tony b

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.

Apparently so, in a big way!

35 gallon batches - Seriously, Dude?? I know no homebrewer coming anywhere near that. Most I've seen in our club is 15 gals. I still do only 5's and mini-mashes at that. That's a major league starter culture. Must be another big batch. From your description, you must have a big conical tank. I have one of the Fast Fermenter ones that I like to use for IPAs - no transfers until kegging, to minimize the oxidation. It works OK, but is a PITA to disassemble and clean that ball valve afterwards.

Ding, ding, ding - we have another winner! Bacon grease in everything!!! Gonna have to try it on Corn on the Cob now.

Nice sausage kabobs. MacKenzie, what's on the rice?

Dude, there's one in Tulsa - 10220 S. Memorial Drive Tulsa, OK 74133 Now git yer butt in the car and go buy some Prime Briskets, dammit!

Yes, the Anova is the best for the price point out there - IMHO!

Nice pic. What a crazy bridge!

1st - gotta be Wagyu, and 2nd, going with Charles & Steve - ribeye based on the shape.

@CeramicChef - Bad Kenny!

Just to echo the others, Dennis is the BEST, hands down, game over!!