tony b

Very nice, MacKenzie. Looks moist and delish!

Love my Thermopens - have 2 - one in the kitchen, the other's in the brewroom.

Heard this one for the first time on the satellite radio today. Loved it!

Nicely done, Jon. Happy Birthday to Sue, too! Next time you do the flanken style beef ribs, give this a try. https://smile.amazon.com/gp/product/B003U945I6

You're going to see a noticeable difference between foil and pink butcher paper. In foil, the meat steams and you lose that nice bark; with the pink butcher paper, the meat can still breath, so you don't lose the bark and it soaks up a lot of fat, too.

Hanger steak From Wikipedia, the free encyclopedia Hanger steak Beef Cuts Type Plate cut of beef A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.[1] Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness. Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón.

Good luck getting rid of that POSK. But, happy for your new arrival!

We have a famous saying in the homebrewing world - "Relax, Have a Homebrew!" - meaning, it's not rocket science, so don't over stress on the minor details. Same applies to most BBQ cooks.

What did you wrap it in - foil or pink butcher paper? Wrapping it will significantly shorten the cooking time, using either material. It's referred to as the "Texas crutch."

Welcome to the Obsession! Can't wait to see some of your cooks on it. Beautiful setting for your grill, too!

Love the expression on that bartender kid's face!!

Bacon looks excellent! I know that cheese will be tasty later!

Very nice. This is the kind of business that we all like to support because "they get it!"

Hi, again, Wilbur. Nice to see you cooking and posting. We missed you!

Beautiful bird, great color.

Hi, Wilbur. Glad to have you back!

It's still pretty loose, not as liquid as a classic North Carolina vinegar/pepper sauce, but not nearly as thick as a ketchup/molasses based one.

Oops! It's so rare that anyone other than a KK owner posts here that I've just come to assume they are KK owners.

Nicely done! That's a lot of racks of ribs, must have been a good sized party! And, what a little cutie, that one! Sounds like a classic South Carolina style sauce. Here's my go-to that I copied back in the day from the old POSK Forum: 3/4 cup mustard 3/4 cup red wine vinegar 1/4 cup sugar 2T melted butter 2T Worcestershire 2T cracked black pepper 1/2t salt 1/2t tabasco Whisk it all up and there you go.

MacKenzie, are you sure that you're not an Engineer, as you obviously think like one!

Me, that's why I originally posted it a few years ago. After a stint of sub-zero temperatures for several days, I began to notice that I was seeing a larger than normal difference in my Guru and dome thermometer on longer cooks. I checked the calibration of the dome thermometer in boiling water and it was significantly off. like 20F (if I remember right). @jonj - I generally go with below freezing. It probably takes colder than that to mess with the calibration, but it's an easier metric to go by. So, in my case, I won't be leaving my thermometer in the KK until early May. Just becomes part of my routine; I take out the thermometer when I put the cover back on after I am sure the fire is out.

Welcome, as well. Seems like you took to the KK like a duck to water!

With our forecast next week to dip below zero F and single digit highs, it reminded me that, for folks who live in climates like mine, you should remove your dome thermometer after each cook and bring it indoors. With temperatures this low, the gauge will under range (go off scale low) and mess up the calibration.

Just curious, Dennis, what does a Wagyu tri-tip run down that way in USD? Snake River Farms here gets $79.00 for a 2.5 lb one. http://www.snakeriverfarms.com/american-kobe-beef/american-kobe-tri-tip-1.html