dozer996

Money Shot The Death Dust and Pecan Rub is a hit

Pulled it at 201*, 10 hour cook and resting for an hour then the bear claws get to do their magic Sent from my iPhone using Tapatalk Pro

9 hours in and we're at 197* White Russians and Tequila while we wait!!!

That is awesome

Smoke pot filled with Pecan splits and the Butt is on. Running at 275* today - 8.5lb shoulder.

My annual Super Bowl party is coming up and need to fire Charlie Murphy up for some pre big game festivities. My brother raises Berkshire Hogs and had some fresh Bone in Boston Butts and Baby Back Ribs back from the butcher. Fire in the hole!!!

Dang, that is some snow Sent from my iPhone using Tapatalk Pro

That's a beast T-Bone Sent from my iPhone using Tapatalk Pro

Avocados on the grill, is that good? Sent from my iPhone using Tapatalk Pro

My wife and I commented on how nice the Pittsburgh sports fans were. We saw 50% of the population wearing Steelers gear, makes me want to be a fan!!!! Very cool atmosphere.

I won a football throwing competition and the prize was 4 tickets to a Pittsburgh Penguins vs Detroit Red Wings game tonight. Just finishing up the game, we lost...Penguins score 4 goals in the 3rd period to take the win. Great city, the fans and general folks I ran into were fantastic. Here are a few pics from the couple days. Octopus tacos, the famous Primanti Bros, Ica skating in the market square, and my son caught a puck.

We volunteered to host Thanksgiving this year and I couldn't think of a better reason to try Spatchcocked Turkey times 2!!!! Was shooting for 325 but the KK settled at 285 after both birds were put on. Smoke pot loaded with Pecan and bird rubbed with Simon and Garfunkel spices. I have to say, both birds were so moist...everyone loved it.

Stags Leap Cab, actually it's my wife's...she says put the wine in the picture. The skirt was good!!!

Fired up Murphy with some Fogo and flipped the upper grate for some direct heat. Skirt from Double R Ranch...here we go

Carne Crosta on a Beef Tenderloin is my go to for guests. Crosta likes high heat, ramp up the KK and flip the top grate over the basket to form that crust. The high heat releases all the goodness in that rub.

Oakridge fan here. Black Ops, Santa Maria, Carne Crosta are the ones I like. I made a big mistake putting too much Habanero Death Dust on some wings, had to toss them....way too hot. I need to try some John Henry it sounds like. Simply Marvelous Spicy Apple is a nice twist on a Pork Butt Sent from my iPhone using Tapatalk Pro

Thanks for the advice, no shots but the pie turned out great. Sent from my iPhone using Tapatalk Pro

It's my sons birthday today and he wants pizza. I'm going to fire up the KK right now, what temp should I park it at? I'm going to only put the pizza stone on the top rack right? I've never been able to make a good pizza out of a Kamado, I think it was because I had a deflector down by the fire. Hoping for better results tonight. Pics to come. Sent from my iPhone using Tapatalk Pro

Cinematic Ribs!!! Sent from my iPhone using Tapatalk Pro

Nice cook, great idea Sent from my iPad using Tapatalk Pro

Congrats!!! I've been cooking every weekend since I got my KK. The quality is unmatched Sent from my iPhone using Tapatalk Pro

No mop, wrapped for the last hour as I had to leave. The bark was still crispy and not mushy. Total cook time was around 6 hours.

Pulled the collar off at 202* earlier, wrapped and put in a cooler while we went and carved pumpkins. The couple bites I did get were fantastic. The smoke pot produces awesome smoke rings by the way. Sent from my iPhone using Tapatalk Pro

Oakridge Secret Weapon Chicken and Pork If anyone has a go to Boston Butt rub please share!!

My wife loves pulled pork so I thought I'd give Snake River Farms Kurobuta Pork Collar a try. Has anyone smoked one before? Heat soaked the KK up to 275* today with the smoke pot filled with Pecan.