Poochie

I figured redstick was a reference to Baton Rouge. How do you like Houston compared to Cajun country?

Thanks. I use pieces of oak about 4-5" long and about the diameter of a Babe Ruth bar. (Not movie size!) 4 pieces like that is all I need to get smokey flavor. I have enough oak, pecan and cherry to last 2 years. Bought it from a firewood dude and split the splits and cut them on a chop saw. I was using this wood for an offset stick burner, but it sold while Bolo was on the way to the house!

Damn! How much did you have to drink that night? Or did you get sassy with a female?

You might want to start a new thread on this tomahawk. This one is 6 years old.

Not when she lights it while you're sleeping in it!

Slow cooked at 225 until probe tender. Indirect with no CyberQ on this one...didn't need it. On the bottom vent I use the smallest hole on the right side adjustment and that's 225 to 230. One set of ribs were different from the other rack and rendered out big time.

Beautiful all the way, MacKenzie. Your photography is over the top. Great looking meal too!

It's a setup statement for others to complete. So far it's just aluminum pans.

You're talking cold weather and it's 86 here. Enjoy your hockey season. I coached it for several years and really enjoyed it. I don't have a gazebo but I do cook in a 20x24 metal building that's on a slab. There isn't any kind of weather that can stop me from cooking. Maybe a hurricane. Best of luck surviving the cold!

I don't know why, ckreef. They are still there this morning.

A man and his wife are sitting on the front porch when a 3 legged chicken runs super fast through their yard and disappears in an instant. A few minutes later a farmer comes up to them out of breath and ask them if they’ve seen a 3 legged chicken run by. Man: “Yes sir, I sure did. He zoomed across the yard in 2 seconds flat. Is he yours?†Farmer: “Yes he is. I raise them.†Man: “Raise them? Why would you do that?†Farmer: “ I like the drumstick. My wife likes drumsticks and our daughter likes the drumstick too. It’s my latest project and a success I must say.†Man: “Wow, that’s amazing. How does it taste?†Farmer: “I don’t know. I’ve never been able to catch the damn thing.â€

His name is Blake. I know your son is tough and has laid claim to your "Beast", but just watch how your daughter will get it instead of the Marine. I hope he enjoys Beauty! I know about growing sons eating you out of house and home. I have 2 sons and when they lived at home, it was worse than a swarm of locusts. Eating machines! It'll be a while before baby Blake is making a dent in a chicken leg.

A couple of guys were bragging that they were cheap bastards on here the other day. I just want to let you both know that I topped you. I brought some chicken into the house from the Komodo yesterday. I used an aluminum pan. The $1 kind from a dollar store. I washed it to reuse it for my Boston Butt and my wife gave me "the look." I said "a buck's a buck." I couldn't hear what she muttered. It wasn't Merry Christmas. Now, anyone want to try to top that one?

This Boston Butt weighed around 6 pounds 4oz. I cooked it indirect at 235 for 9 hours. I didn't use the charcoal divider but I did use the heat deflector and a drip pan. My wife and I agreed that this was the best Boston Butt I've ever cooked. It was super moist and tender. I cooked it to slice it so I pulled it at 177 internal which was also when a wooden skewer went into it like going through butter. I spritzed it with apple juice 4 times during the cook. It probably wasn't necessary, but I did it for the fun of it. Butt had a basic rub on it with mustard holding it on. Basic rub is 1 part sugar, 1 part pepper, 1 part paprika, and 1/2 part salt.

I can't wait to see the results of your cook either. That is one FINE looking brisket!

Sounds like a winner to me. I love wraps...as long as there's meat in them.

Don't forget that Dennis now has financing available for the masses. Paying upfront in cash (bank draft) is financially a better option of course, but a good interest rate with reasonable terms has its merits. Whatever works for you. Good luck getting one soon!

Thanks everyone! I appreciate it!

When I first saw the spiedini, it looked like a keyboard or piano with the keys made out of meat. Great job on that steak for sure. The lamb had to be tasty too. And by the way, every single photo I've put on here is taken with an iPhone 6+.

Put on your Santa suit Dennis, and give out meat gifts this Christmas. Or give kids smoked meat for Halloween this year...if they celebrate it where you are.

So Hogsfan, what size and which color did you get?

Congratulations ckreef! Well done!

Remember that new grandson I was getting Friday? Well here he is. I had to spank him a few times, but now he knows who's boss. 10lbs 1oz. A baby bruiser. I know this has nothing to do with BBQ or Komodo's, but I'm real proud of that rascal. This will be the one and only post. Thanks for looking. Poochie/Mike

Great cook, kjs, looks like you nailed that one. Giving food away is cool too. It give you a reason to fire up the Komodo and cook more. Win win.

Good write up Wilbur. Telling it like it is with no fluff added is what it's all about.