tony b

Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢

I LOVE my donabe rice cooker. I rarely make rice in anything else, unless its risotto or paella. @Jon B. you got that right! 💲

Certainment!

Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL!

Nicely done. Thanks for the pics. Welcome to the Obsession! Next up - what's the inaugural cook?

To celebrate the last of the snow finally melting off my deck, country style ribs, rubbed with CYM and Dizzy Pig Crossroads with a big pinch of Northern Nigeria chile powder, direct, main grate, 250F with peach wood chunks. I typically find the Crossroads to be a tad sweet, so I like to blend it with a spicier component. (FYI - I kicked up the Suya rub with some of this chile spice - worked!) Plated with porcini mushroom risotto and sautéed green beans. Note the snow patch is gone!

Un petite peu. @tekobo 😝 😄

pas de probleme pour moi!

Yeah, it looks pretty small for a goat! 😄

Thanks for sharing all the recipes! On the "to cook" list, which keeps growing thanks to you!

Thanks everyone! It was an excellent steak. Simpler dinner last night. Suya spice rubbed chicken thighs, direct main grate, apple wood chunks, 375F. Plated with roasted carrots and smashed potatoes. Greek salad. Nice white Bordeaux. I have to say that yesterday's batch of Suya spice that I made up didn't have the punch that the original had. I probably put too much peanut powder in it. As it kind of reminded me of Satay, but without the coconut sweetness.

Me, too! Dude, that's a LOT of beer to bottle. Our club just finished swapping out the beer in our new bourbon barrel. The porter came out and the RIS just went back in for next year. I don't have my bottles of the porter yet, since the club isn't meeting face-to-face right now. Those that have tried it say it came out well.

LOVE Cassoulet. Have to admit that it's been a while since I last did a pot, but I have a couple of duck confit legs in the freezer right now. I have a friend who's in the sausage-making business, so I'm sure that he has a recipe for the southern French garlic sausage.

Yes, it is up a tad higher on the newer grills that have the separate ports, but I seem to recall Dennis saying that it was still low enough down to the fire to help burn off the volatiles.

Let us know how the pizza comes out - with pictures of course! One of the Forum's classic sayings is - "No pictures, it didn't happen!"

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks. Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.

As the song by XTC goes - You're the Mayor of Simpleton!

It's an upper limit on the parts. I suspected that it was more about the internal battery than the electronics, but this is not my area of knowledge/expertise. Best advice - don't do it. Just use a Thermapen instant read to check it during the reverse sear.

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.