tony b

@Poochie quote: "The drawback to a Looflighter is that you have to hold the button constantly for it to work." My question is: How long do you need to hold the button to get the fire started with this thing? I use a MAPP torch and only run it for less than 30 secs. Then hit it with the FiAir for maybe another 30 secs.

Still acting up today (Day 2). Prognosis for fixes?

Yes, the Forum is acting hinky today. Text box is 3/4 size and the pulldown search menu won't go away. Plus all the "like" buttons just have the basic "heart" icon and nothing else. Also, as noted, the Quote button doesn't work.

Yes, the Forum is acting hinky today. Text box is 3/4 size and the pulldown search menu won't go away. Plus all the "like" buttons just have the basic "heart" icon and nothing else.

@Firemonkey - WOW, a blast from the past! Good to see you on the Forum again. Stick around, it's still a ton of fun here.

I like my FiAir, but unfortunately, you can't get them anymore.

Classic @Poochie

Like @Poochie said - I like these flat skewers. https://www.amazon.com/gp/product/B081H1P8BT/

It's all about the crack sauce!!

So does Yoder over on Mad Scientist BBQ.

Can't wait to see what new things you bring back!

Skewers make dealing with shrimp on the bar-bee a lot easier, if you haven't tried that trick yet.

Damn, I was hoping for a volcano!

You're too kind! 🤗 I've learned a thing or 2 from you @Troble! I'd have never become addicted to Peruvian Green Crack Sauce before you posted the recipe for the chicken.

I do have a cute butt, don't I!! 🤣

Crazy weather this year. We had a t-storm last night about bedtime. Lots of lightning, but hardly any thunder. Managed to get this pork butt done and the grill put up before it started. Local market ran a pork sale this weekend - bone-in butts were $1.59/lb. How do you pass that up?? One went on the KK yesterday morning at 7:30am, with smoker pot of hickory and apple chunks, Guru set at 250F. Butt was injected the night before with Butchers Block pork injection. Rubbed just before going on the KK with a mix of Soo's Slap Yo Daddy and Fergolicious BBQ American Pie Luv Rub. FINALLY Done after 11 1/2 hours! This was only a 7 1/2 lb bone-in butt, so I was surprised by how long it took to get to 195F internal. But, I did inject it, so those usually take a longer to cook. It was falling apart when I picked it up off the KK. Double wrapped in foil, then in a bath towel, into the cooler for 3 hours. Still just warm to the touch for pulling. Put up in 9, 8 oz, vacuum sealed bags, with a bit left over for a sammie tonight. Should hold me for a while.

I'd eat that pork! @Aussie Ora - can't wait to see how that lambsie turns out!

How is the texture of the skin when finished?

Classic @Poochie 🤪

@tekobo - Happy Birthday! 🥂🎂 Hope it's a great one!

Interesting that Whiz likes chips over pellets (mainly because of the creosote buildup). Many of us here are in the pellet camp because they stay lit better than chips. YMMV

Where do you buy Yak's for grilling?? 🤣

All's well, that end's well, as the saying goes! Good job. Now sit back with an adult beverage and enjoy the results of your hard work!

I've used it before. It's a good all-around chili powder. Mostly I use Pendery's Dallas Dynamite, Fort Worth Light and Top Hat - a 3 dump recipe.

@C6Bill - you can always serve the beans "on the side" and let folks put them in their bowl with the chili, if they so choose. That's a totally acceptable alternative, just like some folks like to add cheese, onions, sour cream, etc. to their bowl of red. Everyone gets what they like, while still preserving the actual chili for the purists. Just a suggestion.