tony b

Straight-up Cuban - mojo (blood orange juice, tons of garlic and oregano). Nicely done!

I'm eagerly awaiting my shipment of it. I've never used it, so I'm not much help other than what others on the Forum have said about it. I have the chunks of the wood. I tend to only use them on beef or lamb, if I want a more subtle smoke than say mesquite or post oak.

Seriously slick! Max Flex is the way to go!

Preaching to the Choir, son! Preach on, Preach on!!

Was gonna bust on you for narc-ing the lady out, but I see that Mass has legal cultivation now. Another reason not to move to FL!

Definitely a find for sure!

I've gone as long as 2 days in the marinade. Basting during cooking also up's the flavor.

Can't wait to see the pics of the final results!

I'm lost on the whole bolting thing?? My smoker just plugs into the guru port, easy-peasy! You must have one of the new dedicated smoker ports on your KK.

Could have been much worse - along with the lobster, you could have gotten him used to Wagyu steaks!!

See, it was "shake-n-bake," but I didn't help!

I've tried many of the classic heritage breeds - they are all excellent - NOT your other white meat! We have a local butcher shop that specializes in these breeds, along with higher quality beef and the owner raises the lambs. It doesn't get much better than that!

I have to say that that's one weird ass song! Trust me, I listen to a lot of outside stuff, but the dude is seriously messed up!

Looks like you did sort of a "Shake-n-Bake" on half of those wings, MacKenzie. What was the prep?

1 & 2 - just experiment with your setup for the types of smoking you want to do and gauge it from there, is my best advice. 3 - I've never tried it, so I have zero experience with using natural convection with the smoker. 4 - just use my regular Kevlar gloves to take it out and replace the plug. I usually dump out the pellets into an old terracotta planter and put back into the KK to snuff them out. 5 - see #4. Sounds like you're well on your way with this new toy!

Sorry to hear about your pooch! It's really hard to let them go, but you knew it was time. Do the same to your POSKs - a nice quarter-stick of dynamite from your local fireworks purveyor and make putting them out of your misery a spectacle. Post videos, please! Were you surprised that the quality of what you received from RJ didn't live up to expectations??

Never tried the Jake's, but was a HUGE fan of Weekend Warrior - Competition Blend.

Charles, that is stooopid good!

Yeah, it's pretty good, but the pork is better! There are more pigs in Iowa than people - by a large margin!

I forgot to ask - did you cook the two butts to the same internal temperature (IT)? Just trying to eliminate variables.

I'd have to do a little research, but I've never heard that theory before and it's not intuitive to me why that would be the case. However, I normally don't do any cooks that low (below boiling point), so don't have any practical experience to share.

Weird "parallel universes" story. Recipe that I gave Aussie was developed at Cornell University (NY) in their ag program right after WWII to promote folks eating more chicken. The Alabama White Sauce developed by Bob Gibson back in his day was completely independent, from what all I've read about both stories. They are similar, both are riffs on mayonnaise, but I find the Alabama version to be a bit on the sweeter side, whereas the Cornell chicken, as Aussie noted, is much more on the vinegar side. Glad you enjoyed it, Aussie! Cheers, mate!

I'd eat that!