tony b

Readily available on Amazon. https://smile.amazon.com/Big-Bob-Gibson-Original-White/dp/B0044M10OK Here's the recipe straight out of Chris Lilly's book, but we all know that they never give away the exact recipes! 2 Cups Mayonnaise 1 Cup White Vinegar 1/2 Cup Apple Juice 2 Tsp Prepared Horseradish 2 Tsp Ground Black Pepper 2 Tsp Fresh Lemon Juice 1 Tsp Salt 1/2 Tsp Cayenne Pepper Whisk everything together in a large bowl (or in a blender/food processor)+. Makes 4 cups. Will keep in refrigerator for up to 2 weeks.

Well done. I would have never even thought twice about tackling something like this. Only thought - the SOS pad might be a bit abrasive for the tiles. Think "non stick" pan scouring pads.

More importantly, MacKenzie, what's the sauce recipe - looks more golden yellow than red???

I see who's inheriting that KK, Paul! He's definitely a BBQ junkie. An IT of 160F might have been a tad low. I cooked my wild boar rack to 180F and they were a tad dry, so maybe the sweet spot is 170F??

Plenty of time for the burn-in. You can do as many low & slow cooks (< 350F) as you want before having to do the burn-in. Get to know your KK before rushing headlong into the high temp range.

Sounds like you on top of it. Checked Naked Whiz's database - no review of the Lowe's brand. It's highly unlikely they make it and just get it branded for them, which means there's a good chance that it's Royal Oak in disguise!

Wishing your pup all the best and a speedy recovery!

Not only NO, but HELL NO!!!

I believe you're right, MacKenzie. Mameola has got the KK bug bad!!

Pretty much. You start with a ball of burger meat. Then, use your spatula and a heavy can to smash the ball on the griddle. You can make them as thin or thick as you'd like. The basic difference is that the edges aren't smoothed out, like a regular patty, so they get crispy. A tip - oil the bottom of the spatula first, so the meat doesn't stick to it and you get a good release after you smash it.

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.