tony b

All that was missing was the newspaper tablecloth - LOL!

It's a 2 step process, just like bacon. They get brined and cold smoked first, then you cook them at regular temps. I like an IT of around 165F.

I recall the other thread (rant). The most egregious part of it all is that it's labeled "American BBQ." I think that's what set all of us off originally.

If you are going to cold smoke them, you need to brine them, in particular, including the "pink salt" (sodium nitrate). Otherwise you are at risk of foodborne pathogens (can we say botulism?!)

Nice burgers, Charles, but Pah-leeze tell me you didn't follow the instructions and put an egg and breadcrumbs in those burgers!!!

I've done cherry based rubs/sauce from Billy Bone's, which I like; so I'd probably like peach as well. https://www.amazon.com/Billy-Bones-Triple-XXX-Cherry/dp/B00JENHCY6

I've always done "just in time," but when I take the smoker pot back out after cooldown, the lid is on quite solid and takes a nice whack on the side to knock it loose. So, as long as you don't jostle it around too much, you might be OK with the day before paste. Let us know how it works out if you stick with it as is.

Well executed and everything looks very tasty, indeed. Nice pizzas!!

I hear yah, MacKenzie. My last birthday celebration stretched out over 3 days!

Excellent bacon!

Nicely done! Great tip on putting the wings under some other pieces to catch the fat!!

A tad late, but HAPPY BIRTHDAY, MacKenzie!! Nice birthday dinner, too!!

Major league cook there!

@kjsThanks for the tip, Ken! Will seek one of those out. Will make cleaning the rotisserie basket much easier. @boscowhile Oxyclean is similar to PBW, it's not exactly the same. Several of my homebrew buddies say the difference is minor in most uses compared to the cost difference. I've used both and like PBW better in the brewroom, at least. Haven't tried Oxyclean on the grill grates, just PBW (works great!)

Admit it, Charles, you're addicted to food porn!

Nicely done. I love the Carne Asada and Santa Maria pre-marinaded cuts from Trader Joes.

Nailed it! I wouldn't inject Wagyu either. I've gone both ways - has more to do with the size of the brisket than anything - the smaller pieces I'll inject to keep them from drying out too much, whole packer cuts - nope!

Just don't overcook it. Lamb gets tough if you cook it past medium. I prefer somewhere between rare and medium-rare for chops/racks and medium rare for shoulders.

Looks like the tree down the street from my house. Sunny day yesterday and it just shined in the sunlight. But, I was walking the dogs and didn't have my phone with me to snap a pic.

Yep, MacKenzie, smoked pork chops are brined just like bacon before they are smoked. They were the first thing that I made with my cold smoker unit. Mine were a tad salty, too. Next time, I won't leave them so long in the brine (3 days) - 2 days should be plenty.

Thanks all. Had the leftovers for lunch yesterday. Still tasty. I don't know Dennis - pasta or pizza, pizza or pasta?? Tough choice.

That's Kipper (aka "Curious George"). He was probably wondering what I was doing sitting on the hood of the truck while taking the pictures - LOL!

Upfront disclosure - everything was pre-fab, except for the homemade pesto. Was in the mood for pizza and it's a quick supper (between trick or treaters). Pizza 1 - classic pepperoni, tomato sauce, 4 cheese blend (grated), and smoked mozzarella. Heated the KK and pizza stone up to 475F over a 2 hour period. On goes Pizza 1. Done. Tops of the cheese chunks got a bit brown (12 minutes), but the bottom crust was perfect. Pizza 2 - Italian sausage & mushroom, with pesto, capers, 4 cheese blend and smoked mozzarella. Done. Cheese got a tad toasty again, but was just fine. Happy Halloween, ya'll!

That's why I always have a splash of water in my bourbon!

It should easily take the pressure without cracking, since the pressure is higher outside than inside the egg. I wouldn't use the fast release method though.