tony b

Yes, a standard metal drill bit will work, as cast iron is actually relatively soft metal. Here's the link to the one that I bought, which was the cheapest that I could find at the time. http://www.texsport.net/cast-iron-cookware-and-accessories/seasoned-quart-cast-iron-dutch-oven-with-legs-p-8448.html It's actually cheaper now than when I bought mine back in 2013.

So, my marinade arrived yesterday from Amazon and I was ready with a pack of "country style" pork ribs. Mixed up the marinade and in went the ribs last night for an overnight marinade. First off, this sh!t is seriously red! (Note: it's been over 100F with the heat index here for days! So, the cocktail of choice for Buzz - on the tumbler, is Gin & Tonic. The Clearheart Gin is from our local distillery - Cedar Ridge.) Onto the KK with smoking pot of maple and cherry woods. Cook is direct @ 325F on the main grate. The local corn has started to come in. Gotta hit that! Done. With this oppressive heat, even the bread gets tossed onto the KK so I don't have to heat up the house! Plated, with some Ginger Coconut Curry Rice.

I've never seen it, but I don't generally cook with Armagnac. I use Christian Brothers cognac. Most of my cooking liquors are cheap - bottom shelf stuff. If I need to finish a dish with a splash, where the actual flavor will make a difference, then I'll upgrade and grab something better off the bar.

The original thread from Syzergies. Is there some way for the Admins to pin this, as the question gets asked periodically. I'd say to use Ken's post when he built his, but he drilled more holes in it than necessary. So, I'd recommend sticking with the original post.

^+1 That looks like the perfect size to me. @DennisLinkletter - are the boxes of the coffee chunks going to be available on Amazon?

Great tip about the roti motor orientation. I would have probably missed that detail.

@Syzygies - while those are indeed some nice sippin' whiskeys, I would never waste it cooking. A more economical bourbon would work just as well and not waste "the good stuff." I typically use Old Crow or similar for cooking.

@Shuley - well done! What's in the herbed butter? I am partial to tarragon on my fresh corn.

More gorgeous pics of your great food, MacKenzie! Ken's right, you should be a food stylist.

@Bruce Pearson - My cold smoker has shipped. 1st use will be to cold smoke some Alaskan King salmon! Better get some alder pellets to be ready when it arrives.

Is it for the upper grate or the main grate?

More great tips. Thanks!!

Yes, there is a break-in process for the elastomeric layer under the tiles before you cook at very high temps (you can do low & slow cooks forever without doing it.) Folks sweat doing it, but it's not that complicated, just long - takes a few hours. It will be described in your Owner's Manual when you buy your KK.

Good to know. I have a Food Saver and do vacuum seal up bags of coffee when I buy bulk (e.g., 2lbs of the NM pinion). But, I don't store them in the freezer because I've read that it was bad for the coffee. How good are the original bags that CC coffee comes in? They are vacuum sealed, correct?

Thanks, Dennis.

Just bad flashbacks to grad school!

Excellent suggestion, Charles!

Glad that your wife is doing well and now home. Second CC's advice on the starter cubes. You had a raging inferno going in there. Many of us (me included) have done that while learning the vent settings on our grills. Another thing - you will probably need to re-calibrate your thermometer, as you over-ranged it. There is a nut on the back, loosen it slightly, then stick the probe into a pot of boiling water, carefully turn the dial while holding the probe shaft until the dial reads 212F/100C, then re-tighten the nut. FYI - I live in Iowa (yeah we get big storms/tornadoes here, too), but just as important, our winters get below zero, so I never leave my thermometer in my KK during the colder months, as it will also cause the thermometer to lose it's calibration (under-range).

That is amazing, isn't it? The difference in consumption is mostly upfront during the heat soak, after that, they should both burn about the same rate for the same temperature.

That was the nice thing about the CC coffee at Fresh Market. The bags has stickers on them with the roast date. That's why I am scrambling to get through my stash.

I had REAL nachos for lunch today at the local Mexi spot - no broccoli in sight!

Way cool. Thanks for the tips on the newer stuff. I had only been buying their blended coffees sold at the Fresh Market. But, alas, ours was one of the 13 stores they closed in the spring. I stocked up, but will be running out soon, so back to buying from their webstore.

It is a combination of Yuzu fruit juice and zest, with rice wine vinegar, kombu and bonito. Great dipping sauce for grilled shrimp. I make a marinade for pork with it. There is no soy sauce in the one that I use. https://smile.amazon.com/Yakami-Orchard-Natural-Japanese-Ponzu/dp/B002AC16CM From their product description: Elevate your Japanese and Fusion Cuisine to the highest level with Yakami Orchard 100% Natural Japanese Ponzu. Just add the finest available unpasteurized white shoyu, aged tamari, or soy sauce to taste and savor the unique and refreshing aroma and bright flavor only Yakami Orchards Yuzu Juice and Yuzu zest offers. Create an extraordinary dipping sauce for sashimi and one-pot dishes such as shabu-shabu, or use as a dressing or sauce for grilled, pan-fried, or tempura fish, meats, and vegetables. Crafted from the finest ingredients available: Aged rice wine vinegar, Mirin, Yakami Orchard Yuzu Juice, Yakami Orchard Yuzu Zest, shaved bonito, and Kombu. Here's the white soy sauce (Shoyu) that I like to blend with it to make the dipping sauce. https://smile.amazon.com/White-Shoyu-Japanese-Sauce-ounce/dp/B0075AN6L8 Love this stuff.

Love the outside crust on that loin - serious looking chicharon!

Just as good!