tony b

You left out the single best reason to own one of those Lodge pans - biscuits, child! I've owned mine for so long, I can't remember when I got it.

Lovely baguettes, MacKenzie!

Yummy looking pies there, Aussie!

Excellent job! FWIW - I never wrap pork butts on the KK, only to hold in the cooler afterwards. BUT (pun intended!), I ALWAYS wrap beef briskets in pink butcher paper after the stall (170F - ish) for the remainder of the cook (203F).

Where's the suckling pig that comes with it, Dennis??

Mozzarella is good smoked, too. I've done pepper Jack as well.

Sans beets, please!!!

That macaroni salad looks pretty tasty, too!

I consider the pizza stone, rotisserie basket & rod, basket splitter (with maybe a second charcoal basket), and cold smoker to be essentials. Plus, don't forget to load up the pallet with as much cocochar, coffee wood chunks and charcoal, as will fit.

Yummy looking hunka meat there!

Did I see cauliflower in the ingredients list? Is this a MacKenzie recipe??

Curious as to why the ice pan, since you were using the cold smoker? Was it to help absorb more smoke in a given time period? I'm assuming that with all the lime and acidity from the tomato that you weren't worried about it being uncooked?

If one of those things passed me on the highway, I'd probably wet my pants!

Wish I could try that, but I'm not supposed to have any grapefruit or juice, as it interacts with one of my meds. It's an interesting phenomena - not what you'd instinctively think. It doesn't interfere with the drug's effectiveness, but just the opposite - it makes it MORE effective. When you take a medication, they have made an assumption about how much of the actual drug will be absorbed into your system, so the pill/capsule actually has more of the active drug in it than your Dr prescribed. The grapefruit stimulates your biotract and you end up absorbing more of the drug than intended. So, I asked my Dr if he could prescribe a lower dosage of it, so I could compensate for the grapefruit, but he didn't want to "experiment" with it on me. So, no more grapefruit!

Your weather screams Gin & Tonic to me! I had a nice change of pace last evening - Gin & Schweppes Bitter Lemon. Giving my G&T a run for its money!

Yep! CocoChar is pretty close to flavorless, so it's perfect for letting the other wood flavors shine through.

Pretty much how it goes!

Hi, Susan!! You should post more, we miss you! A two-headed reef? Sounds like something out of Greek mythology! LOL

WOW, that is an "oldie!" But, dammit, it's now in my head and probably will be an "ear worm" for the rest of the night! LOL

I've notice him taking similar "shortcuts" before in Project Smoke. He also likes to perpetuate some common BBQ myths, too. But, he does a lot of good for the BBQ community and his books are excellent. His BBQ USA is like a bible in my house!

Nicely done, especially given the bad weather! Way to hang in there! We tell folks upfront that you've never had juicier chicken than one cooked on a KK! ckreef did an experiment a few years back where he intentionally tried to overcook and dry out a chicken on the KK - couldn't do it! That's how crazy good these grills are! None better!

Was I just seeing things, or did he actually think he was separating the point from the flat by cutting it in half top to bottom?? Look at the video at the 5:10 min mark.

I don't care what you call them; I call them TASTY!