tony b

Thanks for the tip, MacKenzie!

Unlike the Aborigines in the video foraging, I'm talking about actual farms raising them as a food source. https://munchies.vice.com/en_us/article/vvxxgm/the-future-of-food-according-to-andrew-zimmern

I have 2 of these that I got for "free" - they came with the chorizo. I use mine on the KK all the time. Didn't know the trick about the garlic clove on the bottom, but I've not had any issues with mine, plus being free, I've not sweated them cracking. https://www.cubanfoodmarket.com/chorizos-caseros-16-oz-with-free-9-clay-casserole.html You can buy them, too and they come in various sizes. They also have cheaper paella pans. https://www.cubanfoodmarket.com/paelleras-pans.html

Forget about Soylent Green - insects will be a major source of protein in the future.

Yeah, I have to periodically go "diving" into the bottom of the chest freezer to see what's migrated down there over time. I just did a turn over this past week after coming home with a lot of meat from the market.

It's more like a meatloaf in patty form than a burger from the whole egg and panko in it.

I have several ideas in my head on how to use it - now, if only the weather would lighten up so I could try them out!

Hear ya, Bruce. My old side-by-side in the kitchen didn't have hardly any actual freezer space after the ice maker took up 1/3 of that side, so I went out a long time ago and got a cheap chest freezer for the basement. That's my stash for when I hit up Costco or when my local supermarket has a good sale on meats. It was a great investment coupled with the Food Saver.

Nice that you sussed it out have it working now.

So what were you up to last evening?? Confession time!!

I hear yah about the money shot. My last posted cook was a real sloppy plate. But, as you said, it's the taste that counts at the end of the day!

1st posted use of the new half grate. Yahoo! I just received mine for my 23, but haven't gotten to use it yet.

Might have to give the alcohol trick a try. I'm hoping to cold smoke some pork chops this week, weather permitting.

Nice score on that freezer! I've never seen one with cooling coils in each shelf like that! Bet it freezes that ice cream in nothing flat!

Yeah, this thing is kinda tricky. I have often struggled keeping it lit, too. I finally bailed out of using wood chips and went to pellets like those used in pellet smokers. I seem to have better success with those. I'll try and answer a few of your other questions as best as I can. 1) The small tube that the air flows through, the opening (you have a later version with the grate) should be facing down, so it doesn't get clogged with ashes, as the chips/pellets burn. 2) I tried the lit piece of charcoal, but found that it does works so well, at least for me. I just fill the tube with the pellets and blast the side air holes with my MAPP torch until I get good smoke production going. 3) & 4) I fill it up from the get go. see #2 above and put the lid on. 5) I was an early buyer, before Dennis started supplying the air pumps, so I bought one at the local pet store. So mine only has one speed/setting, there's no adjustment. I tried putting a flow valve in the outlet tube, but it didn't work very well. I don't change how I set this up based upon the smoking temperatures. I normally am doing cold smoking, with no fire inside the KK. Search the Forum, as both Dennis and some members have posted videos of the smoker.

That definitely looks like a Michelin 3 star dinner!

Yes, I think it was worth the wait to finally get it. I really like the improved range on the MEATER+. Sorry, even though the temps are still doing better here, it's been raining all day today and into tonight, eventually turning back to snow by morning, so I'm not going to brave the elements tonight for dinner. Had plans to go out anyway - hockey game tonight.

Wow, I knew it would be a lot, but not that many! But, "Enquiring Minds Like Ours Would Like To Know" - how do you do the pebble tiles?

We broke above freezing today - HURRAY! So, that meant time to grill out! A nice prime grade sirloin wrapped in bacon. Sorry for the messy plating pic, but I didn't realize it until too late. Grilled some asparagus and some nice sautéed mushrooms. No end in sight to this winter weather though. Freezing rain/sleet tonight into tomorrow morning.

@Bruce Pearson - if you're curious, search the Forum, as MacKenzie posted the recipe some time ago. I've never attempted it personally, but you might be curious enough to give it a go?

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. https://www.smokedbbqsource.com/smoking-your-first-brisket/ You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK. Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat). Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven!

Funny, MacKenzie, but those fries do look seriously crispy!

Good info! Thanks for sharing, Jon. Now, if I could only come up with the cash to buy it - LOL!