tony b

Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!! Money shot for Dennis! Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens!

Nice chook!

I was just happy to step outside on my deck last night and hear a bird singing. Spring might be coming soon - fingers crossed!!!

If the forecast for next week holds up, we should see several days in the 50s starting midweek. Hopefully, March will be going out like a lamb, as it surely came in like a lion!

Woo, Hoo! It was 52F today!!! After dodging a bit of rain, got in a nice steak cook - a Prime ribeye cap. No worries about Vampires, as the tots were loaded with garlic aioli. Had a bit leftover, so why not top the steak and shrooms with it?

Thanks for posting the pics. Can't wait to see some of that 1st cook.

Seriously, one of the crazier installs that I've seen here.

Nice.

Major Yummy.

I own 2 Meater probes. The original has limited range, has nothing to do with the KK design. It works OK, but the signal will drop out randomly. It auto-reconnects, but it's a PITA, especially if you turn on the alarm function. The new one, Meater+, has extended range and works much better. Only option out there for rotisserie cooks.

Welcome to the Obsession!

Cool idea. Totally unplug for a day. Maybe we should do it more than once a year!

You should watch the Tool Time Tim routines to see real testosterone in action.

And I thought that I had an obsession with BBQ. I got nothing on you people.

Charles, that water ain't deep enough to need a floating cooler.

I'm down to my last couple of nickel bags.

Please buy lots of them, so my GE stock price will go back up!!

That's how you do it up right! But, where's the cooler with the beer???

Says the "Pusher Man." Gotta keep the customers coming back for more!

@5698k - Laissez les bons temps rouler, Robert! Cooking up anything special for Fat Tuesday?

Big fan of the Amazing Ribs website and I have Meathead's book as well (along with just about everyone else's that ever written about BBQ or Grilling!)

@tekobo - the trick is to let the edges just start to curl in their shells and then hit them with the yummy butter mix. Then, pull them off the grill just as it starts to bubble without spilling - a tad tricky - gloves work better than tongs. Have plenty of nice crusty bread on hand for dipping in the juices. Awesome with a nice cold glass of bubbly (or a good dry white wine - Chablis, Riesling, Albarino, Vinho Verde or Vermintino).

Ya'll have been, too. Saw a post about the fires.

Good call!