tony b

Nicely done, Poochie!

Yes, which style of chili is he planning to make with the pork - green sauce or red sauce?? For pork, my go-to would be green.

If Doc says it, I hit the "I believe" button and move on!!

$64,000 question, MadMedik - green or red??

Nice set up, MacKenzie. But that blizzard pic is depressing me, as I know what coming soon!

She's got my vote!

Killin' me, MacKenzie. Now I'm off to make breakfast, but my store-bought bacon won't be nearly as good as yours!

You sure you haven't been hitting that blunt, Poochie?? (paybacks, son! )

Me, too.

Very nice, indeed!

Spoken like a true mathematician!!!

OK, Doc, now I'm going to have to start calling you a Malcolm Forbes wanna-be for washing down chili with a 2nd growth Bordeaux!!! Note to those that don't get this reference, Malcolm was notorious for drinking 1st growth Bordeaux wine (Mouton-Rothchild), worth thousands of dollars a bottle, with his Big Mac! Why, because he could!

Will remember that tip. Thanks, Doc!!

No, Bosco, it's DAAAHHHAAAMMM!! Sic, MacKenzie, just sic!

I ground mine with the food processor. But, now that you mention it, Ken, I do have the dry blade container for my Vitamix. Maybe try it next time. Bosco, if you want it to be a real heart attack on a plate, let's smear the chicken with bacon grease, then roll in the ground pork rinds!

Nice Bosco! We value your experience here very much! I have to say my 2 favs were the buffalo wing shots (stole that idea to bread chicken in pork rinds, btw, crazy good!!!) and those beef short ribs looked awesome - killer smoke ring, too!! All I can say is Boy Got Game!

Sorry, Bosco, but even I have to admit that you're an easy target!

That's the great part about having the multiple levels of grates on the KK. You can start the butts hours before you need to do the ribs and just put the ribs on the upper grate when the time comes. If you want to do more than a couple of racks, then get a vertical rib rack to maximizing the cooking space. I'd put the upper grate on when you put the butts on the main grate and they'll be preheated when you add the ribs. If you put the upper grate on at the beginning, when you are heat soaking the KK, then you have to juggle hot grates to put the butts on. If you wait, then you avoid this minor inconvenience, without sacrificing cooking times. As far as actual timing, it depends on the temp you're cooking at, but at the basic 250F low & slow, a full bone-in pork butt/shoulder is going to take roughly 14 - 18 hours (depending on size and target internal meat temp), where ribs will be done in 3 - 5 hours, typically, depending upon what type of ribs - baby backs take less time than St. Louis. Hope this helps a little, but the best advice is to just take notes as you do your cooks and adjust accordingly.

Drool over his cooks!

Kewl! Don't have a problem with the number 7, just washing my spuds that many times! I don't even wash rice that many times, generally only 3 or 4.

Selling her on the idea of the trifecta might not be that hard after all, ckreef!

I ordered that foot pump and will give that a try on my next duck. Not sure when, but will likely be soon, as I haven't done a duck in quite a while.

It is kinda like a fraternity/sorority here, isn't it?

Yeah, what Ken said!