ThreeDJ16

Third it!! hehe I love Cajun food! -=Jasen=-

Very good information. I have experimented with making my own hams in the past too. Though I am a huge fan of "Country Cured" hams and enjoy the salty treat. You may have inspired me to get off my butt and try this again. From what I remember, it took weeks of curing via the dry method used, so maybe I really need to check out your techniques. BTW, welcome to the forum! -=Jasen=-

I could probably set something up for this. Depending on size and how many, the easiest thing might be to just host it on Dennis' server and place a link to it on the forum. Let me know if anyone wants to do this as they can just forward me the video for hosting. -=Jasen=-

FM, I think this was the only version he made. We discussed having the dial centered around the gas in port, but then the rear burner ended up winning out. -=Jasen=- BTW, what is this "snow" stuff Primeats refers to?

How's that? BTW, nice lookin' shoulder and butts! -=Jasen=-

Now that is different sounding? -=Jasen=-

I pressed them in pretty good from the start. Seems to still be tight as the meat is not moving around. -=Jasen=-

Welcome aboard Howie! Glad you found your way over. -=Jasen=-

This is actually the first time on the rotis with a pork shoulder or boston butt. Did try ribs on the rotis once and they were great. One of the reasons I have been hesitant about doing the long cook on the rotis was not being able to use a Guru meat probe and pit probe is not optimally placed. Yes, yes could do it the old fashion way......pffftt...no thanks. Must say, so far I am well pleased with the results. The smells emanating from my backyard reminds me of pit cooking growing up. I know a lot of people seem down on fat dripping into the fire, but I love it! May have found my new standard for BBQ. More results later. -=Jasen=- This pic is 5 hours into the cook. Guru pit temp is inserted just through the polder hole a couple inches (running at 225). Dome temp is running at 250.

Karma!!! Hehe, I make fun of your weather and karma smacks back. Rains all evening and today highs in the mid 40s. Anyway, I have a nice pork shoulder on the rotis today. Cooking it direct, but at lower temps since the meat gets so close to the charcoal with the rotis and there is no good place to put the Guru pit probe. -=Jasen=-

Re: good bottle shop... It's close to you.... Just drive up I-20 to Sigmun Road... go right (on mapquest it's where Ga. 20 turns and goes parallel to I-20) and there it is... I don't think I can give you a URL yet, but I'll give you one by email.. it is a fantastic store, though we also have Tower and Greens here in Atlanta, Rocky and Rico at Sigman road bottle shop have helped me out and have a huge selection of beer available... more imported and craft beers than most any store I've ever been in. see sigmanbottle dot com . Very nice, thanks. I will check it out the next time I head that way. Still a bit of a drive, but I have driven much further for great beer! hehe Occasionally I make a trip to Chattanooga just for Stone Brewery beer. I am in hopes that one day they distribute to Ga (I email them every couple of months). -=Jasen=-

Man, I am so jealous of that weather. It has been 75-80 degrees around here lately. -=Jasen=-

Hey your neighbors with TonyO, eh? I enjoyed all your pics on flickr. Now you gotta tell me where that beer store is located!! -=Jasen=-

Very nice! You already know I want one for Christmas!! -=Jasen=-

One trick on searing I like to use is to shut the bottom damper completely once all the coals are blazing. Surprisingly, it will choke the flames back significantly even with the dome lid wide open. -=Jasen=-

If you really wanted to do it, should be simple to set a wok on the sear grill (the kind of wok with a base or stand for stove tops). But I agree with JD, I think an outdoor propane burner or a dedicated propane wok would be easier. -=Jasen=-

Actually there is Majestik too. Actually four as the upper grill can be flipped and converted into a sear grill right on top of the charcoal. I cannot imagine a need for any more grill surfaces or positions as that pretty much covers all the space available in the kk. -=Jasen=-

Oh man, not the Hof again! -=Jasen=-

Voice of experience? -=Jasen=-

Dude, you totally left out tators! Can't be considered Brunswick stew without them around here. If you live in Brunswick, is it just called stew? Tony I have been trying to pry out a recipe from one of my buddies who used to own a small BBQ joint locally. Was the best Brunswick stew I ever had. He used BBQ in it, Mmmm. -=Jasen=-

Grabbed this pic of Majestic from his online photo album. Sadly, it wasn't Halloween. -=Jasen=-

Good comeback. I'm obviously out of my league. Well...ok then. I understand now that it was just jealously over not being in that pic. -=Jasen=-

Go back to looking at your collection of young gay boy pics. -=Jasen=-

Cool, thanks for the info! -=Jasen=-