Sanny

Here's the link to Dennis' recipes. http://www.komodokamado.com/forum/viewtopic.php?t=301&highlight=lexington

What's the estimated drool date, Paul? Have they called to tell you when to have the pack-roos ready to move it for you? Hope you have meat ready to go as soon as it's uncrated. Order of priorities: camera, then stuff to cook. S'very exciting. You'll have a fur family AND a tile family. lol

Why can't you make your own? Dennis has recipe here on the Boards. Search on "Lexington." It's rub, seasoning, and cider vinegar. Pretty simple stuff, really.

Dennis' Lexington vinegar sauce has extra rub in it, too. Kinda like matching the purse and shoes and belt. It's an outfit!

hot in the cooler Amazing, really, how long a foil/towel wrapped shoulder keeps warm in the cooler. I had three in there most of a day, and when I took them out to pull in the early evening, they were HOT! Too hot to handle, even. Fingers objected. Dog got a couple pieces of "cannot serve this part." Wasn't much (maybe a tablespoon or two), but enough that her tummy was gurgling all night, and she was a gassy beast. She got a pepto tablet at bedtime, but she still followed me around wherever I went, and sat by my feet - a sure sign that she wasn't feeling well. Porky goodness is now pulled, and in gallon-size freezer bags (four of them) in the freezer for the fence raising. I'll make some more raspberry chipotle, and get some commercial bbq squirt sauce (for the peasants), and put the Lexington vinegar sauce in a squirty bottle. Choices for everyone. And make some roasty onions (I think the vidalias are so sweet they don't need butter or bullion cubes) on the side.

What's that rack they're on? Is that a wing thingy? Who knew they made such a thing? Glad your wings were yummy. Next time, maybe not quite so hot, huh? lol.

As pc would say, what doesn't benefit from a little bacon?

Oh my goodness! Let's start with "I do not prefer onions." I won't put them on a sammich, or slice them in a salad. If they're in a salad, I'll pick them out. Ok. Now that's taken care of. I made a Q sauce to serve with the pork (raspberry chipotle), and it called for a small onion, minced. I bought a large Vidalia (thought it was plain white onion when I saw it), and chopped half of that in there. But what to do with the other half? See above - wasn't gonna go IN anything I would eat. So, I was making roasty potatoes for Mother, and saw that onion there. Sprinkled with Dizzy's Shakin the Tree rub, and some olive oil, wrapped in foil, and put on the grill. Oohaaaah!! I'm adding them to the menu for Mother's fence party (neighborhood guys are coming to put up M's fence). Pulled pork, sauces, roasty onions.

RE the hanging hooky things, maybe instead of a grill type table with hooks, just a "hang on the side" thingy with hooks would do? Like a strip of stainless, set off from the body of the grill enough for some S type hooks. Then the utensils can hang off it on the side? The way we might do with a handle on a Weberkettle, or something. Hey, I need a whole (not connected to the cooker) table or counter, so I'm perhaps the wrong one to ask.

Re: Hunh? Whew! I thought it was just me! Purty pixtures, though.

Me again... Ok, time passes... Cooker is back up to temp, and 3 butts heat up again. One is ready! It was fall-apart cooked, and I took it off and wrapped it. It's in the cooler, doing what it does. Two more still on the cooker. I suspect there was an ash clog or something with the air flow that made the fire go out last night. I started with a modified minion (lit a few coals on the bottom, with gas, instead of on top with a chimney), and it was doing fine. When this cook is cool - maybe next weekend - I'll empty the firebox and clean out all the ashes. I dug out most of them before cooking, but I'll start again clean for next time.

Hitch in my giddyup... Well, Livvy and I went to bed with a cooker chugging along just fine. We awakened at 6:30 to a low temp cooker! Fire must have gone out. Ok, not a COLD cooker (still 150), but not where we wanted it to be. So, it couldn't have gone out TOO long ago. I took the meat off, gave the lump cage a shake, and relit. For jollies, I took one of the shoulders off, and here's what we have. Tastes good, but not quite tender enough. It would do fine, though, if that's what we end up with. Especially if there's sauce for the side (and the meat's going to be reheated with apple juice, anyway).

He has little people there, with teeny little sweet fingers, and it would break his heart if their fingers got in there.

I was going to post that very question when I read Don's post, but decided not to raise the tender issue. pat pat

Re: Mmmmm, ribs!

8 hours into the cook... Well, 8 hours in, and temp is holding steady just over 200. I had the "temp drop thing" when I put the meat on, and it took all my effort to not twiddle with the dampers. The temp had been right on before I put meat on, then dropped to below 150. "Maybe if I adjust it a little." Nope. I let it stay below what I wanted, even though it was over an hour! Now THAT is will power. At PC's suggestion, I made some of Dennis' Lexington mop, and I've mopped the top two butts. Lower two are too hard to get to, and they are getting dripped on anyway. And, also at PC's recommendation, I mixed up some raspberry chipotle sauce, and some of the Lexington vinegar sauce. I'll serve these on the side, I think, and some un-mayo slaw. The local grocery has some finely chopped, not gloppy slaw that would go great on top. Mother might make home made slaw, though, cause her garden cabbages are just about ready to go. She made stuffed cabbage for the week, using a few outer leaves! They're larger than a dinner plate each!

YAY!!! We're on our way, Don! Can we bring wine, or pick up some tato salad? MMmmm!

Speakin of which, WHERE is Gerard? We have lotta new people here, and they don't know about our resident curmudgeon. Slacker...

A nekkid K! Nuthin but a few tiles around the top of the damper... Oh my. I think a stucco session is in order. Those ribs look wonderful.

4 at a time! Ooo! Lookie!! We're loaded and ready to go! Two with Raging River, and two with Dizzy Dust (the ones with the toothpicks). Temp set at 230-240.

My apologies to Leejp - forgot about the Duchess County connection. Oh my! We're from everywhere!