tony b

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!

Welcome to the Obsession. Don't forget to post pictures of your new KK when it arrives and that all-important virgin cook!

Unfortunately no. I didn't get hooked up with my buddy that had them. Might just have to pick some up at the Farmers Market.

Sometimes you just gotta stop and smell the roses!

Nice steak cooks guys!

Nice work on the ribs, MacKenzie. The Anova to the rescue again!

Welcome to the Obsession. Nice shiny toy you have there!

I've meant to try their green peppercorn and tarragon versions. However, I usually have 4 or 5 different mustards in the fridge at any given time, so there's not much room left - LOL! The bucket is just a cute outer package, there's a 15oz jar inside. But. I've found some good uses for the buckets, though.

Welcome. And yes, pictures please! You're going to immediately fall in love with cooking on this thing! Nothing else out there like it.

I knew that I liked you, MacKenzie, and you just keeping reinforcing it. I'm a huge fan of Fallot mustard. My fav is the standard dijon in the tin bucket. A bit pricey compared to Grey Poupon, but very noticeably better.

There a whole lot of puns to be had there, but not gonna go there today!

Looks very tasty, indeed. As others have commented - pork & apples, a marriage made in heaven.

Thanks, Rak. Since my first name is Roy - an Anglicized version of the French word, Roi, for king, I guess that it fits! LOL

Most of us use small (2 Qt) CI dutch ovens, which are too small to straddle the handle, plus, like others have noted, you want the smoke directed back into the fire to clean it up and I'm not sure if the pot would get hot enough if not in direct contact with the coals, as it take several hundred degrees (F) to ignite the wood to the smoldering point inside the DO - like in the 450F (225C) range, well above the air temperature inside the KK during low and slows.

Still a few bottles of '82, '88 and '90 Bordeaux left, haven't even touched the cases of '89 Bordeaux yet, plenty of '90 CA cabs, and vintage Port, plus a smattering of other stuff from the mid-90s (lots of Ridge Zins, from when I was in their wine club.) I'm sure that I'll find something appropriate.

@MacKenzie - you can always add bacon to any sandwich, especially when it's your yummy homemade piggy!

I'd eat that!