tony b

Why do you think that I named it "purple crack?" I use it in just about everything anymore. Great on fried eggs, mashed potatoes, salad dressings, mixed in with dry rubs for grilling. I even used it making beers (Purple Crack Wheat - a blueberry wheat beer with pepper berries and a Purple Crack mead) and brining pork belly for bacon.

Indeed! At least for eating anyway. @Bruce Pearson - can't wait to hear your reaction after you try it?

I wouldn't bite with that shipping price either. Do you know the shipping weight? I've shipped about 10 lbs of sauces/rubs/spices to Aussie in Perth for half that price USPS! If you really want one, buy it but have it shipped to one of us here in the states and have us mail it to you instead. I suspect it will be a whole lot cheaper!!

Nice beefy ribs and I'm sure that the Plowboys rub was "da shizzle, ma bizzle!"

@amusedtodeath - thanks! That jerk is seriously righteous, mon; but, where was the rice to go with the peas, mon? @Bruce Pearson - Beware the Jamaican rub in your Dizzy Pig set - that sh!t will probably kill you! If you want to experiment with it, I'd suggest mixing it with the Pineapple Head (1 part Firewalk to 2 parts P-head) to cut the heat down, but stay in the same flavor profile. @alimac23 - very nice bread, regardless.

@Chanly1983 - Woo, Hoo, Great news! Here's a great place to get some red oak for doing your Santa Maria style tri-tips! https://fruitawoodchunks.com/shop?olsFocus=false&olsPage=products/california-red-oak-wood-for-smoking @chris hale - don't feel embarrassed about not getting all the jargon we toss around here. Just ask - we're a friendly bunch - usually!

In general, briskets take longer to cook than pork butts, as a reference point. Actual time depends on cooking temp and size of cut (whole packer cut, or just the point or flat). A whole packer cut cooked indirect at 275F generally takes 12 - 14 hours. If you drop the temp down to 225F add on another couple of hours. A point or flat, knock a couple of hours off those times. YMMV

Vegemite is a thick, black Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives.

Nice that you got a call up! How'd the team do overall?

Yeah, those silly beets gave it away! @Aussie Ora - see you cooked it indirect. Did you do a reverse sear at the end? That Bayou-ish rub is for doing Cajun blackening style - it works best under direct high heat.

Rightfully so. I've cut myself several times on them. Be careful, the tines are very sharp down the edges. One of the reasons that I rarely use them now. Plus, a lot of times, I have to tie food onto them with butchers twine to keep things from falling off into the fire. Kind of defeats the purpose in my mind.

Hoard that stuff! You can't get more right now. Fortunately, I can get Rockwood locally at a BBQ Grill store. I like it a lot better than Fogo. I think that I mentioned before that I'm trying the Blues Hog charcoal right now, same store sells it. I'm liking it, too. https://www.amazon.com/Blues-Hog-Premium-Hardwood-Charcoal/dp/B01N1YQMAN Anybody tried the KJ lump? Good price point for 20 lbs and Prime shipping. https://www.amazon.com/Kamado-Joe-KJ-CHAR-Lump-Charcoal/dp/B004JMZDB6 Or this one, which I've never seen before? Naked Whiz likes it. https://www.amazon.com/dp/B01D5DDT0G Gonna hit the BUY button on Amazon for both and see how they cook.

Oh, hell no. Do I look like MacKenzie??

I'd take that over flowers any day!

You're doing all the same things that most of us did to get ready, too! Is your freezer stocked yet?

Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F. Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes.

Your best bet is to ask Bob over at Guru. He's like Dennis. He'll work with you to make it work.

Hey, at least he isn't Bosco - that was an adventure!

Excellent.

Very nice. I know one household with a happy dog. Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly, maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table.

@Chanly1983 where you at? I'm in eastern IA (Cedar Rapids). Been so long ago that I don't remember exactly how long it took. But, however long it takes, it's well worth the wait!

@Aussie Ora as the Steppenwolf song says "Goddamn the pusher man!"