tony b

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.

Looks very tasty!

👍

You know the Forum rules - No Pics, It Didn't Happen!

Peruvian green sauce - the #2 Crack on my list!

@Tyrus - I've actually intentionally cooked a frozen steak on the KK. I wanted to get a good crust without overcooking the interior. Sear grate at very high heat.

Love me some CostCo! As noted, great buys on meats (especially Prime) and booze. Country style ribs are just thick pork chop slices, so think of them that way. I wouldn't wrap them and would cook them to 185F to keep them juicy but done enough to break down the fat and cartilage.

Gotta luv me some beef ribs! Nice job both of you! Update: I was inspired by this post, so I ordered some TX style beef ribs from Porter Rd. They arrived yesterday. Woo, Hoo!

How about some pics of the actual cook, please?