Sanny

Thanks Sanny, haven't made pulled pork for a while so will cook that on the KK using D's recipe + vinegar sauce...

I'll be as busy as DJ!!

I didn't have a mop, per se, but I spooned the mop over the shoulders now and then, as they cooked, but not until late in the cook. I didn't want to lower the temp inside the cooker too much. And it's not like the shoulders lost a whole lot of moisture, the way they would in a less heat soaked cooker.

And I bought un-mayo slaw, rather than making my own.

Here's the link to Dennis' recipes.

http://www.komodokamado.com/forum/viewtopic.php?t=301&highlight=lexington

The wings look great!!! makes me hungry just looking at them...

Deej, did you cook on the KK every night so far???

Did I mention my KK is in the country?? WOOOHOOO

But not at my place yet

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

Dennis' Lexington vinegar sauce has extra rub in it' date=' too. Kinda like matching the purse and shoes and belt. It's an outfit![/quote']

Unfortunately we don't have that type down of vinegar sauce here (I really have to find a good US food importer there must be one somewhere in Sydney?)

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.

I haven't tried using the extra rub to make an accompanying sauce...sounds good I'll give that a go next time I make a big batch of rub

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.

Thanks Sanny' date=' I hope that's what the smiley was for! Is "fur family" used up North?.... [/quote']Dunno if it's generally used, but I've heard it. Also "fur kids." My fur family consists of a dog (with a tummy ache today), and two buns (Emma and Harry Potter). And the assorted dust bunnies under the furniture.

Oops...

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.

Well' date=' back in the day i would have said use 2 strips of bacon This is the Majestik inspired, new healthy(er) version [/quote']I admire your moderation.

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.

Is "Dink' date=' Dink" Aussy for something?[/quote']Dual income, no kids. Not to be confused with "sink" or "nink." Or the Curly Joe favorite "DOINK!!" hehehe. no no, not the same as that at all.

Re: Hunh?

I have not clue about what you just said.

But it looks really cool!

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).

Very nice! Also looks like good protection in case some fingers happen to be back there when you're opening the lid - almost like Dennis merges form with function on a regular basis

...I asked Dennis for a loaner' date=' and he obliged.[/quote']Loaner... uh huh... when yer finished, you'll send it back?

:::giggle:::

We're glad you're getting to test one, put it through its paces. Unbiased reviews are very good things.

I think we already tainted Whizzy. Of course, doesn't mean we won't taint you, too. hehehe.

I'm still very surprized you weren't made to destroy #9 #1 before you weren't sent #9 #2

pat pat

Re: Mmmmm, ribs!

My first rotisserie ribs were pretty darn tasty! I was kinda lazy and in a hurry' date=' so I did not do my normal trim, but were still very good![/quote']Deej, those are SPECTACULAR!!

What a wonderful barky crust. Mmm! You must be deeee lighted!

They going to make it to supper, or are they gone already?

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.