tony b

Bummer, dude! Let's hope it gets there in a couple of days so you can see it before you leave for Mexico.

Excellent job, Susan! Looks like the finger's not holding you back one bit!

Or, Phoenix.

One of my standards for pork ribs and butts. I can't recall if I've ever used it on beef before?

I'm seeing a cage death match somewhere down the line, Jon!

btw - nice color choice on the KK.

Excellent job for a 1st cook for sure! As the old saying goes, "slow and steady wins the race!" The KK dome thermometer is a Tel-Tru, one of the best out there. Dennis only goes with the best stuff on his KKs. Glad to see that you used a vertical roaster rack and not an actual beer can. That myth's been debunked for a while now. http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Thanks, all! Had a couple of bones for breakfast this morning with fried eggs. Dunking the meat in the yolks cured the dry part and the fat was better than bacon! Might rethink my earlier decision and try again - lower the IT next time to like 165F and/or inject it. @PRippley - it was wine, Bonny Doon vineyard 2014 Old Telegram (Mourvedre). But, I did go down to the local brewery (Lion Bridge) for lunch to help celebrate their 3rd anniversary. Irish Stout on nitro with vanilla cake - great combo!

So, are you addicted to Alabama White Sauce Chicken yet, Aussie?? Good stuff. And as you've discovered, QNami goes well on everything!

Nice ribs. How was the Dizzy Dust on them?

Seriously juicy looking pork, MacKenzie!

Looks perfect from here!

Picked up this rack of Wild Boar ribs from D'Artagnan. Today was a nice day to cook them up and see if there's something special here? With a big fat cap on the top, I cross-hatched it and rubbed it down with some CYM and this rub, which I've found is pretty tame for Dizzy Pig. I wanted the taste of the Boar to come through without a lot of other stuff going on. All rubbed down and rested overnight in the fridge. Onto the KK @ 250F, indirect, with Guru, and smoking pot with Maple and Apple woods. Pulled at IT of 180F (about 5 hours). Ready for my close-up Mr. DeMIlle. Sliced. Plated with some sauteed green beans and potatoes au gratin. The fat on this pig was amazing - decadent! It's a very lean meat, so it was a tad on the dry side. Given the price point on this (even on sale), I'll stick to the local heritage piggies. Be-de, be-de, be-de, That's All Folks!

Around here they are called Denver Ribs. My butcher raises lambs and I can get them from him.

That's why I'm in this game! Can't wait to try the Taz Pepperberries.

Definitely. Be prepared to wait for a table, though. It's pretty popular. But, it's worth it. I still haven't made it to Art of Pizza yet, which gets raves, too.

INDEED! My order from them was about $50 US just for the shipping!! The package that I sent Aussie Ora set me back almost $70 in postage. Just to give folks an idea of what we're talking about.

@HalfSmoke - that's a pretty good comprehensive rundown of good Chicago pizza joints, but you left off Pequod's.

Sounds like you cooked it direct, as well? I think that was your problem more than fat cap up.

Sound advice from a couple of serious BBQ'ers. One extra tip - cook indirect.

Just go with the straight up PBW. I'd be a bit cautious of mixing chemicals. I use PBW in my brew room all the time. I've been a staunch advocate on this forum for using it to clean grates and especially the rotisserie basket. Unfortunately, the roti basket is longer than a standard Lowes/Home Depot 5 gallon bucket. But, it's a simple matter to flip it over after a couple of hours and soak the other end. To do grates, folks have been using big tubs used to mix up mortar/cement like these. https://www.lowes.com/pd/MacCourt-Drywall-Mud-Pans/1054711

I'm sure it will sell. They will promote it as "best of both worlds" - the convenience of gas grilling, with the heat retention of ceramic low & slow smokers.

Folks crawlin' out of the woodwork on this one, both Poochie (HEY! ) and Tucker. Where ya'll been??

It would probably work for him, since he could crank it up to 180F and get his "no pink in sight" doneness, but at least it wouldn't be totally dried out like on the grill!