tony b

My new ritual - a steak night every week in lockdown! Tonight, it was a Porter Road Chuck Steak, direct, lower grate, dome around 325F, with a chunk of grape vine. Turned out a bit more "black & blue" than the rare that I was shooting for, but it was still a nice damn steak! Plated with frites, sprayed with duck fat and fried in the air fryer, with dipping sauces of chipotle ketchup and an aioli. Marsala mushrooms and a nice chimichurri for the steak. A nice side salad with blue cheese. Bon Appetit!

ROFLMAO! Nice pies, dude!

Hi, Eggary! Been a while. Yeah, Dennis developed this smoker tube device that plugs into the Guru port. You can use it for cold smoking (works great) and if you don't want to use Syzergies Dutch Oven smoker pot, you can use it to generate smoke during a normal cook. Here, I'm using it to hot smoke some pastrami. Not a great picture, but you get the idea. What you don't see is the aquarium pump that attaches to the metal tube to blow the smoke into the KK.

Not a chance, Paul. While I'm an engineer, I don't even pretend to know sh!t about computer equipment and networks. Like I said, it's all PFM to me!

Let us know what you think.

Probably a very wise investment if he can get them to actually grow, assuming in vitro.

More like 4 or 5 months here! We had snow just a couple of weeks ago and a hard freeze last night! Turning the corner next week into the 70s. Planting guide says not to plant here until late May.

Not a chance, MacKenzie! Iowa is cold enough for me. In fact, we have a hard freeze warning for tonight (low of 29F) and it's MAY! BTW - PFM, it's working again! Have no clue what the problem was before. I even shut my browser and re-opened it and it still didn't work?

PFM!!!

Have tried to upload several pictures today in different threads, only to have them all "time out" and fail to upload. Suggestions???

Got an interesting cut of pork from Porter Road a while back and decided to try it out last night for dinner. They call them Pork Wings. It's a cut from the shank area of the front leg. Website says to cook them like ribs. I was a little behind schedule, so I did them "hot and fast" method - 325F, direct, main grate, with peach wood chunks. WTF??? I can't upload any pictures? Had a similar problem in another post, as well. The upload "times out" and fails. UPDATE: PFM - it's working again!! The interesting thing about this cut is that small bone was barely visible before cooking. Plated, with homemade pasta and sauce. This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too!

You need to get some Powdered Brewers Wash (PBW). Check you local homebrewing supply shop or go online. Mix up some in warm water and soak the basket in it overnight. All the gunk will just rinse off or with just a wipe with a damp sponge - easy, peasy! I was going to post the pic of the job it does on the basket, but I can't seem to upload them - multiple tries. Just trust me (others on the Forum will corroborate) it works! But, the stuff isn't cheap.

We like to tell folks that they've never really had a decent roasted chicken until they've had one cooked on the KK. There's just something magical that happens inside this grill to a nice whole bird! And, the upside is, it's practically impossible to mess one up! ckreef actually tried to overcook and dry out a chicken, as an experiment. He almost couldn't do it!

Sounds like a Dennis question!

All I can say is WOW!

Around here, we call it garlic mustard. Invasive as hell! I spend a lot of time pulling the stuff up by the roots (fortunately, it's pretty easy to do). I've never thought of trying to eat it.

Welcome to the Forum, JCBBQ. You're going to love the KK. My first kamado (from a different maker - won't go there!) was a cobalt blue. Still have a fondness for that color, but my KK is a Dark Autumn Nebula.

The new stuff might be, but the original coffee char wasn't extruded, but just lump.

True, the JD does spark less than the Fogo, which is like the 4th of July!

Reminds me of a beer experiment that I did with the POSK back in the day. A smoke infused Czech Pils. I named the beer Bong Water! Took 4th place in the club competition with it.

A good start. Also do poached eggs using the SV. This one is a bit trickier, as it's not forgiving at all on the cooking time. I'm talking down to the quarter minute! 167F bath, eggs straight from the fridge, 11.25 minutes, then immediately into an ice bath for 1 minute. Perfectly set white (the liquidy part will cling to the shell, so you only get the "good part" of the white) and a yolk that's just runny. Go to 12 mins if you want to set the yolk more to a jelly like consistency. Play with the time until you get them exactly how you like them.

MacKenzie must have magic powers, as I can't find that list either, Doc!