mk1

Interesting thread....

" that is why they make chocolate AND vanilla" comes to mind.

I buy from World Spice after Dennis turned me on to it. Amazingly fresh stuff.

 I make a lot of my own but honestly the rub that Ubons (my team from Yazoo City MS) makes is amazing. So I use that when I have it.

They won't tell me whats in it and I am Family now! Fortunately they send me it regularly. (no, Dennis, I have not forgotten you) I am trying to get them to let me market it. It is that good!

There is something to not having to whip up rub every time.

but "Variety is the spice of life"

OK, enough cliches for one post

Cooking with Tofu in 3 easy steps:

1) Remove tofu from refrigerator

2) Throw tofu in garbage

3) Use meat instead of tofu

two comments after a big CONGRATS! I have 2 23's and will hopefully soon add a 42. Love Dennis like family, and his products are the best.

First, buy as much coco char as you can store, free shipping right now essentially.

Second, I cook a lot of overnight cooks. I love my Guru controller. Peace of mind. I only use it for long cooks. Actually not true, I also use it when I want to leave the KK after lighting and before it is up to temperature.

The cost is nothing in comparison to what you are already spending. I also like the +/- 1 degree accuracy of temperature control it achieves. If I want to cook at 225, that is what I cook at. Period. Do you need it? No. But you don't NEED a KK either. Just a personal decision. No right answer.

Fresh Mahi

I agree about geometry as well, but as a rule of thumb I think this would work. I also believe it would be more accurate if you did a separate formula for each cut of meat. I know that baby backs take 5 hours at 250 but 6 hours at 225. I have done both many times. I think it would be possible to develop a nomogram for different cuts by gathering data collectively.

Interesting concept but it will be dependent on the device used as well due to differences in airflow....

1 hour ago, ckreef said:

I have to give your boys credit. I know the temperature it is way down south where I live. You either have a really big pool heater or your boys have really big ............

Sent from my XT1585 using Tapatalk

My thoughts exactly!

Nice digs!

I am particularly concerned about the aforementioned MK death....

Nice looking grill!

I think you chose wisely, both in the 23 and the black. My second 23 is black speckled and I love it....

Thank you! We take a medium and a large Backwoods Smoker to Memphis. The ribs and pork belly were on the medium and the brisket and shoulders were on the large. Those shoulders were massive Durocs, weighed 20 pounds TRIMMED!

No hardware this year.... such is life!

A great time was had by all....

I would recommend checking out the page on brisket on amazingribs.com. Good info.

http://amazingribs.com/recipes/beef/texas_brisket.html

For the best bark avoid the texas crutch. 

Congrats! Nice choice.

Buy a lot of coffee lump and CoCo char as the shipping is a freebie at this delivery. Buy a lot. A Lot. Decide how much a Lot is and double it!

Just Sayin'

(nice Av too) 

May want to just sell the 32 inch roti with the 42 for more routine use and make a pig stand to cook the pig in the "running position"? Simpler cheaper and not nearly as much steel to spin. Most people cook in athat position for comps.

just thinking "out loud"

Gonna back off on that to 15 inches....

It is going to vary a bit.... Breed, age at slaughter, etc.

With the hind legs tucked under I would estimate a 3-4:5 ratio of girth to length. Call it 3.5 and a 35 inch cradle, the 70% of 35=24.5. 

Is that doable?

If you splay the back legs behind, the ratio will be less but the pig size will be also due to the less available length for the body.

Make it as wide as you can?

Just my thoughts...HTH

18 hours ago, kjs said:

I would love to participate in this event, in May. Send me details.

MIM is a month long event. The web page has all the details of the various components. The BBQ competitition is probably one of the top 2 or 3 competitions in the country. It is open to the general public. Unfortunately, due to governmental bureaucratic concerns of food handling safety, the general public cannot be fed by competing teams. There are lots of vendors however, including a handful of competition teams.

It is quite a scene there. If you want to taste actual competition BBQ you need to get on a team or pony up for a VIP tour. Information on the VIP situations are on the website. If you go you will find friendly people everywhere and will likely be invited to participate in festivities. That is how I found my BBQ family, and now I tour and cook with them.

HTH

MK

9 hours ago, tony b said:

Great cause!! 

Was this a competition? Did you get any "call ups"?

Yes it was a comp.  And our team came im 5th overall of 90 plus teams! This is based on whole hog, pork butt, and rib scores. Next is Memphis in May. Stay tuned. ....

BBQ season has started officially. Ubon's came in 5th overall out of 90 plus teams!

Hogs is a charity competititon and collectively we raised 800K for pediatric brain tumor patients and their families. As a radiation oncologist this event holds a special place in my heart.

It was very rainy but a little mud never stops a Hog!

Sorry for the delay....

It was a simple pepper salt garlic onion paprika rub. Seared first in a very hot frying pan  about 1 minute  per surface. Then low and slow at 250 for a couple of hours. Then we all got hungry waiting and I jacked up to 325 to finish at a IT temp of 128 for a perfect rare side of medium rare....

The crust was awesome

Thanks for your interest 

9 pounds 4 bones

Since you won't, I will name mine Sweet Baby Jesus.... SBJ for the win

Consider the order placed.

Sweet Baby Jesus!

nice!

Actually only the Brisket was sous vide. It was an experiment. The lamb was KK all the way. I edited the title to avoid confusion....sorry