tony b

What a nice thing to do for your neighbors. I am sure that it was appreciated. And, nice pile of meat, too!!

Nice, Jon. That picture is definitely one for Dennis to post on the Facebook page to show how much food you can actually put on the 19" TT.

Did a nice T-Bone in the SV bath (125F for 2 1/2 hours), then cranked up the bath to 183F to try some broccoli (20 minutes). I've not done veggies before, so this was a first. Broccoli went into the bag with some lemon-infused olive oil, pat of butter, and seasoned salt & white pepper. It got finished off in the broiler with some Parm sprinkled over the top. Texture was a bit softer than I'm used to (I normally steam it), but the flavor was good. The T-bone was finished off on the KK, using the split basket and sear grate, with a chunk of bourbon barrel wood. This was a sample test of the Lane's BBQ steak rub with coffee and chiles (Ancho Espresso), along with my reference of Sucklebuster's Steak Seasoning. Lane's was awesome. The Sucklebuster's is pretty good, but came in a close second - they are just very different flavor profiles. Next time, I'll pair up the Lane's with Dizzy Pig Red Eye, so it's more head-to-head. A couple of quick pics. The outside temperature has started to drop again, so I didn't take any on the grill, just plated. But, I did use the SV juice from the steak to finish the mushrooms. Winner! Money. Oh, and I didn't polish off the whole T-bone (2#), so some breakfast leftovers to pair with another SV poached egg experiment!

While that might work for firming up the whites, MacKenzie, the yolk is already too firm for my liking. I want a runny yolk, or at least mostly runny. Will keep on experimenting.

My eggs are from a local supplier, so they don't vary much in size. The shell color does though - various shade of brown. However, I am on the look out for Grade AA eggs, as I hear that they are head and shoulders above the standard Grade A eggs. Charles, your "perfect" poached egg is readily achievable - 142F for 50 minutes. I'm just trying to find a shortcut, as 50 minutes is a long time for cooking breakfast. But, I'll use that time/temp for poached eggs for supper (think carbonara) when I have the time. If you do want to get that picky about small variations in egg size, there are SV calculators that can factor that in to the time/temp equations. I hear the clock counting down to you finally ordering an Anova, Charles! You know you want one! Just admit it and buy the damned thing all ready! LOL

I'm still buying, but at least it's artisan from my local butcher. It's pretty good, but I know mine will be better. I laugh, as it's "no nitrates added" bacon, but uses celery juice to claim it's natural. I'll stick to pink salt and not play those games. Not a big fan of botulism.

Serious looking pies, Rak. Looks like you didn't skip a beat moving up to the KK. And, the extra 50F didn't seem to hurt anything.

Nice looking cook, Tony. Love the butcher paper technique.

Tried poaching eggs today @ 162F for 17 mins, 20 secs, per the "calculator." Getting closer, but still not hitting the mark. The whites were just set, but not firm (still needed to eat them with a spoon vs a fork), and the yolk was just set as well, very creamy, but not runny at all. I'm thinking a couple of degrees warmer and a minute or so less time. Maybe, 164F for 16 mins.

Still experimenting with time/temp combos. I love the "classic" of 142F for 50 minutes, but that's a long time to wait for breakfast. Today it was 162F for 17 minutes, 20 secs. Close, but still not there. Whites were almost set, still needed a spoon vs a fork to eat them. The yolk was just set, very creamy, but not runny at all. Served with leftover country ribs from dinner.

Thanks, all. It was a fun and simple cook, but tasty!

I think that we're all guilty of that! I'm trying to be better and only make enough for one round of leftovers, because if I made more, I know that it will become a "science project" in the back of the fridge and eventually get tossed.

Isn't he awesome, folks??

As expected, awesome! I just gotta do some homemade bacon!

Excellent, as usual! Those look like what I call "Korean style" ribs; thinly cut perpendicular to the bones, so each slice has 3 or 4 bone disks in it. Next time I do Korean ribs, I'll remember to try and SV them.

We almost reached 50F today, so you know that I had to fire up the KK in celebration! Plus, my sampler packs of rubs from Lane's BBQ had arrived a couple of days ago and I was anxious to try them. Country Style Ribs were on sale this week and I bought a pack. Rubbed with CYM and 3 of the Lane's rub and the fourth, the "control sample," was Cimmaron Docs. I used colored toothpicks to tell them apart. All slathered up and onto the KK @ 250F, indirect, with smoker pot of pecan and apple wood, plus a leftover chunk of peach from the last cook. After 3 hours, the IT was about 175F. Done. Plated, with some Jamaican curry rice and drunken (rum) black beans. A nice Pale Ale to go with. Money shot. Really liked the Lane's Signature rub. Fav of the group, followed by SPF 53 (spicy), Sweet Heat, and then the Docs. Weather is supposed to get back to "normal" by Monday, with another snow storm headed our way just in time for the Caucus. So, might be my last cook for a few days.

It's from the Egg Board, so it's a reliable source. I've never done it either. I have saved whites before, but just in a container in the fridge and added them to an omelet within a couple of days. I usually toss the yolk if I'm only using the whites. But, now I know better!

I've tried Doc's pressure cooker method and it works surprisingly well and doesn't come across as "boiled" ribs, even though they look weird when they come out of the pressure cooker (grayish). On that note, for the sake of all that's holy in BBQ, please don't boil your ribs in stock. It's just wrong, bordering on sacrilege!

Did a quick check and Yes, egg whites freeze very well. FREEZING EGGS If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs. WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container. YOLKS The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze. WHOLE EGGS Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze. TO USE FROZEN EGGS In a home freezer, you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.

Can't wait to see how it comes out of the smoker? Know it's gonna be great.

From what I saw in the pictures, you probably got as much smoke ring as you were going to. Again, it's a subjective thing - purely aesthetic, has nothing to do with how well you smoked the meat. The drip pan had no influence on the development of the smoke ring at all. So, don't fret that part. Like MacKenzie said, texture is a personal preference, unless you are in a judged competition. Those looked fine to me. Nice looking dinner, especially that broccolini. Serious glaze on those ribs, too! Looks like you're finding your way pretty well. Keep it up!

I've always said that chicken is the best example of how well this grill cooks. Blows away all the competition!

You are on a well worn path of happy campers in the KK family! Like hearing that the whole family wants to get involved.

Excellent use of the leftovers!

Well done, indeed!