tony b

Was snowing pretty good when I went to bed last night and woke up this morning to about 2 inches of wet slushy mess. Fortunately, the pavements were just wet mostly. Dull, dreary and gray with misty foggy dampness all day. YUCK!

I like to add cilantro to my chimichurri, about equal parts to the parsley.

As Tucker pointed out, and I'll repeat, it really does need that supporting box underneath to take the weight off the legs when transporting. If you search this site, you can find the dimensions for how to build one. Plus, you need to either take the top off or do a very good job of strapping it down so it doesn't move. You can't rely upon the latching mechanism to keep it secure during a move like that.

Wow! That's a large batch of beer (20 gallons!) I'm actually going in the opposite direction and brewing smaller batches (1-3 gallons), as without beer club meeting and other festivals, I don't have an outlet for full 5 gallon batches. If I have to drink it mostly myself, I get bored with it well before it's gone and I'm ready to move onto another style.

Good advice, Dennis.

Since I'm not travelling this year, keeping it simple. Plan is a turkey breast (boneless), with some legs (my favorite!) Going to inject them with Butcher BBQ marinade the day before and rub the outside with EVOO, lemon pepper and dried roasted garlic just before going on the KK. Main grate, direct, 350F, apple wood chunks in the smoker pot. Cocochar to not over smoke the bird. We're supposed to get snow tonight turning to rain for the next couple of days, but assuming the forecast is correct (🤞), should be OK on Turkey Day.

Was in the mood for Italian, so hot Italian sausages/snags on the grill, direct, main grate, 325F. Plated with fettucine with a puttanesca sauce. Side salad didn't get in the picture? But the chianti did! 😄

De nada!

Inspired, I did a rib-eye cap steak from CostCo last night. Direct, lower grate, mesquite chunks, rubbed with Dizzy Pig Raising the Steaks. Plated with a huge baked potato loaded with Peruvian green sauce, sauteed shrooms and creamed spinach. Chimichurri for the steak, too. Side salad and dinner rolls.

Now, off to the races!!

This is the fundamental principle behind sous vide cooking - temperature AND time.

Worth all the pain and suffering though!

Made a Trader Joe's run this week and had to get a pack of their chicken shawarma. Tasty stuff and no work! Direct, main grate, 325F, apple wood chunks. Plated with coconut curry rice and roasted broccolini. Side salad with feta cheese.

Unfortunately, some of these older threads have broken links to external sites. They didn't translate well when the Forum software was changed a couple of years ago. At least this one had the recipe in it and not an external link.

Can't wait for the final reveal!

That looks very tasty! Took advantage of the nice day yesterday by doing a 1/2 rack of baby backs. Indirect, main grate, Guru @ 275F, smoker pot of hickory and apple. Ribs rubbed with Dizzy Pig Crossroads. I did sauce 1/2 of the ribs with my house sauce for the last 30 minutes. Ribs were on for 3 hours. Plated with airfryer tater tots w/Peruvian green sauce and hushpuppies. Side salad.

Enjoying a brief respite in the weather here (sorry, MacKenzie). Yesterday was in the upper 50sF, today upper 60sF, before heading back south over the weekend with rain and 40sF. Last night was a couple of petite sirloin steaks. Direct, sear grate, mesquite and post oak chunks. Rubbed with Gunpowder and Raising the Steaks. Plated with roasted spuds, parsnips and broccolini with parm/garlic/parsley butter. Mushroom and caramelized onion sauce.

Dude, this post is over 10 years old. Hence, the reason that you can't see any of the pictures, it was the old Forum format. None of these folks are on the Forum anymore. Sorry!

@Troble - be careful with those really old pressure cookers - they were known to explode/overpressure. Didn't have all the safety features that the news ones do. My mom had one with the weight on the spindle to regulate the pressure, it would hop up/down and sputter steam. As a kid, I thought it was neat. Now as an Engineer, it was pretty scary.

NAILED IT!! Never tried making the rolled omelets before. I know having the special pan helps, but that's the last thing I need - another piece of cookware, especially a specialty one - LOL! Love ribeye cap - an underrated cut. I can usually find Prime grade ones at CostCo, but they were out today. Had to settle for Prime NY strips @ $12.99/lb. SCORE! Nice job on that one, btw!

Happy hunting!

The thermal mass (BTU/lbm) is the same, it's just the surface area to volume is a lot bigger, so these pieces burn up faster than larger chunks. Not a bad guess for a "non science" guy, @BARDSLJR.

We're gonna pitch a Wing, Ding Doodle, all night long! Wing night, direct, lower grate (trying to balance crispy with not overcooking them), 325F dome, peach wood. Half rubbed with Suya pepper rub, the other half with Hot Wing Dust. Plated with airfryer tater tots, with Peruvian green sauce and carrot/celery/cucumber sticks with blue cheese dressing. A nice homebrewed pilsner to go with it all!