Tyrus

The shadow may cast a out a bit of the color but under the cap the color shines through. Of course you've seen the color Toney,,,,you slip em on everyday...unless you wear a Tux out to the coffee shop.

Simple enough and the Gospel truth. It's called an inspirational poster.

When it rains it pours Mac, don't fear soon the Grizzly will come round and visit your estate to bring joy and companionship around the Holidays.

Sit the pig in the racing style...feet under the belly and fronts extended. I used Kosmo's Q pork original injection in the front, rears and along the loin. Any problem with the head for room just lop it off and so with the the front pads. Oil the skin and cook around 250-75 to the 7 or 8 hr point and check for temp in front shoulder. Best yet is to have a probe there. Your going to need something below to catch all the dripping. If you can leave the head on it makes well for presentation and don't forget the Aluminum foil for cover around the ears and nose. Does the 32 have a top split grate? Anyhow your going to want to pull the pig off whole so, think of a safe design to enable you to achieve this if the grates are split. Above all don't worry, a cook this long gives you ample time to adjust and compensate...and from what I've seen of your cooks I expect nothing less than perfection. Yes, good luck, and don't forget about the aroma carrying around the area...an unexpected variable drawing attention that can't be avoided.

Steak it is and those grates are soo clean...you embarrass me.

The bark looks good, an odd shape but, it's all about taste. Good idea about the dog, maybe later you can slide him a taste too

The ramp that comes off the crate is approx 4 1/4 inches and that would be including the plywood. Eliminate any possibility of having 500 lbs going in another direction. As stated, build a ramp so that you can easily roll it off that 8 in height. A 4 ft length as Tucker mentioned is a good length. When you see just how massive a 23 is, you'll take all the precautions. And it wouldn't hurt to have a friend or two

Thanks Bruce. Ran an extension cord out to the backyard and came up with that. The pioneer look I call it. A side view.

Looks good Basher, some of my favorites and eye appealing too. Thanks for reminding me, I have a qt. of Greek yogurt in the frig and was wondering what application to use it in.

Beautiful cook Basher looks mighty tasty

Unbelieveable, a tap room next door, you lucky dog. Well, I can understand your reluctance of parting with the old sofa...after so many years returning from the pub the sofa must have become an inseparable friend. There's some history in that sofa, I'd think this over carefully. The short beams look to be all oak, a rare find indeed. A beautiful pizza oven it is, it deserves center stage....move it at night to the middle of the yard, just for a reaction, you can always move it back later. Best of luck with the new KK, like the color.

Sounds spooky, I don't like crawling amongst the spiders so this solved an issue having small splits clean and dry nearby the Santa Maria. Gidget and Garrett are Irish Jacks....if you ever had one you know they have a ton of energy. The pit does use a bit more fuel than a Solo Stove but, the affect is huge, long lasting and continuous. As for Tyrus, well, he's waiting for me elsewhere, we'll catch up later...

Thanks Mac, living on the edge but always in control. See my daughter with a cookie in one hand and her phone in the other, the house could be burning...it wouldn't matter. Toney, the pit is lined with 4 inch refractory on the base and 3 inch on the sides, so yah, metal ain't a problem.

Had some old lumber and an idea for a piece of real estate off the cooking area that was exposed to the weather. This two draw unit was built for waist high use and ease of accessibility. Storage down below for red oak splits or whatever hard wood around and an asphalt shingle roof to keep it dry. Plenty of space and some mods will be adapted for end use later...still a work in progress. Fits well in it's wooded area. The pic on the spin is from a spoon roast or sirloin, marinated in Stubbs Beef marinade overnight and later basted with the same. This I found was a tasty mariade and in the end added a nice color to the meat. And also a pic of my solo stove, cause everyone has one.

Home sweet home

Hey Tucker, Hope those shop endeavors turn out some works of art.

You never know until you get there. And when you realize it may be a disappointment, you don't stop, you continue on to your next adventure. Sorry that one didn't work out Tekebo, you got many more to come................ this guy in Australia looks worth the distance if only the world wasn't so large.

I second that emotion

Saw that Basher, that guy's amazing. Soon you'll have to make a pilgrimage and visit his restaurant, I do believe I would...that is IF I lived in Australia.

The difference between gas and charcoal is like going from impulse power to warp speed. You may not recognize the stars without a map but, who cares...the food is so much better. You may have to be a Treky to understand.

Beautiful knifes and if they slice half as good as they look your work time and ease of prep will be that much more enjoyable. One could have the best Knife in the world...if you don't develop a good consistent technique to sharpen, it might as well be a butter knife. Does this make you Samurai?

And if revealed the certainty of that color may not at all be what it is. No, alas with the Tekebo secret, it is hidden in a vault beside the CocaCola recipe and is safe for the moment. We need to employ other methods of extraction, "I'll get you my pretty, and your little cat too". Do you believe in spooks?

I like the grill marks like pin stripes on a suit...very handsome. Purdy glaze too, you musta gone to the Mackenzie School of Photography. My mouth is watering, I want a bite, not fair.

The technique using the sear method I have found is to not be afraid of turning or flipping for quick short periods. Letting a steak as large as that to sit there will only allow the middle to remain pink while the outer portion looks fully cooked if it isn't turned often enough . Wingman and Basher are spot on target for a saving grace method for balance however, the continuous short time flip is an alternative. Have you tried Umani or Dried shitake mushroom seasoning, it enhances flavor profile on large steaks as this? Good eating and good luck.

Like the basket. Homemade? I seem to recall while on vacation in Vail last year the basket was flying around pretty quickly at a local fair. Your basket will certainly do the trick, may take a bit longer but it's really not about how long it takes but how you got there