Recent content by Peter K

I coat them in oil before I put a rub on them.

Thanks. I have a 7" blade as well. It just doesn't do as nice a job as that one.

Is that a 10" or a 12" slicer? I need one of those.

Looks tremendous. How do you slice it?

Very Nice.

There are other images out there. Is there a reason they're not posted here?

If the belly has the skin on, make a porchetta.

Thanks for the compliments. They're one of the my favorites on the kettle. I did two. One for dinner and the other for lunch during the week.

Pork tenderloin in the kettle-2 zone. Direct heat sear all the way around: 4-5 minutes tops. Move it to the indirect side. Close the lid for 18 minutes. DONE.

You want quick? Pork tenderloin in the kettle-2 zone. Direct heat sear all the way around: 4-5 minutes tops. Move it to the indirect side. Close the lid for 18 minutes. DONE.

Thanks. It's great when you can flavor it how you want. Half a stick of butter inside with rosemary and sage. Salt, pepper, paprika, cayenne, garlic powder, onion powder, and ground mustard.

Yes, the "wrinkle" is an optical illusion. The straight line that goes up, around the thermometer and back down is where the film used to be. I'd be more inclined to think the little lines were related to the film if they weren't under the thermometer where there wasn't any film. They appeared...

I used to have a black ceramic Summit but left it with the house I sold. I caught a break at Lowes with an SS Summit. I just assembled it. Is the metal bad?

Thanks. The one I had tonight didn't suck. The other one is for lunches during the week.

Just seasoned Temp that stayed there for 2 hours Time to take them off