tony b

Love red snapper. Liking that fish rack/holder, too!

Just ordered it - WTH!

Nice looking Naan. Since the KK is kinda like a tandoor, I've often wondered if you could slap the bread onto the inside of the lid? I'd put the lower grate in as a "safety net" just in case it dropped off.

Hear that! Only others worth it are stone crab claws, but you can generally only find them in FL. So check them out when you're down there, Charles, if you've never had them before. Tip - eat them cold. They are better that way than hot out of the pot.

Back to back homeruns!!

I use something similar to these battery charger. I just plug in the Guru in the 12VDC port. I can get about 3 or 4 long cooks out of a charge. It recharges in just a few hours. https://smile.amazon.com/Black-Decker-JUS300B-Profile-Starter/dp/B001F1U5D0 https://smile.amazon.com/Stanley-J7CS-Battery-Starter-Compressor/dp/B001U04NCA AND, I can still use it to jump start my car when needed. It's a multitasker (shout out to Alton Brown!)

It will meet all your expectations when it arrives, and then some! Welcome to the Obsession!!!

Good One!

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!