Porkchop

you wouldn't be allowed.

dirty oven??

brisket is ornery anyhow. did you just do a flat, or whole? don't know how to cook just a flat. maybe next time, lay a rasher of bacon across the top to make up for the missing fat cap. bacon makes it better!

ditto curly

california condor

you could call it "dead baby seal eyeballs" and i'd still love it! + =

Do I have to draw you a picture? man, i could drink this stuff!!!

why? 1) it works. 2) i found that, when i used to do fat up, the lean (relatively speaking) side of the butt contacting the grill would get dry and hard, and inedible. so the bottom of the butt would tear a bit when i pulled it from the grill. to be clear, i do my butts indirect, but i don't use a water pan, just a dry drip pan. when i started doing my butts fat down, the butts came off the grill much easier, and left behind the fat cap that one normally has to remove from the butt before serving anyway. this preserves the grill-side meat very well. as a BONUS, that fat cap reduces down to a sort of bacon-y, crusty flap that, with care, can be removed from the grill, cut into strips, and served as garnish, to the joy of those lucky enough to enjoy a piece or 2. 3) being that butts have TONS of fat and connective tissues distributed throughout the roast, the idea that the fat cap must be up in order to melt during the cooking process and drip down over (or thru) the butt is not only fallacy, but unnecessary. give it a shot if you like, but don't tell anybody. a true pitmaster will string you up for such a transgression!

Re: hahaha i don't drink canned sweat dude; that's like germany importing budweiser or coors. in other words, i have my own vintage on tap; mind the hairs...

are you being funny, deej, or did you just miss the bus? not "open pit" like the style of cooking, but "Open Pit" BBQ sauce. the flourescent orangish 1950 style bbq sauce. none of those knock-off recipes come close. it is definitely a guilty pleasure, like a love of pink ceramic bbq's, or, in the case of others that frequent this forum, one's own sister i'm not gonna mention any names...

at 225-250, it's tough to actually BURN ribs. rule of thumb; if it ain't tender enuf, let it cook longer. hotboxing works well too, tho. esp. if you are doing this for guests.

great pic dennis! that charred/spice/fat rind on the outside of the meat is the best part, eh? nice smoke ring too!

hahaha i'm picturing container races from indonesia, ala "around the world in 80 days(?)"... some sinister red-baron type twirling his mustache v. snoopy (the kk container obvo!) and woodstock! which coal captain (and, not only do i refuse to use the "k" for "c", but a "kk" is RIGHT out!) gets their delivery first will also win bragging rights for their team! this is gonna be interesting

#1 - great post! my daughter asked me today why flags were at half mast, and we had a great talk about it. come from a long line of military veterans! i would hope we have learned by now to stand behind our men and women in the military and support them fully! #2 - zowie! hey sanny... how you doin?

i did a couple butts!! my first of the year, believe it or not. and, i'm almost tired of saying it, but they were the best yet! put them on at 300 and let the temp drop to 250. i think my temp gauge is no longer calibrated correctly (high temps, anybody?) and was probably closer to 275 rather than 250. anyhow, as much as this might break the bbq law, it finished faster, more tender, more moist (really weird), and with a deeper smoke ring! didn't even add wood; just cowboy lump! maybe they were just good butts, i dunno. oh, and i do my butts fat DOWN. i know, sacralige for an old brisket burner like me, but i have my reasons!

ive done 7 butts at a time on the old mexi-k. 4 on bottom tier, 3 on upper tier. if you set up with firebricks (check the bge forum on setting up using this method) you can do the same, if you dont have the upper grill attachment for the kk. btw, those considering ordering a kk, the upper (legged) grill should be considered as a NECESSARY optional item. order it! if you have it, you WILL use it! if you do prepare 7-8 butts on your KK, make sure you set up a drip pan!! a BIG one! i would set up with a stone and drip pan on the lower grill, butts and firebricks on the main grill, and butts on the upper grill. thats meat for 75+ hungry scouts right there!

altho it could use a bit of heat! i love that siracha sauce on my chicken teriyaki. as far as the low carb sauce, pretty good stuff. not real subtle, not real anything. a good, basic, ketchup based bbq sauce. nice and sweet/tangy, but nothing to write home about either. a good starting point. i would add some cayenne and maybe some liquid smoke. but it defo gets the job done for them that are watching their blood sugar! if i could just get it to taste like "open pit", i'd be a very happy man! call me names if you must, but i've always loved "open pit" and all of its semi-fluorescent goodness since the beginning. raspberry chipotle has its place, but "open pit" is the BOMB!

making this rite now, will let you know how it tastes after a few sammiches 1.5 c heinz low carb katsup 1 c apple cider vinegar 1 c brown sugar style Diabeti-Sweet (wally world diabetic section, all ISOMALT) 1/2 c sugar free maple syrup 1/2 c rooster sauce 2 T dijon mustard 1.5 T chili powder 1 T onion powder 0.5 T black pepper 0.5 T garlic powder keep yer fingers crossed!

ah, crap

Looks like the gourmet's are catchin on... check the link http://www.theglobeandmail.com/servlet/story/RTGAM.20070523.wxlpork16/BNStory/lifeFoodWine/home "ravioli with pulled pork"??? i'm in!

no carbs in porkchops, baby!!! mmmmmm, good!

so, SANNY is digging PORKCHOPS? oh yeah! what kinda porkchop anyway? bone-in loin or butterfly? my favorite is the extra-thick cut bone in loin chop. looks like a little white t-bone getting too old to change things up too much tho; i just like a simple brine, some cracked black pepper, and some crystals hot sauce... SOMETIMES my sweet rub. i'm prolly a little too careful with the chops, 'cause i always brine em, and don't want the added salt from a rub. funny; i always thot lawyers preferred their own young on the grill just kiddin sanny! oh, btw, porkchops almost always beg roasted sweet potatoes for accompan...accompan... to go with it with brown sugar cinnamon & butter! and i suppose corn on the cob wouldn't be missed either... and a defib.

Re: how do you cook a brisket ???? yep. brisket ornery anyhow. the whole "letting it rest" thing is actually part of the cooking process; that's the best way to think of it. the brisket continues to cook while it is "hotboxed". during this period, the connective tissue should continue to break down. check the link for the general idea... http://www.selfsufficientish.com/hayboxcooker.htm http://www.facilities.ohiou.edu/conservation/documents/Haybox_flyer.pdf so, basically, you use old towels instead of hay, and it works like a charm. is it necessary? i guess it depends on your definition of "necessary"; it sure doesn't hurt. works SUPER on pork butts!

Lump in SLC, UT woodieB, try Casual Barbecue & Fireplace, Inc. 555 West 3900 South #A Salt Lake City, Utah 84123 (801) 263-9646 - Phone (801) 263-9649 - Fax [email protected] Mon-Fri: 9:00 - 6:00 Saturday: 10:00-3:00 they carry Big Green Egg. likely to carry their lump charcoal as well. hope this isn't a huge breach in etiquette dennis. just tryin to get old boy in Utah some lump charcoal!