tony b

Don't panic, just calmly step away from the POSK and no one will get hurt (other than the original owner!)

We just won't mention the wildfires and earthquakes!

Looking at all the yummy beef fat gave me an insane idea - sous vide that steak in the beef fat! Sort of like a confit.

What a cutie! Great way to introduce her to BBQ, too.

Dude, I won't see the upside of 50F here before April!

Jon knows me all too well - LOL!! I usually only include the bottle in the shot if I want to show it off. If it's my usual swill, I tend to hide those - ha, ha! Need to catch up on posting. Was inspired to use some of the Dragon sauce that Jon was so kind to send me, on a pork chop Friday evening. The weather cooperated, so on the grill it went. Plated with some mixed rices and steamed broccoli. (Note: I didn't hide the bottle in this one - LOL!)

Great job, mate! You are a master of beef ribs! And this time, you actually used a beef rub on them - LOL!!!

WOW! What a nice set of steaks. I'm sure that they are to die for! I betting your friend will go bonkers if you do one sous vide for her then reverse sear it on the KK. I'm ALL IN for that rump dinner, too, MacKenzie!

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.