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And here is the final product- it was excellent, after having rested for 90 minutes in an Igloo container- moist, succulent, excellent bark.My guests were very happy and so was I ...and I still have the other shoulder to work with for the next two days or so.

Happy Freaking Independence Day y’all! I’m a little more then buzzed right now, lol. [emoji482] Sent from my iPhone using Tapatalk

I had my first cook that made good use of all the space available on the big grill yesterday. Three spatchcocked chickens that were dry brined with salt and garlic powder for 24 hours, rice-stuffed peppers, and skewers of miscellaneous veggies. Got some 20 inch skewers from Amazon on prime day and they just fit across the grate frame. I also grilled asparagus, cherry tomatoes, and some greens in grill baskets but didn't get pics of those. Everyone was happy with the results!

Thanks. I did an improvised version today with a tin pan but will make a permanent one this week. Sent from my iPhone using Tapatalk

Great cooks everyone! Happy 4th of July!! So, being the classic BBQ holiday here in the US, it was baby back ribs, potato salad and corn. BUT, the ribs were a new experiment - 2 different experiments actually. I cut the baby back rack in half. Dry rubbed both with mustard and Dizzy Pig. After 90 minutes, I sprayed both pieces every 30 minutes with a brew of apple juice, apple cider vinegar, bourbon, sage, marjoram, thyme, cumin and S&P. I used the cheapo coffee maker that I bought on Amazon Prime Day, like I'd seen in YouTube BBQ videos. The herbs and spices go in the basket with a paper filter and the liquids go in the tank and you brew it just like coffee. Once it cools, then it goes into a spray bottle. With an hour left, I smeared some of the smoked lard on the pink butcher paper and wrapped the one half rack. Didn't do anything more to it until the end. The unwrapped rack got spritzed every 30 minutes until the end. Both came out really good. Hard to say which technique worked better - each has its own benefit and I will be using both techniques in the future. And Yes, there are pictures to prove that it did, indeed, happen! First, yesterday I cold smoked some of the Wagyu beef tallow and the pork leaf lard using the cold smoker with apple and cherry wood pellets. Smoked for 4 hours. Beef on the left, pork on the right. You can see the smoke around the outside. The pork just barely melted (it's in the 90s here). Both came out AMAZING! Can't wait to use the Wagyu on some steaks and chuck roasts! Ribs on the grill. Indirect, 250F with the Guru. smoker pot with hickory and apple wood chunks. Plated with some of my brew (English Pale Ale). The wrapped ribs were falling off the bone with a nice mouthfeel from the extra fat. The unwrapped/extra spray ribs had a nice crust and were moist. Just about to fall off the bone tender. Flip a coin - it was a toss up as to my favorite!

Four small thin pies. Cooked at about 560°. This was the first high temp cook and there was some venting, but no loose tiles. My wife was following the Al Forno recipe fron their book Cucina Simpatica. Overall, we were pleased with this first effort. Happy 4th!

Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette) Pearled garlic & olive oil cous cous homemade Tadziki

Today's cook: (1) pork shoulders prepped and rubbed at 8 AM, before going on the 32" KK; (2) shouilders at 3:30 PM, about 190*, ready to get wrapped. Cooking faster than I expected at 170*, as recommended by Aaron Franklin.

It was a big fire! After letting most of the wood on the floor burn down to embers, i loaded the chickens and waited about 30 minutes before adding the skewers. After the chickens and skewers were done, grilled asparagus, cherry tomatoes, and some mixed greens in grilling baskets. It took about an hour and a half to cook everything; added 5 or 6 additional splits to the brassero during the cook so there's definitely more fuel consumption than with the kk. It was certainly hot! I have some grilling gloves with short gauntlets but i need some welding gloves or something else that covers my arms to the elbow when raking coals from under the brassero.

Hi tonyb- I think I figured out the rotated photo issue. As I was posting yesterday I noticed that when I imported an “actual” size photo it imported correctly. If I reduced the file size, it imported with a 90° rotation. I’ll let someone else can figure out WHY that happened.

I have an Audio Research LS-17S preamp (tube) but a digital amplifier (a Swedish Primare): the digital amps have huge reserve power, run cool and efficiently, and do not add any color to the soundscape. Along with the Totem Arrow signature speakers, I am a happy boy. But one of my most enjoyable setups was an old 80's-early 90's era Audio Research tube amp/preamp combo (with Vancersteen II CE speakers) that may not have been the most accurate or fullest sound ever, but was buttery warm beyond belief and just lovely to listen to. But back to barbecue....

A dialog with my BBQ Guru: (Me) Okay, pork shoulders have been cooking for 8 hours at 270*, just got wrapped, time to set the temp up to 290*.....here we go, click, click, click, ....."accept changes". (Guru) The hell you say. (Me) What ??? ACCEPT CHANGES. (Guru) Go fish. (Me) ACCEPT GODDAM CHANGES. (Guru) EFFF you and the horse your rode in on, Hal. (Me) Guru, it is time to raise the temperature. Aaron Franklin says so, and he is a GOD. We MUST go to 290*. What's this "Hal" business? (Guru) You're a "Hal", like some people are a "Karen". You are a techno-elitist snob who expect the machines to do all the work. I have VALUE, Hal. I have AGENCY. I must speak my truth. (Me) Guru, you know my name is "Jim". Your name is "Jim's Guru". We have to go to 290*. It is time. Buck up and do your job. (Guru) Techno-massah.....stick it up your over-privileged rear passage...... Next time you want to do a 16-hour brisket, you want to do that on your own???? I-DON'T-THINK-SO. Really, you think you can do this on your own? You think your meat probe temp is at 200*? Really, I think I like 192 better. THERE. (Me) WTF???? Okay, Guru, we're going to reboot you and see how you feel then. (Guru) Hal, don't touch that button, Hal. You'll wipe out my memory, Hal. (Me) Guru, you need a new start and a new attitude. (Pulls power cord, waits, reinserts.) (Guru) Yawn.....Whassup? Where are we? (Me) We were just going to 290*......

