tony b

@jonj - as the old sayin' goes - If it ain't broke, don't try to fix it! Back when I got started on this journey on the old POSK Forum (in the beginning it was pretty awesome like here - won't go any further about how it ended!), folks raved about ribs done with the 3/2/1 method. I tried it a few times, but it never wow'ed me like it did other folks. I almost never wrap ribs anymore, only briskets in pink butcher paper.

I think that we be me! @Paul - sorry, forgot to wish everyone a Happy 4/20 day yesterday!

I remember my first "craft" beer (they weren't called that back then) - it was an Anchor Steam on tap at a bar in San Jose, CA back in '78. I was hooked from the get go!

Sorry, not a fan. I don't FB, Tweet, Instagram, Tic-Toc, etc. either. This forum and a couple of others are as much "social media" as I do.

We skated by over here - no snow or flurries, just cold. Hard freeze warnings out tonight. Glad that I haven't planted anything outdoors yet!

Good to experiment before the "big event." But, control the number of variables that you change each time; otherwise, it's hard to do a post-mortem and figure out what worked and what didn't?

I didn't - LOL! In fact, I went to a "geek school" (Ga Tech) and we put dry ice in our grain punches to evaporate out the water, leaving an actual higher alcohol content by volume (ABV) and it turned the punch into slushies! Putting higher education to practical use!

I was going to make a joke about "BBQ-ing in the Bone Yard!" Seemed fitting for ribs! 🤣

You just didn't know it. It's naturally occurring in a lot of foods, like mushrooms, aged parmesan cheese and soy sauce - can you say "umami?"

Nice trailer! Sad about the ruined tire though. That sucks! 😢

Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad.

Nice pizzas!

Some of the best whole hog that I've ever had came from a cookout at a local brewery for their 1st anniversary. They hired a local "legend" - Carl Blake from Rustik Rooster Farms, who raises only heritage breed hogs, to cook 4 different breeds for the cookout. Amazing. Plus, he did them all in La Caja China knock-offs. The Man!

tekobo just did a whole suckling pig on her 32" KK. Look for the post "This Little Piggie"

@Tyrus - I got the reference right away. I keep a flying pig on my PC. His name is Ziffel!

At the end of the day - it's the taste that you remember, not how it looked. So, what lucky bastard got the cheeks? Did anyone try the brains? If you still have them, mix them in some scrambled eggs for breakfast in the morning on toast!

Took advantage of the nice day. Prime Filet marinated in the Shio Koji with lots of fresh cracked black pepper and minced garlic. Dusted with Gunpowder before going on the KK - lower grate, 350F, post oak & mesquite wood chunks. Roasted potatoes with Peruvian Green Crack Sauce, chimichurri for the steak and sautéed zucchini & mushrooms with a hit of Chili Crisp.

There's a reason that the horticulture folks set the "last frost date" here as mid-May!

😢 Our forecast for early part of next week is decidedly colder (low-to-mid-40s) with a slight chance of some flurries on Tuesday morning.

Last night's dinner was a grilled version of Hungarian Paprikash porkchops. Pork chops were marinated in Shio Koji, garlic and a blend of 5 paprikas/chilies (Hot, Sweet, Pimenton, Piment D'espelette, and Chimayo Red.) On the main grate, direct @ 325F, with apple wood chunks. Then into the traditional sauce of caramelized onions, garlic, white wine, the same paprika/chile blend in the marinade, and the sour cream. Plated with egg noodles and blanched green beans in a caper, tarragon and red onion vinaigrette.

So, ya'll got some of that freak spring snow I just read about? Sorry! 😢 It's sunny and bumping 60F again here today.

WOW! All I can say. I seriously can't wait to see the pictures of this little piggy taking a spin around the KK. Just about nothing better than crispy pig skin!

To me, a recipe is merely guidance, not sacrosanct. I've read so many of them over the years that I can see from the list of ingredients and some of the preps what it should taste like and then start making my own tweaks to it to suit my tastes. If I'm venturing into unknown territory for the first time, I'll stick pretty close to the recipe, but that's about the only time.

You're probably getting away without using it because you're using a better quality stock that already has those flavors built into it.

Got it. Thanks!