Porkchop

Can't believe you attack me about my bread!! Next time I will use the correct bun and put it on nice china instead of paper.

that pull looks like you could serve it on flooring tiles and it would still taste awesome! i was just morally offended by your OBVIOUS attempt to include something marginally healthy...

yeh, you know i'm kiddin. the mahi mahi looks awesome. just, when it comes down to it and i need to make a choice of what to put on the grill, for the money, i always go with steak.

enjoy those porkchops! hard to beat those. i know they'll be thick cut. hopefully, you can get a couple sweet taters to go with them...

this is not a topic upon which to dwell, for me anyway. miss my sweet taters...

225 or so, indirect with dry drip pan

with meat, there's no need to eat veggies; the animal being eaten does that for you. so all the vegetable goodness is pre-processed and locked-in. that being said, asparagus is wonderful if it accidently gets eaten along with a hunk of dead meat.

but what's the fish there for? and why isnt it battered and served with french fries and slaw?

you sure you aint a yankee deej?

see, thats why you got room in your cooker for like multiple butts. takes as much lump and hickory to do 1 butt as 6. better to have too much and freeze leftovers for...

sammiches

tacos

en-chi-la-das

nachos!

chili

omeletes

or the occasional pot luck or unexpected guests...

just got finished with a huge pulled pork sammie, red sauce, with sweet chow on top and on the side... so good! only thing that made it taste even better was that it was low carb and good for the ol blood sugar! i love seeing folks come thru my office after heating some up in the microwave, noses sniffing, looking wistful, shifting their gaze thru the room looking for what might be torturing them so. it is great!

black textured rules! rah!

if this is too risque, please excuse the post... of course, you realize i had to do an image search for "pillow fight", so this one is pretty tame

im STILL waiting to see a pillowfight!

Lookin' good PC. I have been preferring shoulders over butts myself lately. Seem more flavorful (maybe due to more bone content)' date=' but also seem to take a little longer though.[/quote']

i think my shoulders actually took less time. i did notice a difference between the brined shoulder and the other 2, so i might give that a second try. cant really consider the other 2 to be controls, b/c they were significantly larger. but, i was impressed by how much more tender the shoulders seemed over my last butt efforts. more moist as well. i'm thinking it's the increased amount of collagen from the joints in the shoulder, and the bones themselves.

what i did was, flensed the skin from the shoulders, leaving it attached at the hock, and covered the undersides with lots of rub, then put the skin back, and placed shoulders skin side down. it worked great! got lots of bark on the topside, and the skin protected the shoulders from sticking to the grill.

i also experimented a bit, and took all the bones and skin, put into a stockpot, and simmered all day. strained, and into the fridge. scraped the fat off this morning, and now i have pork jello! put it into the freezer for the next time i do pintos. which will probably be pretty soon!

really great experience!

did 3 shoulders and 1/2 a pork loin. the small shoulder and loin were brined first. loin went for 3 hours/250 deg. all indirect. small shoulder went 12 hours. other 2 went 16. had pulld pork sammich for breakfast! here's the pics, so you'll know it really happened...

really came out awesome; some of my best stuff. really glad i decided for whole shoulders over butts...

burgers can go both ways, hot or low-n-slow. depends on your mood. sometimes, i make these 1/2# or more burgers, add some seasonings and moisture, and do a 250 cook for about an hour (til done anyway) with hickory or wild cherry. no need to add bacon to the burgers.

"oh, no, there goes Tokyo..."

sanny, take it from me, NEVER fry bacon naked! i guess the same applies to spaghetti sauce too!

Re: States lacking quality... huh?

dream meat.

i'll be right back. i have to open a yahoo mail account

well, now we know how sanny lights that charcoal; with those smoldering eyes... much as i like pets, i vote you keep this avatar for awhile!

nope, on fancy WHOLE WHEAT bread?!?! what's this world coming to? white wonder bread, cheap hamburger buns, or Texas Toast!

just kiddin of course! looks awesome! i bet that fragrant pork smoke coming from the cooker was torture for your neighbors! looks like you got a lot of nice crust!

sir, it is wonderfully offensive

long pig was the cannibal term for white missionaries.

do so sir! if nothing, just to keep you from hawking your inferior wares to the unsuspecting...

the porkchop frowns on long pig!

you do paypal deej?

walmart isnt great about stocking or displaying RO lump even if they have it. get the UPC off TNW's site and take it to the manager. if they have it somewhere "in back" they'll bring it up for you. i've done this many times. even after "bbq season"; they will store unsold inventory off the floor.

ok, that IS pretty cool... i have to admit. i guess i should lighten up a little bit on the whole thing. can you control it online too? would be cool if you could hook it up with a little window for a webcam on exterior or interior or whatever. just to kind of really "keep an eye on things".

Or maybe on of DJ's relatives

more advance warning please! drinking soda here!