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No tears were shed over this one, other than tears of joy. This was one seriously flavorful dish. Let's get rolling. Start by juicing two limes: Then slice some shallots. I like to name my shallots "Gene": Let these marinate in lime juice for awhile: Next, slice some cherry tomatoes: And toss in a handful of coarsely chopped cilantro and mint: Make a rub of brown sugar, kosher salt, and white pepper: Where there is rub, there must be something to be rubbed. Skirt steak: Run the KK up to nuclear: And grill it: Howsabout some pineapple while we're at it? Now add some fish sauce and red pepper flakes to the shallots and lime juice: Slice the steak. Nailed it! Toss it all together: And serve: A simple cook with HUGE flavors.

This is a loose interpretation of Jack Mixon's technique. I figured if Myron can learn from his father than maybe I can too. 2 oz of a 50/50 mix, course ground black pepper and kosher salt. I also made a 1/2 gallon of a vinegar pit mop liquid. The idea is to mop the meat every hour. It sort of builds a bark as we go. (yea this method is a little bit of work) Got the butt rubbed down and Prometheus (16.5" KK) cruising along at 230*. Put it on at 11 pm Saturday night. Here it is at the 10 hour mark. Temp holding steady even though I've been opening the dome hourly. This was a really stubborn butt. I had to foil it and bump the temp up to 300* so I could actually eat dinner Sunday evening. It took a total of 18 1/2 hours before it finally probed tender with an IT of 203* Made candied sweet potatoes while the butt was resting. Dinner is finally ready. Lesson I learned, never cook a butt at 225*. Takes forever and no real advantage. 250*-300* from now on but I knew this already. The best butts (including this one) was done without any real dry rub. They were done with some kind of wet marinade. I think I'll stick to that from now on just need to perfect my technique so it doesn't need tending every hour.

I ordered my 1 qt. CI dutch oven today..............one more fun toy to play with!!!!!!

Ckreef isn't rich but I am.. Ok not really.. But I always say spices in stores are over pricey.. But I guess ckreef and I put most of our money in grilling. A very enjoyable time to do together. I often ask ckreef what spices he used.. His answer.. He will say guess.. So we try to guess his ingredients.. Sometimes right, sometimes wrong... But ckreef makes most of his rubs, sauces or marinades. Never know till supper time what it is.. So we go to the guessing game. It's sorta fun. And when he does makes his own rubs.. We hand grind it. Love the spice smells that raft thru the air.I also get into making my own spices and etc.. Very satisfying. Especially when it comes out right. Mrs. Reef's Bistro

I believe both have their merits.. that being said.. Freshness is SOOO Important when it comes to spices. My favorite analogy is that of pre-ground canned. store bought coffee VS freshly roasted, ground just before you brew it coffee. Once you try the latter you never go back. I always say that freshly ground spices are 70-80% more aromatic. I love WorldSpice.com in Seattle.. They will grind as you ship or send you whole so you can grind your own which is what I do. I buy small quantities regularly and put colored date stickers on the bottom of the bottles.. When they get old I use them as smoking material.. Montrial steak rub creates great smoke. I'm sure it's the rosemary which I smoke with all the time.. Dried chilies make great smoke but make sure it does not get in your eyes! Just toss the spices on your burning char and close it up and let it sit with your meat.. barely crack it.. Most important advice.. have fun!

There is a restaurant in Downtown LA called BACO MERCAT. The Chef makes this Baco bread for sandwiches. It's a Flatbread. Tried making for the first time. As always, the first time is the learning experience. http://www.foodandwine.com/recipes/baco-bread

The two qt. pot looked a tad too big for the 19" charcoal basket...................(precise eye ball measurement )

Jon, you know whoever dies with the most toys wins. I think you will be very happy with the 1 qt. pot.

@HalfSmoke and @Steve M Thanks guys!

Thanks! Here's the recipe if you want to give it a go: Crying Tiger Steak

@Aussie Ora, are you able to use the smoking wood for another cook? or you think its no good after one cook? Also do you think you needed to have the chips in there too or just the chunks would have been enough?

HalfSmoke, I'll agree you sure nailed that cook. tons of flavour. Love it.

As an investor, I hope you're wrong on this one, Ryan, as it will be very useful on rotisserie cooks (which is why I sponsored it.) We'll know in a couple of weeks, as they are supposed to be starting production runs and fulfilling backer rewards in mid-October, per their last update on Friday.

