tony b

It's usually called the 2nd (or 3rd) KK in the family! LOL I have to say that I'm pretty much a St Louis rib guy (bang for the buck). I occasionally do baby backs (when they're on sale.) I rarely wet sauce ribs, but I will do it for baby backs.

Nope, especially since Sam Adams is the 4th largest brewer by volume in the US. Add Lagunitas to that list too. There 2nd brewery in Chicago is MASSIVE. Sierra Nevada has a lovely 2nd location in Asheville, NC. I've been to several of the Stone breweries - I like the one in Napa Valley. Maybe one day I'll get to the one in Berlin!

Most KK owners will say that you don't NEED a temperature controller device (there are several out there on the market that work on a KK - I personally own a BBQ Guru) to make great food on a KK. Once you learn the top vent settings for a given temperature, it's pretty rock steady. Windy conditions can sometimes mess with things, but otherwise, it's a "set it and forget it" situation. The controllers just add some peace of mind, especially if you're doing an overnight cook. This statement baffled me. It can't be a closed system. The combustion air has to exit somewhere, or you're going to pressurize the system to the point where it's either going to leak out somewhere uncontrollably, or it's going to put out the fire because the external fan can't overcome the internal pressure and the airflow stops. One of the nice features of many of the controllers is that they can recognize when the lid is opened and don't try and overcompensate for the sudden drop in temperature by running the fan too long, causing an overshoot. The downside of these controllers is that once you overshoot the temperature, they cease to work - they just shutdown. IF you're lucky and the temperature does drop back down into the control band, you're good, but that usually means the fire is going out and you hope that the controller catches it before it goes completely out.

@ckreef - did a charcoal comparison series of tests. Look for that thread. I really doubt that current KK owners based their decisions to buy one to save money on charcoal. It would take a LOT of bags of charcoal to justify the cost difference between a KK and the others. It's all about the quality of the grill's construction, the superlative customer service from Dennis, and the great food that you're able to cook on one compared to other styles of grills, ceramic or otherwise. You rarely hear any "buyer's remorse" on this Forum.

Nice view! It would make it hard for me to concentrate on my game.

@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.