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I didn't - LOL! In fact, I went to a "geek school" (Ga Tech) and we put dry ice in our grain punches to evaporate out the water, leaving an actual higher alcohol content by volume (ABV) and it turned the punch into slushies! Putting higher education to practical use!

@tekobo I’m going to cook it flat on the grate and then flip it towards the end to crisp the skin I had the same thought about me messing with the recipe but A. I usually sissy’s have cayenne and red pepper fishes at home and as I was mixing everything up I realized I didn’t and I did not want to go to store (again) so I improvised. The other thing was when cooking pork shoulder you usually wrap it in foil with liquid and obviously his hog recipe didnt call for that, so because it was taking so long to cook and I was starting to get worried about dinner I thought I had to wrap it and given that I was in the pool with the kids enjoying a couple of beers, I made a snap decision to wrap it like I normally do and it just didn’t work.. I had a jar of rub leftover that I saved so I tasted it again it tasted fine so I’m left to thinking it was my Thai chili sauce that didn’t go well. I’ve used it before but I think I put way too much in. Recipe says two tablespoons I used the entire bottle. Not smart. I was panicking cause I was 17 hours into the cook abs it was still 160 and I was watching my kids swim while trying to wrap the pork. Snap decision. Bad decision. I think I’ll grill a pork chop with my leftover rub to see how it tastes in general though my style of bbq at least with Brisket is salt & pepper only. The pork butt I use the slap yo daddy recipe I posted earlier. I think for the pig I’ll stick to mostly salt & pepper. The challenge I have with that cool is my wife’s Brazilian friends will be coming and Brazilians don’t like heat, they think black pepper is spicy and there no way I can use this sauce recipe or rub which called for red pepper flakes. I thought his sauce was spicy and granted I didn’t execute it right but I could tell based on the spoon taste it was too spicy. this is why I started this process now when I plan to do the cook in a month. I’ve got some tinkering to do and lucky for me you did a test cook and showed me that the main grate is the best way to go for now. I came to that conclusion before you even finished your cook when I saw you seeing that pig up I said to myself “there no way I can do that”. So at least for my part that was hugely helpful.

I put the pork butt on at 12:50am last night. It was a 10lb bone in butt which is a little on the heavy side. Usually mine are about 8.5-9lbs, but I didn’t think it was a big deal. Put it on at 215 degrees and it cooked from 1am-6am at 215. I know lot of you use fancy thermometer gadgets but I don’t. I use the Tru-tel and my fingers to gauge temp as well as an instant read thermometer. Bumped the temp up to 225 at 6:30am. started spraying the butt with apple juice every 30 minutes from 6:30am-12pm. First temp reading at 12pm was 140 degrees. Strange.....went to gym, went to store for Cole slaw, came back at 2:30pm and temp was 150.....strange. Bumped up temp to 250 cooked another 90 minutes temp reading was 158....strange wrapped the butt in foil added beer, butter, siracha and sweet Thai chili sauce like I normally do and bumped the temp up to 275. checked back at 5:00pm temp was 160.....strange. Moved butt from indirect heat to direct on top grate and left it till 6:30pm, when it finally reached 195 internal temp. Pulled it out let it rest for an hour notice a ton of liquid in the foil pouch after and did what I normally do which is pull the pork, sprinkle some brown sugar on it and put it under the broiler for 10 minutes to crisp it. tried to make the Rodney Sauce BBQ sauce but didn’t follow instructions and mixed all ingredients at once instead of warming the vinegar and adding ingredients in slowly. Good thing my wife told me to pick up a bottle of sweet baby Ray’s bbq sauce when I went to get Cole slaw cause the sauce is 1. Too spicy and 2. Too runny to use since I start it earlier took pork out of broiler and served on my normal Hawaiian rolls. It tasted good but something tasted foreign and almost over powering. Not sure if it was cause I used a bottle of Thai sweet chili sauce with the foil step but ive used it before but perhaps not the entire bottle.still there was a distinct, foreign taste. It could be the MSG, could be too much Thai chili sauce Food was good but both my wife and I preferred my original method of cooking pork butt which is the slap yo daddy method. I’m glad I did a test cook cause I definitely wouldn’t want to do a pig this way. I’m sticking to my tried and true method that we’ve used for over 15 years. https://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/https://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/ good experiment but sometimes you don’t mess with a good thing. It’s possible the weird taste was the fact that I substituted cayenne pepper and red pepper flakes for paprika and chili powder (since I did t have cayenne & red pepper), but I don’t think so. I’ve used those spices before, this tasted different and I wasn’t a fan of it