^^Posts like this are why I have a cabinet full of rubs. I've tried most of these and agree on many of those listed as staples (and discards), but then there are a few more I haven't tried that I'm compelled to track down. The slabs and John Henry's peach sound interesting. For me, this is currently my A-team: Oakridge Carne Crosta for steak Oakridge Black Ops or Meat Church Holy cow for brisket Meat Church Holy Cow for other beef Oakridge Jah Love for whole chook Meat Church Honey Hog + Honey Hog Hot for pork ribs Dizzy Pig Raging River for Salmon Others I like, but don't use as often: Simply Marvelous Cherry and Spicy Apple Dizzy Pig Mediterranean 'ish Dizzy Pig Pineapple Head Oakridge Dominator on pork ribs Just got my sampler pack from Lane's, so will be giving those a twirl soon.

I too started out making my own rubs, and quite honestly they are incredible. However, about a year ago, I started buying a few commercial rubs. It has been a game changer for me. For the sake of 10-15 dollars a bottle, I get several uses out of one bottle and it opens me up to all sorts of flavours while cooking. The problem with bulk spice buying is that you need to get fresh spices and they have a shelf life. So if you make in bulk like I did, I found that it was going bad before I used it all up. I love trying different rubs on cooks just to change things up. I relate making my own rubs to owning a cottage. If you own a cottage you tend to always travel there. But there are so many destinations around the world that you miss out on. You have guilt trying new places, as you feel like you are cheating on your cottage and limit your options. Anyways, I am down to specific spices now for each cook. I have gathered some great spices and really love my choices for cooks #1 all time favourite rub to date is The Slabs birds and bones. This stuff is packed with magic. It makes anything chicken taste lights out. I go through 2 bottles a month and can't get enough of it. Seriously amazing stuff!!! John Henry's Summertime Peach - Ribs John Henry's Cilantro Lime - Shrimp Oakridge Black Ops - Brisket Dizzy Pig Dizzy Dust - Burgers Dizzy Pig Mediterranean-ish - greek food Meat Church Deez-Nuts - Chicken Meat Church Holy Cow - Beef Ribs Meat Church Honey Hog/Honey Hog Hot - Pork Ribs Eatbarbecue Zero to Hero - Pork shoulders/butts Lanes BBQ Sweet Heat - Everything Lanes BBQ Signature - Everything Lanes BBQ SPF - Seasoning for a kick of heat on about anything Lanes BBA Brisket - beef cuts steak etc Lanes Q-Nami - great for asian dishes I also really like the Cimarron Docs sweet rib rub. I love it on my pulled pork If I had to drop down further, I likely could but for now this is my stash. Yesterday I leaned out my stash by about 15 bottles. Splitting them up for my dad and best buddy who shares his love for BBQ with me. I have leaned out some of my meat church rubs that I was never too fond of i.e.. all purpose, fajita, bacon rub. Some of my dizzy pig rubs pineapple head, bayou cajun seasoning, henry's mojave garlic and fajita rub, and lanes ancho espresso (I want to love it, but I just can't get past the extreme coffee taste.... I hate coffee). ok..... So now you got me thinking again. Could I get down to 5 rubs if I had to?? Here we go 1. The Slabs - Birds and Bones 2. Meat Church - Deez-Nuts 3. John Henry's - Summertime Peach 4. Lanes BBQ - Sweet Heat 5. Cimarron Doc's Sweet Rib Rub (This may be taken over with the zero to Hero due to availability in Canada) I also would like to mention that I make a hell of a steak rub, pork rub and santa maria style rub. Those 3 could easily replace any of the ones mentioned above but those commercial brands will always be staples for me.

Got heaps of lump left Everything crisped up well and the foil sealed it great Outback Kamado Bar and Grill[emoji621]

Here's some pics of the BBQ ribs for the Throwdown this afternoon. 2 racks of Baby Backs (rubbed with Slap Yo Daddy Hot rub) and Country Style ribs done Char Siu style (classic NOH marinade overnight, with a dusting of QNami and Cimarron Docs.) Going on the grill (indirect, 225F, with Hickory, Maple & Cherry wood in the smoking pot). Done. While they came out great, the sad news was that I didn't place in the competition. As a small consolation, neither did the reigning champ (who does BBQ catering on the side.) Congrats to the winner, who did authentic Korean Kalbi ribs.

Mine's on the KK as I type this. Maple, Hickory and Cherry wood chunks. Got 2 racks of baby backs going and batch of Char Siu country style rib pieces for a picnic this afternoon, that's also my Homebrewing Club's annual BBQ Throwdown. We'll see how well I do in the judging.

It's a great game Ive been playing for ages trying to win lol Outback Kamado Bar and Grill[emoji621]

I started this coffee smoked bacon post but was remiss in posting the post sliced bacon.. The secret I found is to super chill the meat before slicing.. Firms it up and gives much more uniform slices.