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Showing content with the highest reputation on 03/07/2018 in all areas
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I think BonFire is going to be in love with this one...
2 points -
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.
1 point -
Congratulations!!! You know you just put the weather curse on yourself1 point
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That is awesome. Thanks for this Sent from my iPad using Tapatalk1 point
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Yes, that is my poached in plastic wrap egg. Make for a pretty and tasty poached egg. [emoji4] sfdrew, there is a post here giving the details, a search should bring it up.[emoji4] Found it here-1 point
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Tucker's advice is spot on - the foil/towel wrap into a cooler is THE trick for planning a big party like this. No need to sweat whether the Q is going to be done in time.1 point
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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
1 point -
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.1 point
