C6Bill

I can't believe i've never cooked corn this way before, pulled the husk back and removed the silk then folded the husk back up and soaked for 20 minutes, cooked at 375 for about 40 minutes turning once. The corn was so sweet and juicy it didn't even need butter. Then did cheeseburgers on the lower grate. Forgot to take pics of the burgers while cooking. That was my big meal yesterday after a late Saturday night seeing Loverboy and Foreigner at the Xfinity Center in Mansfield MA. What a great show I have as few video's from the show on my web site if anyone would like to see Foreigner

@MacKenzie I don't know what that is but i'm more than a little sure i would eat it and go back for seconds !!!!

looks like you'll have to be spinning your BBQ for awhile, get well soon !!!!

I'm with @jeffshoaf on this one, while i do like a cold rib or chicken i do vac seal and reheat chicken, pork and brisket. I don't have any sous vide devices but i do take a pot of water and get it to 135 degrees and just sit the bags in there until it is ready to eat again. So to sum it up, i don't care of it is hot, cold or frozen, i'll still eat it and like it lol Except the last brisket i cooked, that wasn't good no matter what temp 👹 The guests thought it was good but i know better.

Speaking of brisket, I'll post more pics tomorrow , i just put these in and am letting Fireboard run with them until done, i will jump in and wrap them when they get to 170. The one on the left was 21 pounds before trimming, the one on the right was 14.

I didnt notice those when i was there yesterday, I was looking for a brisket and all the ones in the case were past their sell by date. I'm sure they were fine but I got a chicken there last week that was less than fine, i had to return it, smelled like a skunk 🦨

Their support is really good, I’d reach out to them

The person to contact would be @DennisLinkletter and congratulations 👍

Looks great !!!!!!

Beautiful !!!!!

Well one easy way to fix that, a KK with bigger grates lol

I had a couple as pets growing up so I’ll pass, but that does look yummy lol

Chicken yesterday so steak today, reverse seared. Cooked at 245 until at IT of 112, it carried over to 122. Then seared 😁 I too was too busy eating to take a plated pic lol @tekobo

Looks great 👍 I’d add some wheels 😁

My knives are always really sharp, sharp enough to remove a finger in the blink of an eye lol

They did a great job !!!!!

I was feeling really lazy in this heat today and decided to just let a chicken spin for dinner. I typically just spatchcock but I have to say this chicken was absolutely fantastic. I may be spinning more in the not too distant future 😁

I would never even attempt it, i like having 10 fingers lol

@Chief Our meal cooks are usually a little more memorable

And you got tiles, they cook way better than the pebbles

Welcome to the club

I believe they stopped attaching the lids a year or two ago to save on the cost of shipping ?

@Chief Mine came pre assembled but I would suggest offering a strong friend or two some chicken if they help put the lid on

I go around 250 and will spritz two or three hours in and rearrange them to make sure they are cooking even. And i do wrap for the last hour in foil with honey, butter, brown sugar and a little spritz of red wine vinegar. I've switched from apple cider to red wine vinegar. The length of the cook depends on the size of the racks, i like to cook 3 pound + racks of baby backs so it can take me up to 6 hours.

@Dianei Dennis says it can be fixed, go grab it 👍