tony b

I did a porkchop last night with some of the American Pie that I sent you - it's going to become a house fav here! AND, the tomato on the salad was the FIRST one harvested off my plants this summer!

Naked pizza is one of my favorites! 🍕 😆

My package from @Aussie Ora was delivered today - a LIFETIME supply of Wing Dust!

Yeah, most if us know, but I personally won't use FB. This Forum actually works better for many things like finding old posts/threads. Plus, we don't get the trolls and spammers here. We keep things civil over here, which is the best part.

Never seen either Heath Riles or Elk Creek, Robert. Any specific recommendations? MSG is a non-issue for me anymore. Back in the day, it was because lower-quality Chinese restaurants used tons of it. If a little made the food taste better, then a lot of it would make it taste great! philosophy. That's not the case anymore. It's glutamate, in general, that creates Umami - naturally found in mushrooms, soy sauce. So use a light hand and you should be OK. YMMV

I see that you wasted no time in opening up that new bottle of Gunpowder! Well done, sir!

Poor puppy! Glad that he's recovered, but not so good that he's on those meds now!

I do both, actually. I like to try new stuff for inspiration. I buy sauces because I don't use them that much and it's just easier. Like others, I have a few favorite rubs that I buy rather than try and reverse engineer them (something that I'm actually pretty good at, if I do say so myself!) Sometimes if I buy something and it turns out to be "MEH," I'll think of a way to add to it or incorporate it with another rub and improve on it. Really, it's just like buying any spice blend - how many folks out there make up their own curry powder? Berbere? Ras El Hanout? Garam Masala? Like C6Bill, Plowboys Yardbird is a go-to for chicken. Sureshot Sid's Gunpowder for steaks. Dizzy Pig Dizzy Dust for pork. These are just a few of what I routinely stock in my pantry along with preferred spice blends from Spice House, Penzey's and World Spice Market. YMMV

Several others in the Forum have participated with me as well - namely Jon and Tekobo. It's nice to share the local stuff with folks all over the world. I would have never experienced "purple crack" (Tasmanian pepper berries) if it weren't for sharing with Aussie or Suya Pepper Rub from Tekobo.

Glad to see that the Dougie's made it this time without freaking out the customs folks! 😆

I've watched the Yakitori Guy's YouTube vids - they are very good. Sorry, but I've only done yakitori outdoors, so I'm no help with the indoor question.

Dude, you seriously need to consider opening a bakery!

Like the saying goes around here - You can't put too much charcoal in the basket!

You must have been watching Mad Scientist BBQ vids on YouTube! I've been using the Wagyu beef tallow (cold smoked first) for months now. I also have used smoked leaf lard (pork) on my pork cooks.

Nailed it. I'm putting some TX beef short ribs on shortly (pun intended). Waiting on the KK to come up to temp (235F) before putting them on to smoke for about 4 - 5 hours.

Waiting with bated breath! 😋

I've used straight mayo as a binder before, but never even thought about tartar sauce - funky!

You got it, buddy! Sending you a PM.

Good choice. How did it come out? Pics, please!

@Aussie Ora - Holler at me if you want me to ship you more Gunpowder?

Excellent! Lovely brisket. Looks like you jumped into the deep end of the pool right from the get-go!

Just like beef brisket. It was about a 1.5 lbs, not nearly as big as beef brisket, but it took just as long to cook. About 9 hours with an hour rest at the end. Pork Brisket – Porter Road

Speaking of briskets - tried something completely new yesterday - PORK brisket! Yep, from Porter Rd. It looked very interesting, so I went for it. Cooked just like a beef one - 225F with the Guru, smoker pot with hickory and apple chunks, indirect. Rubbed with CYM, Dizzy Dust and Slap Yo Daddy. Going on the KK. Out of the stall, 165F, ready to wrap in pink butcher paper, slathered with smoked pork leaf lard. Done and unwrapped. Very juicy! Sliced up like butter! Plated with smashed roasted red potatoes and a Southern/Asian mashup of succotash - I don't like Lima Beans, so this one has Edamame. Seasoning of Sake, Mirin, Sesame Oil, Shallot Crack Sauce, Mala and Togarashi. Pretty good! But the star of the show was this pork brisket!! Better than pulled pork or ribs - juicy, soft texture without being mushy, almost buttery. Might be my new "go to." Just wish I could get it locally without having to order online.