tony b

The Phoenix Gazebo! The storm trashed the gazebo, but I was ultimately able to rebuild it from spare parts and shockingly, the fabric cover only had 4 minor tears in it, which I patched with Flex Seal tape. The "Before" picture! The "After" picture! So, to celebrate the "Phoenix Gazebo" - a nice steak dinner of Prime Filet, sauteed mushrooms, 2x baked spud (airfryer) and side salad. Opened up a bottle of '94 DeLoach Zinfandel out of the cellar to go with! Direct on the lower grate. Rubbed with Gunpowder and Dizzy Pig Cow Lick. Plated in the gazebo! If you're curious about the plastic wrap on the wine & salad - one of the neighborhood trees damaged in the storm contained a sizable bee hive. When the tree service cut down the damaged tree, the area is now swarmed with bees, looking for food and a new home.

Or build Syzygies' cast iron Dutch oven smoker pot, which many of us on here have done and use extensively. Not to dissuade you from the cold smoker attachment, I own one and use it for a lot of different things - mostly cold smoking.

They will fold down.

I like the injection solutions from Butcher BBQ. I've used their brisket, pork butt and chicken with good success. Another alternative is the Seasoning Stix. They are solid seasoning sticks the you can also insert/inject into cuts of meat. They melt at around 140F, so they don't work so great on a rare/medium rare steak, but they work well with other cuts that you cook to higher temps. I inject to add flavor, not so much for ensuring the meat stays moist. Good cuts of meat and proper cooking techniques will take care of that.

Some good advice. I don't know of too many folks that have tried to move a BB32 up that many steps, but it's gonna be a bitch! I moved a 23 up 7 steps, using a ramp, and it took 5 of us! At least 3 sheets of 3/4 plywood for the gravel part. Your wife would be a good choice to leap frog the plywood. Once you get it rolling, inertia is your friend. Recruit at least one other person to help. Not meaning to insult your intelligence, but for a BB32, you should remove all the accessories from inside the KK, except for the firebox. Every pound helps. I had my deck specifically fortified where the KK sits when I had it built (again, it's a 23), so I like the idea of putting your 32 on its own pad on the ground versus a standard deck construction. I seriously doubt that your homeowner's insurance will cover the cost of rebuilding the deck and replacing the KK if it collapses.

👍

Those types of questions are why this Forum exists. Ask away here. What size KK are you thinking about? That will be a major factor in how best to move it to its new home - size and weight. Also, is it a straight pathway from the dropoff point to the final spot? Is it level other than the steps? Will it need to go through doors or fence gates? Is the pathway paved? Your delivery person is almost assuredly NOT going to move it to your final spot, given your steps. If it were a straight pathway with no major obstacles, you can sometimes tip them extra to use their pallet jack to move it for you.

Cool beans.

Frommage D'Affoinois is one of my favorite cheeses AND I do have a birthday coming up within the next 2 weeks. Just sayin'!

Nicely spun bird!

Love Korean Kalbi short ribs! Only thing is that they make a huge mess on the grates. After the week in post-derecho Hell, I treated myself to a Prime ribeye dinner. Started out direct on the lower grate with mesquite chunks, 350F dome. 7 minutes 1st side, 6 minutes 2nd side. Then down on the sear grate for 1:30 on each side for the crust. Plated with sous vide mashed potatoes and a veal demiglace gravy, sauteed zucchini and a side salad.

Nice burger spread!

Love pichana. I did a Trader Joe's lemon rosemary road kill chicken, with what might be the last of the local corn for the year after the big storm. 😢 Main grate, direct, peach wood at 325F for the first 30 minutes, flipped to skin side down and ramped up to 400F. Plated with roasted garlic couscous and a nice salad. Good to have fresh produce again!

Experimenting is the fun part of this hobby!

I've used CYM for a long time as a binder. For chicken, I use mayo. I'm going to have to try that vinegar dunk.

It surely wasn't because of clean living on my part! Ha, ha!

I'd gladly trade your heat wave for the derecho that nailed us on Monday! Equivalent to a Cat 2 hurricane. Lasted for 45 minutes. Massive amounts of damage in the whole area. Trees down everywhere. I was lucky. No major damage to the house. Dog and I are fine. Got power back after 3 days. 75% of the area is still without power. The shocker was that a medium sized mulberry tree landed on the corner of the deck where the KK is. It was so buried that I couldn't see it. When I managed to get the debris off of it and pulled back the cover - not a single scratch! A miracle! The KK gods were watching over me. This is what I first saw when I looked out the kitchen door.

Sorry, I've never used any of those 3. First thing that popped into my head was to use the orange wood on duck. Also, anything done with Cuban mojo. I'd think that apricot would be similar to peach, which I like use with pork. No clue about the plum?

I did 4 prime filets in the sous vide last weekend. When I put them up in the freezer, I put butter and some seasoning in the food saver bags. Then, I just took them out of the freezer the day of, put them straight into the water bath for 3 hours and finished them on the lower grate. My guests raved about them. I wish that I'd have done this before, but I usually like to be more spontaneous with my preps. I have an idea that I want to try - take out the protein from the freezer and cut just the corner off the food saver bag, melt some butter (or use EVOO, depending on the prep) add seasoning, then inject it into the bag. Put it in the fridge to solidify. Then re-vacuum the bag and into the water bath.

I used to judge CASI chili cook offs around here, back in the day. I get almost all of my chili powders from Pendery's. Great stuff.

AWESOME!!! A Master Class in mechanical machine design!

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

Understand SV technique. What I was saying was some proteins can start to breakdown in texture if left if the bath too long. Since this brisket is already cooked, the amount of time before the breakdown begins will be shorter than what's published in the guidelines.

Nicely done. Well, at least you took the rubber do-hickies off the temperature probes! Yeah, timing on brisket is always problematic. If you start too early in the evening, it reaches the time to wrap in the middle of the night. If you stay up late to start it, you get to the wrap at a good time in the morning, but you finish too early (as in your case.) If you start it first thing in the morning, it's not ready by dinner time. No win situation. I'm eager to hear how the sous vide solution works out. My only concern might be it could affect the texture (mushy) if it sits in the bath too long before serving?