Tyrus

That was some time ago they discontinued but today more people are cooking out. Maybe he'll change his mind, I will remind him on occasion, squeaky wheel gets the grease theory.

Hey Mac, they do look good, no denying that. Did your friend do them outside because they appear to have that look about them. If you gonna tempt us with delites from a birthday party where's the cake and ice cream.

Looks like right at home in this setting

I like the size and it feels well balanced. To tell you the truth I may be in the market for one this size myself. I have an old industrial cart with steel wheels and a KK this size would look well on it. Is this the 19 highcap? By the way, good thinking on the stand and a purposeful work station.

That's called, "a cut above the rest." My butcher has some nice cuts now and then but stopped carrying wagu, I guess the demand wasn't there. Well, enjoy, I know it's gonna be good.

That looks good to me too. Was it well received because I'd sure take a slice and some of those fixins.

But of course, that looks fast, tasty, and the corn..yum

Good idea and it will make it easier all around

I really don't judge the meat by how long personally. If it's sitting out there for a while you can benchmark about an hour and a half at this temp. I always use a probe, a temp digital gauge. 145minimum to 160. Stuff it good the spinach reduces a lot. Cook on the high grate, no deflector. Baste at the end Good luck

Looking good. I noticed you didn't spice or if you did it was with a lot lighter hand. The results were as usual, a good look. A few weeks ago my wife came back from the store finding ribs at a dollar a lb. They didn't look like those but we got 30 lbs

I like your fish stand. Unique

Nice quick cook, musta been delicious. No snapper around our area just in warmer waters. Enough for two?

No, but now that you remind me I really should have. Next time for sure.

Like waxing a car

Thanks, a little apple and cherry wood,,, was only expecting some flavor.

Haven't done one of these in a while so today was a good day. I took the meat out early from the freezer and knew it wouldn't be ready to slice so I placed it in front of the pellet stove exhaust on a saw horse and let it go. A few hours later, thawed and ready to cut. We then then hog tied the little porka after we stuffed him of course and placed him on the KK. Cooked at 350 and basted with the remaining ckreef sauce I had remaining. We had some pickled artichokes, baked potatoe, sweet potatoe and corn. And a glass of Cabnernet........... Good

Another wonderful meal Mac the colors are amazing.

Well, I do see a ring, maybe not as prominent as the others you've made but still looking like a good cook. Lucky son, great dad.

I saw your equipment and in comparison when I buy meat it's generally for 5-6-10 folks at the most. Consider me a light weight, I'm ok with that. My norm and yours are quite different

Chicken looks nice and crunchy with a choice blend of veggies. Nice meal

It must still be cooking. Would like to know how it came out for you with a comparison. Where'd you pick up the brisket.

Looks fantastic, great imagination. Don't worry about a little crud, consider it a badge/medal of honor.

That's allotta pork belly. 5 or 6 lbs Is the norm. Have you prepared it yet? Good size brisket also. Enjoy the new experience.

That works too

Hey Ed, Generally they recommend a higher temp for pork belly, a little browning on the flats is what I looked for and I thought it was good. If your looking for a smoke first and heat later then a cold smoke is good. I know a technique for cold smoking you could apply, if your interested. It's a little involved to write but pretty simple to employ.