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Well, the good news was that we hit 73F yesterday - in Iowa - in the middle of December! But, the warm weather brought very severe winds that spawned t-storms and tornadoes. Lots of wind damage north of me and widespread power outages. While we had 50 - 60 mph winds here with our t-storm last night, it wasn't nearly as bad as the folks west and north that saw 80 - 90 mph winds - and the tornadoes! My power blinked a few times, but never went out. I'd planned ahead and had a pork butt ready for the unseasonably warm day. Overnight cook Tuesday. Finished up mid-morning Wednesday. Guru running at 250F, indirect, with smoker pot loaded with hickory and apple chunks. Followed Meatheat's advice and trimmed a lot of fat off and liberally salted it Monday night. He says that he likes this technique better than injecting (which had been my standard practice.) Tuesday morning it got the CYM treatment with 3 Eyz rub and Dizzy Pig Crossroads. Went on the KK at 10pm. Target was 203F, but pulled it off at 200F around 10am. It had gotten so windy by that point that the Guru controller kept getting blown over and coming unplugged. I didn't catch it in time and the fire went out. Once the KK started to drop in temp, no point in leaving the butt on the grill. I wrapped it in foil and put it in the cooler in the beach towel for 3 hours before I pulled it. And YES, there's pictures! Dinner was pulled pork sammies! Hard to say whether Meathead's technique worked better than injecting, but the results were just as good IMHO.

hi @Cheesehead_Griller Chicken shawarma on a vertical spike Chicken shawarma on a rotisserie spit I have found it much easier to use the vertical spike. Manoeuvering a container under the rotisserie rod and cutting away over the fire is not quite as easy.

Tekobo decided to visit the elderly in an old folks home near her house. She figured they could use some good cheer for the Christmas season. She enters the room of the first granny and starts talking to her then notices a bowl of peanuts on the nightstand. Tekobo: Granny, I hate to ask you, but would you mind if I snacked on a few peanuts? Granny: Oh no problem miss. You’re so nice you go ahead and have all you want. So when Tekobo was ready to leave granny’s room she noticed that she ate all the peanuts. Tekobo: I’m so sorry! I ate every one of your peanuts. But don’t you worry, I’ll come back tomorrow with a whole bag of them for you. Granny: Oh don’t bother sweety. I can’t chew those things with my teeth anyway. I just suck the chocolate off of them.

I knew this chili was hot hot so I thought I'll fix that I'll bake a sub bun and put the chili in that. The cheese was previously smoked on the KK that will add a touch of goodness.

Beans, beans, just look at those lovely beans in my chili. Add a little chocolate.

As always there are many different ways to cook something and most will return great results in a KK This is how i cook porchetta in the BB32 Pat dry before seasoning Baking powder in the seasoning to help crisp Let sit in fridge wrapped in pink butcher paper 10 to 12 hours to draw moisture out after seasoning Direct on rotisserie Add drip tray 20 to 30 minutes in, or once it flares up 385 degrees until 115 degrees internal temp Then raise temp to 500 for 20 minutes to crisp The internal temp will carry over to 145 or so while crisping

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