tony b

Mis en place, baby!

There's a story behind that beer glass - care to share it with us beer geeks??

Yummy!

They are my "babies." This is how you get greeted at my house. You have to climb the stairs of "smooches." As they will lick you on your way up!!

Kipper (and Missy) are ALWAYS expecting treats!

One of the first pieces of advice we give noobs is to go out and buy a bigger belt!

Here's my version. St Pats has a side benefit of cheap commercially brined corned beef briskets. Scored a point and soaked it in water for 3 days (daily water changes), then rubbed with house rub of coriander, black pepper and both onion & garlic powders overnight in the fridge. Onto the KK @ 250F indirect, with the smoker attachment loaded with alderwood and fruitwood mix pellets. Cooked to an IT of 195F. Notice that Kipper managed to sneak into both of the grill shots! Allowed to rest overnight in the fridge, then hand sliced for a tasty lunch sammie!

Spot on! The bed of salt will help hold the oysters steady so that you don't lose the yummy sauce and prevents flare ups, too. But to get them hot enough, you'll have to use the lower grate, which makes picking them up a bit of a challenge. While I'll definitely try oysters on my yakitori, I'll take your lesson to heart and mind the temperatures. Never had an oyster "explode" on me, but don't want to either! However, if you ever get to the restaurant, the first thing you notice are the 2ft high flames coming off the grill from the overflow of buttery sauce! @MacKenzie impressive - both homemade buns AND cheese! But, I was pleased to see no beets on that burger (), but the ketchup was a bit of a letdown! @alimac23 - nice pork belly bao!

Excellent looking pie, Charles!

Nice - now get to cooking! And pictures, please!

Very nice. The jerky looks very good.

I don't see why not, Syz. Give'r a go and see if it helps.

Unfortunately, I live way out here in the middle of the country with no other KK owners within hundreds of miles of me, so a pallet share is very difficult for me. Any chance that it will be available on Amazon, like before? I know that I'll pay a lot more for it, but at least I can get it!

It's called "Processed American Cheese Food." As our government won't let it be labeled as real cheese, since it's an amalgam of cheese, milk solids, fats/oils, emulsifiers, colorants, stabilizers - you know the whole chemistry set!

Excellent job!! LOVE the jacket!

Awesome, MacKenzie. Molecular Gastronomy at work! I've got a pastrami planned for next week - scored a deal on the corned beef (Happy St. Pat's Day!), so I'll start soaking it in water on Tuesday, with a goal of hot smoking it on Friday, as the temps here are going to be in the upper 50s!!

OK, you got me with that one - had to look that one up! Nice brews. I just got back from No Cal and spent 2 days up in Napa. One of my "must stops" was Heretic. Crazy good beers! And this one was on tap - a Matcha Green Tea IPA. Crazy color on it. Wish I could have brought some back for St. Pat's tomorrow. Would have blown my beer buddies away! You would have loved this one. Twigs & Berries - a Belgian dark strong, barrel-aged and soured (Brettanomyces), with Elderberries.

Just so happens that Dizzy Pig makes a Peruvian Rub. https://dizzypigbbq.com/product/peruvian-ish-seasoning/ Update: was inspired and whipped up some last night. Use the Dizzy Pig rub mixed with my homemade Aji pepper hot sauce to make a nice paste that I rubbed onto chicken thighs. I like the flavor, will be a "keeper" in the chicken cook repertoire.

Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens!

Nice chook!

I was just happy to step outside on my deck last night and hear a bird singing. Spring might be coming soon - fingers crossed!!!

If the forecast for next week holds up, we should see several days in the 50s starting midweek. Hopefully, March will be going out like a lamb, as it surely came in like a lion!

Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it?

Thanks for posting the pics. Can't wait to see some of that 1st cook.