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Did a wet brine and then used a Memphis rub on these blade chops. Put on Gossamer at 400 using indirect heat. Threw a. If chunk of apple wood on top of coals cause I had it sitting around. Once temp reached 120 area I basted in mustard peppercorn sauce and finished over direct heat. A pork chop is a beautiful thing. Sent from my iPhone using Tapatalk

I had some ground pork and wanted to use it so why not try pork burgers. Ready for the grill. On the KK. Nearly done. Plated. Since there are extra patties, let's have them for breakfast. I discovered that I like a mix of pork and beef rather than all pork in a burger. BTW, that is my homemade ketchup and it has a kick to it.

Went for an Argentinian-style steak dinner this weekend. One of the better steaks I've grilled. We went for an Argentinian-style meal. Grass fed skirt steak. Kosher salt/corn starch rub, with a quick trip to the freezer. Then reverse seared with mesquite smoke. Topped with a chimichurri sauce. My wife added home made sour dough bread, pasture raised butter, and great northern beans cooked in a made from scratch stock. And we opened a 2010 Tempernillo Reserva. Now go through the process with me:

Thanks to all. I expect delivery in a week or two, as long as there is no snow. Ha! It is Alabama. I don't think I have to worry.

I was able to fit 4 - 8# butts on the 19" TT. Only problem I had was that the dome temp probe stuck into one of the top butts and I didn't know it until midway into the cook. Had to guess the cooker temp and used the internal meat temp to finish the cook as normal. It was on my first big butt cook and for the next cook I adjusted the top butts as shown below. Solved the problem. You should have no problems on the 23 KK

I have done 4 (8 pounds each); I have seen folks on this site do 6 and Chris Lilly did 8. all using the main and upper grates. Put them on at 5-6pm eve prior to party. They'll come off at about 11-1 next day, then you can wrap in foil, towels and put in cooler to hold til you need to pull them. Pull them as you need to serve, they will stay nice and hot for you.

Mac as always you meals are fit for a queen. Nice cook that egg looks magical

Looks good. Homemade ketchup....haven’t gone there yet but I may soon. I like a blend of meats in my meatballs and burgers. Sent from my iPad using Tapatalk

One of those things that I've said for many years that I'd try and do - I even have a couple of books and the stuffer attachment for the KitchenAid. But now that my buddy has opened his sausage shop, I haven't felt the compulsion anymore.

Got this nice pichana..I decided to get rid of the fat..and gave it some red eye express..on it goes over some peach..I took this to 135f .and seared ..after the rest..and sliced..and plated with some salad lol. Outback kamado Bar and Grill