tony b

Nice King Cake! @Aussie Ora - I use the Chimayo as my finishing chile in my chili for the bright color and aroma! And, as I said, just substitute it in any application where you'd use paprika - very good on top of deviled eggs! Are we all having fun or what!?!

Spotted the MEATER in the photo and was gonna ask how you liked it. I love mine. My KK is only a few feet from my kitchen, so range isn't an issue for me.

I was gonna ask where in Iowa are you? I'm in Cedar Rapids. While I don't need another 23" KK (but this one does look sweet!), I might ask around some of my BBQ buddies in the area and see if there's any nibbles.

Tyrus, in case you have to pay up, here's some recommendations to send to the UK - Dizzy Pig Dizzy Dust, Oakridge BBQ Secret Weapon, Plowboys Yardbird for rubs and a nice bottle of Big Bob Gibson's White Sauce for a topper!

And MacKenzie, you need to like triple the amount of pastrami on that sandwich to make it legit!

Please tell us that this thing has gone on to a better resting place? LOL! Not a fan of the BCC (beer can chicken) - it was a gimmick that failed miserably and is a borderline food safety issue.

Very nice looking meat! Do whatever it takes to keep this man in business!! You've found yourself a rare gem!

I tell them them there's liquids, but if you tell them how well you packed it - bubble wrap inside a ziplock bag, they let it pass. The one lesson was to NOT use a wine or liquor box! Had to go home and repackage it. @Aussie Ora - the Chimayo pepper is the SW equivalent of taz pepperberrirs. A once a year harvest of special chiles. They have great flavor and mild heat - think good paprika or piment d'Espilette. Glad to hear everyone's packages got there OK. Enjoy!

Too bad that you can't buy booze there though. Here's a tip for others that have a CostCo near them - you don't have to be a member to buy liquor there if they sell it! One of those not well publicized things.

I used this stuff. Nice lime kick with chile flavor, but not overpowering. They make a habanero version, but it didn't impress me - wasn't much hotter and lacked the flavor punch. https://smile.amazon.com/gp/product/B0000GL6RK And it's gotta be slathered with Duke's! Worst part of losing our Fresh Market here - my local Duke's hookup! Now I have to bootleg it back from SC by the case whenever I visit. I'm down to my last 3 jars!!!

Don't recall that one, Aussie? If done a similar, but slightly different technique. Use the lower grate, fairly hot fire, flip the steaks every 30 seconds until you hit the internal temperature you want. You get a nice crust without burning it. Never cooked wagyu, but with the extra fat, you might be prone to flare-ups once you get going a few flips. Just be mindful.

Translation please, Aussie??

MacKenzie's box has cleared Canadian customs, so they didn't think it was pot after all! Reef's is either in or near Danville and should be delivered tomorrow!

It's left Perth and headed your way now! It might just make it by Wednesday after all!

Looks great to me.

Yeah, never saw a stand like that before for fish? Do you use it for anything else? I like how the stuffing stay inside in this arrangement.

As it happens, I have a whole chicken in the freezer, so I might have to give this a go.

What was the wood? If you want stronger flavor, go mesquite, red oak, and/or post oak.

Why didn't you like the smoker pot? Looks like you got a decent amount of burn in it.

Very nicely done, MacKenzie (as always!)

I'm going on memory here, but the main tube is about 3" in diameter and about a foot or so tall. Just being lazy and not wanting to go upstairs to actually measure it! You will need smaller sized chips and/or compressed pellets for it. I use a combo, as I think that it helps keep it lit. I get my chips from Fruita wood (also my regular sized chunks for the smoker pot.) They have lots of variety and it's top quality wood. I bought the pellets locally at a BBQ shop. They are for a pellet smoker, but work just fine in this application.

Nice go at it, Aussie. Yeah, your breading station setup was a bit off for sure (flour to eggs to chips.)