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More indoor cooking, it is really cold outside, feels like -25C so the kitchen stove was looking pretty good. Made some whole wheat pasta today and sometimes things just work out and today was one of those days or maybe I was just starving. Those tomatoes are from last summer's garden. They were partially dehydrated and then frozen, delicious.

OK, got the pig yesterday and carved it up last night. I cut off the two fore trotters and hacksawed the hinds then proceeded to draw and quarter her. Picshere Getting the head off was the toughest but with my handy axe and hammer, we got the job done. Marinade was done, injection followed then place all the bits in two coolers and marinade and ice on top until just two hours ago. We got the KK going @ 12today to preheat and soak. The heat up basket was pulled @2 and a fully loaded basket with 2 SS smoker boxes with hickory embedded on top with coals from the preheat placed on top and put back into the KK to get going. Drip pans placed. After fitting all probes and putting both shoulders and hams on the grills to size, I placed some garlic inside all the meat. About 2 whole cloves slid inside and underskin no rub. Carry out the grates, thread the wires and plug chit in and we off to the races by 3! PHew. 2 of the 3 signals probes are*#%@!* but too late now. Down to half the thermos I should have but one is on the main grill and one on the lower so I should be ok *heavysigh* Oh, and doesn't bloody signals need to update the firmware?? That went quickly after d'ling the program to do it. ugh. I smell wonderfully smokey now and the KK is up to temp @ 250. If all goes well an she's all done oh what, 2-3 am? ill go down and pull them into the warmed coolers and put the ribs sections on, go back to bed and wake up to a job well done! I hope I let you know. Sj

Zo0 the ripper lol

yikes, looks like a 17th century post mortem LOL!!

Awesome ribs mate they look bloody terrific. And thanks for the tip .makes so much sense Sent from my SM-T835 using Tapatalk

Surely not Bruce, but you are right. That pasta does look good. These are on their way to my house this afternoon. Raised on chickpeas- protein. Hence the low fat lamb. Can’t wait to fire up some chops on the kk tonight. Sent from my iPhone using Tapatalk

Nah, the 23 is working fine and meeting my needs for 90% of the cooks. Actually, I should have jumped on Dennis's clearance sale last year on the 19. Nope, going to hold pat for a while, putting on a new deck. Don't tempt me, I'm on the straight and narrow.

SOOIE and no skunks wanted here Jon B, you keep em. Have to find a steer next Basher and possibly a duck. It's all about the hunt

I selected these spices for a flavor profile, sweet and with a little heat. Finished off with a mix of Rufus Teage (Whiskey Maple) and Head (Apple Habernero). Don't know what it is about BBQ sauce but I always take a sip from the bottle, just can't help it. Anyhow here's a few pics to show I actually did the work, nah, no work, it's always enjoyable. Oh, before I forget. You may already do this with your spices as I just stumbled across it's application and how it helps to preserve your spice. The covers on most rubs in larger containers aren't air tight and once open and used turn out the second time around for use as a hard as a brick. I found that if you cover the top with a piece of plastic wrap your spice stays true to form for it's next use. The covers the manufacturer supplies is great for dispensing but air and moisture rob the product of it's shelf life not to mention hardening it like a rock. You may already do this but if you don't it may be worth a try. By the way, that's 12+lbs of ribs, they sat quite comfortably on that top rack

Mac that looks just down right delicious!!! It’s really cold up there! It got to 68 here today😀I spent about $42 today On some veggies and meat and made a cabbage stir fry, turned out terrible I’ll probably end up throwing it out. What a waste. Think I’ll just stick to eating out. Hope the weather gets warmer soon so you can plant your garden.

Tyrus, you need a bigger KK.

I was out in historic Plymouth Mass. the other day looking around antique and second hand stores hunting for something to add to the BBQ villa. So I open the door to this one establishment and what to my wondering eyes should appear but a pig staring at me from up on high, I think he could talk because I believe I heard him say, "You yah you,...Take me home". AS I drew closer the 25% off ticket I saw sealed the deal and before ya knew he was riding shotgun back with me to the house. So, um...do any you have a mascot around the KK to dress up the area, help me out, I can't be the only one....could I? He's a pretty big porka coming in around 30 x 24 inches and fully welded at the seams, a handsome creature, a sight to behold. The picture really doesn't do him justice. And how about the cowboy coffee pot also, it was found not to distant apart, a daily double just shy of a trifecta. A horse might be next. Zo if your watchin, we can settle the big question here and now regarding the 23 KK and the whole hog. Pictures don't lie! Open your eyes...the truth shall set you free

That should keep you going till next year lol Sent from my SM-T835 using Tapatalk

I have a big old skunk that visits time to time when I'm cooking at the marina. He always manages to show up just about the time the food is ready to come off the KK. A few cooks have been overdone when Pepe Le Pew shows up!!! I'll gladly trade you old Pepe for the pig 😁!!!!!

No mascots here other than a black lab. Just wanna say congrats! You must have been "squealing" in delight!

She spent the rest of the day lounging in and out of the pool. Sent from my iPhone using Tapatalk

Agreed - it’s bloody good. Not sure it is worth the money in Aus but it is relatively cheaper here so worth it! Sent from my iPhone using Tapatalk

I have had it. It is very, very good - melts like butter on your tongue. Worth the money, maybe? Same category as Wagyu beef.