tony b

Wuh?? One of my favorite ways to do spuds! Loaded, with cheese on top to make a nice crust!

Depends on how much salt is in the rub whether overnight helps or not. High salt = dry brining, so you need to give the salt time to penetrate into the meat and hopefully take some of the other yummy bits in the rub with it.

Unless you tied it up with butcher's twine, it wouldn't stay wrapped well, as the banana leaf is fairly stiff until heated. For this cook, you foil the whole thing (I used 2 layers) after you wrap in the banana leaves. I have plenty of left over banana leaves, so I might give it a try (assuming I remember next brisket cook) - maybe a combo of banana leaves and pink butcher paper?

Let us know what you think. Several of us here on the Forum are big fans.

With the Guru fan running and the top vent clamped down almost closed on a 225F cook, you tend to pressurize the inside of the KK, which can force smoke out around the edges and out your probe port. Since air is leaving and not entering, it doesn't affect your cooking temps at all.

Thanks folks! I'm off to make a nice Cuban sandwich for lunch with the leftovers. Yeah, I was shocked that it wasn't sweet at all, very savory. First, the pineapple wasn't packed in syrup, but it's own juice, so that helped a lot. And I think that the banana leaves, which smelled like tea when I opened the package, helped balance things out.

All of them. Seriously, all of them! Get the sampler pack and try them out. http://www.lanesbbq.com/store/lanes-bbq-rub-gift-set (In the Size pulldown box, choose Sample). QNami is one of my favs now. The Signature is excellent as well.

Nicely done. But, confess, you ate more than 2 bones on that plate!

Score! Looks like you found the down under version of Fruita Woods.

The good news, Aussie, is that the honeymoon's never over!

It'd probably need one of these. https://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW

So, all geared up and ready to try the Kalua pork. Won't bore you with the drama of getting the BBQ rub, but it finally arrived in time. Banana leaves are good to go. Rubbed over night, injected the morning of cooking with mix of chicken stock (from the bouillon) and BBQ rub, onto the KK @ 275F, indirect, with smoking pot of maple, apple, and peach wood. Up close and personal. Pulled @ 160F IT to wrap in the banana leaves, with the pineapple sauce. Done @ 185F IT and rested for 20 minutes (while the corn finished). Sliced up and ready for plating. Plated, with local corn on the cob, and a nice pasta salad. This one's a "keeper." Very tasty pork and not what I was expecting at all - not seriously sweet from the pineapple & brown sugar sauce in the banana leaves. I'm liking the Soo's rub, also. Worth the hassles to get it after all!

If your top isn't snug tight, I highly recommend the flour/water paste seal. While a tad messy to do, works like a charm.

Nice steak, looks perfect! I've tried Carne Costa. If you like that, try the Lane's BBQ Ancho Espresso, another winner.

Nice potato galette, MacK. Next time, do it in duck fat - decadent!

Nice tailgate party food there!

Details, please? Technique - wet or dry brine, air dry, cooking temp, smoking woods, etc.??

The only cheese that I've made from scratch is Fromage Blanc, a very mild soft French cheese, similar to ricotta.

Nice. To me, that's the cool part - making your own lump charcoal - albeit only a few chunks at a time, but it's still way kewl!

I'm in the "no foil" camp for ribs and pork butts. Brisket, I'm 100% in the Franklin pink butcher paper camp.

We're on the downslope here on local corn - maybe another week, two tops. The true sign that summer is over. Got 2 ears going on for supper tonight and gonna try my hand at the Kalua pork. Will post pics elsewhere afterwards.

Even when calibrated, you will see an offset in the temperatures between the Guru probe (grate level) and TruTel (dome). It's generally about 20F on an indirect cook. Looks like you got everything else figured out on the probe port, fan port, etc. Never would have thought to hang the Guru on the side table bolt.

Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella?

As we "old timers" on the Forum like to remind folks - the only regret you'll ever have in buying a KK, is that you didn't do it SOONER!

Winner, winner, chicken dinner!