tony b

Better living through chemistry, as the slogan goes - I'm taking Immodium today. I suspect a part of the problem was due to the 4 New England IPAs that I had yesterday before/with dinner. I'm noticing that the big hazy/hoppy ones tend to upset my stomach some, so I'm going to cut back on those beers.

While I can't get it at the local Costco, I have tried the KJ lump and it's decent charcoal. Good packaging so it's not all broken up.

Great news. Fingers crossed the shipping goes as planned.

You might regret that, MacKenzie. I have a seriously upset stomach today!

Waited out the thunderstorm and did a quick chicken cook for dinner. Dragon sauce bbq chicken with grilled asparagus and a side pasta with Bomba sauce, artichoke hearts, boursin cheese (to kill some of the heat from the Bomba) and finished off with parm, scallions and parsley. Even with the all the cheese, it was still pretty damn spicy! Direct @ 375F with cherry wood. Plated.

Glad to hear that it's not caught up in the silly politics between our countries.

Update: I have been slowly going through the Fogo that I ordered a couple of months ago. Opened one of the boxes and was surprised to see that the charcoal was from Cuba! I had forgotten the Marabu was from there. Now I'm eager to finish off the bag of the Quebracho so I can try this one! With my luck, I'll fall in love with it and we won't be able to get more (it's out of stock now) because of the current sour relationship between our countries.

Awesome job. The pooch has serious eyes on that piggie! Hope he got an ear and/or the tail!

Will definitely be trying this Korean pulled pork recipe.

I don't own a 32", so I can't comment on the basket splitter, but Pequod's got you hooked up with the 411. As far as a full packer cut brisket (flat and point), most don't try and separate them to get at that middle fat layer. It's a tricky butchering job. Just go with the flow. Once the brisket is done, they separate easily, which is important as they don't slice in the same direction.

Nice Easter cooks by both of you! And, great use of the leftovers, too! The tart was very simple if you use pre-made puff pastry. https://www.freep.com/story/life/food/2019/04/17/recipe-asparagus-tart-easter/3484533002/ I did a couple of cheese swaps to use what was on hand - parmesan for the gruyere and a combo of brie and boursin for the fontina. Hit it with lots of black pepper.

Nicely done on both cooks. Glad to see that I invested wisely, even though I've yet to use mine. But soon, very soon!

Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll!

@ckreef - think Salmon Lite.

To quote a previous POTUS - "I feel your pain!"

I like to do briskets at 275F and there's still a bit of a stall around 160F IT. After the stall, around 170F, then I wrap in pink butcher paper (ala Franklin BBQ) until the IT hits 203F. I'm still partial to doing butts a bit lower at 250F.

If it had been me, I'd have toasted that puppy with the MAPP torch in a heartbeat! No regrets!

Like that one, too!

Yes, but I haven't gotten to use it yet. Like Tucker, I plan to use it for veggies while searing stuff on the lower grate. Might give it a go on a reverse sear steak cook, with the basket splitter - charcoal in the front.

I also love the coffee rub from Dizzy Pig. https://dizzypigbbq.com/product/red-eye-express/

Welcome to the Obsession. Can't wait to see those pics of the uncrating and first cook!

@MacKenzie - what? no purple crack??