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Finally getting around to posting my Labor Day cook. Did a 3-2-1 with 3 slabs of St. Louis style pork ribs. Full smoke pot for part 1 with a mix of Coffee splits and hickory. 1/2 load of charcoal in the 32", smoking on the "cool" side. 225F for 3 hrs After the 3 hrs of smoke. Ready to wrap. Liberal amounts of Irish butter, more rub and brown sugar. Wrap in plastic and foil, back on for 2 hrs at 275F Final step, unwrap, crank up the heat and sear them off. At least I got one of the 3 to try.... the first two slabs disappeared before I even got to pull a bone.....

I meant a telehandler. Damn autocorrect on my phone. 🤦‍♂️ I am expecting this: That said, in Ireland, they call the same thing a teleporter: https://www.independent.ie/irish-news/many-farms-now-using-teleporters-35594852.html

This is the way I make zero carb nachos Sent from my iPhone using Tapatalk

And remember you can always call me if you have any on the spot questions..

Of the cow or the consumer?

Love Kerrygold! My wife gave me a Kilner Butter Churn for my birthday. It's essentially a glass jar with paddles and a hand crank. Put in room temp cream and churn away. About 10 minutes later you have butter. I put it in the same category as the above -- much more flavourful and more quickly spreadable than American butters. Haven't had it long, but am expecting the flavour will closely correlate to the quality of the cream I put in, whether it is cultured or not, etc. I think the difference between Irish and other European butters is the whiskey content...

Before the gentleman from Georgia uses up the balance of the time I'm going to chime in. I buy butter from a farmer at the local market. He makes his own and it has a wonderful flavour, no colour nor additives are added , just a hint of salt. This butter softens quicker to a spreadable texture faster than supermarket butter, a bonus. It does cost about 3 times the supermarket price but still worth every penny. I usually stock up and freeze it so I don't run out.

23" Ultimate, Autumn Gold Flake Purchased directly from Dennis around 2012. Perfect condition! Over $1000 in extras! Always covered w/ bbq cover and under covered patio. Price: $3400 + Cost of Freight -------------------------------------------------------- Custom Sunbrella BBQ cover beige - $195 [cover has minor wear & tear] Custom teak side table - $180 Extra SS charcoal basket - $144 CyberQ Wifi kit w/ Pit Viper fan (probes, case, stand) - $400 Pizza stone Heat deflector SS grate grabbers - $40 SS charcoal basket splitter - $138 3 SS grates SS drip pan Spare parts/replacement kit -------------------------------------------------------- [Total value over $5000] Thank you for looking, Chris

Dang. Even your mayo dip looks uncommonly good.

Leftover pulled pork dinner from my pork butt cook and the drippings made a nice dipping sauce. Yes, to those questioning what I dipped the fries in, it is sriracha Duke's Mayo.

We love our Kerrygold Irish butter!!!!

@Kevin H Question.....you wrapped in "plastic" and foil. Never heard of using plastic wrap?? Would have thought it might melt. Any issue with the plastic wrap?

Looks terrific. The Irish butter steps seems interesting Sent from my SM-T835 using Tapatalk

@El Pescador, I used equal parts freshly ground black pepper, granulated garlic and chili pepper but first rubbed the butt with Lea & Persians Worcestershire sauce.

Just a weeknight meal [emoji1787][emoji1787][emoji1787] Sent from my iPhone using Tapatalk

Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F. Taste test. Yum. The drippings, there is also liquid fat in the pan but it's not visible in the photo. I have another butt in the freezer and I am going to cook it exactly the same way.

Cast iron sauce pan it’s small but perfect to heat up butter and seasoning .... Sent from my iPhone using Tapatalk

Nicley done mate Sent from my SM-T835 using Tapatalk

Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk

One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.

Made some Lebanese Mountain bread and just had to have some for lunch. Picked up some green, cuke, tomato and onion from the garden and off to the races. Leftover chicken from the last roast. Some homemade ranch dressing and freshly grated parmigiano-reggiano. and you thought I'd never be able to fold it.

Wife is visiting her parents in Chicago, so fired up the Tandoor Oven (32) for a plate full o’ Tandoori chicken legs.

Busy day around here, did 2 sourdough loaves of bread and then started a chicken dinner. A trip to the garden to get potatoes, onion, and squash. Butter, black pepper and maple syrup in the cavity. There was a little spill over.

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

Dorito crumbed wings with a side of salad Sent from my SM-T835 using Tapatalk

Beef short ribs, Swiss chard and fries for dinner today. They were even shorter after I cooked them.

I did some for breakfast yesterday with a combo of olive oil and bacon fat - perfection!

A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso.

Yum. I have tried @MacKenzie's Spanish egg method the last two mornings and this morning I got nice crunchy edges and soft middle. Yum! The thought of doing that with bacon drippings is making my mouth water...

Dunked them in our homemade Bama white sauce and they were killer! Sent from my iPhone using Tapatalk

Look in my pantry/fridge/freezer right now - country ham, stone-ground grits, Dukes, Whistle Stop, Jimmy Dean, Sweet Tea - don't get much more Southern than that! If I'm seriously desparate, I'll "stoop" to Sir Kensingtons mayo. Still too sweet for me, but at least it's not Hellmans!