I committed to make babyback ribs for my wife’s book club’s lunch, so I was up at (arrrggghh) 6 AM to get the 32” KK up to temp and have the ribs done around 12 or so. In the past I have used the 2/1/1 method, cooking at 225* to 235*, usually using Dizzy Pig’s Dizzy Dust for a rub. I usually put the rub on the night before or at least a full hour before cooking, to let the meat “ dry marinate”. This time I resolved to use Cookstons’ rub and sauce, and selectively borrow some of her method. Melissa, by the way, won Memphis in May with her ribs 2 years in a row, and I have watched her on some of the bbq competition shows and the woman knows how to cook. Cookston does her ribs at 225, but uses 2 hours free/2hours wrapped and then unwrapped “ until tender”, 30 minutes or so, basted with sauce. She uses grape juice for the spritzing and wrap, and cooks meat-side down for the wrap. I had resolved to cook at 250* to make sure I could get the meat done and tender in around 4 hours, so now I just had to do that and keep it from drying out. So having the meat side down in the wrap made a lot of sense to me in terms of assuring a good moist, not dried out, rib. I did that, but I use apple juice ( grape doesn’t seem right.) it also makes sense to me that using a light mustard slather before the rub (see photo) would be a good idea, so I did that. Melissa’s rub is ground much finer than Dizzy Pig and draws the moisture out much faster. You could go 30 minutes before cooking with this. The smell and flavor profiles are very different. I was out of apple wood so I used plum and pecan. I stayed with the 2/1/1 method but applied a thin layer of Cookston’s bbq sauce about 20 minutes before finishing. I usually serve my ribs “ dry” with sauce on the side, but this time I thought I’d go wet. After I applied her sauce, which is quite dark, almost black, and I smelled it and it was very strongly of Worcestershire and something else.. star anise?- and I did not like that so I used my own sauce for a final coat and also served some on the side, warmed. so in the photo below, you see the ribs slathered, then with rub, on the smoker at a halfway point, just before the wrap, then brushed with Cookston’s sauce on the grill, and finally finished with my sauce. I am pleased to report that the ribs had nice moisture, and were perfectly tender with good tooth and nice smoke. I like Dizzy Pig better than Cookston’s rub, and do not like her sauce at all, but that may be a notion of personal preference. I have to remember to restock apple wood....

I think the inspectors want to see the latest colors and builds and gauge the availability of coco char...seriously, they could just call Dennis to find that out and not hold up deliveries!

Hi @Troble. I was going to sympathise and then say that you didn't necessarily give the guy's recipe a chance, given you changed out some of the key ingredients. Then I decided that wasn't the point. I think it's really about how much you want to mess with the pig and what flavours your guests like. For my part, I stuck to salt and pepper and oil initially and when it came to basting it was a mix of salt, pepper, oregano, oil and chicken fat. The strong flavours came with the accompaniments. The idea was for the meat the sing. That said, I know that the BBQ tradition in the US includes a lot of rubs and mops and that is what people are used to. Up to you. Good that you did a trial run and now know what you definitely don't like. How are you planning to cook the pig? On the rotisserie or grate? The Husband and I did a post mortem on our piggy cook. Based on our sample size of one we agreed that spinning the pig puts a lot of stress on the carcass. The Husband liked the basting effect of the spin but was happy to concede that it might not be the way we cook our next pig. I talked about jointing the pig and having more control over the cooking of the individual parts. He wasn't keen. His view was that the fun is in cooking a pig whole and gathering lots of friends round to eat it. So we have settled on using the grate for our next pig cook. Not sure if there is enough space on the 32 main grate for a spatchcocked 9.8kg pig but we will cross that bridge when we come to it.

Ha, well said Tekobo. Have some fun with it Troble. It’ll tick all the boxes for flavour. A quiet cup of green tea will help get rid of the nervous tic! [emoji6] Sent from my iPhone using Tapatalk

Chinese pot sticker dumplings with crispy chilli oil and black vinegar. Yum.

That’s funny but it is also too easy. My retort would be to tell y’all to let @Troble have some fun. MSG is his equivalent of a quick fumble behind the bike sheds before taking his girl home to ask her father’s hand in marriage.

