tony b

I made a turducken from scratch - ONCE! Never again!

You really got a handle on that move! Here's hoping that the journey and final unpacking goes equally well!

WOW a POSK K7 that hasn't crumbled into rubble after all this time! SHOCKING! You've seriously upgraded with your KK. Your experience with the old POSK will serve you well in getting up to speed quickly on the BB32! Can't wait to see the pics of the inaugural cook!

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@MacKenzie is correct. They are made of different materials. Toss the heat deflector (or repurpose it).

Welcome to the Obsession! Can't wait to see pics of that inaugural cook! Hope the arm is OK and is just bruised, not fractured.

I seem to recall them closing their brick & mortar store. Check before traveling. Big fan of their rubs! I have a bunch in my pantry.

Will be interested to hear how you liked them afterwards. I'm a dry rub only guy for ribs. Yellow mustard slather. I like Dizzy Pig Dizzy Dust. No foil, no spritz. Are you familiar with the "bend test " to check for doneness on ribs? Pick up the rack with tongs perpendicular to the bones about 1/2 way in the rack. If the meat cracks slightly at the end of the tongs, they're done.

Woo, hoo, way to go, @tekobo! I've only experimented with various vinegars myself. I typically stick with rice vinegar, as it doesn't have a strong flavor on its own, like apple cider vinegar does. White balsamic is a nice one. Fruits can work well in sauce, like mango, pineapple or raspberries. Tomatoes or carrots can work, too. Spices can push the sauce in many directions. Southwest/Mexican (chili powder and cumin). Middle Eastern (ras El hanout, berebere) Indian with all the different curries. Asian with ginger , fish sauce (?), miso. You have a base sauce that you can experiment with, so have some fun with it and find what you like.

Love me some Uncle Roger. Fuyoo!

Since it was built as a charcoal starter and to help pre-heat the KK, it wasn't really built for cooking. So I doubt you could repurpose it as a wok burner - not enough BTUs to get wok hay.

Yeah, just follow the fat cap between the two muscles.

Those are my kind of "scraps!" LOL But still pricey beef! $9.40 for 100 gms, so roughly $43/lb US.

And don't forget those ever-important pics! Like we say here, "No pics, it didn't happen!"

Yer killin' me, @tekobo! I'm so effing hungry now after looking at all those amazing dishes. You're amazing!

Pretty much, yeah. It's an aesthetic. Not an indicator of quality in the cook, technique, etc. Just a chemical reaction that sometimes takes place under the right conditions.

HURRAY!

From the reddish color, I'm guessing a Merguez sausage - spicy lamb.

Yep, time to break mine out, too. Maybe Suya Pepper beef skewers?

I don't use the drip pan normally for indirect cooks. Just Aluminum foil on the lower grate, unless it's a big fatty hunk of meat that I expect to shed lots of fat during cooking. Then I might use the drip pan or a cheapo Aluminum one (makes cleanup easier.)

That's awesome, Paul! I know that the Family is very proud of him. Here's to much continued success!

I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road

@Bruce Pearson - HAPPY BIRTHDAY! 🎂 🥂

Thanks for the recipe. Pretty easy. Doing steaks tonight, might give it a whirl?