tony b

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!

Well, given that you just bought 4 bottles of the stuff, I'm pretty sure that Pineapple Head will be the "star" of a lot of cooks at the Aussie household in the near future!!

Is that degrees F or C??

I think we'll overlook that! Looks seriously yummy.

Despite it snowing for the last 20 hours, you just gotta bear down and keep on grilling. I was damned and determined to do a rotisserie chicken for dinner tonight, as I had set it out to thaw in the fridge yesterday. Rubbed with kosher salt and baking powder overnight to help dry out the skin. Onto a 325F grill, basket splitter with the fire in the back half, with a chunk of peach wood. Cavity seasoned with Penzey's poultry seasoning, wiped down the skin, oiled with olive oil and seasoned with Harry Soo's Slap Yo Daddy spicy rub, and injected with Seasoning Stix Holiday sticks. Meater+ doing it's job. Came out pretty good. I ramped up the temp to 400F for the last 20 minutes. Skin was OK, not super crispy. Plated with a wild rice mix and steamed broccoli. You can't let Winter win!! Release your inner caveman and keep on grilling!

I have both - Dennis' smoker and a cast iron dutch oven smoker pot. I made the smoker pot long before Dennis developed the cold smoker attachment. I find each has their own applications, so it wouldn't hurt to ditch the aluminum foil pouch for the cast iron dutch oven smoker pot - IMHO.

Love Penzey's. My "house blend" for lamb is a mix of their Greek, Turkish, and Berbere seasoning. (Shhhh! It's a secret recipe! LOL)

Indeed! That's a LOT of Pineapple Head, Aussie. Good thing you like it that much! LOL

Where's the air fryer, Aussie??

Can't wait to see how they turn out, Aussie. And there you go again, being outside the box, putting a steak rub on ribs!

Adding the liquor will make it "boozy" - not necessarily a bad thing, but would be the biggest difference between the 2 products.

Mine has shipped and should be here late next week.

WOW, look at the crackle on that skin - outstanding job!

It is the year of the pig after all!

Fingers crossed for ya!

Nice cook and a mojito to go with it - excellent!

Iconic, indeed! Believe it or not, I sang this in elementary school, back in the day! Of course, we had no idea what half the words meant?

While it's very nice, enquiring minds like ours would like to know - why did you put it up before the rest of the major work was done? I'd be concerned about it getting banged up whilst the rest of the work was being completed, especially with Bobcats and other gear tooling about?

But, enquiring minds like ours would like to know - What's inside??

Reminds me of a classic Anthony Bourdain Parts Unknown episode in Japan and the quest for one of his favorites - the fluffy egg salad sandwich at Lawson's.