tony b

Seriously, Girl - you need to get into the food photography business! Gorgeous pictures. These are why we refer to it as "food porn!" OK, now to the serious foodie questions. Looks like you separated the halves and put them under the broiler to finish or did you torch it to get that nice brown top crust? Looks like you had 4 layers of onion. I wouldn't go below 3 or there might be structural issues. [underneath the foodie in me, there beats the heart of an engineer!]

I'm on my way with a case of pork butts!!!

Based upon my 23" KK's port, one should be plenty for running both wires out. In fact, I've had 3 probe wires run through it on occasion - one grill, 2 meat.

Great food porn!

Didn't the neighbors see anything? It would take several folks and some gear to move a KK around. Not something that can be done all that clandestinely. Hope you get Tatay back (or your homeowners will cover the cost to replace it)!!

Here's the one that I've been using for a while now. Cheapest one that I could find. http://smile.amazon.com/Texsport-Pre-Seasoned-Cast-Dutch-without/dp/B004H13NZM/ref=sr_1_11?ie=UTF8&qid=1428608541&sr=8-11&keywords=texsport+dutch+oven It's only a 4 qt one, so a bit smaller (approx. 10" dia. and 4.5" tall). Here's a 2 qt. one that might fit in Beauty, CC. It's a Bayou Classic - It's only 8.25" dia. and 3" tall. http://www.camping-gear-outlet.com/camping-gear-121819.html If you really want the deeper chicken fryer. They make one of those too. No dimensions given though. http://smile.amazon.com/Texsport-Cast-Chicken-Fryer-Cover/dp/B000EIIDEI/ref=sr_1_2?ie=UTF8&qid=1428608717&sr=8-2&keywords=texsport+chicken+fryer Here's a 3 qt Lodge chicken fryer. 10.5" dia, 5.5" tall. http://www.webstaurantstore.com/lodge-l8cf3-3-qt-pre-seasoned-cast-iron-covered-chicken-fryer-deep-skillet/530L8CF3.html?

I have used one of these for years. Yeah, there's some slight rust on it, but who cares? It never comes in contact with the food. It will take many years to rust through. I followed Syz's directions (mine only has 3 small holes in it). One of the best DIYs I've ever run across! Works a lot better than the Bobby Flay box I bought first. It worked, but didn't hold a lot of wood chips, so it petered out on long cooks. The DO allows for using bigger chunks, which is why I went with it. Went on a search and found Syz's original post - http://komodokamado.com/forum/topic/4570-where-is-the-smoke/?p=43238.

Ditto!

Oh no, he's succumbed to the addiction! Intervention time!!!

Around here, it's actually harder to find a leg of lamb with the bone still in it.

TY, CC!!

Most excellent food porn! I'm all excited just looking at it!!

I've made the version called the Bacon Explosion, aka, the Baconator! It's become a staple at my homebrew club's annual Big Brew Day get together. They'd kick me out of the club if I showed up without one (or two!) http://blog.bbqaddicts.com/recipes/bacon-explosion/ While this little tool/gadget is clever; I'm not sold on needing it. I've done this dozens of times and all it takes is some patience in weaving the bacon blanket. The rest of the process is not that hard. One modification over the BBQ Addicts directions makes it easier for me - slather the BBQ sauce on BEFORE you sprinkle the cooked bacon on. I've used my Frogmat - http://frogmats.com/to help with the roll-up. I mostly make the classic version, but have done several variations - mexi version with chorizo & jalapeno, pulled pork version, and a cheesehead (tip - use long rectangles, not grated or cubed).

Just so happens that this recipe was in this month's Chile Pepper magazine. Sounds worth a try.

I'd be more worried about crushing the thermocouple wires.

I now double skewer asparagus so that doesn't happen any more. Plus, it makes them seriously easy to flip over. Just run the skewers perpendicular through the stalks. You can usually get 6 - 8 stalks on a skewer. I leave about a 1/4" gap between the stalks, so as to allow airflow between them. I usually put the first skewer in about half way down the stalk, and the second one about an inch or so closer to the bottom (thicker) end. If you get too close to the head, the skewer will split the stalk. Or, like they say, one picture is worth a thousand words.

Several good recipes in the Beef forum (Clay's Pulled Beef and Baltimore Pit Beef).

Gurl, you make the most outrageous food porn on this site! You have mad camera skills. Plus, it looks seriously tasty, too!

Roger that one! Lost many a stick of asparagus between the grates in my day!

I've been experimenting with pot roast on the grill for a while now - both top round and chuck roasts. (Bottom round is just a bit too tough to cook dry, even lo & slo!) I cook them like a brisket - to an IT of 210F. Usually injected with Butchers Brisket injection. Outside rub has varied; I've done Sucklebusters Hoochy Mama, Oak Ridge Black Ops, and Dizzy Pig Raising the Steaks/Red Eye Express. All have been very good. Serious beefy flavor. Has become a house fav. Only reason for me to do a brisket anymore is for Burnt Ends. My philosophy is - If the meat comes out a bit on the dry side, that's why we invented gravy!! My go-to is to saute onions and mushrooms until just brown, add a little AP flour, cook slightly, add beef stock with some Herbs de Provence, reduce until just about thickened, then finish with a nice dollop of veal demi-glace, S&P to taste. Doesn't get much better than that!

Never seen that done before. Only a crazy Okie would come up with something like that!

Serious, dude! Great minds - I did some pineapple on the grill yesterday, too! Question - noticed your thermocouple wire on top of the lip. Does this size KK come with the wire port in the side, like its bigger brothers/sisters do?

Didn't show how big a drill motor he was using to power that thing, though. The audio made it sound like it had some decent hp to it! Here's his website - http://www.porkpuller.com/ I'd be down with it, except for the cost ($69, including shipping). I don't do that many full pork butts, maybe 2 or 3 a year? I've got a set of Bear Claws - works just fine for me!

- Take mushroom slice and cut to look like narwhal tail. If you don't know what a narwhal tail looks like, don't worry. Just cut motherfucker, cut! Hilarious, just f-ing hilarious!