tony b

Preaching to the choir here, boys. My allergies have kicked into high gear the past 3 days. My nose has been flowing like a waterfall. Nothing in my usual arsenal of medications has done much to stem the flow. Thankfully, I don't have any food allergies - just the usual suspects - dust mites, mold/mildew, tree pollen, ragweed.

Yeah, we've all been amazed at "Knickers."

Looks like you're off to a great start on this one. Keep us posted.

Wow, how kewl is that!

Dennis is likely to be your only source of info, as almost none of us have the propane option on our grills. In fact, many of us have sealed up that door in the back to preclude inadvertent air in-leakage.

Hang in there, man! We're all pulling for you out here!

Bad ole puddy tat!

Glad that you sussed it out. Seems like everyone has to futz with something to get their setup to work.

Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn.

The best part of low & slow cooks is adding smoking woods to impart nice flavors - to generate more smoke! So, if you are that concerned about your neighbors, this might not be the best option for you - just sayin'.

Well, I finally got around to starting this year's batches of hot sauce today. Let the magic begin! Red one on the left is Red Dragon peppers, which aren't very hot, so I tossed in a couple of Carolina Reapers that my neighbor grew to kick things up a bit. The yellow one on the right is Aji peppers - nice fruity/citrusy flavor with moderate heat. We'll see how they turn out in a few weeks.

I do burnt ends whenever I do a full packer cut. But, I separate the point and flat after the flat is done. I've never tried to separate them before the cook. I seem to recall seeing Rachlen doing it on one of the Project Smoke episodes.

Those aluminum drip pans will be fine. Assume that you are accustomed to prepping a full brisket and know to trim the excess fat off before cooking.

Textbook!

yeah, we know!

Happy Birthday, Aussie! Nice seeing a piglet in a la Caja China smoker.

Would love to help you with your "wine problem." I'm sure that the '89 Lynch-Bages was amazing.

Physics - pretty hardcore. Where is she studying?

Nicely done.

Exactly, taste is king.

I'm thinking shrimp.

Just like doing the beef skewers, the trick is to apply the rub several times during the cook to amp up the flavor.

I was inspired by @Aussie Ora's OTB thinking when it comes to his unconventional use of rubs on "the wrong meats." So, last night I did a chicken breast with suya rub on the KK. While I braved the cold and snow to cook the chicken, I wasn't about to hang out and take pictures of the cook. But, I did take one of the plated results - with steamed broccoli and curry rice. Hats off to Aussie for inspiring me to try something unconventional! And, YES, suya pepper rub is very good on chicken!

Here's a picture of the "bend test" for ribs. You pick up the rack by the end and let it flex. If the meat starts to crack between the bones, it's done.

Too clean!