tony b

Nice snack. What's the cheese?

Yummy!!!

Here's mine. It's an original "Johnny Boy," but the ones Dennis is making now are just about the same.

I'm soooo jealous, Shuley. I've never been to Austin, but a TX BBQ tour is on my "bucket list." I've done just about all the techniques - Low & Slow (225F), Hot & Fast (325F), and all points in between. They all work fine.

Nicely done, MacKenzie.

Whatever it takes.

Kickstarters aren't about "value." You are funding a startup and there some kind of reward at the end, depending on how much you kick in. I like this guy's company and products, so I was willing to toss in some coin to help him get to the next level in his product development. I've used/made/bought my fair share of rubs over the years, so I think that I have something to offer in the way of useful feedback on the prototypes. YMMV

@MacKenzie - For the time being, stick to your grill grate, until Dennis has the steel plate ready for sale. The stone has some porosity to it and I think that if you put meat on it, it would soak in and be hard to clean, making your pizza stick down the road.

Any chance we can get this via Amazon? Shipping might be a tad cheaper for those of us with Prime. Shipping direct to Iowa was $23 for a 10# box of mini splits. More than doubles the price.

Loved all the pics and great choice in grill color - And your firebox looks fine to me. For a quick first cook, go with the chicken - my choice would be whole bird/spatchcocked. You will be amazed at how juicy it will come out compared to whatever you were grilling on before. And, post more pics of that first cook!

I basically follow Aaron Franklin's brisket method (except I like more spices in my rub). No need to wet brine (dry brine is OK the night before). If you have full packer cuts (point and flat), it will take a bit longer to cook than if separated. Leave about 1/4" fat on top to keep it from drying out too fast. Wrap in pink (non waxed) butcher paper after the stall is over (typically around 170F IT), shoot for 203F IT for final temp. You can wrap in foil, a beach towel, and store in a good insulated cooler for hours before serving, so err on the side of starting earlier vs later. Cooking time is more tied to thickness than weight. Like I mentioned earlier, if you separate the point & flat, it will cook much faster than if left whole. For me, a flat will cook @ 275F in about 6 hours. YMMV.

Hunted bunnies with my Dad as a kid, too. We raised beagles for hunting them. At one point, we had a pack of eight adult dogs. I always looked forward to the puppies, but it was so hard to see them leave when they got old enough to sell.

Not a good year for tomatoes for me. Lots of rain, at usually the wrong time. Many tomatoes split open from too much water, usually just before ripening (Murphy's Law, right?), so they got "icky" with fungus or bugs. I've just about given up on heirloom varieties. Will likely plant standard hybrids next year to have a better shot at a decent harvest.

Yeah, Bosco was the one that turned me on to Lane's. So far (fingers crossed), I've only had 1 Kickstarter not go through. The Admins pulled it and no one was charged. Some issue over patents. As I recall, the only time you don't get charged is if they don't make their funding goal. No guarantees that the product will ever be successful and reach the market. In my limited experience, almost all of them go way beyond their original schedule - a year or more delay is fairly common in getting into production. Often what happens is that they reach their target funding goal so quickly, that they increase the goal to fund "bells and whistles" that should wait until after initial product is designed and manufactured. It's these "bells & whistles" that create the delays, as they try and do too much, too quickly.

Yep, that's a lot of wood, even for a 14 hour cook. So, I'm not surprised that you have a bunch left. You don't need smoke for the entire cook. Once the meat's surface starts to dry out (bark develops), it doesn't absorb hardly any more smoke, unless you spray it with a cool liquid (water, beer, apple juice, etc.) But, there you have to be careful not to spray on too much or you'll wash off the bark that you've worked so hard to build up. YMMV

I would like to see the time limit expanded to at least 24 hours (or eliminated entirely, if possible). Normally, I fix things (grammar, misspellings) right away, so the time limit isn't an issue for me; but sometimes I like to go back and augment the post with more info or added pictures, that's when more time would be nice. And please find a way for us to delete pictures. Like Charles noted, sometimes I grab the wrong one to post (fuzzy, bad lighting, etc.) and it will still show up at the end of the post, even if I don't insert it into the text. Thanks in advance, Churchii, as I know that you'll come up with some sort of fix for us.

I'm in on that one, too. Last word was they were going to ship out the rewards starting in October. Fingers crossed on that one! If it works, it will be great on the rotisserie. The Lanes will be different, since it's an established business and they are just experimenting with what they already do, there's almost no risk to it.

I got an email notice this morning announcing that Lane's BBQ is starting a Kickstarter campaign (crowd funding) to do some fun R&D on new rub ideas. It's a tad on the pricey side, but I like supporting businesses like this, so I'm in to try it. If anyone else is interested, here's the link to the Kickstarter Campaign page. http://kck.st/2csdliR

Count me in on that test!

I do love Anson Mills' grits - they are the best!

Thanks, Churchii, as I've had that problem lately, too. Once you upload the pic, you can't get rid of it, if you decide not to use it.

Yummy!

^ +1

I never bother with removing the bark, especially using the smoking wood DO (aka, pot )