twharton

Midnight 14 hours, 171 degrees, double wrapped in foil and two bath towels and put to bed in a cooler. It plateaud at 151 @ 7pm so I opened the top another 1/8th turn and the temp slowly began rising over the the next 5 hours from 230 and was at 380 at midnight. It looked and smelled fabulous in the full moon light. Nighty Night. Pictures Tomorrow!

I notice all recipes seem designate "non-iodized" salt as an ingrediant. Why? Thanks in advance.

As if you really cared.... http://www.homestarrunner.com/sbemail.html twharton

http://161.58.5.90/austin/yeahbaby.wav

Thanks!!! Talk about serendipity. I read your link viewtopic.php?p=8567#8567 tip before I read this reply! I asked wifey and the responded "...falling apart ' Yeah I'm whipped and proud to be so! So I'll take it off at 180 and wrap it up. Thanks again...Tom

After I put the sirloin roast on I prepped this... I opened it up and rubbed with a porkchop inspired rub...brown sugar, salt, then I ravage the spice cabinet. Not so much heat this time and more herbs. Here's what they looked like after the rub. And then I sent them off to sleep for a day. Check back in a coulpe of days and we'll see what happens. After this one I think Gigantor is broken in enough to sear some steaks. I can't wait to make my get my big bad bitch hot!

Third Cook All I did was rub it with salt and freshly ground pepper. Put it on the upper grill @ 225-223. At this writing its @ 106 after 3 hours. I plan on taking it off @ 190-200. I prefer my beef rare but my wife likes it well done and as long as its juicy I'll eat it. Any advice or comments welcome between now and take off time. Thanks in advance.

Part 2 - Here They Are Around 8:30 P.M. Later That Day ....errrr what's left. Remember I started w/ 3 but Wife and Daughter #2 dug in with me. Actually being hyper critical of my cooking I didn't think they were great until I realized that rubbing them down and slaping them on the grill is something I have never done. The family loved them but if I had let them sleep overnight with that rub well then perfection would have been mine. Here are 2/3 of them done and what their fate has been for now. Thanks Dennis!

My Take On Mr. Rox's Rub It came from one of the many "books" on the Whiz site so it's not obvious. Thanks to all and again I bow down to the god of BBK...Dennis Linkletter! I love you man! twharton

My Rub and Thanks... Thanks for the guidance about the charcoal amount to start. This loin was tasty and the truest test is a 15 yr old boy crazy finicky teenage girl who couldn't keep away! I used the following rub which was based on Rox's Rub from the Naked Whiz. The amounts below vary slightly in the following way..used 1 cup instead of 1/2 cup brown sugar (I will use more in the future, probably 2 cups. I didn't have chili powder so just added 1 tbs cayenne pepper and increased the paprika from 1 to 3 tbl. In the future I will increase the cumin from 2 to 4 tbs along with the missing 2 tbs of chili powder. Here's what I recommend.... 1 Cup Tony Chachere's Seasoning (for those of in love with the foreign country of Louisiana like myself if you know about Konriko use that but it's hard to find and Tony's is fine and readily available) 1/2 Cup Lowery's Seasoned Salt (I might change this in the future but it works!) 2 Cups Brown Sugar (dry) 4 tbl Cumin 3 tbl Garlic Powder (not garlic salt) 2 tbl Chili Powder 2 tbl Thyme or Italian Seasoning (w/out salt) 1 tbl Coriander 3 tbls Paprika 1 tbl Cayenne Pepper (adds a sublte afterburn but won't burn out the lightweights among us...more is ok if you are hardcore) It was 9.i lbs. I'm prepping 3 more tonight for our Xmas party for about 60 tomorrow. 30 lbs of Pork Loin + 30 lbs of fresh Gulf shrimp.....HAPPY HOLIDAYS EVERYONE! twharton Gulf Breeze, FL "Where Thousands Live The Way Millions Wish They Could" P.S. My wife forgot to pickup bacon today for A.B.T.'s. I've got everything else required but I still love her cos she loves my Kookin'! P.P.S. I did 3 racks of ribs today (pics later) that the tribe devoured for dinner (1 rack / foodsaverd 2) but I'm not satisfied but only because I rubbed them down and put them on immediately....I know it would have been a true culinary experience if they had soaked it up (1 part Brown Suger / 3 parts Emeri's Essence BAM!) overnight. P.P.P.S. Shout out to PorkChop for Savin' My Butts...HAHA

3 Big Slabbies but really only room for 2. WTF!!!

The setup.... After placing full bag of lump in Gigantor (see previous posts) the deflector would not fit on top of the fire grate so I placed it on top of the bottom grill. Is this o.k....I mean it is because the cook was awesome but I can't really use the bottom now and I need the space as you can see in the next post (Phase 2 Beginning). I've seen some of porkchop's setups and it looks like he's got a side of beef in there so I need configuration pointers PLEASE!