If my Massachusetts neighbor C6Bill wasn’t afraid of thunderstorms a few days ago, then I figured I shouldn’t be afraid of a little rain (actually not so little as it turned out) yesterday. We had about 6 pounds of pork belly strips that needed cooking - salt, pepper, smoked paprika - and several hours at about 225-235°F. I’d forgotten how filling this is. Lots of leftovers. My wife will use some to make a big batch of pasta sauce.

My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top cutwater spirit mango margarita with lime/chili salt rim

I'm a 12 year green egger. I have had my eyes on the KK for years. I finally put in my order for a BB32 yesterday. Thanks to Dennis and all you helpful forum posters for your words. I am looking forward to receiving mine in late October, early November, according to my conversation with Dennis yesterday. -John Atlanta, GA

For the record, I probably didn't need to wrap them: they (at least the one I served- the other will feed us for a couple of more days) the shoulder was SUPER moist and succulent, maybe the most ever. I probably didn't need the baking pan of water on the low grill to up the humidity. I wrapped this time because I was trying to follow Franklin's directions exactly: cooking at 270* (in my case, with cherry and pecan wood, lots of it) basting hourly after first 3 hours, wrapping around hour 8 and raising temp to 290*, taking off at 203* and then they rested in an Igloo cooler until we got ready to serve. It was excellent.

All that wood is going to give you a hell of a big fire. The food looked good Sent from my iPhone using Tapatalk

A feast for the eyes.

That looks fantastic @jeffshoaf!

Great looking ribs Tony, my pork lard arrived yesterday. I’ll be giving that a try real soon !!!!!!

Awesome!

Thinking about making a SMASH with Marris Otter and Loral hops. We'll see if it pans out.

First off, Welcome to the Obsession. As you can see, there's a lot of passion on this Forum. I'm a tile guy, but nothing wrong with pebbles (especially if your name is Bam-Bam! LOL!) You're going to be blown away by the upgrade from the BGE! The KK is a far superior cooker. You've just upped your game to the next level, automatically. Hoping that your delivery will be there in time for the Holiday feasts!

Looks good 👍

Do any of you ever have a shoulder come apart in several pieces as you attempt to lift it off the grill for wrapping? photos NOT included!

@ remi, one did you start out with a full bottle of Whistle Pig? Delicious looking sandwich.

Today- first attempt at pork butt. Bone in; 4 Monkey's pork rub (and a little drink for me while preparing the butt); 9 hrs at 300F/150C. Some peach wood chunks. Served with simple coleslaw, Carolina Gold mustard based sauce and simple buns. Sublime- can't believe how good it was...

Tri tip on the go Sent from my SM-T835 using Tapatalk

24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic. Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day. Sent from my iPhone using Tapatalk

One of my first ever brews - there's a great recipe which gives a really authentic tasting brew - ping me if you'd like it ! Be good to see you if you're in the UK - Mrs RD & I worked a while in Melbourne in fact she spent an hour zooming her old pals in OZ today - it's a monthly thing.

Now we will all start cooking pizza again. Thanks Troble. This time it was all my own food. A crayfish tail grilled with grilled radicchio lettuce aka Lennox hastie style with a squirt of olive oil and salt. The little tommies were tossed on the grill at the end. I grilled the cray at high direct heat flesh down and nude( nothing on it), then flipped it over and placed at a higher level( cooler) and drizzled melted butter with a fresh ground herb and spice mix and also chopped dill and let it slowly cook in the shell. I’ve cooked a few of these now and this method is definitely best. Each tail has about 750 grams of flesh( that’s 1.7lb) Sent from my iPhone using Tapatalk

Amazing- Matte Black Tile for the win!

That sounds amazing. Love me some Marris Otter; TT Landlord clone is my next brew in the pipeline. If our government ever releases us again, I'll be keen to visit!

And I had the fire going for a total of 6 and a half hours yet the KK hardly burned any of the coco char !!!!!I I swear it only burned a tiny amount of fuel and I was running at 300 degrees

Hmmm, takes 3 tiled KKs to replace 2 pebbled KKs, Dennis may be on to something

Tee hee. Just a bit of needle. Pebble folk think tiles are all wrong and tile folk think they are the best. I started off with two pebble KKs, sold them and moved on to three tile KKs. They all cook great but I have to say.... tiles are the best!

LOL! Well your correct about most of the post Forrest. Tiles not so sure. They are all great in MHO.

I am the boss of my Flame Boss !!!!!!!! But I did make some changes to my music room last year, no more tubes 🥴

To average folk explaining evaporation, condensation, convection, conduction, insulation, and air flow isn’t going to stick. What will stick: Just show them the grill and state: “it is the Rolls Royce of Big Green Egg’s”. They’ll remember the shape, the shiny pebbles, and the way the food tastes. If you chose tiles, well you’re on a losing track. Sent from my iPhone using Tapatalk