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Sliced. I like to save the end bits for spaghetti carbonara.

So i thought it would be fun to show how my one day of low and slow cooking provides the basis for several awesome meals throughout the week. While i love cooking when i have the time， during the week i was to turn out dinner fast， so i can get back to what is important (my two little guys) bbqing has really helped because i will intially make a excess of meat and plan on using the left overs as a basis for several dinners. There are several benefits-cooking and clean up are faster since the meat is already cooked， the flavor is much improved because the meat was cooked for several hours so the final dish tasted much more like a long cooked meal， and third these dishes were different enough that it didn't seem like we were eating the same old thing all the time. I do similar things with brisket. So here was my pork cook for my MILs surprise bday party... 3 pork butts approximately 5 lbs each. (we ended up taking one to a pumpkin carving party the next day)beans catching those good drippings.beans off. (everyone raved about these) and the pork.things got really busy so i never took a plate shot. My SIL made a ton of sides though. Meal 2. Hashwith an egg of course. Meal 3 was pulled pork chili with corn bread Meal 4 was a nice red sauce. This pasta dish seems to shock everyone i tell about it but it is insanely good and insanely easy. Meal 5 was pulled pork pork pizza two ways. One with a hot vinegar sauce and the other with a lime cilantro japeneo garlic olive oil sauce. Once you cheese it it is hard to see a difference so i took a pic with just the sauce. Got KoKo right where i wanted it for a while Then it was cooking time. Tasty With this plan.....I'm still not sick of pulled pork! LOL

Thought I would give these a quick sear gave them some peach rubgot Ora up to 500f and on they goone of them found a hot spot lolfoiled them for 15 min look readyand platedthe peach rub tasted awesome on the steaks Outback Kamado Bar and Grill[emoji621]

I recall the other thread (rant). The most egregious part of it all is that it's labeled "American BBQ." I think that's what set all of us off originally.

I need to catch up on my posting . Cook number 15. Cook number 16. End of bag 2. Everything but the dust. Cook number 17. Onto bag 3. Forget to take the after dump picture.

And it's done. A bit o' bacon porn for y'all:

You mean to tell me I'm supposed to soak my grates?