginger , fish sauce (?), miso. You have a base sauce that you can experiment with, so have some fun with it and find what you like.

Love me some Uncle Roger. Fuyoo!

Since it was built as a charcoal starter and to help pre-heat the KK, it wasn't really built for cooking. So I doubt you could repurpose it as a wok burner - not enough BTUs to get wok hay.

Yeah, just follow the fat cap between the two muscles.

Those are my kind of "scraps!" LOL But still pricey beef! $9.40 for 100 gms, so roughly $43/lb US.

And don't forget those ever-important pics! Like we say here, "No pics, it didn't happen!"

Yer killin' me, @tekobo! I'm so effing hungry now after looking at all those amazing dishes. You're amazing!

Pretty much, yeah. It's an aesthetic. Not an indicator of quality in the cook, technique, etc. Just a chemical reaction that sometimes takes place under the right conditions.

HURRAY!

From the reddish color, I'm guessing a Merguez sausage - spicy lamb.

Yep, time to break mine out, too. Maybe Suya Pepper beef skewers?

I don't use the drip pan normally for indirect cooks. Just Aluminum foil on the lower grate, unless it's a big fatty hunk of meat that I expect to shed lots of fat during cooking. Then I might use the drip pan or a cheapo Aluminum one (makes cleanup easier.)

That's awesome, Paul! I know that the Family is very proud of him. Here's to much continued success!

I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road

@Bruce Pearson - HAPPY BIRTHDAY! 🎂 🥂

Thanks for the recipe. Pretty easy. Doing steaks tonight, might give it a whirl?

Sauce recipe, please!

Looks like Yogi is searching for a "peek-a-nik" basket!

👍

Sounds similar to Forest Lumps from Eastern Europe. I was able to get a few boxes back in the day. Good stuff, but they went out of business. Review of Forestlumps Charcoal -- Naked Whiz Ceramic Charcoal Cooking

I've not seen it at my local Lowes but will look into it. Home Depot is way across town from me and I rarely shop there. This might be enough incentive to make the trip though.

@C6Bill I used to LOVE Weekend Warrior from Wicked Good. But, when they had their fire and lost a lot of production capacity, it became too expensive to ship here; so the local BBQ store (same one where I get JD now), quit carrying it. While the ACE website would let me order it, it would cancel the order a couple of days later, saying it wasn't available. Curious to see what you think of Rockwood. I've tried it, but moved on to FOGO and JD. KJ Big Block is good stuff, but I can only get it via Amazon, so it tends to be pricey for me. Don't think that I've ever tried any B&B, so no comments on that one. @Firemonkey - nice score on the JD. I pay $30 for a bag here.

Not a bad testing setup and reviews. Can't complain about their results - Jealous Devil is my current "go to!" My only issues with their results are that they seemed to be OK with Cowboy, which most of us think is total crap charcoal, and they apparently don't know that BGE charcoal is actually Royal Oak (but to cut them some slack, Naked Whiz did a re-review of BGE a couple of years ago and said that they no longer say it's made by RO on the bags, but it most likely still is.) The Best Lump Charcoal, According to Our Extensive, Very Smoky Tests (msn.com)