Beermachine

There are no Kroger stores in NJ?

Wow, looks good. Did your roof lift off the house on Friday night? Would have sounded like a woodwind orchestra!

https://www.tasteofhome.com/recipes/cavatini-pasta/

That should finish off the thread. Nicely played sir.

You must have a very understanding partner.

Great job man! Excellent looking chook!

Magnificent meal. Thanks for posting this. I have to try it.

Awesome cook! I'm going to give that a try. Nicely done.

Managed to achieve the perfect socarrat with this delicious Paella I have been cooking for years. Ingredients 6 chicken thighs (about 1 1/2 pounds), skinned and deboned 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 teaspoons vegetable oil 2 chorizo sausages chopped 1 cup chopped onion 1/2 cup chopped red bell pepper 1 1/2 cups uncooked Bomba paella rice 1/2 cup diced plum tomato 1 teaspoon Hungarian sweet paprika 1/4 teaspoon saffron threads, crushed 1 garlic clove, minced 5 cups fat-free, less-sodium chicken broth (Bomba rice is very thirsty!) 3/4 pound large shrimp, peeled and deveined 1 cup (1-inch) diagonally cut asparagus 1/2 cup frozen green peas, thawed Preparation Preheat grill to 375° with the Paella pan directly over the fire. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Add chorizo to pan; cook 1 minute. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Stir in shrimp, asparagus, and peas. Grill until all the moisture is absorbed and the perfect socarrat has formed. DON'T overcook it!!!

Cherry wood smoked Polish Kielbasa, reverse seared London Broil steak with oak wood fired steak chips!

Quite possibly one of the best meals I've ever cooked. Traditional Shakshuka with some kale added alongside a perfectly cooked Joetisserie chook.

I used this 12 inch smoking tube from Amazon: https://www.amazon.com/Pellet-Stainless-Hexagon-Smoking-Billowing/dp/B08CZD9WNZ/ref=asc_df_B08CZD9WNZ/?tag=hyprod-20&linkCode=df0&hvadid=459722854789&hvpos=&hvnetw=g&hvrand=11472405240623310512&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9003758&hvtargid=pla-944361641424&psc=1 Filled it with alder wood pellets and lit it with a torch. After a couple of minutes of burning blew the flames out and set it at the base of the KJ Classic II with the KAB removed. Opened the bottom and top vents up fully as well as removed the ash tray. Placed the heat deflectors in the lower position and then let it go. The tube lasted 5 hours and produced no heat at all with the deflectors in. Was a cool day at 40F, so this worked in my favor. No airflow issues at all. Smouldered slowly and evenly for the full time. The smoke smelled pretty harsh after it came out, but that dissipated quickly after a couple of hours in the fridge. Sliced it up and all was great. The smoke profile was much better today after resting.

I used my gas grill to store all my KJ accessories for about 5 years. Finished up throwing it away last summer. Did not fire it up once after buying the KJs.

This week’s project was a first. Did not think this was going to turn out too good half way through the cure. Cold smoked it with Alder wood pellets today and it is a huge success! Better than the bought stuff for sure! This will be a regular menu item from now on.

@El_Norteno60 any chance you still have that video? It's no longer valid in this thread.