tony b

Nothing like a good "pig picking" as we say down South!

Stay away from Cowboy - it's total crap - scrap lumber that burns up in a flash. I used the Whiz's database to scope out new brands that I run across before I buy them to see if he's rated them and what he thinks. Like you said, many of those listed aren't widely available (or discontinued.) If you look closely, many of them are just re-branded Royal Oak, especially supermarket brands and even BGE.

Love the hunting/fishing twist on the Fleur de Lys design, very unique!

I've tried many, currently my "go to" is Rockwood. I like it over Fogo, which has too big of pieces for my liking (I'm talking very large chunks that need to be broken up to burn well.) Royal Oak lump is a back-up, since it's cheap and I can get it several places locally; only one BBQ store carries the Rockwood, and it's way across town, so it's a journey for me to go there. My previous favorite was Weekend Warrior, but they went out of business due to a fire in their facility. Humphries is good, but it's hard for me to get without paying out the nose for shipping. I love Dennis' cocochar, but I tend to hoard my boxes, as it's cost prohibitive for me to get more. I only use it on very long cooks, like butts and briskets. Check out the Naked Whiz's database for lump charcoal - http://www.nakedwhiz.com/lump.htm

Thx!

It's one of my favs, right up there with the Purple Crack. It's sweeter than roasted garlic and the consistency is like a gummy bear. Like Purple Crack, they will stain your foods - in this case black and not purple.

Just to follow up on MacKenzie's post - the reason to pull out the dome thermometer in cold weather when not in use, is that it will under range (go below the lowest setting) and throw off the calibration. I have seen as much as a 50F offset in readings. While it's an easy fix to re-calibrate the thermometer - loosen the hex nut on the back, put the probe into boiling water and rotate the dial to read 212F (or whatever boiling water temperature is at your elevation), then re-tighten the nut on the back. You can also throw off the calibration if you leave the thermometer in the dome if you go super hot (over range). This is what I did once - was planning a super hot sear of a steak, cranked open the vents and went inside the house to get stuff ready, came back outside to see the dome thermometer reading 200F and going WTF? Only to open the dome to a roaring fire - the temperature had gone all the way around the dial (estimate was around 1000F). Threw off the calibration big time!

I haven't used mine in years. Tonight's cook was a simple aluminum foil wrap on the lower grate, as I wasn't expecting much drip (country style ribs.) If you are cooking a large hunk of meat - butt, brisket, etc. that has a lot of fat, then use the drip pan. The pizza stone is a completely different formulation of ceramic than the deflector stones, which are basically the same material as the walls of your KK. They are NOT interchangeable.

Thanks, Bruce. The spud was twice baked - 1st bake in the microwave to just barely done, then scooped out and mashed with the stuffing (I left out the salted chives in the description - Ooops!), the final cook was in the air fryer (20 mins @ 325F). The secret ingredient is the black garlic, this stuff is extraordinary! https://smile.amazon.com/gp/product/B013EM8IRW

Not really, but I am quasi-ambidextrous. Why did you ask?

Every time that I've been there, I ended up ordering nothing else - appetizer, main course, dessert! These things are truly addictive if you love oysters!

Here yah go!

I was referring to the wavy lines - that's not standard.

Steak Night! While doing the weekly marketing, spotted this bad boy in the "special sale" section of the meat counter. I couldn't say No! Injected with Sriracha Stix (classic garlic butter), rubbed with Sucklebusters Hoochie Mama and Dizzy Pig Montreal Steak rubs. On a direct fire in the split basket, with coffee wood chunks. Finished with some compound butter (garlic, parsley and Parmesan cheese) - leftovers from doing Drago oysters. Plated with a killer twice-baked potato (boursin cheese, black garlic, sour cream, butter and S&P), green salad, crusty bread and a nice bottle of red wine. Can't get any better than this!!! Ready for my close-up, Mr. DeMille! Bon Appetit, ya'll!!

Nice, but I really love that spoon! Who's your friend swimming in the soup, MacKenzie? And, I don't even want to know why you cut that squash like that - crazy!

Woo, Hoo!

@Tyrus - lots of good intell on the web about SV cooks (Moderist Cuisine, Serious Eats). MacKenzie and I have experimented on several cooks - see posts in the Sous Vide section of the Forum. Only thing that I've struggled with was mashed potatoes - I found that it takes longer and a bit higher temperature than the standard literature says. MacKenzie experimented with some malted enzyme. It made the potatoes very creamy, but I didn't like the flavor it imparted to the spuds. We also tried to optimize a "hot & fast" method for poaching eggs, as the preferred "low & slow" method takes 45+ minutes. MacKenzie got it down, but I bailed because it was taking 3 steps to get the whites set without setting the yolks - sous vide, then ice bath, followed by boiling water bath. I just plan ahead now for the longer cooking time.

Can't wait to hear what ya'll do with them, once you get them? @Tyrus - I think that they'd rock a Bloody Mary. Would add that "je ne sais quoi," similar to using black cardamom.

Yeah, make sure that you're using food grade paper and not just regular "kraft paper." Here's the Amazon link for what I get: https://smile.amazon.com/Butcher-Durable-Approved-ORIGINAL-smoking/dp/B0757WVCJK

I wouldn't pay $250/lb for it - that's more than Kobe beef for crying out loud. That said, I have had a lot of fun trying it and doing different things with it, like putting it in my beer. Try an ounce or two at their price and see if it's something that trips your trigger, then decide if it's worth it to pay the big $$ for quantity. Remember, harvest in Australia is in March, so the next crop isn't that far off, if you try it and like it, then order directly from them at 25% of the imported cost.

Yes, Robert, it's the same thing, but the price is 4x as high - $250 for a single pound. A little goes a long way. I'd start with a dime bag (4 oz) - LOL!

You should just call in sick tomorrow, as you won't be able to think about anything else but the delivery.

Most of us here are big fans of Meathead (Wilbur excluded - you didn't think that I would remember, huh?) and quote his "myth busters" often. I'm a believer in Franklin's pink butcher paper technique for briskets. I don't wrap butts or ribs.

Excellent, Dave!

Nice bird! The dark color comes from the smoke more than anything else. It kinda freaks you into thinking you've overcooked it, but it's OK.