tony b

Like those Yellow Bird sauces. I bet they "hep'ed" out that Blues Hog nicely!

Good luck with the porchetta. Can't wait to see how it comes out. I've only tried it once, with OK results - roast was great, but no crispy skin on the belly. It was more like pork taffy - LOL! I just did my first Gose, as part of a wort rally with the local brewery (Lion Bridge). I kettle soured it like yours. Took the keg to Homebrew Con for Club Night. Got great compliments on it. Had the public tasting session last Sunday at Lion Bridge. Took 3rd place in People's Choice. Fingers crossed on the Expert Panel judging of my bottles. We're trying to see if we can qualify for the Pro-Am at GABF this year.

Legs, I do indirect with a pan/sheet of aluminum foil, to catch the drippings. Racks/chops, I do direct.

OK, last of the mayo experiment cooks. Yesterday was a baby pork butt (2.75 lbs), on the OctoForks, slathered with mayo and the latest "test rub" from Lane's. Also, another experiment with the MEATER probe. This time I made sure that it was sticking out parallel to the rotation near the centerline (that's it in the 1st pic sticking out on the left near the shaft.) In past rotisserie cooks, I stuck it in the end of the meat and the drippings ran down and coated the cooking temperature sensor, causing it to give really goofy readings. Behaved much better this time. Only a couple of pics on the grill this time. KK was at 350F, indirect, with the smoker pot of hickory and apple wood. Took the pork off at 190F IT. Didn't pull, but sliced up really nice. Since I was doing this OctoForks cook, I didn't have a way to roast my ear of corn, so I tried doing it sous vide - 183F for 45 minutes, with lots of butter, fresh tarragon (insanely good on corn), and some purple crack in the bag. Came out perfect!!! @Jon B. - notice the CharBroil pan. Came in very handy for doing indirect under the rotisserie. Couldn't put my lower grate in with the forks, as it interferes with the rotation. Thanks, buddy!!!

Beef cheeks are amazing. I've never grilled them. I cook them in my pressure cooker to make my Bolognese sauce. I've become a big fan of the IPA rub, too. Fingers crossed that they continue to make it.

We had a Fresh Market here for just a little over a year before they closed it (along with 12 other stores in 6 states - over extended their distribution system). I cleaned them out when they had the "going out of business sale." Bought every jar of Duke's Mayonnaise in the store! I think that I bought a dozen bags of Counter Culture Coffee, too. One of the first FM stores when they branched out was in my hometown. I was known to get off my airplane and go straight there to shop for "essentials" before heading to my parents house on visits. They were instant coffee drinkers and I HAD to have fresh roasted, even if I had to grind it in the store. Mom would drag out my Melitta pour-over whenever I came to town. Truly excited to have a Trader Joe's only 30 minutes away. Counting down the days! They don't have the fresh produce like FM, but have lots of interesting other things.

Yummy!

Great minds. I have a baby butt (2.75 lbs) on the rotisserie right now.

You can always "hep" it out. My first thought would be to add Dijon mustard to balance the sweetness or some Gochujiang (Korean hot chili paste) if you can get it - Sriracha in a pinch.

Nice family meal and the pooch is pretty cute, too!

Thanks all. Yeah, MacKenzie, I see a lot more fries in my future meals now! Like maybe again tonight with a couple of onion rings tossed in for good measure.

Man, I miss our Fresh Market! But, the Trader Joe's should be opening in the not too distant future!

I'm doing a small pork butt (2.75 lbs) in the Octoforks and I put Jon's CharBroil deflector under it to catch the drippings.

Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture.

So, you faked me out into thinking it was ketchup - good one!

So, last night's cook was my 1st attempt at mayo instead of mustard as my base. Spun some lovely Berkshire bone in chops with an ear of corn. The setup - Sriracha stix (on the right) inserted into the chops, light slather of mayo on the chops - one gets the IPA rub and the other gets the Slap Yo Daddy. Into the roti basket (1st cook with it), along with the ear of corn. Onto the KK, direct @ 350F with a big chunk of peach wood. An hour later. Plated up with some air fryer frozen onion rings (1st cook of those, too! Nice and crispy, but this particular brand didn't have a ton of onion inside.)

Ketchup on poutine - heresy, MacKenzie, just heresy! Happy Canada Day! 150 years strong!

Pictures, pictures, and more pictures! We rarely see whole pig cooks on this Forum, so we'd all be very interested in how it comes out. A basic mop of apple juice, cider vinegar, fresh ground black pepper, red pepper flakes and sea/Kosher salt on the pig's belly, every 30 minutes or so, should do the trick. Don't bother slathering the skin side of the pig - it will just roll off.

I think that you might be the first person to post about roasting chestnuts on their KK??

Had a co-worker who had Acrunanas. We had to work one Saturday and he brought in the eggs and I brought in the country ham and biscuits and we had "Green Eggs & Ham" Breakfast!!

Our local supermarket carries Stubbs. I'm down with the TN Red Sauce from Blues Hog. Never seen Millie's before. Will be interested in what you think of those?

Excellent rib roast, MacKenzie. That center looks perfect! LIked the Hawaiian black salt, but where's the Purple Crack? @CeramicChef - even MacKenzie doesn't put ketchup on a baked potato!

Well done, sir!

Here yah, Jon! Have to admit that I often am shuffling stuff around during my food prep to make room on the cutting board. I'm a big mise en place guy - everything get put into prep bowls/ramekins.

I was thinking the same exact thing, Jon! Dangerous territory he was venturing into.