Ten minutes after fire start and lid closure Gigantor awakes. After 30 minutes.... Then I clamped down, opened bottom 1/8 and top 1/4. I overshot my 225 goal but held steady @ 250 after 35 minutes. Meat after being rubbed and relaxing in fridge. On it goes... After 6 hours...wife and kids won't stop picking at it. Me Got Big Happiness Inside! Foodsaverd' the rest and Phase 2 will be under new post. A rousing success but I need some guidance. See following reply. twharton

O.K. so first this.... ...and then a full 8.8 lb bag of lump like all you other dudes say to do but man this is alot... Then I light it with one piece of fatwood started and poke through the center; easier than a chimney IMHOP. Yes I am a recovering Boy Scout... Then a few hickory hunks (would've preferred apple) and close the lid and immediately see that my favorite coffee mug is in love with my Big Sexy Gigantor.

What is this for? It's on the bottom grill that's just above the deflector. Also if there is a comprehensive guide, illustrated, thread that shows or describes setups I would be gratefull. Dennis, my dear sweet man.... What an incredible kooker!

o.k here she is....gotta learn this photo upload.... but too rushed right now.

here it is at home...I have named her Gigantor! My Big Sexy Babe!

I'm giddy....like a little girrrlll. Broke it down and wifey & I carried the lid to the backyard and then me and a neighbor walked it through the house using the rope 2x4 method...yeah you heard me...two MEN only. Then we shared.... Put the lid on no problem. I'm so impressed with the craftsmanship. It's 9:30 pm and against my better judgement I go to bed. I took Friday (today) off so one last look then to bed. I rubbed it down with the grout sealer then covered it. That little cooler in the background is hickory chunks soaking. Check the new thread I post after this cos I need advice though at this writing phase one of 1st cook (10lb pork loin, 6 hrs @ 250) is a raging moist success and phase 2 (3 slabs of ribs is 1.5 along). I got setup questions and need links or pics or diagrams. Nighty Nite! /Users/twharton1/Desktop/untitled folder/PC010011.JPG

Haze Mmmmmm....smokey haze....tasty meat.....mmmmmm

When I Used To Work In The Container Shipping Business... The head man in charge of shipping for International Paper once told me that we (all the shipping lines) were not selling a delivery service. What we were selling was information and only the carriers that could provide accurate information about the shipments were worth using. The transit time was secondary to the client knowing when. I got a proactive call from somone at UPS freight in Mobile,AL on Tuesday afternoon 11/23 telling me my KK would be available for delivery Friday. I scheduled it for Monday (today) afternoon and verified lift gate / residential delivery. About 30 minutes ago I called UPS....blah blah blah...still in Dallas,TX..Wednesday delivery maybe. I am !$@##%%#$%^&E pissed. Today I bought loins, roasts, ribs.....grrhhh. The anger emanates from the proactive call verifying delivery info and appointment and then no show and now call! But...what if was a Mexi-K. So considering that maybe a cold frosty beverage is in order and yet a another thank you to Porkchop for steering me in the right direction. And thanks to the forum for this little therapy session. twharton "Not Kooking Tonight"

O.K. so perfect conditions for this afternoon's scheduled delivery...74 degress and not a cloud in the forecast. My questions is how do I post the full size photos (that I will take) without using the photo bucket link? Thank you in advance. With great anticipation....twharton Gulf Breeze, FL "Where thousands live the way millions wish they could!"

ABT? I give up. What's an ABT?

Weed??? Must been having a flashback I meant one week. twharton

Dennis advised me that..... ...is scheduled for delivery 1 weed from today! Any suggestions on first cook? twharton

AND...... an insulated cup (bottle) holder for frosty malted carbonated beverages!!!