tony b

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.

Excellent Santa Maria tri-tip dinner! Give Oakridge BBQ's Santa Maria rub a try. It's my "go to" for doing tri-tips! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

Perfect runny yolk! Will have to fire up the pressure cooker to try this out.

Serious brisket! Making me hungry.

MacKenzie, Berkshire has a bit more fat to it, so don't be afraid to cook it to a higher IT, say 165F (final after rest). It won't dry out, but will be a bit more tender.

Down South, we call that "pot liquor." My Dad used to love to dunk his cornbread in it.

On my bucket list, Doc! Has been for several years now. Just gotta make it happen.

Seriously creative! Charles, please come out of the closet - LOL!

I'm impressed, Doc, that you learned to cook anything decent on that tin can!!

Can't wait to hear the results of the foil test. Might replace the SV method for doing poached eggs - much faster.

Santa is going to have a hernia after delivering all the KKs that folks want for Christmas this year - LOL!

When you say "We just toss it." I hope you mean to the dogs and not into the garbage! Just sayin', Doc.

Looks like you're having a ton of fun from Aussie's gift! Before long, Charles, you'll be packing up the family and moving down under - LOL! btw - never did get a response to my email inquiry about the Taz peppers.

Thanks for the pinch hit, MacKenzie! PBW is an oxygen based bleach and cleaner used in breweries (and by homebrewers, too) to clean equipment. It works really well on organics; hence, it works great on our stainless grills, roti baskets, drip pans, etc. that have accumulated some serious protein gunk. Readily found in the US at homebrewing supply shops/online retail. Think Oxyclean on steroids. Was actually developed by Coors. A tad pricey, but a little goes a long way (1 Tbl per gallon of water). Rinses off easily, too.

Nice tri-tip indeed!