tony b

AWWW!

Got one thawing out for St. Pats. Will soak for a day in water. Plan on cutting it in half - doing one part corned beef and the other as pastrami. I use a different rub that Primeats - its about equal parts fresh cracked black pepper (bigger pieces) and coriander seeds, with some granulated garlic tossed in, with CYM for binder. Cook is indirect, 250F, smoker pot of mesquite and post oak, until IT of 200F, just like a regular brisket.

Hear yah, MacKenzie. Woke up to this scene this morning! Most snow we've had at one time this winter. Was about 6". Fired up the snowblow for the first time in 2017. Crazy winter this year!

Your challenge will be that you can't use the cold smoker and the Guru at the same time - they use the same port at the bottom of the KK. Do you have one of the cast iron dutch oven smoker pots? Will give you "clean" smoke and you can use the Guru at the same time. Or, if you're comfortable with temperature control and can skip using the Guru, you can use the cold smoker instead of the DO smoker pot. Do you have the air pump and tubing for the cold smoker? is the smoker assembled? Make sure that the airflow tube inside the smoker has the opening facing down, so it doesn't clog. Just plug it into the port on the KK, fill it with small wood chips/pellets to just above the air tube, drop in a lit piece of charcoal to get the chips going, then fill the rest of the tube with chips/pellets, put on the cap, then turn on the air pump. You should be in business.

When I saw the double coating of Swamp Venom, I was gonna ask how much did it light you up - LOL!!! It's one of the hotter rubs in that set. Give that Lane's special "Beef" rub a try next time. I think you'll like it.

Count me in on one of those sammies! Looks great from here. Here's an interesting thought - try another one of those, but don't separate the sections. Just put lots of rub in the slices, then tie the whole thing back up with some butchers twine or one of those mesh socks.

This is my "go to" for low country style boil. https://www.amazon.com/Cajun-Land-Shrimp-Crawfish-Complete/dp/B00BVT5DWE It helps if you toss in some lemons cut in half. I do like the Zatarains, too, but prefer the liquid version. It seems to have more kick to it than the dry. https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0 And if you want to the "real deal" - here's my source for live crawfish. They're in season now! https://www.cajuncrawfish.com

Not seen anything like this before. Might have to give it a go sometime.

"Gold just came out of my Butt!" Would that make him GoldSphincter??

Be careful, MacKenzie, you're inching ever closer to chicken and waffles!

Incorrigible! At least you're not as bad as POTUS, who puts ketchup on his WELL-DONE steak! http://www.huffingtonpost.com/entry/donald-trump-steak-ketchup_us_58b43bf2e4b0a8a9b7845b25

Yeah, what Paul said!

Found'em. Hiding under the side tables.

Nice looking ribs.

Nice pics post wax job. Where's your rubber port for thermometer wires on the 32"? I didn't see it in any of the pics?

Nice chicken, MacKenzie. Please tell me that's BBQ sauce in that bowl and not ketchup!! LOL

A nice upgrade, indeed!

Kipper is a Cavalier King Charles Spaniel. He's only 22 lbs. Here he is with Missy, my other Cav, on the same chair.

Nice guess, but no - different government agency - NRC.

HURRAY! At least you know it's there safe and sound, waiting for you to get back to uncrate it and that all important virgin cook! Cute pooch! He's a bigger version of my Kipper.

Not listed in the online store. I will email you to order a set.

Love the names! Count me in for dinner! Sounds awesome. Pictures please!!!

Nice looking lamb chops - indecent or otherwise!

I couldn't find it either. Must not have rated it yet.