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@Tyrusthat is a fantastic quote I haven’t heard. I’m definitely stealing that, it may even have to be placed strategically in the outdoor kitchen. I love it. I would totally get one of those keg cookers. That’s the only difference with the stand is it doesn’t spin, I was a bit surprised at the lack of quantity of juices that came from the pork butt, but I also really cut trimmed off the fat cap. i will say though @Tyrus that I do believe I will be searching for that perfect Adobada recipe. While this recipe is damn good start I still need to do some tweaking but I suspect I won’t have any dramatic insights until I can cross the border and go back to Tijuana again. I intend to do a trip and go to a couple of my favorite spots, buy the guy a beer and have him show me how they make their marinades. Then I’ll learn a few tricks that I can bring back and share true story but that was how I learned to make Lomo Saltado in Peru. We went to Macau Pichu and the night before we stayed in Aguas Calienyes which is the town just below Machu Pichu. We stayed at the nicest hotel there and ate at their restaurant where I took a ceviche class in the afternoon (still have my handwritten notes from that). At dinner that night I ordered Lomo Saltado and the sauce was so flavorful and intense that I kept asking the server how the chef made it. It wasn’t very busy and finally the server asked me if I wanted to go to the kitchen.I said yes of course and the chef had me and my wife put the hairnet on and he let me record a video of him making it. I then referred to that video numerous times over the years until I nailed it accordingly and now my wife’s Peruvian family tells me I make the best Lomo Saltado they have found in SoCal

@tony bno thanks buddy. I got the fireplace on and it’s 52

Shame about overshooting your target temperature, wouldn’t have happened if you had bought pebbles instead of square tiles...🤪 great looking ribs!

@Troble just for you, buddy! The scene outside my patio doors this morning. It's called Rime ice (frozen fog). Not to be confused with "hoar" frost! LOL

Your my favorite Mexican restaurant that "I can't eat at", Troble. For shame, the pictures will have to do. Glad the center post worked so well for you and with such appetizing results. I remember some time ago watching on Youtube a gentlemen that traveled to Mexico in search of the best Adobada Tacos, to discover the best recipe. Once he surmised the ingredients his next trial was to build the cooker. He fashioned this out of a large beer keg split down the middle and opened, then fitted with a Roto and charcoal shelves to sear the meat as it turned in a vertical position. Nice to see someone shake the tree, yep, looks like a useful tool with umpteen applications for marinated meats. Sideways or vertical, spinning or sitting, I've been meaning to prepare this dish for some time, thanks for the gentle kick to get me started. Start me up as the Stone's would say. In addition your pictures reminded me of this quote; Pull up a chair Take a taste Come join us Life is so endlessly Delicious. R. Reichel

I just feel there is room for a KK in this setup: http://pompeiisites.org/en/comunicati/the-ancient-snack-bar-of-regio-v-resurfaces-in-its-entirety-with-scenes-of-still-life-food-residues-animal-bones-and-victims-of-the-eruption/

Wusses! Sunny this morning (24F) and clear blue skies. Made a perfect backdrop to the frosty trees!

I tried posting a picture of Admiral Akbar from Return of the Jedi but to no avail.....every time I hear that line my brain instantly goes to that

The bottom of the page got me again. It's a trap I tell ya

Let's try that again...

I don't see any palm trees or mai tais. That's a hard "no" from me.

Tony b. I love the snow and ice. We had freezing rain last week which is beautiful. The roads were too warm to freeze so it made it very pretty. Sent from my iPhone using Tapatalk

Whatever floats your boat Tekebo. In this case bubbles

I do have PBW but this works better for me for regular cleaning. I clean my grates after every cook, usually the day after, when they are cool. A quick soak gets most stuff loose and the grates are out of the kitchen within half an hour. Soaking in PBW takes longer and I'll probably do that in the summer when I can leave the tray (or a paddling pool) out in the garden. One thing I have never done is to clean the grates down with a wire brush or spanner while hot. Given the sheer scale of the grates in the 32 it would make the indoor job easier if I had already got rid of some of the debris before I brought them in. One to do while the meat is resting methinks. My mileage varies. Often. 🤪 I could have looked up how to rig up a siphon but the benefit of having a husband who used to work in a ship's engine room is that I just have to ask and, mostly, a solution is found. It was worth marrying a Clankie just for that!

This finally arrived today: Srendi® BLACK Large Plastic Builder Children Kids Play Mixing Tray Spot for Cement Mortar Sand Plastering Toy Fun Game School Play Time Colour MIXING TRAY by EASY SHOPPING 4 HOME LTD Learn more: https://www.amazon.co.uk/dp/B077SJ3216/ref=cm_sw_em_r_mt_dp_GFE6Fb2968KK3?_encoding=UTF8&psc=1 It works for me in that I can soak a 32 BB main grate in it indoors and in the warm. I can reach it from either side of the island to scrub. I was worried about emptying it but The Husband came to the rescue with a siphon. It took a while and then, when the water got too shallow for the siphon to work, I gently tipped what was left over into the sink. Happy with this solution.

Well done. Like the color of the square tiles, they cook the best.