tony b

A win-win indeed! Congrats to both of you!

Par for the course! Haven't reached out to friends and family yet, but the winning ticket was sold in SC in a suburb of my hometown. Maybe someone I know was the big winner??

OK, lesson learned. After direct grilling of the fatty lamb ribs, they dripped so much grease onto my charcoal, that I've been having issues with both temperature control and lots of smoke production in subsequent cooks. Next time, I'll put just enough charcoal in the basket to do the ribs and not fill it up, like normal. Here's a pic of tonight's cook (Jerk Chicken thighs). Every time that I opened the lid to flip the chicken, this happened! The good news - it didn't impact the flavor of the chicken. Yes, there's a plated picture - chicken with Jamaican curry rice and a nice side salad. The wine was a very nice Viognier that I picked up at Trader Joe's last week.

Not on that day, for sure! But, I do cook on mine in the winter, except for the brutal days when the windchill is below zero! (That would be in Fahrenheit here - LOL!) Or, in the freezing rain/sleet. I will cook when it's snowing, as long the ambient temps aren't too cold.

It's actually close to black powder, as it really does have granulated charcoal in it!

It's fun watching how crazy folks get when the pot gets this large. They don't seem to understand that the probability of winning doesn't change with the size of the pot, but it does increase the likelihood that they might have to share the winnings with someone else when this many folks are buying tickets like there's no tomorrow!

Great point about the bacon for the weave, Charles. That's what I normally do; use the "good" bacon for the stuffing. I imbedded a few of my own personal twists/tips, including that one, in the pdf file - fwiw.

Doesn't stop most of us, especially MacKenzie, who probably sees the most snow of anyone on the Forum. We can get our fair share here in Iowa, too!

@ckreef - I've observed that the temperature of the meat itself can have an effect on the ambient reading, as well, as it's only a inch or so away from the meat. The interesting thing is, during a rotisserie cook, the ambient temperature doesn't seem to bounce around as it rotates, so there must be a bit of a lag, or there's an averaging circuit in it to smooth out the reading.

Yeah, my first experience was getting a Coke in Germany and finding it had 2 small cubes in it - and this was at a McDonalds! I asked the lady at the counter if I could have more ice and she looked at me like I was from another planet!

Looks like something from an Aliens movie!

I think the graphs on this thing are so cool!

Oh, yeah!

Tekobo, you strike me as an old soul whose lived many fantastic lives.

Can't wait to hear how those turn out - Gunpowder, really??

@tekobo - meatloaf = a terrine by any other name, except the French would never sauce it with ketchup! It's usually made here with a mixture of proteins - commonly beef, pork and veal. You MUST try a Fattie (aka, The Baconator, Bacon Explosion) Here's the step-by-step instructions. It's kinda labor intensive, but it's AMAZING! bacon-explosion.pdf

Off to a great start!

I'm headed off to Baltimore in a couple of weeks and one of my planned stops there is to visit the Guinness brewery/taproom. The brewers make small batches of experimental stuff for the taproom. Should be great!

I had to go and check. No, it doesn't. Even looked inside the battery compartment.

I'm schizophrenic - I vac with the shop vac some days and I scoop from the top on others with a big feed scoop that I got at the farm supply store. It does double duty as my charcoal scoop, too.

Can't wait to hear how it works for you in an actual cook.

Glad to hear all's well.

@tekobo - these were inspired by the ones we had the last night in Greece. I think one of the keys is to grill them individually - you get more crispy bits and render more fat. So, next time, I'll smoke them whole and then cut them up before the finishing grill/sear.

Resurrected this old thread as I did another batch of the Denver ribs for a visiting guest, who likes lamb. Simple rub of Sucklebusters SPG (salt, pepper, garlic) and dried Greek oregano on one and fresh rosemary on the other. Cooked @ 275F indirect on peach and hickory wood (smoker pot) to an IT of 185F. I finished them off on the lower grate over direct heat @ 350F (dome) to add some bark and render some more fat. We were hungry, so no plated pics this time. But, they were very tasty.