tony b

Crazy, as I'd always been taught to seek out the smaller diameter asparagus, as being better quality/tenderness. Have seen others post about peeling the stalks, but never tried it (my dogs LOVE the cuts off the bottom of the stalks!!) So, I'm gonna have to try this - the dogs will just have to suffer without their treat!

Christmas in October! Woo, Hoo!!

Thanks for all the nice compliments, but the kudos go out to Doc - it was his preaching the gospel of hot & fast that got me to try this. I have to say that it's the best brisket that I've ever cooked. Was it the prime grade beef? Was it the technique? Was it the combo? Don't care, as I'm sold on it, whatever it is!!

Sorry, Poochie, cole slaw maybe, not a big kraut fan over here. Just sayin'.

That skin looks amazing! I'm just in awe of that whole hog roast! Brings back fond memories of my childhood in the south, where "pig pickin's" were a great affair.

Sounds like you're in the market for a double KK order - the Bad 32" for your pig roasts and a 19" Hi-Cap for the day-to-day cooks. And with the basket splitter options on the 32", you wouldn't need the trifecta 23" KK to round out the family. Just tossing out a suggestion!

Thanks for the tip, ckreef! May try a molecular gastro trick (Sodium Citrate) on the cheese blend to leave out the mayo. May do 2 steaks, one each way and see which works best.

Thanks, ckreef! Will check it out at both and compare prices here.

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.