tony b

@tekobo - I'm sure that your cider will be just fine. Nice tip on using the lees to marinate meats. I'll try and remember that the next time I make a batch of cider (been on my "to do" list for a couple of months now.) Sound very similar to the Japanese Shio Koji marinade that I've fallen in love with, very similar to your sake lees.

Looks wonderful. You know that I'm now a junkie for suya - thanks to you! Beef, pork, chicken - it's all good.

At least you tried it. I haven't done a caveman in a very long time.

Remember the pic of the snow on my deck on NYD? Well, I cleared it off yesterday enough to get to the KK to cook dinner, seeing as it was the warmest day we'll see this week (34F). A couple of notes: 1) Reminder if you live where it's cold like here, remember to take out your dome thermometer. I know better and forgot. Did a temperature check in boiling water and it was reading over 10F low. Not a biggie, but I'll adjust it before the next cook. 2) A very cold KK takes much longer to warm up than "normal." It's been in the single digits here most of the week during the day and below zero at night. I usually can get the KK up to temp (325F in this case) in about 30 minutes. Last night it took well over an hour. Threw off my whole cooking schedule. Which I took advantage of with an extra glass of wine while waiting! Trader Joe's chicken shawarma thighs on the menu. Plated with curried rice, side salad and homemade tzatziki sauce. Good thing there's leftovers, as we're back in the deep freeze again. Super windy, too. Windchills in the -15F range all day today. High tomorrow and Friday of 2F. Stay warm and safe, ya'll. Poor folks stranded on the VA highway overnight had it pretty rough!

That would be my personal Hell for sure!

Glad to hear that mom is doing better!

I just paid $1.30/lb for KJ Big Block lump on Amazon (20 lb bag). I know that I'm paying extra for the "free Prime shipping," but it's a very good lump, nice distribution of pieces, and a decent price. The FOGO is good, but the pieces can be way too big, and I have to break them up. Believe it or not, cantaloupe sized charcoal doesn't burn all that well. Any quebracho style charcoal is going to impart that flavor profile, some like it, others don't - personal preference. I did like the FOGO Eucalyptus, but it's pricey and not always in stock. Guess that I'm lucky and had good success with Amazon with charcoal shipments, including Jealous Devil (which I like a lot!) Hopefully your bad experience was unique. But at least now you can get it locally. @Poochie - still love ya, buddy!

I apologize, you are correct. I was thinking about Cowboy. Royal Oak is a decent lump charcoal, especially for the price point. I've used it in a pinch as it's readily available at the local big box hardware stores. (btw - that Naked Whiz review is 15 years old. His standards have changed over that time.) But to one point made - folks have to understand how briquettes are made - they usually have a binder to hold them together. So, I find 100% hardwood labels to be a bit misleading. However, I will give Royal Oak credit for saying that their briquettes are made from the leftovers of their lump processing - as an Engineer, I applaud efficiency like that! In most cases, the binder is just a starch base (like the Royal Oak ones). Steer clear of the ones that use paraffin or similar stuff that will produce nasty off flavors - the so-called Quick Lighting ones. Even basic Kingsford (trivia - started by Henry Ford, assisted by Thomas Edison), adds things like limestone and borax, besides the starch. My main issue with them is that you have no idea what woods are being used - even pine and spruce (per Wiki) - not my first choices for cooking with. Their website just says "North American wood" for the original version. But what I really love is their "100% natural ingredients" tag - yeah, I guess limestone and borax are technically "natural." Don't get me wrong, I don't hate all briquettes - I was a fan of the Wicked Good ones, but I don't think they make them anymore. I just prefer to cook with lump, as I know what it is made from and I find that it burns better (hotter & longer) than most briquettes (YMMV).

I was drinking other things most of the evening.

If I had my druthers, we wouldn't either.

another @Poochie classic! 🤣

And if we're lucky, we might see them delivered in 2023!

@Poochie Who Dat! I've never seen this Royal Oak before, so not judging (even if it's briquettes). The "regular" stuff in the red bag is total crap! Scrap lumber pieces mostly. Burns up super fast. And you worry if it's been treated or not? My thoughts - if you've spent the $$ on the KK, why in God's name would you use cheap-ass charcoal in it?

One of those rare days where I won't be firing up the KK. 8+ inches of snow yesterday and it's below zero outside. Hunkering down with Brunch of Eggs Benedict and Mimosas with the leftover bubbly from NYE! Stay safe out there!

🍾🧨

All those charcoals are good. I just got another bag of Big Block. I also like Jealous Devil. Wish that I could get Weekend Warrior here, as it used to be my go-to back in the day. Rockwood is decent stuff, too. Lots of fans of FOGO here, too. I like their more exotic woods over the basic quebracho. I have a 23" and use my rotisserie quite a bit - I have the KK basket, spit rod/forks and a smaller rectangular basket that uses the spit rod. 2nd @Poochie's suggestion to get the pizza stone. Consider the cold smoker attachment, as well.

I've had the best success with pellets. Get good quality ones so you don't worry about what binders they used to make them, which leads to the buildup issues. I use Lumber Jack brand. Once lit, they seem to do OK on their own. I blast them through the side holes in the cold smoker with my MAPP torch. I've had mixed results with trying to put lit charcoal in the tube. YMMV

Nothing wrong with that prime rib in my book.

Glad to hear that everyone is OK. I had a breakthrough case back in October. No symptoms, but having to quarantine for 10 days was not fun!

@johnnymnemonicHope your daughter is asymptomatic. Nice Plan B on the dinner.

Nice cook and dry aged, too! I'd eat that!

My kind of Christmas! Screw the snow! (We're supposed to get 4+ inches this evening into tomorrow. )

@Cnommensen - only thing about that duck - he's not smiling at me! 😆 (Obscure reference to A Christmas Story. )

Speaking of cooking in the oven, did a 5 lb bone-in pork roast for dinner last night. Family said that it was the best they'd ever had! I'll take the compliment anyway I can get it! 😁