tony b

INDEED! Plus, lots of bubbly to celebrate that momentous occasion! 🍾 I've been a member of the retiree's club for 8 years now. Never looked back with regrets! Enjoy the ride, man!

The "squeaky wheel" theory often works!

Nice cooks, everyone! Making me hungry!

I'm wondering that in the process of opening/closing the lid, the top vent shifted a bit on you, which lead to the temperature increase?? That short of an opening time shouldn't have lead to a sustained temperature rise?

Check with Dennis about when yours was built? It's not so much new materials, he's just doing more burn-in at the factory than he used to with the older models.

Nicely done!

@Troble - it came out well. Will be eating leftovers for days though - LOL! This was a small one - 4 lb boneless pork shoulder, but still a lot of meat! I only used half the marinade, so I put up the rest in the freezer for another day. Thinking I want to try it on porkchops next?

FINALLY got around to doing the Al Pastor cook with the goodies provided by @Troble (Thanks!). Made the marinade yesterday - best advice - WEAR GLOVES!! Not because of the chilies, but because the annatto paste will stain badly. My t-shirt looks like a crime scene afterwards! Getting started - carved up the pineapple and getting ready to stack the meat on the skewer. All stacked up and headed for the KK. On the KK with smoker pot of hickory and cherry wood chunks. Target temp was 325F but I started out at 250F just to get some extra smoke on it. 3 hours in, I started carving and spritzing with the pineapple/orange juice. I also put on the corn. Plated up with all the fixin's - cilantro, cotija cheese, red onion, fresh pineapple, green salsa. The sides - corn and some drunken beans (pintos in chipotle in adobo sauce with tequila!) And Yes, the tortillas were store bought - don't expect this boy to be making masa for homemade tortillas anytime in this century!

Agree! I bet Jeremy (Mad Scientist BBQ) has never cooked on a KK before, so his "ceramic" cooker knowledge is limited.

Love me some 394 pale ale!

Good strategy. Hope you're able to convince her. You'll be much happier with the KK than anything that you're cooking on now. The KK has a side port for running additional temperature probes through. It's at the main grate level. Hope this answers your concern?

I just watched this video yesterday and a lot of what he says clicked with me - his particular riff on Aaron Franklin's method. The interesting thing in his approach is a very long rest - as much as overnight. While I might not be that long with my next one, the one takeaway that I will use is the finger poke method to know when to wrap and not just go by IT. I just watched this one. He's consistent in his advice and has good tips here, too. (1) 12 Brisket Mistakes Everyone Should Avoid - YouTube

You have indeed. Prepare to be blown away when you see it in live.

Waiting with baited breath!

Welcome to the Obsession! You've jumped into the deep end of the pool with both feet! Can't wait to see the pics when they arrive.

You have more gumption that me! I'd never tackle anything this involved.

Murphy was working overtime on this one!

He's the King of whole hog BBQ. I wouldn't question it!

Looking forward to seeing it in action.

I had to "rescue" my chicken last night off the grill in a torrential downpour that the forecast hadn't warned me about - surprise! And, Murphy's Law - as soon as I plated up dinner and sat down to eat, it abruptly quit and the sun came out about 10 minutes later! 😝

Here's a Plan B if you aren't happy with the Dynasty: AmazonSmile : Huey Fong Chili Garlic Sauce 18 Oz : Hot Sauces : Grocery & Gourmet Food

You don't find lamb ribs in most supermarkets (which usually carry Aussie or NZ lamb). My butcher where I usually get them raises the sheep himself on his farm, so I can ask him how he does it next time I see him?

I tried to make grilled lamb ribs as good as the ones that I had in Greece - NOPE! But, I'll keep trying. I think our ribs are much fattier than the ones I had over there.