tony b

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.

Good pooch!!!

I tried my bottle of sauce to make a batch of burnt ends. They came out really good. Sorry, no pics as the brisket cook was totally off my planned schedule and I wasn't about to stand outside in 35F weather @ 6:30am to take pictures! I had put the whole brisket (prime grade) on the night before around 10pm @ 250F (Guru) and was expecting to get up in the morning to wrap the brisket in the pink butcher paper (IT = 170F), but when I got up to feed the dogs and let them out, I checked the temperature sensors and the brisket IT was already at 204F - YIKES!! So, I had to hurry and dress to get the brisket off and wrapped and into the cooler. I cut off the point and cut it into cubes for the burnt ends and used the Dragon Sauce - a good match. Burnt ends went back on the grill for another 90 minutes. Should have used a wider pan, as they ended up swimming in sauce and fat. Tasty, but not crunchy. The flat came out perfect - very tender and moist. I had injected it with Butcher's BBQ brisket injection and rubbed the outside with the coffee rub that Aussie sent me. A couple of lessons learned on this one - prime cuts cook faster than choice (this brisket was done in 8 hours @ 250F!); and, use a bigger aluminum pan for the burnt ends so they can spread out more and not be swimming - more surface exposure to the dry heat.

Yeah, I've been in his garage when it's running and it can take your breath away if you get a big whiff of it! You learn very quickly why they make pepper spray out of this stuff!

My neighbor across the street grows hot peppers and has a dehydrator for drying them. He runs it in the garage, as it's too strong aroma in the house, it will burn your eyes!