Curly

Dang man, first...I can't get my camera software to work anymore....now my freaken airplane won't crank. So, I don't know how I'm gonna do it But I beieve I can see that bright yellar thing down there

Wow...that kinda puts the pressure...on a lot a people to get a KK

No, not at all, when I did it thin it was hard and crunchy (very tasty still), but thick and not dryed as long (for the 1/2 thickness) is very tender...try it sometimes.

Sorry Sanny, he's changing to nursing for a whole nuther reason...it prolly ain't you

I use the Excalibur and it's about 7 hours. I used to cut it really thin too but started cutting about 1/2 inch thick somewhere along the line.

Yah' date=' I hear they self destruct from neglect, if they don't get smoke and 'que in them within 12 hours of delivery. Hate to have that happen, after all the work you went to opening the crate. [/quote'] That's OK, I'm only 3-4 hrs away, I can come pick it up for rehab It fits my color profile

You definately need to get some smoke coming outta that thing soon!

So DJ, I just recently ordered a variety of that Hi-mountain cure...unfortuneatly Chubby found the package on the porch before we got home and he ate the one I wanted most to test (Bourbon BBQ Blend). But I had some that survived But I didn't realize you can add it too your liquid marinaids. I was talking to another guy that uses it dry by putting the meat in a large baggy and shaking the heck out of it to get it equally on all the meat....and then letting it sit (still dry) for 24 hours or so. So the liquid doesn't do anything negative to the cure process huh?

I can see you chose a great color....so unwrap it already

Re: Anyone ever use one of these?? Yeah I saw one at a store one time. Good idea there DJ, my daughter has a rock tumbler, maybe we'll give it a try. But I've marinated with the foodsaver and it supposedly opens up the pores so that the marinade can get it there really deep. Seems to work very well. So rotiserie marinades in a vacuum container may just be a lot of overkill.

Re: The Burning Primate and DJ The Burning Primate and DJ are getting something built it's getting there.. Bless their hearts....missed a lotta good que waiting for something...hope it's worth the wait. . Course FM's at least got a ceramic cooker...poor DJ's cooking on that tinfoil thing that he welded up. I'm sure it's computerized as well, so he can watch it from his bedroom as he sits and plays asteriods with his buds

Jump on one of them FM You gotta get one before DJ so we can give him a hard time with pics of our cooks. BTW DJ, will you come fix my computer so I can upload pics again to torment you with

Redneckville - hehe. Let's just say Curly would fit right in with the old junk truck in the front yard - hahahahaha! -=Jasen=- I resemble that remark. I'll be sending the purdy thing over to have a talk with you. Watch out...she's a kisser

Re: Thanks We don't have spools here...we do use sporks though when we have company So I guess we gettin there huh

Yeah, I was reading a thread on the BGE forum....many Walmarts all had it marked wrong...but it always rings up right

I scored 40 10lb bags of royal oak for 3.27 a bag at Walmart. It was marked wrong so it took some finagaling...but they gave it to me.

Sounds like my kinda place.

Yep, that's a fantastic area. And I agree, you don't really want to hide the KK, it's a piece of art that deserves to be in full display.

I find the same thing too. Day before yesterday I filled her up with lots of mesquite and coudln't believe how long it went. (The Firemonkey central Florida charcoal co-op rocks!) 16 hours at 230 11 more hours at 400 27 total hours What the heck did you cook for 11 hours at 400

Last night I put the fire ring in and filled it up to the brim with lump. I started it and got the temp to about 300 then threw on 4 big ole porkchops. They cooked about 25 minutes total. When I looked at the lump it looked the same as when I started the cook. I haven't stirred it, and I'm sure it'll sink some then, but that's one efficient machine

um-ummm. looks good

BGE's are great BBQ's.

I-85 Well, I-95 will take you through Florence, but we are on the west side of the state...a lot closer to I-85. But, I'd say it'll be done and well rested in the cooler by supper time.

I was at Walmart at lunch looking at brisketts for this week-end. But I can no longer post pics because my camera software broke. I may go back and get it after work and take it home and smoke it up. But I ain't sending nobody no food...if ya wanna eat, you gotta come visit. Well sit on the back porch and rock while we work off the food calories And while you are here, you can fix my camera software and make my printer work again and see why my wifes monitor won't light up anymore...man I hate technology...but no, I'm not a unibomber in the making...my cabin in the woods ain't near as remote as his was.