Paul

This forum is going to hell. First posts about smoking pot and now Mexican coke! I had to double check and make sure I was at the correct site.

Congrats! You're going to love it!

You forgot made in China.

He does contradict himself and the way I read it he only tried it once.

Where's the beef!!?

I hope it was a routine or scheduled visit. Give your dog a 'get well soon' treat from me.

Good looking meal there. What flavor seasonings?

Looks like a boneless full rib too me. Cut into nice steaks and a roast or two.

Good for you! Lots of good meals ahead of you.

That's the way we feel about it. I lost 2 home and everything inside and around them...but we're alive! I tried to fight it at one of our homes but it got into the treetops. When that happens its time to get the hell out of dodge! It was the third worst fire in the history of California.

I haven't looked at the spit or basket but, would foil wrapped around 5/16" spit rod work? Sort of like a shim??

Thanks MacKenzie. I'm having fun. The wife and I were talking the other day and I told her I might need to move faster on my next KK. Trump might start taxing them. A couple days later she brought it up. I think a BB 32 is in my near future.

Nasty!! I'll stay in Northern California with the rattlesnakes.

SCORE!!! What a deal!

Harmless, they just bite. You wind up missing 1/2 pound of your person…but it’s just a bite. Just kidding. I can't believe how big they are.

Agreed. Probably going to have to lite a golf ball size piece of charcoal. Do you have the cold smoke generator?

Thong? Where's my 12 gauge? That thing is big enough to eat hay and poop in the street!

Lost it in a wild fire.

Good looking spin. Nice color. I miss my roti.

I've been told the same can be said for shrimp.

Welcome and Great looking KK. So, what's the story behind the cow? Looks too good to be road kill.

Good weather and construction left me with only enough time for 1 cook. Ribs. Rubbed with this. (I did go back and ensure complete and even coating) Fired up Bob and was shooting for 250*. Probably averaged that. Temp crept up to 275* by the end. On the grill. About 3 hours in Due to the 'thick-thin nature of baby back ribs one was done about 20 minutes before the other. The thin one on the plate. Too late, too dark, and two many beers for more pictures. They were pretty tasty!

No not chicken. Hard to describe. Just didn't taste right.

All are available in my area. I prefer Skirt then Flat Iron. Flanks are for stuffing with prosciutto, basil, and provolone. IMHO.

Looks fantastic! Nicely done.