tony b

Yep, older wines like that can be hit or miss on how well they age and when they "peak" in maturity. A roll of the dice sometimes. This one was a hit! I actually have some 30+ year old stuff in the cellar. I'm surprised that I didn't drink more of the older ones during the lockdowns? Jerk pork chops last night. Chops were marinated all day. Direct on the main grate at 325F. Aluminum pouch of pimento wood chips, leaves and berries (aka - allspice) for true Jamaican flavor. Ya mon! Plated with roasted Yukons (perfect!) and sautéed green beans with jerk seasoning. Sorry, no 25 year old wine tonight - just a "house" rose.

Friday night here is generally Steak Night. Last night was no exception. Prime grade ribeye cap, seasoned with Gunpowder and Dizzy Pig Raising the Steaks. Direct on the lower grate. For the "reverse sear," I went caveman on it and held the steak just above the coals with the tongs for about 30 seconds on each side - nice crust. (Note: I would have used the sear grate, but when I was setting up the grill, I noticed that it was not very clean, so I opted out of using it.) Plated with cauliflower "rice," sauteed shrooms and side salad. Splurged and opened a 25 year old bottle of Ridge Zin from my cellar - still holds up!

2nd that. I like to use the basket splitter with the fire in the rear for rotisserie cooks. Just my preference.

The biggest difference between the KK with cold smoker and the pellet grill is that you're not relying upon the pellets in the cold smoker to be the heat source in the KK. It's just to add smoke flavor. If you're doing a "hot smoke" then you have a fire going in the charcoal basket in the KK. If you're "cold smoking" then you don't want the heat anyway. Apples & Oranges in my book. YMMV

Not nearly as bad as we teased Bosco about tracking his boat. I specially remember one pic of containers falling off the boat into the water - brutal!!

Sounds kinda Hawaiian with the pineapple. Maybe make them with Spam instead of the sausage to be truly Hawaiian! 😄

@5698k Robert, those pig shots look like a winner. Did you do anything special, or are they just the standard recipe?

That had to be "puckering" watching your KK floating in the air like that? Glad to see that it "landed" safely! You're going to have soooo much fun with this new setup! Can't wait to see pics of your first cooks on it! What's on deck for the virgin cook?

And he would know! 😄

As long as you keep it on the main grate, you should be OK with just about any size bird that you'll find in the market.

🤞 for ya, Poochie!

@Snake Plissken 👍 on making "real" chili!!! Love those guys over at Meat Church. Watch their YouTube vids all the time!

Just don't drag me into it with you! LOL!! 🤣

Awesome looking cooks! And as we've all learned in life - Sh!t Happens! My latest 'trick' that I've gotten off of YouTube vids for brisket & beef ribs is to slather the butcher paper with Wagyu Beef Tallow instead of spritzing. I cold smoked the tallow beforehand using the cold smoker and cherry wood pellets. Works for ribs also, but use high grade pork fat - Leaf Lard (what bakers use.) Again, cold smoked with cherry wood pellets. Just another tool in the old BBQ box!

Looks interesting. Curious as to what they use for their binder? "Bound by an organic binder, it is 100% natural. " This could be anything?

Preach on, Brother!!

And again. And again. And again!!!

Nope. Label just says "USDA Choice."

Oh, I know! There are a couple of rabbit holes that I've avoided so far - this one and the bougie clay pots (La Chambra) is another. I don't do those high-end knife sharpeners either, but do love a good knife and will pay $$ for one. Plus, these folks get go off the deep end when it comes to coffee gadgets - grinders and various espresso machines!!

Nice stuff indeed, but too $$$ for me.

My last rack of Dino Ribs (3 bones, 4 1/2 lbs) from CostCo were $5.51/lb for Choice.

So, are you going to share your brisket "secrets" with us??

@BARDSLJR - Howdy! Where you been? Haven't seen you post in a while. Hope all is well there?