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Super Bowl means WINGS! Half with dry rub (Hot Wing Rub) and half marinated in Jamaican jerk sauce.

@Tyrus, I read through your post again this morning. Having not yet had breakfast, it made me hungry for a pastrami sandwich (why not?). Once again, great cook!

Congratulations to the Eagles fans here. They were the much better team yesterday.

That homemade pastrami looks incredible! The week-long prep and precise temperature control really paid off. A good vacuum sealer, like the promax or introvac vacuum sealer, could come in handy for brining, keeping all those flavors locked in while saving space in the fridge. Definitely inspiring me to try making my own!

They did just as you suggested, C6Bill.

I'm a new owner with less than 4 months driving this beautiful 32BB beast and I am desperate need of advice from those with much more experience. Yesterday I cooked 3 lots of beef ribs with a smoked mac and cheese, each set of ribs was around 1.5kg (3.3 pounds). While the whole meal was delicious and all who ate went back for seconds I was confused with the cook and was hoping it would have been moister. I started the cook gradually bringing the cooker up to temp to make sure I didn't overshoot the temp and put the meat on when the lid thermometer showed around 110c (230f). This temp started to climb gradually so I closed the top & bottom gradually to keep the temps in what I thought was the right range. Things were going well and about 4 hours in the meat was at 74c (230f) and we wrapped each in butcher's paper and put them back in the bbq. This is when things got a little confusing for me. For the next 3 hours the meat temperature actually went down a few degrees, see meater graph shown. I played a little with the temp to kick it past the crutch but it just didn't respond. At around the 7 hour mark I wrapped the meat in foil over the butcher's paper and pushed the temp to 150c (230f) and the meat quickly continued to cook to the desired temp about an hour later. As I said the meat was delicious but was hoping it would have been moister. I am concerned the long cook may have dried it out too much. My questions are: Has anyone else experienced 3 hours of stall in their cooking of beef ribs? Should I have wrapped the meat in paper and foil earlier? When doing ribs in the weber kettle I used to double wrap and add beer and butter to keep it moist. I thought with KK's this was not required. Do you wrap and add beer/butter? Is there anything else I should have done here? Please share your wisdom so I can improve.

Fly Eagles Fly !!!!!

I won't say good luck, but hope for a good game. Go Taylor's Boyfriend's Team! And yes, I think Frank's Red Hot and blue cheese make the perfect wings.

WOW, what a cook and that smoke ring is awesome.👍👍

Sounds like a blast.

Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!

Couldn’t decide whether to do a pulled pork or a brisket… so made the smartest decision and did both. Pork was a bone in neck, home made rub mix. Brisket was smallish and mainly point- rubbed with Meat Church Holy Cow. Few post oak wood chunks, 250F, closer to 285F for the last few hours. Amazingly, after 10hrs they both hit around 205F at the same time. Some coleslaw, pickles, espresso BBQ sauce. Had the pork as sandwiches tonight and then the brisket for dessert- plenty of options for leftovers this week!

2 nickels is a dime. Loan me dime, by Boz Scaggs,, you gotta have it...goes good with chicken.

I am selling my Ultimate ' 23 Komodo Kamado Grill - Cooker - Smoker in the much-desired Gold Pebble Finish. I bought this Kamado new about 10 years ago after much research and can honestly say this cooker is the "top of the line" ceramic grill. The Komodo Kamado's versatility is unmatched. It can produce outstanding food from beautiful "low & slow" BBQ, to amazing pizza and everything in between. Included with the cooker are two grill grates, pizza stone, charcoal basket splitter for indirect cooking set ups, and two teak side tables. Komodo Kamado's are bullet proof grills and you cannot wear out the kind of quality that goes into making these cookers. While used, it cooks everything perfectly. Komodo is simply the best, most beautiful Kamado style grill. New, this grill cost $ 4,840 (without the extras) with a several months wait time to receive. I'm selling everything mentioned as I am moving and downsizing. I do not have space for the grill. The grill is located in Southern Nevada and I am asking $3000 (OBO) for everything. Best wishes!

Oh if I had a nickel for every time I heard that, I’d have a nickel lol

Kinda like a basket splitter just for the middle.

Attractive piece of meat

First time out with the FB Pulse wireless probe. So far so good, tomorrow it will be Super Bowl chili 😁

Fine, be that way. But I can do this with my 32 😁 😂

Clearence and positioning Toney. I used the circular SS disc Dennis gave us as a base to sit on the handles of the fire basket then I laid two bricks down on top. Directly on top of the bricks I had a 13 1/4" grate from a tiny cooker, this I centered/laid on the bricks while centering everything in the middle area. This vortec was 13" in diameter with no bottom, it's open on top and bottom. I positioned the vortex unit on top of this grate, the grate holds the charcoal in not allowing anything to fall through between the bricks. This whole assembly once complete gave approx a 1/4' clearence from the top KK grate once in position. Now if I placed the vortex on our lower KK grate and then placed the top grate on it was just off by an 1/8" and wobbled a bit on the vortex. I didn't like it, so I came up with this and it was perfect. I pulled out the lower vent gate a little for good air flow and opened the top pretty wide too, it all settled in around 460 for a long ride and stayed there throughout the duration. I peeked a couple of times, but took 45-50 mins for a 205 internal. This is the way to go, and the advantage of doing it in the KK is even better because you know how good/moist it is in our KK's. Set it and forget it, best wings I've had...no brag, just fact.

Are those bricks inside of the weber ring? Purpose?

Winters are long and with it comes episodes of down time that lead you to look for alternatives in your food prep. That said, it all boils down to, "I got tooo much time on my hands". So as the story goes I bought what is better known as in the BBQ world of Weber products a piece called the vortex. It's a conical cylinder like holder for charcoal, and it's use was developed to assist and aid in cooking by allowing you to position your fire in different ways. It's a fire basket so to say, you can move around to meet your needs. I thought about this and how it applies to chicken wings in a Weber, a good idea, but I thought again and looked at the possibility as to how it would perform in my 23 KK. Here we are, front row and your about to see through the magic of pictures how it all unfolded. Starting with wings marinated, fired up, set up, and cooked up. 45-50 mins later @ 460 degrees with no flip because I was lazy and just wanted one side pretty this is what we got. Try as you might adjusting the knobs on your computer or reaching into your screen to get one, it ain't gonna happen. Now I just know some of you out there are saying I got a 32 it's a 23 the numbers are only reversed, nah too fat brother...your not a club member, 23's only. Accompanied with a quick veggie parm that was almost rivaling them wings. All I can say is, "eat your heart out or make your own."

I like the splits, i will take a hatchet and split each one into three. But chunks are good too.

I've tried the splits, but found them generally too big, so I stick to the regular chunks.

Re: Fruita Wood Do you order the chunks or another size?