tony b

OK, a new "crack" to add to the ever-growing list! Bullhead Shallot Sauce! Think the Chili Crisp above, but without the chilies. Very savory! https://smile.amazon.com/dp/B00AHPHGLO I was at an old friend's over Thanksgiving holiday and he turned me on to this one. He made an exquisite gravy with it for our Beef Wellington dinner. So, naturally I went straight to Amazon and ordered a can (it's much more economical than the wimpy little jar.) I'm still experimenting with it - I've done the gravy (excellent) and put some in sauteed mushrooms (very nice). Thinking it would make a nice vinaigrette dressing. Planning on adding some to my sauteed green beans for dinner tonight.

Well, one step forward, multiple steps backwards! With the big-ass brisket out of the freezer, I did a deep dive to see what’s in the bottom. Damn! 3 full pork shoulders and a ½ pork shoulder roast AND another full packer cut brisket (at least this one is Prime!) I guess that I was a shopping fool at some point! 😆

Unfortunately, there are no Academy Sports in Iowa, yet. Win some, lose some!

Alton Brown did a video cooking a steak underneath a charcoal chimney full of red, hot coals. The trick was to shake the chimney to get all the loose ash off before putting the steak underneath it. I was a bit leary of it, so the 1 time that I tried it, I put the steak on a grate on top of the chimney on the lower grate of the KK. Worked OK for getting a nice sear, post Sous Vide.

We're having a short run of unseasonably warm weather (upper 50s) and I took advantage to reclaim valuable real estate in my chest freezer by finally cooking this full packer cut brisket that I bought on sale back in September ($1.98/lb). Simple, straightforward cook - 250F with the Guru (it was an overnighter), with the smoker pot full of post oak, mesquite, hickory and apple wood chunks. Indirect with AL foil on the lower grate. Simple rub of Lane's Brisket rub with CYM slather. Was a 14 hour cook - I screwed up and didn't take it out of the freezer in time to fully thaw, so it was still frozen in the middle (37F) when it went on the KK @ 5pm. Had to get up @ 3am to wrap it in the pink butcher paper when it cleared the stall (173F) and slather on the Wagyu beef tallow (needed, as this was just a "choice" grade brisket - hence, the cheap price.) Finished @ 6am at 203F. Cut off the point and cubed it for burnt ends, which went back on the KK for 45 minutes. Rested the flat for 5 hours before slicing. And YES, there's pictures! The smaller piece of protein was a pre-marinated pork tenderloin (apple bourbon) that I did for dinner. It's gonna be a while before I do one of these again! I'm sticking to pot roasts from now on - a much simpler cook and not as much BBQ to put up in the freezer.

Where do you buy it, @Poochie?

Yes, I've used it. As noted, not exactly the same as KK extruded cocochar, closer to binchotan for yakitori grills, but a nice hot, long-burning charcoal. Available via Amazon. https://smile.amazon.com/dp/B00R8HILG8

I was in Jr High when that song came out!

Inventive technique there! Very OTB thinking in keeping with the KK tradition!

How do you know when the contractor is lying to you? Their lips are moving! 😆

Lovely! You're well on your way. Worked your way through some early issues and making good progress. Nice looking cooks, too! Keep on rockin'!

Stunning!

Excellent looking steaks. Only thing worthy of them might be a dab of chimichurri sauce. Would compliment the butter and herb treatment.

Nicely done everyone.

Some of us don't like FB - I've never had an account. As noted, this forum software is better for what we do here.

I live in Iowa and I grill year round outdoors. I draw the line when windchill is in the negative numbers. My grill is only a few feet from the kitchen door, so it's easy to duck in/out. How many CFM (cubic feet per minute) is that fan rated for?

Happy Thanksgiving everyone! 🍗

You guys are making my brain hurt worse than a Syzergies dissertation! It's just BBQ, not Rocket Science!

My favorite - apple juice and Bourbon (go cheapo!)

Good luck!

Depends on what temp and whether you expose it to full fire or have it spin in/out of the hot zone? Do you have a MEATER probe? Indispensable for roti cooks.

👍👍 on the Spice House. Free shipping on the Flat Packs. Great spices and blends. I've been to the store in Milwaukee - it's excellent. @braindoc - sorry, never heard of these folks before, so no feedback on them.

Again, my suggestion is to spritz the butts hourly. The Al Pastor was wet, so it absorbed more smoke. My theory anyway.

How long did you brine it for? Cut back a day and see if that helps? Did you rinse and pat dry the belly before smoking? Those are my best suggestions to reduce the saltiness.