tony b

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!

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!