I started to investigate those contraptions that people strap their animals to so that they can flip them. Not sure that they are needed, on reflection. If you heat soak the KK, and maybe turn the heat up at the end, the inside of the KK hood might give you all the heat you need to get the skin crispy without risking turning a nice, tender cooked animal. The pits where they get turned don't generally have a hood. Something worth experimenting with as part of your prep? Every friend who had some of the pig has waxed lyrical about how good it was. Now I just want to do it again, but even better this time. Who called this The Obsession?

I’ve never wrapped baby backs, whether 3/2/1, 2/1/1, or 2/2. I guess I’d call my method the 4/0: about 4 hours, unwrapped, at 225-250 until done. I typically use a vinegar-based marinade overnight and get pretty consistent results with good bark and competition mouth feel so am happy with it (as I should be since I’ve been cooking these for about 40 years). I appreciate hearing about your results and probably should try one of these other methods sometime to try it.

Higher education?! well it is 4/20!!

Yup, I was wondering if not everyone survived the meal!

I was going to make a joke about "BBQ-ing in the Bone Yard!" Seemed fitting for ribs! 🤣

Well, no golf for me today even with high visibility balls. I guess I'll head to the market and find something to cook instead.

Sorry about those cemetery photos from Glasgow... I don’t know how they snuck in there....

When I tried the white corn masa harina from Masienda I thought it was OK. Today I tried their blue corn masa harina and I am super pleased with it. The tortilla came out strong and supple and tasty. I was extra happy because tonight’s dinner turned into a Nigerian-Mexican mash up. We have been ordering online from restaurants who are now shipping meals nationwide for you to experience their food and help them keep going through lockdown. A friend of mine had raved about this Nigerian place in North London, Chuku’s, and so I ordered some of their Nigerian “tapas”. I didn’t realise I had to order wraps to go with a couple of dishes on the menu and so held them over until tonight when I had time to make some tortilla. Wow. So Mexican’s weep when they taste a great corn tortilla? That’s nothing on this Nigerian weeping at tasting authentic Yoruba flavours in a Mexican blue corn tortilla with home made pickled onions. #Mash UP!

I’m certainly not an expert about the country as a whole, especially those parts in the East and Southeast which were the earliest colonized. In the rural midwest where I grew up, families generally had an expanse of plots to intern the members side by side. Some families have/had their own cemeteries / vaults but also more spread out.

That doesn't happen in the US? The Husband and I sometimes visit cemeteries on our travels and the concept of a burial vault or a family plot seems quite common. We stopped that weird habit a few years ago and concentrate on botanical gardens instead. @BARDSLJR is there an interesting story behind your cemetery photos?

Just got this response from Dennis about the physical search: "Heylo Forrest, Sorry was at the factory yesterday and unable to work last night. Both containers have been released and are in the warehouse. hang on my friend.. soon. Dennis"

If you read the inscriptions on the stones, it seems they use(d) a multi-internment policy for families, which I found interesting and unfamiliar.

Basher I don’t think they plug tires here in US anymore. They usually patch them from the inside and won’t do anything if is the sidewall.

I'm on Untappd @ForrestGee follow me! I also run a Utah Craft beer group for any other Utahn's here.

Braindoc, GrillnBrew, and C6Bill: Sounds like my 32 might be on the same boat as well. If so, I also heard that they were going to do a physical inspection on the containers; 2 of them. I think they released them and they showed up at the KK warehouse late last week. So maybe our waiting will payoff with a delivery soon.

Country style pork rib marinated in Shio Koji and Dinosaur BBQ Wango Tango. Direct, main grate, peach wood, 325F. Plated with orzo with homemade pesto (grew the basil, too) and sauteed green beans & shallots, with a side salad.

Nice evening last night so did some outdoor cooking. Last minute trip to the market and they had some nice salmon filets ready to go on the grill. Accompanied by grilled proscuitto-wrapped shrimp with dijon-champagne aioli, broccoli and cole slaw, with a 2011 Kosta Browne Pinot Noir. Pretty nice dinner for spur of the moment.

