tony b

No in-progress cooking shots, as it was drizzly rain all afternoon. Ribs were on for 5 hours, wrapped in pink butcher paper after 3 hours with smoked beef tallow slather, and rested in the cooler for 90 minutes. Cook was indirect @ 275F with smoker pot of hickory, mesquite & post oak chunks. Plated with rosemary/thyme mashed potatoes with shitake mushroom gravy. Leftover coleslaw from the other night's cook. Nice Rhone red blend to go with it all.

Easiest answer - call Dennis!

That does seem odd to me, but I'm not familiar with cooking on a 19" TT. The airflow dynamics might be different. Maybe other 19" owners can help??

+1

While I can get the "normal" Firestone Walker beers here, not much chance of scoring those "historical" ones. Lucky Dog you! Spun chooks with green crack sauce - doesn't get much better than that!

I was inspired. Got beef short ribs on the KK now for dinner tonight.

Surf & Turf night. Seafood truck came to town and I loaded up on fresh shrimp. Surf = bacon wrapped shrimp with cajun seasoning & a slather of sauce. Turf = Denver steak with Dizzy Pig Raising the Steaks. Direct, lower grate, mesquite wood chunks. The "washed out blob" in the pic is the slice of rustic Italian bread from the local bakery - one of my favs! Plated with a nice baked spud, shrooms, and side salad. Decent Beaujolais to wash it all down with.

I do have to say that I have found a good use of the double drip pan - the base for my vertical spike for doing shawarma/gyro/al pastor cooks. I typically don't put veggies in it, but I've enjoyed seeing the pics from others that do it. The reason for the double bottom was a suggestion by several of us here when Dennis 1st rolled out the single pan, was to make sure that the drippings for gravy, etc. didn't burn. It works. I did use it once for a Thanksgiving turkey to make the gravy - yeah, it was a tad smoky, but I liked it. Cold smoker - I've done cheese, salmon (both cold and "warm" smoked (140F), nuts and most recently - smoking beef tallow and pork leaf lard. I have used it to add smoke to hot cooks, but generally default to the smoker pot, because my older KK doesn't have the dual ports - so you have to choose smoker or Guru for your cook. I like using the Guru on long cooks, so I HAVE to use the smoker pot and not the cold smoker. As noted, pellets in the cold smoker are the only way to go - hard to keep wood chips lit. Buy high quality ones that don't have a lot of "binder" added - that's what gunks up the smoker. I like these guys: Our Smoking Pellets - BBQ Lumberjack wood pellets for smoking

That one is made with green habanero peppers. Best guess on the rest - garlic, cumin, cilantro, salt, vinegar. Play around with it and keep a bottle of the original for reference. That's typically how I copy rubs/sauces. @Troble - that's quite the impressive pantry re-stock! You look like you're set for a while! I'm getting a pretty decent crop of Aji this year, so I'm hoping to get enough to make a batch of hot sauce. Not enough peppers last year to bother with.

Works for me - tasty fat is tasty fat in my book!

I'd eat that! Please tell me that those potatoes are going into either duck or goose fat??

Doc made straight up "cracklin's." Chicharron (aka, pork rinds) are pig skin that's been boiled first to soften them up and then they are deep fried to puff up and get all crunchy. Agree with @Poochie - cracklin's can often be crazy hard on the teeth - practically inedible if overcooked.

That's our @Poochie! 🤣 It's not really an either/or decision, but my priority would be cold smoker 1st, double drip pan 2nd. I have both and don't use that double drip pan all that much - in fact, rarely. But, I like the cold smoker and use it much more often.

I was lucky enough this week to get to have one of my favorite snacks - chicharron, at not 1, but 2 different brewpubs while visiting Milwaukee. Drank a LOT of Oktoberfest beers there - every brewery seemed to have their own take on it. Most were pretty good, a few were "meh," but no really bad ones. I'm a convert of the smoked beef tallow school of BBQ after watching several YouTube vids on it. Makes a difference!!

2nd that - no need for the ceramic heat deflector - even Dennis doesn't use it! I normally just use a sheet of AL foil to block the infrared.

This is a MUST TRY menu. It's awesome. Big hats off to @Troble for sharing it. I've made this multiple times and I try to have the green sauce in my fridge frequently for putting on all kinds of spuds. It's my "Green Crack" now!

What @jonjsaid.

👌

That would probably be best.

That's an excellent price. Meat prices have gone crazy the last couple of months, so I'm always on the lookout for a good bargain, even if I have to drop down a bit in quality over my usual brands/grades.

No, I'm not. How did you make the connection with his profile here?

But, be mindful that it's an air pump and needs to have a steady supply of intake air or it will burn up the motor. So, if you put it in a ziptop bag, make sure there's a few holes in it; plus, cut the corner off for the hose. If you run it and see the bag collapse, then it's not getting enough intake air.

@RokDok - I just have the one plant of Cascade. It's about 15 years old now. That bucket full was air-dried for 5 days and I put them up in vacuum bags today - got 5 oz of dried. Those chickens all look amazing! I haven't done a matone in a long time. Got me thinking. I have a whole bird in the freezer.

Sorry, no help here. But, I have run my Guru in the rain before - just put the controller in a ziploc bag with a bottom corner cut out for the wires. Be mindful of electrical safety, though. My power supply was in a protected spot.

If you hadn't been banned a long time ago for your bad jokes, you'll never get banned on here!!