Porkchop

something like THAT could be cool!

i don't know; not a HUGE fan of pink, like others around here... would make a great t-shirt tho!!

yknow, whoever's little pet lizard-thing that is, my opinion on this should be void. as nice as the lettering, colors, etc. are, i WILL NOT be satisfied unless DANGER is implied by the logo. mommy always said that you "shouldn't play with fire", right? so what did we always end up doing? that little thing looks like a pokemon character. but like i said, my opinion should count less. i mean, i'd be the first to buy a KK that had spikes coming out of it from all angles, or gaskets shaped like sharp, pointy teeth... i wanna feel like i'm feeding that dragon under the stairs from "The Munsters", not like going out and yelling, "Q-zilla, I choose you!"

built for comfort, not for speed...

dont get too pumped... he does everybody like that

man, dennis. he didn't even ask. he just mentioned it! aren't you supposed to be off flooring a hotel somewhere?? i was going to post that i was getting my temp guage cause i waited til june to order, just to make him a little jealous... now i gotta stew!!!

while i like the cut of your jib, sir, i certainly hope you are referring to your mexi-K!

i see 'em fine!

i used to live in a little place called Gouldsboro, PA as a kid. out in the sticks. in the spring/summer, after a rain, you could go out on the state road that went past my house and see all the little salamanders that had come out and gotten squished by cars. know what squishes a giant Kamado Dragon? nothing! they eat live goats in 3 bites! everything, fur, bone, hooves! they don't chew either! they have serrated teeth, for crying out loud! they are BAD TO THE BONE and are SECOND TO NONE! i would like to see a DRAGON! either the fire breathing, flying, chinese-looking thing, or the giant monitor lizard. something that will eat the competition and spit the bones out later! but that's just me...

really! you've had it for A WEEK and no pics!!! i've seen the webpage, man! you know your way around a camera! please, PLEASE tell me you've cooked on it since receiving it. not getting something on the grill the day you get it in is like making your bride sleep on the couch on your wedding night!!!

i've got a huge sugar locust stump for a table! i agree supes, i like the KK lines smoOOOOoth!

jasen- it's very moist, but the texture is more robust than chopped brisket. the meat fibers are thicker by a bit, so it isn't as stringy or mushy like chopped brisket can be. the texture is very much like pulled pork, but with a very nice beefy-ness! i'd still sauce it tho; something lexington-style; lil tomato, little sweetness, lotsa vinegar.

ditto that jack! another member of the "chuck roll club"

looking very tasty! interesting obersvations on cooking temps. seems this cut is pretty forgiving. the fact you can bump the temp up after it takes smoke recommends it even more to catering and restaurant. next time, i'll do one of these with a no-sugar rub, let it run at 250 for the first several hours to get the smoke in, then bump it up and see how it finishes...

to answer some questions: 1) a chuck roll is a subprimal from a larger cut 2) chuck roasts are cut from chuck rolls 3) a chuck roast cooks way different on the smoker than a whole roll 4) beef shoulder can sometimes be called a shoulder clod, and it's different than a chuck roll i THINK the chuck roll comes out sssoooo nice is because of its size and fairly uniform shape. on a long cook, it stays at plateau forever and the collagen has a longer time to cook down than a 3# chuck roast would. i'm no expert, but that would be my guess. most groceries no longer employ real meat men; you may have to get ahold of a meat dept manager, or go to your butcher. the chuck roll will come cryovac'd from the plant. i've never done shoulder clod, but i understand it also pulls much like a pork shoulder. fwiw.

shoot, brother. i've only done one of 'em. somebody on the BGE forum turned ME on to them. thot i'd pass it along! once i get my BBQ trailer rig, i'll be doing those bad boys for sammiches at fairs and whatnot.

maj, glad you tried that chuck roll. pics look great! there is something about the taste and texture of that finished chuck roll that beats chopped beef brisket, in my book anyhow. what kind of sauce did you dress it with, if any? imagine how slow and sweet one of those would cook up on a KK with the fine adjust knob! yum! ps, i've got the thong-cave-chop as my wallpaper!

hang in there maj, i've got a recipe at home. i'll try to remember to post later. it's pretty good, but i'll always prefer vinegar on my pull, and rasp/chip on everything else!!

cant remember the name, just the Q. pulled pork and mustard sauce. good stuff. or to bunky's for "surf and turf"; steak and fried oysters!!!! yummy!

columbia??? my dad lives in hopkins! have you been to bunky's?? or that mustard bbq place up there?

watch it mufasa, or i'll teach you a little about the "circle of life"... here, kitty kitty kitty...

heard the "pawed by an ape" part, and figured somebody was talking about me. sorry, sanny, but you look a bit young for me when my wife and i saw the "kong" remake, she kept commenting on how much kong reminded her of me. both in figure, and in the petulance and crude behavior... so guys in general, right?? ung-ga, bunga!!

personally, when i do low n slo, i will be loading that whole basket, not just the center, all the way to the top of that firebox. then, the lower lid with the stone, and a drip pan on top of that. then the main grate with a few butts, then the raised grate with a few more butts. betchya i can get 8 butts on that bad boy!

well, honestly, my new KK will not be dubbed "Kong II". i was thinking more along the lizard/dragon motif. so, maybe "Q-zilla" or "Smaug", or something like that. any suggestions? these cookers refuse to cook without a personal identity. neither of the above really sing to me like "kong" did.