Leaderboard

The debut cook for my KJ jr. 2'' thick slices of trimmed pork shoulder marinated for 36 hours in a mixture of Shao Xing, Dark Soy, Sugar, Honey Powder, Hoi Sin, Garlic, Five Spice and Fermented Red Beancurd, then cooked low and slow over a water bath for about 4 hours until it reached 170F.

I preordered the new iteration of the PKGO and I am super excited about it (more for a post-distanced future). I plan to quickly weld up a way to get some kind of diffuser plate in there. If I can make that work the Akorn Jr will probably be largely retired from portable duty. While the Akorn Jr can run ultralong low and slow cooks, it just was not the way I used it traveling, and I think the PKGO has the potential to do everything I did do better.

It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here’s all my ingredients pictures. Aperitivo Antipasti Primi

I’d go with the Kamado Joe if only because there are after-market accessories designed for the grill. I also think the KJ company is still pretty good - I don’t know anything about Vision as a supplier.

Picked up two butterballs at Aldi yesterday, $1.15 pound

Just remember "He who dies with the most toys WINS"

Competition pistol shooter...but I'm more of a has been than is...stupid aging...

@ckreef if you can only have one bottle of Prosecco for dinner, is this one accecptible? if so, we may have to get @daninpdto start shipping it out for us!

here's my most recent turkey instructional video:

It actually turned out good. I had a therm in the oven to monitor the temp. On the lowest setting my oven would cycle from 200 down to 130. I expected a 30 degree swing, not 70 degrees. I was expecting the meat to be completely dried out, but it wasn't. There were a couple of edges were the bark was too hard. I had the brisket in a foil boat with the top exposed the whole time. Overall I think I found a go to method to make the type of brisket that I like. Rub was 2 parts pepper and 1 part salt, best rub I have done on a brisket. I'd never done fat cap up, but I want to keep doing

@skreef(We no longer have Olive Garden restaurants in Ontario) Thats why Olive Garden chairs have wheels, to roll you out the the parking lot because you can’t walk... @ckreef At our house, a 7 course Italian would be 6 glasses of prosecco and a bowl of “sgetti”.... LOL Nicely done!

I've been considering the new PK GO to take camping. Mrs skreef is very firm about no more grills on the porch but if it's for the camper.......