tony b

I'm totally down with Shakshuka (eggs poached in a tomato based sauce with peppers and potatoes), it's just that, for me, most commercial ketchup has way too much sugar (in reality - high fructose corn syrup) in them. It has it's place in the kitchen, but on eggs is definitely NOT one of them. JMHO

Keith, I think it would be better to cook it sous vide first, then finish on the grill. You will get a better, more even distribution of doneness inside/out this way. A flank steak this thick (london broil) will take anywhere from 6 - 10 hours in the sous vide at 130F (medium rare) and at your 150F, probably 3 - 4 hours. As an aside, I like to see a side-by-side slices of a PC and non-PC cooked london broil, as I'm not totally convinced you are going to get noticeable difference in smoke penetration. Plus, being in a steam bath, your crust is going to wash off or at least be mushy. JMHO

MacKenzie, hops are started from rhizomes. They are available in early Spring from many online sources or your local homebrew supply shop. Probably too late to start one this year. And, it takes 3 years to mature. The first year you won't see much above ground growth at all, as it's building root structure. Second year, you will start to get bines, but not many cones. Third year is the charm. My plant is 7 or 8 years old now and still going strong.

Did it retain it's smokey flavor after the pressure cooker? Haven't done a London Broil in ages. Sounds like a good candidate for Sous Vide.

And of course, the fiddle heads are from your garden? I've never actually eaten them. But, I have a wonderful framed photo of them in my upstairs bathroom. It was the inspiration for the remodel - different shades of green for the tiles, counter top and wall paint.

First, it was turkeys. Tonight this lovely lady showed up in the same spot in the neighbor's yard. Surprised she was solo. This time of year, you expect fawns with the does. At least there was Purple Crack Jerk Chicken for dinner. Cooked over Pimento wood chunks, leaves and allspice berries. Ready for my close-up, Mr. DeMille! If you look to the right, you can see my hop plant trying to take over! It's growing so fast now, you can almost see it grow - like bamboo! It's growing like 3" - 4" a day!!

A total abomination! That kid is smart for his age! I'm with Syz, a dash of Sriracha. Never tried Harissa on eggs, but it should work fine. I like Pimenton (Smoked Paprika) and now the Purple Crack! Before Sriracha, I'd occasionally put hot sauce on them, but didn't care for the vinegar base all that much. I'm a Franks over Tabasco guy for that reason.

Have to say a big "THANK YOU" to MacKenzie for tempting me with those air fryer cooks to the point of buying one! I'm liking it a lot. Did a batch of egg rolls in it the other night. Came out great!

Yes, they do!

I was about to ask "Where's the pooch?," but she made a grand appearance at the end!

I think this is a good solution to the problem. Both of my dogs literally vacuum up their kibble. One of the reasons that I feed them 3 times a day instead of once or twice. I believe that it helps with weight control. Now, if I could only find a bowl like that for me - LOL!!

I had a never ending sinus problem this winter, too! Went through 2 rounds of antibiotics over the course of 2 months. So I "feel your pain." If you remember the assassination attempt on Reagan back in the day. One of the side casualties was Jim Brady. He was a gourmet cook. His gunshot injury to his brain left him with almost no sense of smell or taste. I literally cried when I read that, as I could only imagine what life would be like, having such a passion for food and wine, and to have it taken away from you like that, through no fault of your own. Tragic!

ABTs Looks like you're getting the hang of this! How did you do the ribs?

All over this one! I live in the land of heritage pigs, so I'm seriously down with some Kurobuta. It's NOT the other white meat!!!

Just a bit of feedback on Trex. It's not 100% maintenance free. Over the last few years, I have developed a lichen problem on it. Have tried various treatments to eliminate it, but most recommended chemical treatments are so harsh that they'll kill everything it contacts, so I've just learned to put up with some of it. YMMV.

Glad to see that it came out well. And, gotta pat myself on the back for nailing the cooking time!

I see Purple Crack eggs! You're getting the weather we had earlier this week. It was 90F here for several days - completely unheard of in May. Today - it was rainy and 55F. Back to "normal" (whatever that means anymore!!) by Sunday - low to mid 70Fs.

Great! Welcome to the KK Family. Like MacKenzie said, we LOVE pictures of the arrival and first cooks! One last thing, if you didn't do this in your order - Get as much Coco Charcoal and Coffee Wood chunks and charcoal as will fit on your pallet(s). Cheapest you will ever pay for it, and we all love this stuff. Nothing else like it out there to cook with.

Sounds like you've gotta plan. Can't wait to see pics of the final results!

Are you going to use the basket splitter for 2 zone heating or the full basket? The full basket will shorten the cooking time. Cooking temp can be anywhere from 225F up to 350F, depending on how much time you have for the cook. Obviously, the higher the temp, the shorter the cooking time. Most of us cook to the internal temperature (IT) of the meat, not strictly by time. For a pork butt, you want to shoot for an IT of 190F - 195F, pull the butt off the grill, wrap in foil, then a towel, stash in a cooler and let rest for at least 30 minute to allow the IT to get to 200F - 205F, for pulling/shredding. This technique will also hold the meat for up to a couple of hours, so the best advice is to start early and allow plenty of time for the cook, so as to not have hungry family/guests waiting for the butt to finish. You didn't say whether this butt is bone-in or out. That will have a big impact on cooking time. Bone-in takes longer. Also, this is a small butt, so it should cook faster that a full butt/shoulder. My best guess - at 225F - 250F, plan for about 4-6 hours, at 300F - 325F, plan on 2-4 hours.

Smarter than the average bear, eh, MacKenzie!

Very nice!

Wow, never had a bear in the backyard ,,, Yet! But, yesterday while working on the deck, I spotted 3 turkeys in the neighbor's backyard. Two were practically on his deck.

I got my 45 on, so I can rock on!