tony b

Now THAT'S a fire! Reminds me of Cornell chicken cooks.

I was inspired. Had 3 buddies over on Friday night and we gorged on these big beef ribs. Sorry, no cooking pics, just the end result. Dry rub blend of Sureshot Sid's Gunpowder and Meat Churches Holy Cow. 6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours.

@Poochie - it's called DRUGS! Don't get the wimpy Tylenol IIIs, go for the "good stuff" with hydrocodone.

👍

Are you using small chips or pellets? I've had issues with maintaining smoke production with chips, as they don't propagate the fire efficiently, so it goes out. Pellets don't seem to have the same issue and they burn down completely and collapse, allowing adjacent pellets to catch.

Indeed! Get Well Soon, Dennis. Sorry to see that promising baseball career end so quickly!

@MacKenzie - I did some the other day - awesome! Like I said earlier, the local corn is coming in and it's as great as always. Tonight, an ear with some St. Louis Ribs and potato salad. Summer doesn't get any better than this! Ribs were slathered with CYM and a blend of Meat Church's Holy Gospel and VooDoo rubs (might just knock Dizzy Pig Dizzy Dust off the throne!) Cooked at 225F to start with and ramped up to 300F (I was falling behind), indirect, with the smoker pot of hickory and peach wood chunks. Came off after 3 1/2 hours.

Our local corn vendor has started up this past week. I'm off in a bit to pick up some more for the weekend. They should be open in about an hour.

Let it rest for a day or two, you might be surprised at how much smoke that it did pick up.

I've never seen that cut before either, not even from Porter Road and they have cuts of meat I've not seen elsewhere.

@BARDSLJR - PFM = Pure F@king Magic! 10 Tries! WOW - I'd have given up after 3!

About 20 - 25 mins on high. Toss halfway through. I usually just dry rub to start and then toss in sauce at the end.

How were the wings compared to doing them in the airfryer?

A friend of mine grew up on a sheep farm and one of his "rites of passage" was when he was old enough that his Dad let him go out and pick a nice fat lamb to butcher for Easter dinner. He had no qualms about it at all.

But will it outlast the KK? I'm thinking not, but hopefully I'm wrong.

My Dad and I hunted rabbits when I was a kid. We raised beagles for this purpose. So, I grew up eating my share of rabbit. Mom mostly fried them like chicken or stewed them with dumplings. Like @tekobo - I got my first taste of a roasted one while vacationing in Italy (Venice) many years ago. I have to admit that I've not made one yet on my KK.

Lots of tasty looking food, ya'll. Making me hungry. Off to fix something for lunch!

👍

I made a turducken from scratch - ONCE! Never again!

You really got a handle on that move! Here's hoping that the journey and final unpacking goes equally well!

WOW a POSK K7 that hasn't crumbled into rubble after all this time! SHOCKING! You've seriously upgraded with your KK. Your experience with the old POSK will serve you well in getting up to speed quickly on the BB32! Can't wait to see the pics of the inaugural cook!

👍

@MacKenzie is correct. They are made of different materials. Toss the heat deflector (or repurpose it).

Welcome to the Obsession! Can't wait to see pics of that inaugural cook! Hope the arm is OK and is just bruised, not fractured.