tony b

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!

No, it's really the KK. It so bloody efficient, i.e., less airflow needed, that more moisture is retained inside. It's most noticeable when you open the lid and moisture drips off. Did you old grills do that? Bet not.

I don't know about that Poochie? When was the last time you heard of a snow storm blowing somebody's house away?

Better be or we'll have Dennis reactivate that Weber Tailgater conversion app!

I kicks it ol skool - NWA, Public Enemy, KRS1

Funny story, ckreef! I never actually got into geocaching, but have buddies in my beer club that do it.

Thanks all, but I'm still battling this cold. So, I didn't nuke it after all. MacKenzie, the dried ginger came from Penzey's, my "go to" spice store. I tossed a couple of slices in the spice grinder. Then re-hydrated it with the dried lemongrass (also from Penzey's) in a shot of white wine. PRippley, we get most of the Enjoy By's now, but Stone only started to ship to Iowa last year about this time. My local store only got a couple of cases, so you could only buy 2 bottles.

Fighting off a chest cold, so I decided to play "ThermoNuclear War" with it for dinner tonight. SV shrimp with Penzey's Bangkok seasoning and Trader Joe's Green Dragon hot sauce (man, I'm falling in love with this stuff!) in a 132F bath for 25 minutes. Coconut Lemongrass rice - coconut oil, jasmine rice, chicken stock, dried lemongrass, and a splash of TJ Green Dragon. Thai green chile sauce - sauteed Hatch green chiles, onion, and garlic in coconut oil, toss in some dried lemongrass and dried ginger re-hydrated in white wine, next add coconut milk, chicken stock, Thai green chili paste, and TJ Green Dragon (I told you that I was falling in love with this stuff!). Reduce and thickened with cornstarch slurry. Garnish with some ground TJ's Thai Lime Chile Cashews. Of course there's pictures. Note to the beer geeks on the Forum - check out the beer selection. Crazy good! Money shot!

His was one of the first BBQ books that I bought. It's still one of my "go to" sources.

I think a few of us have posted a pdf of it here in the Forum. Use the search engine to find it. Sort of like geocacheing!

Woo, hoo! I think that they were the only folks that I found that had a 1 Qt one.

Cruel, dude, just cruel!

Can't wait to watch the show!

Oh, Heyall, Yeah!

Sorry, but I had to do it, seeing as I just saw a post online about some fool rapper who's claiming he can prove that the world really is flat!

Having made "bacon jam" and "tomato marmalade" for a close friend's daughter's wedding reception. No sweat! footnote: they went with an arugula aioli to make kicked up BLTs on toast points.

It's "patina." My story and I'm sticking to it!

You do, they just all end up in the $0.99 shrimp cocktails at all the casinos!

Mine haven't looked that clean since the first cook!

Learned that trick back on the old POSK Forum. Always turn the dial and put your target temperature at High Noon. You can easily check the temp from across the deck and not have to get up from your comfy chaise lounger! Or more importantly, in the winter, just look out the window without having to go outside!