tony b

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 )

Wuh?? One of my favorite ways to do spuds! Loaded, with cheese on top to make a nice crust!

Depends on how much salt is in the rub whether overnight helps or not. High salt = dry brining, so you need to give the salt time to penetrate into the meat and hopefully take some of the other yummy bits in the rub with it.

Unless you tied it up with butcher's twine, it wouldn't stay wrapped well, as the banana leaf is fairly stiff until heated. For this cook, you foil the whole thing (I used 2 layers) after you wrap in the banana leaves. I have plenty of left over banana leaves, so I might give it a try (assuming I remember next brisket cook) - maybe a combo of banana leaves and pink butcher paper?

Let us know what you think. Several of us here on the Forum are big fans.

With the Guru fan running and the top vent clamped down almost closed on a 225F cook, you tend to pressurize the inside of the KK, which can force smoke out around the edges and out your probe port. Since air is leaving and not entering, it doesn't affect your cooking temps at all.

Thanks folks! I'm off to make a nice Cuban sandwich for lunch with the leftovers. Yeah, I was shocked that it wasn't sweet at all, very savory. First, the pineapple wasn't packed in syrup, but it's own juice, so that helped a lot. And I think that the banana leaves, which smelled like tea when I opened the package, helped balance things out.

All of them. Seriously, all of them! Get the sampler pack and try them out. http://www.lanesbbq.com/store/lanes-bbq-rub-gift-set (In the Size pulldown box, choose Sample). QNami is one of my favs now. The Signature is excellent as well.

Nicely done. But, confess, you ate more than 2 bones on that plate!

Score! Looks like you found the down under version of Fruita Woods.

The good news, Aussie, is that the honeymoon's never over!

It'd probably need one of these. https://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW

So, all geared up and ready to try the Kalua pork. Won't bore you with the drama of getting the BBQ rub, but it finally arrived in time. Banana leaves are good to go. Rubbed over night, injected the morning of cooking with mix of chicken stock (from the bouillon) and BBQ rub, onto the KK @ 275F, indirect, with smoking pot of maple, apple, and peach wood. Up close and personal. Pulled @ 160F IT to wrap in the banana leaves, with the pineapple sauce. Done @ 185F IT and rested for 20 minutes (while the corn finished). Sliced up and ready for plating. Plated, with local corn on the cob, and a nice pasta salad. This one's a "keeper." Very tasty pork and not what I was expecting at all - not seriously sweet from the pineapple & brown sugar sauce in the banana leaves. I'm liking the Soo's rub, also. Worth the hassles to get it after all!

If your top isn't snug tight, I highly recommend the flour/water paste seal. While a tad messy to do, works like a charm.

Nice steak, looks perfect! I've tried Carne Costa. If you like that, try the Lane's BBQ Ancho Espresso, another winner.

Nice potato galette, MacK. Next time, do it in duck fat - decadent!