tony b

He hits me the wrong way sometimes, too, especially when he perpetuates one of the classic BBQ "myths" - by saying something like sealing in the juices by searing. I just groan. He knows better, but is saying it because he suspects that most of his audience really believes it and doesn't want to stir up the pot by correcting it.

@tekobo - we do that here anyway, even when we aren't out of grill space! 😄

@tekobo - sounds very close to Vietnamese nuoc cham dipping sauce. Nuoc Cham (Vietnamese Dipping Sauce) Recipe | Allrecipes

Indeed. Please share.

@Syzygies - caught that Easter Egg on the Guru fan drawing. Nice.

The Guru port injects the smoke into the firebox, so the cold smoker does force the smoke through the fire, similar to the DO smoker pot. I would say that they generate very similar smoke profiles.

Unfortunately, the challenge to those of us with older KKs is that you can't run Dennis' smoker and the Guru fan at the same time - it's a shared port. Of course, Dennis solved this problem with the later models with separate ports. He's willing to ship the parts to folks with older KKs to drill that separate smoker port, but I'm waaaay too nervous about doing something like that to my KK. Others have done it successfully - I just won't be one of them.

Looks like it works great! More than one way to skin a cat, as the saying goes!

Nicely done. You should definitely post more cooks!

Great looking cooks everyone! @Troble those pizzas are stoopid good looking!

Don't believe the hype!

I'd say so!

Just what I need, a new rabbit hole to climb into!

Where's the foie? 😄

Load up the pallet with as much coconut charcoal, coffee wood charcoal and coffee wood chunks as will fit. Only way to get this stuff in the US right now and it's the cheapest shipping cost you will ever pay!

Took advantage of our "heat wave" here, too! Low 40s and sunny. Half rack of baby backs, Lane's BBQ Signature rub, main grate, indirect (foil on the lower grate), smoker pot with hickory & peach, Guru running at 225F. Sorry, I totally spaced and forgot to take the full setup picture. I disassembled everything and slathered on the sauce, put the rack on the lower grate, direct to set the sauce (blend of my house spicy BBQ and TJ's roasted garlic BBQ sauce.) Made homemade cole slaw and potato salad to go with it. Nice Rose from TJs.

@Troble another home run! Two thumbs up for the green crack sauce!

No worries! No offense taken.

Gorgeous hunks of meat!!

Liking you knife roll. Mine's a standard nylon, does the job, but nothing to write home about.

@Troble spotted that Pliny right away - tease! Spuds & green crack sauce - doesn't get much better than that! In celebration of the snow finally starting to melt here (we might even reach the 50s by end of the week!), marinated a nice Denver steak from Porter Rd in the liquid koji w/roasted garlic powder and black pepper for a couple of hours. Then rubbed with Gunpowder before going on the lower grate with post oak and mesquite chunks. Plated with some shrooms, chimichurri, sautéed kale and a nice Zin. The 1st course didn't make the photo shoot - short rib ravioli with a mixed mushroom brodo. Seriously good, but seriously difficult to source the raviolis (Rana, but only available as a "commercial" item - not retail! 😢)

As an owner of an Dark Autumn Nebula, you can't go wrong with that color! Don't think of it as a "compromise." Grab the KK that's close to your color choice that it's in stock. You won't have any "buyer's remorse." No one ever does!

Roasted potatoes with truffle salt. Cesare salad with real anchovy dressing. For the wine, the best Cab you have in your rack that's at least 10 years old!

African night at tony b's. Wonder where that idea came from? Peri-peri chicken thighs, main grate, direct, 350F, coffee wood chunks. Served up with jollof rice, side salad and pita bread. Lovely Vouvray to balance the spicy foods.

If you're like here, it should be almost gone by your return. Melting fast here with temps in the 40s and sunshine for the last few days.