Porkchop

brother curly, you have a wonderful life, my friend. it is good to see someone who appreciates the truly fine things in life!

the stone i mentioned is basically the mexi-k pizza stone. for a low and slow cook, any pizza stone from walmart or where ever (like 8 bucks, i think) will do. they crack under real heat, but 200-300 range are just fine. i would put the pizza stone on the lower bracket, then a tin disposable drip pan on the stone, then main and upper grills, loaded down with pork! if i were you, i'd reconsider on the plan for using tinfoil instead of getting the $1 drip pan. main reason for that, is that its easier to retain those drippings for adding back into the pull. (whoops, did i let that secret slide?) use the fire grate (hunk o cement with holes) that you mentioned as a doorstop...

i love when you get those nice sear-lines, dont you?

jimbo, i need to advise you that if you continue to use that picture of me as your avatar, i will be needing to see some royalties...

couple slabs of st louis cut spares. 4-6 hours cooking, so you get to babysit a little and fiddle with the drafts. butt for the first overnite. you'll never hear me advise doing brisket... i'm done with them ornery things!

vinegar is too thin for ribs, so it'd run off. b/c pulled pork is shredded meat, the fibers kinda hold it in. with ribs, having a thick sauce to dip into sticks better on the meat. plus, if you are basting with a finishing sauce a few (only a few!) minutes b4 pulling off the cooker, it sets up like a glaze, whereas a vinegar based sauce will not. altho, that vinegar sauce also makes a nice mop (if you are into that...) for ribs; just not the best finishing/table sauce.

the vinegar sauce is by far my favorite for pull. the fact that it's thin really works for it, b/c the sauce seeps down into the whole pile of pull that you have on your bun, instead of just sitting on top like a thick finishing sauce. the real benefit is that the vinegar sauce really accents the natural flavor of good pull! brings out the smokiness and the flavor of the pork fat. pull can have kind of a muted flavor with the thick tomato-based sauce, just because it, along with the pork fat, coats the tongue. the vinegar breaks up the pork fat, so that it doesn't coat your tongue, so you get to taste it all. i usually offer both when i prepare pull. some folks just dont like vinegar, and some are just trained to think "the thicker and sweeter, the better" when it comes to "bbq sauce". also also, make extra of that vinegar sauce and, when you pull your butts, dump in a bunch of it along with some of your rub. just enough so that your pull will soak it in, but not enough to pool at the bottom of the "vessel" you are pullling your pork in. no one, even anti-vinegar types, will notice it, except that it will keep the pork nice and moist, and bring out all the flavors.

depends on the eggs. if its chicken, id go with 2, sunny side up, and toast. if its ostrich...

retile? duh, dude. why do you think "textured" is my finish of choice; well, that and it looks good i'd be better at delivering, uh, "pizza"

man, am i in the right place!! of course, all the high fat/high cholesterol stuff is bs; meat and eggs are good for you! real butter is too! stay away from processed grains and sugars and eat like a caveman! candy bars are from the devil

wow! THAT would be my choice of tiled models, if i were ever to give up my penchant for textured! amazing!

Re: Guava

silk comes off easier after cooking. good stuff! (from central IL, the land of sweet corn!)

now, THAT's funny!

Re: Porterhouse??? had one of those recently... crazy good! they called it a "pub burger"! i call it GOOD EATS (sorry AB!)

A couple had a baby who unfortunately was born without a body, only a head. They decided to make the best of a bad situation and lovingly raised their son who they named Ed. The couple spent a fortune on specialists trying to correct Ed's condition, all to no avail. Finally Ed turned 21 and the couple decided to leave him home and go to Europe for a much needed vacation. While in Europe, they heard of a doctor in Switzerland who had done amazing things in curing people with Ed's condition. On the chance that the doctor could help, they went to see him and he agreed that, yes, he could help Ed. Elated, the couple took the next flight home and ran into the house yelling, "Ed! We're home early and we have the most wonderful surprise for you!" "Oh, no!" cried Ed. "Not another hat!"

dude, he's an aussie. they drive on the wrong side of the road, so of course their steak cuts will be all cockeyed what australian butcher is gonna call a steak a New York Strip? but, i guess those aussies must call them that; thats what they're called on the menu when i go to Outback Steakhouse btw, paul, those are new york strips they look wonderful, but i expected them to be shown upside down...

is the "crate removal" instructions sticky'd yet?

i havent yet had the opportunity to do chix on a rotis, but, my favorite method for doing a whole chicken is to set the kk for about 450 and then, once it gets up to about 225, throw on the hickory or whatever, and put the chicken on, and let it take smoke while the cooker "ramps" (no, i dont use a guru) up to temperature. it gets a great smokey taste and crispy skin. i would try this method. if you wait until it gets to a high temp and throw on flavor wood (esp. if its chips) the wood will just ignite and burn w/o producing much smoke. i guess if you soak the chips (something i avoid) that might do the trick. my 2cents. ymmv. oh, just noticed you're using the mesquite. that stuffs pretty dense, and burns hot, so it might not be a problem at the high temps. i stay away from the mesquite in general too; just a matter of personal taste.

Re: Pork Shoulders

also, if you have a sams, the sirloin tip roast they sell does have a tri-tip IN it, but you have to know how to trim it out. that roast has like, 3 different muscles in it. the center one (i think) should be the tri-tip. edit: a link http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=19&id=103 scroll down to summarize: "The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin, and the round and flank primals. It can be used as a roast or it can be cut into steaks. The tri-tip roast is also known as the triangle roast. The tri-tip steak is also known by the following names: Triangle Steak or Culotte" now, lay that on the neighborhood meatcutter! you'll still get blank stares from some, i'll bet... another edit, a better link: http://www.calbeef.org/consumers/pdf/Cutting%20Instructions.pdf

jack, while it's not the same cut at all, the flavor has that same hearty beefiness of like top round or sirloin. i do london broil fairly often, and the taste is quite similar, but tri tip is MUCH more tender.

brett, it'll burn off. i had the same deal with mine. don't be too concerned about it.

Great news for all of us that hate drinking our 8 glasses of water a day! In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli, (E. coli) bacteria found in feces. In other words, we are consuming 1 kilo of Poop. However, we do NOT run that risk when drinking beer (or rum, whiskey or other liquor) because alcohol has to go through a purification process of boiling, filtering and/or fermenting. Remember: Water = Poop, Beer = Health Therefore, it's better to drink beer and talk stupid, than to drink water and be full of s**t.