tony b

Doors open and the dogs are friendly!

OK, no crap from you folks this time cause, Yes, I do have pics! Wanted to try the Hot & Fast method for brisket with this one, since it was prime grade and wasn't worried about it drying out at the higher temps. Nice hunk of meat. Injected with Butcher's Brisket and Sucklebuster's SPG overnight in the fridge. CYM and mix of 2 parts Bovine, 1 part Black Ops, and 1 part SPG. On the KK @ 325F indirect (w/Guru) and the smoking pot with 1 chunk mesquite and 2 chunks of apple wood. Wrapped in pink butcher paper at 170F. Finished at 203F in only 4 hours!!! Wrapped in foil, towel, and into the cooler until dinner. Look at the butcher paper. The grand reveal. Money Shot. Ring the dinner bell!! It's a WINNER, Doc. Moist, tender, and great flavor! Will be my "go to" method for brisket going forward!!!

No need for bling on that plate, MacKenzie! Thanks for showing the way. Need to do some SV carrots soon!!

Nice job, skreef!! Gonna get a some votes for sure!

Replace that kraut with hotdog chili and now you're talking my game, Poochie!

Killer cheesy goodness! Have you ever done one with blue cheese crumbles??

At 3/8" thick, I wouldn't think warping would be a concern at the temps were doing, even on top of the basket handles. The 1/4" version is probably OK, too, but I'd spend the extra $20 for the thicker one if that's how I was going to use it. YMMV

Took it for a test drive yesterday. Worked great. Surprisingly quiet. Only complaint is that the hose, including the metal nozzle extension, is about 4 inches too short. The canister wanted to tip on its side when I was reaching in from the top and trying to get into the back of the firebox. But, it's very light, so holding it by the handle while vacuuming out the KK was no big deal. I could have used one of the plastic hose extensions, too, which would have been plenty of slack. Will likely go that route next time.

Did this come from one of the big box stores? Which one, so I can go looking here?

Can't wait, Dennis!! The fitting charcoal for a KK - only the best!!

My lips are sealed!

I'm gonna pretend that I didn't read that and that it's really Sriracha - as it should be!

Last time I bought bulk sausage in the butcher's counter, they had it molded to look like a pig. I told the butcher to take my cut off the tail, so I wouldn't mess up the head!

Cold, MacKenzie! I thought we were buds??

Stunning indeed, MacKenzie!

Now, now, Poochie, all you have to do is cook for them and it's game, set, and match!

The key was the bacon. It was made locally by my buddy in the sausage business. Used heritage Berkshire pork and it was sliced paper thin, which made it easy to wrap around the apple.

Gotta stick to my roots and vote for the Carolina dog for 1st; Coney dog 2nd (similar to the Carolina); and the Michigan dog 3rd (same). Dogs that I've never had but would like to try - Argentina, Brazil, Denver, and Memphis.

Come on down - November 11th @ 5:30pm, Shores Event Center, Cedar Rapids, IA. Tickets are $20 at the door.

Even though I am not a fan of foiling ribs, those do look awful tasty!!

Are you sure you haven't scored some PBW?? That grate still looks brand spanking new!!

Killin' me, MacKenzie. In self defense, last night did some nice Iowa chops (extra thick cut pork loin chops) sous vide (5 1/2 hrs @ 126F), then seared off on the KK. Finished off with a baked whole Johnagold apple wrapped in applewood smoked bacon and au gratin potatoes. I had company, so I didn't want to hold up dinner taking pics - sorry! My guest was suitably impressed though. Will definitely being doing those apples again while they are still in season!

Shop vac arrived yesterday on schedule. However, it's raining today, so not a good time to test drive it on the KK. Forecast for the rest of the weekend is better, so I'll likely test drive the vac tomorrow afternoon. Thanks for the tip, Cookie. One of the nice things about this particular vac is that it's designed to handle warm coals, too. Not that I plan to test it out intentionally; just a nice "safety net" feature.

Is there a difference by doing it this way? Just asking, as I've never heard of spatchcocking a chicken from the breast side before?

Awesome!