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Feeding Laurie's church today. Four pork butts in bourbon sauce, pot beans, cole slaw. Dry rub was California and Guajillo chiles, salt, pepper, and pimenton. We'll serve butt mixed with sauce on buns (sloppy joe style). I used dry ice to chill the six quarts of bourbon sauce, from a liter of bourbon. Fun play break (the dog was concerned) but next time I'll stick to conventional ice. I thought this main grill mound of four butts was being clever, and I'd do it again, but it has unintended consequences. That's more thermal mass on the main grill than I'm used to, causing a greater disparity between a pit probe reading anchored to that grill, and a pit probe reading through the Tel-Tru dome hole. More reliable to just cook with the dome hole, and make adjustments as needed. Also, the mound has a greater "effective mass" than a single ten pound butt, and so it cooks slower. 19 hours at 225 F is not enough. Though, as I've said before, I think the "disintegrating rope" standard for pulled pork is a scam, and I've never had decent pulled pork commercially in the Carolinas. I'd rather undershoot, than dry out the butts this way. Mine are more work to pull, but I like the juicy, tender result. Still, I'll move up from 225 F to somewhere near the recently more popular 275 F next year, and we'll figure out how to adjust the timing. The pot clamped for travel is the 22 quart Optio Sauce Pot 3095, our favorite big pot. There's a shorter version, but too short to cook four pounds of pot beans. After a brief hard boil, the beans simmered overnight in a 240 F oven.

Note the "No Shmucks" clause in my Craigslist posting. I'm thinking I might need a qualifying quiz for prospective buyers before I let them take it. 1. What is a reverse sear? 2. What is a chook? 3. What is "the stall"? 4. Lump or briquettes? 5. What is two-zone cooking? Must score 100% or you are, in fact, a shmuck.

Another Meater cook, easy peasy. I pulled my bolted spinach and managed to get enough for one last tasty feast. Ready to grill. I think I had a sprinkling of garlic, purple crack, pepper and thyme. On the grill. Done. Plated.

You might "stump the chump" with #2! Maybe that one should become the "tie breaker" question - lol!

I watched a series about tacos on Netflix and got the taste for some. The pork went on at 4.30 this morning and I made a batch of tortillas this evening so they were nice and fresh, everything was good except for the bottles taco sauce / salsa, that’s getting made from scratch next time too. Sent from my iPhone using Tapatalk

This morning I found another treasure at the bottom of the freezer and it wasn't fish. It turned out to be chicken and garlic sausages from 2015. WOW. I decided to make patties with the sausage meat and do a Mac & Cheese. Everything was cooked on the KK and the MAc & Cheese was browned under the stove broiler. I did add 3 or 4 Thai hot chili peppers to the mac & cheese, that turned out to be a nice touch. Plated.

True. Seems to be stumping the folks at Amazing Ribs. SAD!

Thanks, Bruce, the good news is there are no calories from the pixs. LOL I think the heat wave is breaking, we just now had a thunder storm with rain so hopefully the temp. will drop out of the 90s.

Love the colour on those butts and the sauce sounds pretty tasty too. I can't imagine that there was any meat left at that get together.

Beautiful cook Mac! Stunning pictures as always! Sent from my iPhone using Tapatalk

Mac another great cook! It’s making my mouth water, such wonderful pictures. How’s the heat wave going any cooling off yet?

Thanks all, I need to work on the salsa and condiments, very happy with the meat and tortillas. Has anyone else watched the series on tacos? It’s about the different styles from different countries. Makes me super hungry every time I watch a show like that! Sent from my iPhone using Tapatalk

Hi all, this is my cook for Sunday, 7,3 kg Duroc Boston Butt, gonna be a first fo me so I’m thankful for all the help I can get. I would cook it a 225-250 and I’ve been told that i should calculate 1hrs per pound of meat + 2 hrs rest so I would be looking at 16-18 hrs in total, does that sound about right? Another question wrap in foil or not and if when? so as you can see I have a lot of questions

Now that I have had it for a couple weeks and made a few things...its really impressive how much better this cooker is than the Traeger that I had before. Temp control is simple...almost too simple. My favorite food so far is Turkey and I don't really like Turkey. I spatchcocked a 12pounder and cooked it direct with a light spice at about 300. Smoky, juicy Turkey. Beef ribs are slow cooking tonight at 250 and smell yummy. I am really happy I jumped in and got the KK.

So there's more than just sausage being smoked in them thar hills!

Two reasons I didn't try the beer. I don't have a beard and I don't like beer. I am a cider girl.

Well, our heat wave here broke over night. Dropped 20F since yesterday! I was pouring beer at an outdoor homebrew festival over in the Quad Cities yesterday and the heat index at 2pm was 107F!! Front came through late afternoon and it starting dropping in temp and there was a breeze that really helped during taking down the bar and tent.

My Billows arrived today and the spring arrangement they have to hold the Billows in place simply does not work on the KK, you cannot get a tight or any where near a tight fit. It flops all over the place. I contacted Thermoworks and they apparently are not familiar with the KK or at least the tech I was speaking with wasn't. I am going to contact someone I know who is a machinist and see what he says on Mon. The two wings of the SS spring are too short to go thru to the inside of the KK and the point of contact is soooo small on the side walls that there is not enough friction to hold the unit in place. In my opinion those wings need to be a good deal longer so that they go right into firebox of the KK.