tony b

^ +1

Yummy!

And don't forget to mention that it's made with pork belly, too!! Planning to talk to my buddy who has a sausage biz (The Sausage Foundry) to see when he's planning on making another batch, as he lists "Smoked Slovenian" on his website as one of the 80 recipes that he rotates through.

Love my grill floss. Only thing I use on my grates. Like Robert said, the "floss" is actually 2 sizes, just take out the screw and swap ends (replace the screw of course!) and you're good to go!!

Hell, it's snowed twice here just this week! Got another 4+ inches yesterday. Too damned cold to snow blow the drive today (-5F with -20F windchill). It can wait for tomorrow when it's back to above zero temps again.

Just call Dennis. He'll be more than happy to answer all of your questions.

Looks seriously tasty, Ken.

Don't know about yours, but the 23" KK grates would never fit in my dishwasher. And, PBW is best used as a soak, it would just be sprayed around in a dishwasher with minimal actual contact time, so I'm not sure how effective it would be in that application?? However, if you give it a try, please report back on how it worked.

Will be curious, Doc, to see if your results improve, but I'm sticking to PBW - it works great and only needs a couple of hours of soaking.

It doesn't give dimensions, but I'm guessing that the top pizza wouldn't be any closer to the dome than the KK stone on the upper grate. It might even be a tad lower, if you had to place the stack on the lower grate to get the lid to close.

It's Meathead, of course it works. I have his book - it's a good read and lots of great tips/recipes, too.

I'd definitely be grilling something if it was that warm here. Forecast says we'll be back to almost freezing by Tuesday - a veritable heatwave compared to these few days! Stay warm everybody!

Someone will have a Happy New Year, indeed.

Got me beat, but not by much, MacKenzie. Low tomorrow night here will be minus 15F and Sunday's high temp will only be minus 6F. Too damned cold for man or beast! My butt is hunkering down for the weekend.

Hats off, Susan, for gutting it out!

@Aussie Ora - making me hungry!

That's why I get most of my stuff either from my local butcher/food coop or CostCo (which sells the Swifts Premium "minimally processed" line - i.e., not injected/brined.)

Definitely Asian flavors, mildly sweet. Sometimes I add some gochujang to it for an extra kick of heat. Regular Chinese chile paste with garlic would work, too, if that's more available near you.

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!