tony b

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.

Nice one Remi! Great to share BBQ - it's what it's all about! @MacKenzie - stellar, as always!! It's getting dark early enough now that I have to use my portable light on the KK.

Bingo! I once made 5 different colors of ravioli for a fundraiser banquet for 60 people. Not a walk in the park.

Start with the Atlas hand cranked pasta roller, with a couple of cutters for fettucine and spaghetti. (The Kitchen Aid mixer attachment is WAY overpriced!) You'll also want to get a drying rack, unless you plan to cook it immediately. Use good flour made for pasta. You'll need a sizable workspace, too. Rolling out pasta takes several feet in length of workspace. And, it's easier if you have 2 people - one to feed in the dough and turn the crank; and the 2nd person to catch the pasta coming out of the rollers and lay it out flat. It's really not that difficult, once you get the hang of it, to make basic pasta shapes. Ravioli - well, that's a different ballgame altogether!

On the longer cooks, lightly spritzing the meat with a liquid (apple juice, cider vinegar, water, wine, bourbon, etc.) periodically (hourly) will help promote a bit more smoke adherence, as the moisture will attract smoke and the evaporation process will cool the surface of the meat and help, as well. Just be careful not to overdo it and wash off your bark.

👍

Normally, I cheat and start with a pre-brined corned beef from the market. Soak it overnight in cold water to knock down some of the saltiness. Pat dry and rub liberally with dry rub of coarse black pepper, crushed coriander seeds, hot pepper flakes and celery seeds. Hot smoke with hickory and post oak. Since you're starting from scratch, I'd recommend a standard wet brine with whole black peppercorns, juniper berries, red pepper flakes and bay leaves. Brine in the fridge for a week, then proceed as described above. Good luck and post pics!

Welcome to the [wait for it] OBSESSION! Can't wait to see the pictures of your uncrating.