tony b

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?

@MacKenzie The spuds look awesome. Did you do them in the airfryer?

Meat prices have been going up since early summer, even at CostCo.

😆

As I said in my write-up, I parcooked the bacon first (partially fried). But, I also needed to move them down to the lower grate, as the bacon wasn't crisping up fast enough on the main grate. The bacon was just crispy and the shrimp weren't overcooked (still moist inside).

You're think NC; I grew up in the "other" Greenville in SC. Believe it or not, I actually spent a summer in the NC one, too. Worked a construction job over the summer during college to earn $$.

Last night was bacon-wrapped shrimp. Seasoned the shrimp with cajun seasoning. I par-cooked the bacon first, so that the shrimp wouldn't be overcooked waiting for the bacon to finish. Started out on the main grate, but wasn't getting the bacon to finish up quickly enough, so I dropped down to the lower grate for the final few minutes. Slathered on a little BBQ sauce, too. Sides of pasta puttanesca and salad.

While I don't cook chili with beans, I often make a side pot of "chili beans" to have with the actual chili. Pinto beans with chili seasoning, Rotel tomatoes & green chiles, onions and usually a splash of tequila to make them "drunken beans."

And, Yes, I've had the authentic Skyline chili. Interesting, for sure. I even did 5 way (with beans!)

I grew up in the Piedmont (Greenville) and lived a few other places in the area (Asheville, Hendersonville), I have to say I've never seen or eaten this stew before? Brunswick stew - yes. I've even had Burgoo when I lived in eastern KY. Both cooked over open fires in big cast iron pots. But never anything that's this milk-based, except for oyster stew or clam chowder (NE - of course!)

While not "proven" - there's a lot of folks out there that claim Cowboy uses "treated" lumber scraps.

Says a lot! 🤣 Coney sauce (aka - "Greek" chili down south where I come from) is a totally different dish from TX chili. I've judged CASI sanctioned chili cook-offs, so I know the difference. I like both - and I make both - but don't confuse the two.

Catching up on some recent cooks. Sunday - chicken thighs with Uncle Dougie's wing marinade - my "go-to." Started out on the main grate at 325F, but then dropped down to the lower grate, skin side down, for the last 15 minutes. Plated with orzo pasta and coleslaw (I mixed some clean Uncle Dougie's into the dressing for the slaw instead of the usual vinegar - it's a "keeper!") Monday night was a bit of a quandry as to what to make? Quickly thawed out some thinly cut beef and made some suya skewers. I did add a bit of Gunpowder to the suya mix. I liked it. Lower grate, 400F. Mesquite chunks. Plated with a nice salt-crusted baked potato and some of the leftover coleslaw. Last night was lamb chops. Main grate, 350F, coffee wood chunks. Rubbed with my "house" lamb seasoning, with a bit of extra rosemary. Plated with roasted spuds and a salad. This is "faux" green crack - Trader Joe's Jalapeno Sauce with fresh chopped cilantro and parsley. Works great in a pinch!

While the brisket is gorgeous, and the pot of chili looked great, you lost me on the beans! I'm a "purist" when it comes to TX chili. I did like the fact that you roasted the other ingredients though.

When I use a foil pouch, it's usually with chips over chunks (I have a cast iron smoker pot for those). I keep the pouch "loose," and use a toothpick to punch a couple of small holes in the bottom. I only use the pouch method on shorter cooks, as the smoke production is short (relative to the smoker pot). Best example - jerk chicken. I have pimento wood chunks, leaves and berries (aka - allspice) that I put into a foil pouch. Works great.

Cowboy is total sh!t charcoal. I don't recommend it to anyone, regardless of how cheap it is - you get what you pay for - in this case, half carbonized scrap lumber.

Especially on a windy day! You get "vacuum drag" across the top vent, which will pull excess air into the KK even when the fan is not running. I never have my Guru fan output damper more than 1/2 open.

You really should give wood pellets a try in the cold smoker - over chips & chunks.