tony b

👍

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. 

I seem to recall them closing their brick & mortar store. Check before traveling. 

Big fan of their rubs! I have a bunch in my pantry.

Will be interested to hear how you liked them afterwards. 

I'm a dry rub only guy for ribs. Yellow mustard slather. I like Dizzy Pig Dizzy Dust. No foil, no spritz.

Are you familiar with the "bend test " to check for doneness on ribs? Pick up the rack with tongs perpendicular to the bones about 1/2 way in the rack. If the meat cracks slightly at the end of the tongs, they're done.

Woo, hoo, way to go,  @tekobo!

I've only experimented with various vinegars myself.  I typically stick with rice vinegar, as it doesn't have a strong flavor on its own, like apple cider vinegar does. White balsamic is a nice one. 

Fruits can work well in sauce, like mango, pineapple or raspberries. Tomatoes or carrots can work, too.

Spices can push the sauce in many directions. Southwest/Mexican (chili powder and cumin). Middle Eastern (ras El hanout, berebere) Indian  with all the different curries. Asian with ginger , fish sauce (?), miso.

You have a base sauce that you can experiment with, so have some fun with it and find what you like.