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Last minute decision to do a pork butt after I realised I had a cabbage in the fridge…so lit the KK and cycled to the butcher. Cranked it hot and fast 385-400; wrapped at 170; off at 203 for a 1hr rest. 6.5hrs all up, peach wood chunks, home made rub. Served with coleslaw, home made pickles and a vinegary sauce… heaven.

They have now declared Wednesday's storm to be a Derecho. Mine survived a direct hit during the derecho of Aug 2010. Top half of a very tall tree fell next to my deck and the metal framed hop trellis collapsed on it, too. This is the "after" pic, when I cleared everything off of it and took the cover off to inspect it. Not a scratch.

Here's some great advice from that link: The best way to know if a pan is safe in the oven is to look for a symbol that says the pan is safe in the oven. It's the kind of information that makes you scratch your head and wonder if the world has gone to ****. Enameled cast iron would be my first choice. The link is for non-stick pans and not ceramic. A ceramic pan can take heat up to around 350 degrees F.

That's a beauty Remi!

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.

It looks a lot like this stuff from Academy. It's really good stuff, but don't shake the coal basket after a cook. This stuff will disintegrate. It burns for a long time and is only $15 for 30lbs.