Poochie

Beautiful plate of food, KJS! That salmon looks so moist I just have to have a piece of it. Airmail will work!

Give it a try MacKenzie. Cook them like little chickens. You may want to brine them for more flavorful birds.

I picked up this margarita salt in Mexico 2 years ago. I applied it liberally to the wings that were first coated with olive oil. Cooked them at 400 degrees direct then ramped it up to 500 at the end. Very crunchy skin and moist meat. I used wooden skewers to straighten out the wings so that more skin would be exposed. Vent photo is to show you what produces 400 degrees exactly on Bolo. This will be my last cook for a while. I'm getting a new Grandson tomorrow! Also, my 5 year old niece is staying with us from Saturday night until Monday. She's a peach! So cooking will be delayed until at least Tuesday.

Nice tasty looking dish, Wilbur. Just the right amount of color and texture. That had to taste great with that mug of beer in photo 4!

I don't think there's a right or wrong on this. It's basically what flavor profile you're looking for. I've found that pork butts are pretty forgiving and most are juicy because of fat content. If you're going to make pulled pork, I wouldn't bother with injecting. If I'm going to slice and serve, I put garlic inside a pork butt. You could also put green onions and snip off the excess with scissors. Make a slit with a small knife and insert. For an added bonus, you could wet the garlic and roll it in seasoning and then insert. Good luck on your cook and post some pictures!

Yep, pulled at 160 but didn't monitor the temperature after that. They "settled" about 25 minutes, so I'm sure the temps went up. I usually put a foil tent over meat that's sitting and waiting to be devoured. Your KitKat and Akita get along? I'll be he didn't share any Cornish Game Hen with the kitty.

I agree with Dennis about French's yellow mustard. It's my go to rub glue and help makes excellent bark. I had just enough yogurt in a container to do this pork loin, so I used it. Yogurt is also great if you get your butcher to "unroll" a pork loin. Smear the inside with yogurt, basil leaves, seasoning of your choice and roll it back up. Wrap with bacon and tie it. When you slice it, it'll have that yummy flavor inside and outside.

2 please!! Looks delicious!!

I used olive oil and salt and pepper on these. Cooked them at 350 and cranked it to 450 for the last 10 minutes. I haven't bought these in a long time and they were moist but it needs something to kick up the flavor. Next time I brine them at least 2 days and that should slap some flavor sense into them.

That's a winner for sure. Beautiful presentation on that wooden cutting/serving board too!

I may just let the finish wear down and when the time comes reapply it the right way. I have some fine sandpaper that would probably knock that shine off too. Back to the drawing board.

I broke up some almonds in a food processor to put on the pork loin. First, I coated it with yogurt. Then add some almond pieces Outside and ready to go on Bolo And done Sorry about no money shot. This is grub for my grandchildren tomorrow and it'll heat up better being whole. Cooked at 250 until internal temperature was around 150. I also added some commercial pork rub before I put the almonds on. And a sprinkle or two of basil.

That's a winner, missy. You knocked another homer with the beautiful colors and delicious looking meatballs!

I agree about the coating. I use a brown uncoated butcher paper.

"Great minds, eh?" Maybe him. So now you're coming up with jokes!

Poll will be up until September 7th I'll bet

The type of lighting is pretty much the same, the angle of the lighting is different. The teak oil brought out the lighter colors in the wood. It seems that it makes a shine that goes deep into the teak. Hard to explain, but you'd see the difference right away. Mine will never get wet or be in direct sunlight, but they'd probably still turn that silver color if I didn't treat them. The can of teak oil was only around 8.50 and it'll last for years. I'll only apply it twice a year and I'll bet the can lasts at least 6 to 8 years.

This is what the teak shelf looked like the day I received my Komodo This is after one complete application (2 coats) of Watco Teak Oil

Your lamb dish looks incredibly delicious. I'd love to have a plate or two of it to "test" it out! Keep 'em coming!

Been there. Even with a CyberQ or Guru keeping your temperatures consistent, they WILL drop when you open the lid. However, if you've kept it at temperature for a while, it'll come right back up before you know it. Don't mess with the vents to try to bring the temps up faster if you already had them where you wanted them. "Chasing temperature" is a losing battle. Just open the lid for the shortest amount of time possible. After you close it, grab a cool one, go in the house, come back and check on it in 5 minutes. I'll bet it's pretty close to where you had it before you opened it. Good luck Elaine on all your future cooks!

If you talk real nice to Dennis, he'll sell you another one. But you're right about there being lots of choices now. I've got a 21" and I haven't found anything that won't fit on it yet. When the bottom grates become available, I'll get one just to add even more versatility. Everyone loves to see food cooking on 'em, so think about posting some current pictures of your cooks. Never gets old looking at food porn!

And you don't have to get "peach" flavored paper or pink paper. Butcher paper in general works fine. Measure out how much you think you need, then add 1 to 2 feet to that before you tear it off. Leave your probe in the meat when you wrap it because you'll never find the thick part of the flat otherwise. For briskets, when it reaches 200 is when I stick a wooden chopstick in it. 203 is a pretty safe temperature to pull it off but a brisket can be done at 195 or 210. You never know until you probe it and the skewer goes in like butter.

So that's what you're calling it now? Hops? Remember your favorite Cheech and Chong limerick? No stems no seeds that you don't need.... Acapulco Gold is... bad a** weed! OK, move along...nothing to see here.

By golly if one gets to suffer, they all get to suffer. Now go harvest your "crops."

Bosco, I couldn't have said it better myself.... "The 32" is getting started today and I am committed." Not yet, but if you keep buying Komodo's, you will be!!