tony b

This guy lost immediate credibility when he included Cowboy in his list. Worst lump charcoal on the market (IMHO). It's made from scrap lumber, so you don't have any idea what wood it is (or if it's been treated!), burns up in a flash and produces a lot of ash. If you want a better source of info about charcoal (including KK cocochar), go read Naked Whiz. The Lump Charcoal Database -- Naked Whiz Charcoal Ceramic Cooking

Cut off some of the point on the brisket to make burnt ends. Tossed in a blend of BBQ sauces and into a 350F oven for 30 mins. MEAT CANDY!

Great looking beef ribs, man! One last pic of the brisket. Came out like "buttah!" Was still warm after 8 hours in the cooler!

This weekend is likely our last hurray for the season - low 80s. Took advantage of the warmer nights and did a packer cut Prime brisket that I found buried in the bottom of the freezer. I injected it with Butcher's BBQ, as it had been in the freezer several years! and I was afraid that it might need some help, despite being Prime. Rubbed with the Coffee rub that @Aussie Ora sends me. For grins, I weighed the fat that I trimmed off it and WOW it was almost 2 and half pounds! Put it on at 9:30 pm with a smoker pot of post oak, mesquite and coffee wood chunks. Guru set at 250F. Plan was to get up in the morning and wrap it in pink butcher paper slathered with smoked Wagyu beef tallow, but when I got up at 6:30 am, the Guru was beeping at me that it was done (set for 203F but was reading 205F). So, I just wrapped it in plain pink paper, foiled it, wrapped in a towel and into the cooler to rest until dinner tonight. I was surprised that it finished that quickly for a 9.5 lb (trimmed) full packer.

Excellent. I 2nd Robert's tip about injecting choice grade meats. It does help.

@CaptMorg82 - I'd eat those pork belly bits in a fat man minute!

Great minds, @Aussie Ora - chicken thighs last night - mix of 3 different rubs, one was the Icelandic, one was that new chook rub you sent me, and the 3rd was the Wing Dust that you also sent me a TON of! Thanks again! Had a recalcitrant tomato that wouldn't ripen on the vine. Owing to the sub-freezing temps we're getting at night now, I picked it anyway. So, being a good Southern boy, it became Fried Green Maters! Homemade remoulade sauce. Thighs on the upper grate, 325F. Sorry, no other plated pic. Only side was some curried rice done in the donabe.

As always with a brisket, start early, as you need to wrap it and let it rest for at least an hour, if not several, so no harm in it being done earlier than you expect.

Your roux looks absolutely perfect! Nice job, Robert!!

I was going to ask what you did with that many loaves, as we all know the "life cycle" of a French baguette is only a day.

Holy crap, dude! That was some flare up on that steak! Wicked! So, what was the special occasion for this elaborate feast??

@5698k, Robert, that looks like a boil kettle for homebrewing beer!! Have you gone down that rabbit hole?

Measure the width of your doors and gates to make sure that it will fit through in the crate - as you have a BB32, if you chose to use a lift of some sort. Otherwise, you will need to uncrate it first. Sheets of 1/2" plywood are typically used to roll the KK around on soil/gravel. Get 2 or 3 sheets so you can "leapfrog" them as you go. It will take at least 2 people to roll it and move the plywood. The key is once you get it rolling, it's easy to keep going, but if you have to stop and start, then it gets harder.

It changes the pH on the skin. Helps it dry out more. I should have been more aggressive in wiping it off before seasoning the chicken prior to cooking.

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner. I've ordered a new spit rod. Should be back in business soon.

@remi - likely anecdotal. Just wanted to hear how he made that conclusion, as most of us here NEVER use a water pan to cook on a KK (bread baking is the exception.)

Source, please?

Good news, indeed, @MacKenzie

@Poochie - what grade of beef are you using for your brisket cooks? Makes a difference in how you cook them (IMHO).

Good luck. Pre-owned KKs don't show up often and to have one close enough to you makes it even less likely. Start saving up for a new one - it's your best bet to own a KK.

@C6Bill - Happy Belated Birthday! 🥂 I'm shocked that the pooch didn't just snag that steak and run!! Ha, ha!

@Syzygies Thanks, but not my thing at all. The only thing that I actually ferment outside of my beers/meads/ciders, is my hot sauce. Maybe a quick pickle of something, but that's about the extent of it.

@tekobo - you are correct. I was just trying to simplify the description. I will NEVER try to make it myself. Sorry.

Try using the Shio Koji marinade (leftover rice product from making sake) as a good tenderizer. I go through bottles of the stuff. https://smile.amazon.com/dp/B0763MPDQR

Check at Trader Joe's, if you have one nearby. That's where I get mine.