Wow some awesome cooks everyone .I have a picanha sprinkled with sea salt and purple crack on the go. Sent from my SM-T835 using Tapatalk

Let's not forget that some of the most influential posters here are women. I talked my wife into buying my first ceramic cooker. She figured it would be an upgrade if I stopped using her ex's offset firebox. She bought me my KK 23" Ultimate. And when I put her on the phone with Dennis she was completely charmed. @braindocare you sure your wife didn't just want to talk with Dennis?

You needed worry about ruining any of your cook just because you moving to a KK. Yes, we are famous for spending other peoples' money.

Turkey breast over pecan in the big MSR smoke pot.

No food pictures yet, but embarking on my first overnight and rain cook at the same time. It’s going to be raining brisket tomorrow. Full packer at 250 deg with coco char and hickory chips in the cold/hot smoker attachment. Still haven’t drilled into my smoker pot yet... Classic salt and pepper rub. I’ll post the good pictures tomorrow. Sent from my iPhone using Tapatalk

A bit safer cook last night. Fresh pork cutlets, African style (3 different Suya rubs and one Berbere). Direct, main grate, 300F. Such a short cook, no smoking wood. Plated with herbed bulgar and tzaziki sauce, and paratha. And a nice IPA to help celebrate National Beer Day (April 7th - the date that Prohibition was repealed!)

Sous vide some beef back ribs for 72 hours at 131F then put them on the KK for come char and colour.

Recently went freezer deep diving and came up with a couple of packages of snags (beer brats and merguez) that were over 6 years old. Looked just fine. The power of the FoodSaver! Thawed out and tossed on the main grate, direct, 325F. Plated with the leftover au gratin spuds and a salad. No midnight runs to the bathroom, so they were still good (tasty too!) An assortment of good mustards to compliment the snags!

I was gifted this steak, lucky me. Served with air fries and roasted carrots.

Made kebabs with some of the rarer bits off the leftover leg last night. Plated with mushroom couscous and a nice salad.

Lamb shoulder slow cooked with wine, stock and creme fraiche. Finished with frozen peas and mint. Super yummy.

Another try at pizza. My last was unconvincing. This one more satisfying: Envoyé de mon iPad en utilisant Tapatalk

Lamb was the calling of the day. Rotisserie boneless leg, with smoker pot of coffee and apple woods, 275F. Pulled at rare (120F). Made some au gratin potatoes to go with it. Two types of Boursin cheese (chive & black pepper), along with cheddar and the top coating of parmesan. Excellent. Plated with the steamed broccoli and a lovely Merlot. Lots of leftover lamb, so thinking a nice stew in the claypot for dinner tonight??

Who mentioned lamb? They inspired me to take a leg out of the fridge for tonight. Anyone tasted the Saperavi grape? Very tasty- oldest known grape on the planet. Both were delicious. Sorry, only video on the KK spit roasting. Started direct and after 25 minutes( once dripping) placed a roasting tray to catch the drippings with mint sprigs and a home made BBQ/ balsamic sauce watered down. Sent from my iPhone using Tapatalk

Plum wood smoked and reverse seared “Top Sirloin” it definitely didn’t look like sirloin to me and the marbling caught my eye, no other package even looked close to it so I think I lucked out at $5. Made a board dressing to go along with it and finished with some Kamado-San rice. My 475 ML smoke pot even fits in my Big Green Egg MiniMax! Sent from my iPhone using Tapatalk

Pizza Easter Sunday Kind Of Night

Having beautiful weather this weekend (70s). Thus inspired, Caribbean pork chops for dinner last night - Cuban mojo (left) and Jamaican jerk (right). Direct, main grate, 325F, with an AL foil pouch with pimento wood chips. Plated with brown rice and sautéed green beans.

Amazing cook troble! The brisket and lamb shoulder I started last night, both finished off superbly today. Sent from my iPhone using Tapatalk

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

We’ve got 20 people coming over tomorrow for Easter lunch. There’s a mix of non red meat eaters, non lamb eaters and people that only eat chicken. To cater for them all, I’m cooking a brisket, a lamb shoulder and a chook on the rotisserie. More pics to follow, but I got some amazing meat from my local butchers. Sent from my iPhone using Tapatalk

I found one little package of ribs at the bottom of the freezer so here goes- After @235F for about 5 hours. Plated.

I never get tired of seeing prime brisket on my KK. I’m using a dry coffee cardamom rub. Sent from my iPad using Tapatalk

This is what I use. It’s so so good. Sent from my iPhone using Tapatalk