tony b

Welcome to the KK Family. Nice Terra Blue KK. Good job on that one. Liking the Swineapple idea.

Next time, instead of foil, use the pink (unwaxed) butcher paper. It's Aaron Franklin's technique. It is a great compromise on the TX Crutch - you don't lose the bark like foil wrapping and the butcher paper soaks up a lot of grease and holds in the heat to speed things up a bit.

Will definitely being doing this in the near future. @Jon B. - How do I swing an invite to next year's Champagne Breakfast? Sounds like a winner to me!

Nicely done. Gorgeous bark. A big 3rd thumbs up vote for the Syz's dutch oven smoking pot. Works like a champ.

Excellent cook. No guilt paying homage to the original ceramic cooker. Without them, there would likely be no KKs today.

@Nuprin As you can see from our thread on the Forum, your Anova will still get plenty of use. So don't be putting it on Craigslist just yet. @5698k

Awesome job, Shuley. Now inspired to do some huli-huli chicken.

Oh well, those things happen from time to time. Chin up, that bacon look excellent, nonetheless.

It's only happened once in my time on the Forum and it was not a pretty sight. Just saying.

I can tell you from experience, the honeymoon never ends!

Second Bosco on this one. I'm a size Queen after all. A great grill won't make a bad cook a good one, but it will turn a good cook into a great one!

That would be the Red Dye #3. Same as in most Tandoori pastes. @bosco - will do!

Excellent!

Spotted the Plowboys Yardbird in the pic - one of my favorite rubs! My standard for whole chickens.

Nice looking plate of ribs!

Thanks, Bro. Found it on Amazon. Will check the local Asian markets, too. Used their Ancho Espresso & Brisket rubs on a sirloin last night. Planning on a mix of Sweet Heat & Signature rubs on some righteous Iowa pork chops this Sunday. Q-Nami shrimp skewers on Friday night as an app before Korean BBQ ribs. Lane's is one my "go to's" for pre-made rubs, up there with Dizzy Pig, Sucklebusters, and Plowboys!

I have become a junkie for Q-Nami! I use it on just about everything now - shrimp, veggies, etc. Gonna go on a mission to find your Char Sui marinade. It might have to make an appearance at this Summer's Pink Flamingo party! Amazon USA has it for like $0.40 a pack, but $4.99 shipping. Or you can go PRIME for a 4 pack for $12. https://smile.amazon.com/Natural-Chinese-Barbecue-Seasoning-2-5oz/dp/B00YK05CMW

Dude, that's just sick! You're no longer a homebrewer, you're a NanoBrewery! And, Blichmann equipment is da shizzle! If you didn't know Dr. Blichmann is a Mech Eng prof at Iowa State Univ. He's always at his vendor booth @ NHC every year. Nice man and great fun to chat with. I expect to meet up with you at NHC next year in Minneapolis! My club will be there in spades!

Here's the classic "bend test" to see if your ribs are done. Pick up the ribs with a pair of tongs about 1/3 of the way from one end. Lightly bounce the ribs in the tongs and see if the meat is just beginning to pull away from the bones.

That would be your classic North Carolina style BBQ sauce. Here is a North Carolina style sauce. It is very thin so it flows through the pork nicely. The vinegar cuts through the taste of the pork nicely. 1 cup white vinegar 1 cup apple cider vinegar 1T sugar 1T cayenne 1T tabasco 1T kosher salt 1T cracked black pepper Whisk it all up and there you go.

I periodically drive 150 miles to get to my nearest Trader Joes! So, as the song goes - "Don't cry for me, Argentina!"

But just a hint of smoke color on those shiny new SS grates!

They all say that in the beginning. Resistance is futile!

No hope, no hope at all. Check's in the mail, baby!

Hopefully, you logged your top vent positions as you went up in 50F increments, as the KK is very repeatable. It will be your standard temp chart going forward.