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Both familia's are coming over tomorrow for a Easter egg hunt. I'm in charge of the protein, pulled a Berkshire Boston Butt (9lb) from the freezer on Monday and prepping Murphy (Charlie Murphy - RIP) for the over night voyage. Cooking the shoulder on the main grate with foil on the lower grate at 235* and smoke pot loaded with Pecan splits. I'm thinking fat cap up, do you all agree? My rational is the heat is farther away than my old Big Joe and I burned the bottom of the butts before fat cap up. Trying a new rub today, sugarless...found it on Amazon. More to come....

The folks at the CNC laser cutting place have been unable to cut these without them warping to the point of being useless. Made 6-8 sets, tried many different things to no avail.. I was talking to them about giving me the program, I want to have a guy I met in an online forum in the US try to cut them for me but that stalled.. I'll try to get that going again..

I have four of the food saver canisters I've had them for years and haven't use them. But I bought a new food saver and I thought what the heck might as will get the canisters out now I'm using them all the time.

They are going to take some fine tuning/adjusting but I'm thrilled with the basic look and feel. I'd say it's a home run.. They are definitely heavy.. Whatcha ya think?

Classic, Aussie. Clicked on the link and got the message "Product not trackable." But, ckreef's works just fine.

@Aussie Ora a total of 6 stores including the 4 I went to today. I finally scored your final ingredient. They had 10 packets, I bought them all. Will send you 5 packets which should make you 10 batches following my recipe. Will get it all boxed up tomorrow and off to the post office on Monday or Tuesday. Yay the road and store rage is over - LOL

More surface area touching the food better for browning/caramelization..

@dozer996 - great looking butt and ever better set up on the KK and Table. Congrats on both!

That's a nice set up you have there. And the food looks delicious to I can almost smell it

You are getting there and I bet you are getting anxious too.

Stall time, 4:30 am it was 164*...now at 8am it's 171

Totally awesome. I think Aussie Post has a lot to learn about tracking packages. As soon as Mrs skreef gets up we're going into Macon this morning. There are 3 possible stores that carry the special ingredient I'm looking for. Hopefully one of them will have it. When you finally get the package and I tell you what part the special ingredient is you'll understand how ridiculous it is that I've had so much trouble finding it. If I strike out this weekend I'll just order it online but that will add another week or so delay. Should be able to pickup my S & P grinders today.

It has the usual ingredients Outback Kamado Bar and Grill

Spun some snags and made some crackle in the oven with milk there was not much meat on one end so the milk stopped it forming this was the leftover belly for my st louis ribs I'm cooking today I buy the whole slab and get my butcher to cut off the belly near the end only way I can get meaty ribs Outback Kamado Bar and Grill

I've seen that at the shop mine came with just the three bonus canisters. I got it at Christmas and they have still been wrapped up so I thought why not the berrys Outback Kamado Bar and Grill

Whatever you do I'm pretty sure it'll be good! lol

Looks good I add lemon juice to my pancakes the ricotta an added bonus love the way the bloke talks . Outback Kamado Bar and Grill