tony b

A nice smoked chicken wing, that is!

Welcome to the Obsession! Can't wait to see pics of the new grill and that all important virgin cook! As a fellow wine geek (and beer snob), I look forward to whatever pairings you come up with. I think Zinfandel and Rhone varieties work great with most smoked meats. A dry Rose and non-oaky Chardonnays with chicken. You're going to have so much fun, you'd better just go out now and get a larger belt - you'll need it sooner than you think!

If nothing else, I'll do it on my short cooks when I don't use the DO smoker pot. Thanks for the tip!!

Looks amazing, MacKenzie. Got me motivated to thaw out that pork belly in my freezer to start brining, but I'm going out of town for a couple of days, so it'll have to wait until I get back. @Aussie Ora - and Yes, Santa should bring you a cold smoker for your KK.

Indeed, looks almost new. Going to be a great buy for someone out there. And, of course, it's the preferred color of choice!

Same here. I make sure that the fire is going well and the KK is coming up in temp. Then put the pot on top of the burning coals and add my grates. Wait for the temps to equilibrate after adding the cold grates, then wait for smoke and add food. The reason that you put the holes in the bottom of the Dutch Oven is to force the smoke down into the fire to burn off the volatiles, so it's a bit more forgiving that the classic "wait for the thin blue smoke" to appear if you just toss wood chunks on top of the burning coals.

A good reminder, MacKenzie, as I'm down to my last bits of homemade bacon. Will need to start brining another belly shortly to make more. Gonna use the Purple Crack in the next one.

Or, University of GA, University of FL, University of IA (name any of Playboy's top 5 Party Schools!)

Add me as another champion of the Dutch Oven smoker pot. Been using mine for years. It's truly the way to go on longer cooks so you get prolonged smoke. If you're just doing a quick grill, then you can just toss the chunks onto the coals. The only time I use chips is in Dennis' cold smoker attachment. Just did a batch of cold smoked salmon for a dinner party using it. Works great. I've smoked nuts and cheese with it too. Many of us here are fans of Fruita woods for chunks/chips. They have lots of variety and the quality is about the best out there. https://fruitawood.com/

Forgot to mention - those profiteroles look amazing, too!

That Wellington is perfect!!! Great job. And yes, they are a lot of work, but sometimes it's worth it! Congrats on the Anniversary.

Like MacKenzie said, WOW! That's a lot of kiwi's (outside of New Zealand, that is!) Sorry, had to toss that one in there!

I guess to you Aussies, with most of the planet's deadliest critters roaming about, that's "pretty harmless."

Oldie, but a goodie!

Thanks, Robert, that was fun to watch. I just love the passion these guys have for BBQ. Like Aaron said, find what you like and work to perfect it. So, for me, it's the pink paper method. YMMV

At least you don't have these new ticks Down Under. When they bite you, you become allergic to red meat!! http://www.webmd.com/allergies/news/20140813/tick-bites-red-meat-allergy If I ever get this, I'm committing suicide.

Heyall, yeah!

Like I said in the other post, DAMN Dennis, it's always something! Hopefully you will find a carrier to take the charcoal.

Nothing better than purple crack eggs and meat for brekkie!

Wow, Dennis, seems like it's always something! Hopefully you can find a shipper that will take the charcoal.

The man does know what he's doing! I've never foiled, so I don't know what the comparative cooking times are between that and the pink butcher paper. My best guess, and it's only that, would be that it's somewhere between naked and foiled, probably closer to naked, since it breathes and foil doesn't. Have faith and try it all the way to the end. I think you'll like the results better than foil (nicer crust).

One of the things that I miss about down home - really good peaches. That crumble looks simply delicious!!

Outstanding job on that tenderloin!

I've only used beef cheeks in my Bolognese sauce. I love barbacoa, but haven't tried to make it. And, that sandwich looks tasty, even if it does have beets on it!

Nicely done. Are those eggs on the platter with the ABTs? Did you cook them on the KK? Next time, instead of the foil, try the pink butcher paper, ala Franklin BBQ, on the brisket.