C6Bill

I’ve never heard of it but will look it up 👍

If you like Cow Lick you will probably like Meat Church Holy Cow 👍

Oh yes, all veggies right out of the garden this morning. And the steak was from Previties, it was real good 😁

Well the veggies are done, summer squash, zucchini, red potato and some sort of purple string bean that turns green when you cook it. There is also some assorted spices and herbs with a little broth. The next steps sear the steak 😁 and a little topping for the veggies 😁

@Tyrus would the one in Hanover be closer for you ?

Some of these companies have put a lot of time and effort into the development if their rubs/sausces that I think it would be rude not to buy them !!!! Well that and I am lazy 😂 But seriously I gave a few that I really like and I just don’t think that I could make better. I use Holy Cow for beef Bad Byron’s Butt Rub for potk Pliwbiys Yardbird for chicken Then I gave Meat Vhurch lemon pepper and Herb&Garlic for veggies and or adding into the things listed above for a little change here and there. Then I also use some rib candy here and there 😁 Hope that helps 👍

How did I miss those stuffed shells !!!!! I’m stealing those for as soon as the temps start to drop 😋

You can open the bakery, just pay someone else to actually do the early morning work lol

Pictures, we need pictures !!!!!! lol

You may want to listen to Tony, he knows what he is talking about 👍 Too much charcoal will not lead to waste or make it harder to maintain temps. The opposite is true, without enough charcoal you will battle temps and make this harder than it needs to be. And here are a few pics I took when building a fire for a low and slow, it was a 20 pound pork shoulder that took about 18 hours to cook. I never once had to touch the lump during this cook, hope it helps.

For the smalls use them on your hot and fast such as when spatchcocking a chicken or searing a steak

Is it ever a bad day to have sausage with peppers and onions ? I don’t think so lol Added in some mushrooms and a friend supplied potato’s from her garden. The sausage are Polish Sausage from Southside Market & BBQ in Elgin TX i combined everything except the sausage in one of my Detroit Style pizza pans and seasoned with Lemmon pepper and herb&garlic seasoning both from Meat Church. Heated the KK up to 350 with a little post oak. Placed the pan in for an hour on the upper half grate with a drip pan under it on the lowest grate. once the hour passed I placed the pizza pan on top of the drip tray under the half grate and placed the sausages on the half grate. After 15 minutes I rotated the sausages and left for another 15 minutes. By then I felt the potatoes were done enough to drop the sausages down on the lower grate right over the flames. Gave them a good sear then placed them in the pan with everything else. And for desert some friends gave me some fresh blueberries yesterday so I made Jordan Marsh Blueberry muffins. I haven’t had one of those muffins since I was a kid. And while everything was resting I dropped off half the muffins to the friends who gave me the berries 😁 it was a fun day of cooking !!! EDIT: forgot to mention adding a little chicken stock to the veggies

Congratulations, it's a beauty !!!!!

@SilverSuzieQue inquiring minds want to know 😀

I’ve never done that many at one time but this is how I would get temp to 250 and stable put in lowest grate with a drip pan put in upper grate put on all 10 steaks and get an internal temp of 115 pull off steaks to rest and remove upper grate and drip pan open vents all the way and get good flames going, let steaks rest at least 10 minutes, 15 would be better sear the steaks on the lower grate until you get the internal temp your guests prefer

Do you ship international lol

Sounds like a great trip !!!!!

Looks great !!!!!! 18 hour cook, how much did that thing weigh ?

Pizza looks perfect !!!!

A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing

Did my prep last night, this 15 pound brisket will be going on the 32 soon

Looks like what happens in Vegas doesn’t stay in Vegas anymore 😤

Did they change the design ?

Just an FYI, this thread is 7 years old.

No, you are not missing a part. Take the point off and adjust the length using the nut so that when you push that end into the spring loaded end it just clears the other side. Once inserted give it a little spin, there is a sleeve in the other end that accepts the fixed end. The shaft from the rotisserie motor will also fit into that sleeve and will spin the shaft.