tony b

@DennisLinkletter

Let us know how it works out for you? I have to admit that I've only used mine once so far. I keep procrastinating on the Al Pastor pork tacos.

@Forrest - I just did a chuck roast (similar to cooking brisket, just smaller) and had a nice smoke ring. I'd suggest a stronger smoking wood for brisket - I use a combo of post oak and mesquite in the smoker pot. If you have any of Dennis' coffee wood chunks, toss one of those in the mix, too. Upfront confession - these pics are from a previous chuck roast cook. I had a dinner guest for this last one and didn't want to mess around with "food porn."

In the US, seek out the heritage breeds of pork, like red wattle, mule foot, black Swabian, Mangalitza. Similar to Waygu beef, these breeds have a much higher fat content than "the other white meat" that we bred our pigs to becoming back in the 80s to compete with "healthier" chicken in the supermarkets. BTW - "real" pork is red meat, not whitish pink!

Plus, you probably don't want grease permeating the pizza stone. Stick to a cast iron griddle or frying pan.

I don't have a precise measuring tool, but simple eye ball and tape measure said it's pretty damn close to 1/4" (~6 mm) - best guess 0.25" +0"/-0.0156". As we used to say at back in the day "close enough for Government work."

To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it!

Season 1 - one of the all time classics - Dave snapping at Tiffani, "I'm not your bitch, Bitch!" I actually bought the t-shirt!!

Funny, but I had poutine for lunch yesterday (sans ketchup!) at a local spot that I just found out about. Great food and lots of good beers on tap, too! Is this Heaven? No, it's just Iowa! 🤣

I primarily just use aluminum foil on the lower grate. Back in the day, I'd have used the regular drip pan. Plus, I now wrap my briskets in pink butcher paper right after the stall.

I FINALLY found a good use for the double-drip pan! I have owned it since Dennis first came out with them and had only used it a couple of times. It was collecting dust in the storage rack. I had previously considered it a bad purchase, given how little I used it. No so much anymore.

Nice backstory!

If anyone is curious and doesn't want to search the other thread, here's the one that I got. I liked it better because it has the elevated bottom, which I thought would make carving easier. https://smile.amazon.com/gp/product/B0882VPRPS Here it is in action with some chicken shawarma.

Ya'll too funny! 🤣

I had a house guest for the past week, so while I've been cooking, I didn't have a lot of time for posting. So today is catch-up day (not to be confused with that sickly sweet condiment!) First dinner was Korean Pork Bulgogi lettuce wraps with pickled apples and sushi rice. Loins were direct, with apple wood chunks. Grill fresh ramps, too. Drinking my Pilsner with it. Next up - Baby Back Ribs. Main grate @ 250F. Indirect with apple wood chunks. Rub was a mix of Dizzy Pigs Crossroads & IPA. Celebrating getting the new gazebo put up. So dinner was on the deck. Ribs and homemade potato salad. Tapped a new batch of Double Dry-hopped IPA. A shot with the gazebo. Surf & Turf night. Prime NY Strips marinated in shio kogi, garlic & black pepper. Cooked sous vide and finished on the lower grate, direct with mesquite chunks. Nice piece of grilling cheese to go with it all. Plated with the tempura shrimp (air fryer), 2x baked potato, mushrooms and sautéed green beans. Last night was Greek pork Souvlaki with saffron rice. Main grate, direct, 350F. It rained much of the afternoon, so we had to eat inside! 😢

Very cool website!!

We keep getting teased here. Sunday it was mid-80s, today it's 58F and windy!

Whole!

A wee baby! 🎂

Yeah, the "hair net" does mess up the crust a bit.

Sorry, no help on the crate size, but I'm curious - why not uncrate it first and just roll it to the backyard patio?

Can't go wrong with the Burnt Ends at Arthur Bryant's!