tony b

How wonderful - it will make the space that much more special with those tiles from your mum!

Yeah, it's pretty good. Thanks for the tip! I'm about to try a new one - John Henry. Yep, the same folks that make the BBQ sauce. Will report back after a couple of cooks on it.

That would be great. We'll keep in touch. It's a whole year away. Lots can happen between now and then!

Similar dinner tonight - Indonesian Chicken Satay, with peanut sauce. Chicken on the main grate, direct, 325F, with coffee wood chunks. No skewers tonight - whole pieces. Plated with the peanut sauce and an awesome rice with sumac, parsley and cilantro, with a nice salad.

That's how we roll here!

Tasty looking ribs, man! If you do many more of these large cooks, you might wanna consider a rib rack?

San Diego ROCKS when it comes to craft beer. Been there twice for the National Homebrewers Conference, and FINGERS CROSSED, it's scheduled to come back there next year! Can't wait, seeing as how this year's conference in Nashville was cancelled because of the virus.

Like we tell folks when they get their KKs - just go out and buy a bigger size belt, because you're going to need it!!

Pictures, pictures and more pictures!!!

Now you're definitely killin' me!!!

Killin' me here! I'm ravenous right now!

That al pastor is killing me right now! Seriously hungry!

No, you won't have that problem anymore!

Tonight, was a "country-style pork rib" (a boneless piece of pork loin), cooked indirect (@mguerra - oh look, a "wafer thin" sheet of aluminum foil as a heat deflector!) @ 275F with hickory and apple wood chunks in the smoker pot. Pulled at 190F IT. Sorry, I'd pulled the corn in the husk off the grill before snapping this pic. Rib, with as couple of side sauces for dipping, curried couscous w/fresh parsley, corn finished Mexi street style (mayo, cilantro, chile powder, lime zest and parmesan) with a side salad and crusty bread. Wine is a "house blend" of reds/white to approximate a dry Rose.

I'm an OG fan! Used some Dizzy Dust w/3-eyz on a boneless pork rib (aka Country Style) tonight!

Slather on the yellow mustard, hit with the Dizzy Dust, wrap in plastic film overnight - MONEY!

Killer steak dinner! You got me on the wine, though. Don't recognize the label and too fuzzy to read.

Another steak night. Corn on the cob on the half grate. Bacon-wrapped prime sirloin rubbed with Sucklebusters Steak Rub and some Gunpowder. Bacon was dusted with Dizzy Pig Dizzy Dust. Direct on the lower grate, 325F dome, with mesquite and post oak chunks. Plated with a nice 2x Baked potato finished in the air fryer. Topped with a slab of sharp cheddar cheese. Corn has some fresh cilantro mixed into the S&P infused butter. Sautéed mushroom on the side.

First off, very nice of you to treat your neighbors with this nice cook out. I have to admit, upfront, that I'm not a big fan of 3-2-1 style ribs. I NEVER wrap my ribs. I typically do mine, indirect, with a dry rub, but I will occasionally sauce them with like 20 minutes left to just set the sauce without overcooking/burning it. I'm OK with an occasional spritz of apple juice/cider vinegar - helps promote a good smoke flavor and keeps the meat moist. Your target temps are good. Ribs are ready when they pass the "bend test" - pick up a rack with tongs about 1/3 from one end and lightly bounce them. If there's some tearing of the meat away from the bones, then they are done. I like to use a combo of Hickory and a fruit wood - apple or peach work well with pork ribs. Oak is a bit strong for pork - IMHO.

I've used mine multiple times on rotisserie cooks and haven't seen any problems with the temperatures. There's a scored line on the probe that they tell you must be inserted into the meat up to that point to protect the internal circuits/battery. Plus, there's an "alarm" setting in the software to warn you if the probe is being exposed to too high a heat level.

Nice results. Would have liked to seen a picture of it cooking in the KK. Dennis uses them in the Instagram account. @Longhorn203 - only device of it's kind on the market. Not perfect, but it works well enough most of the time. I'd recommend the MEATER + over the basic model. It has better range.

I think it pairs nicely with pork. It's a milder smoke than apple or cherry. I will use apple on larger pork cuts like butts and full racks of ribs. Cherry is pretty much for poultry, but I have used it on some pork cooks. I have some fruit based dry rubs - cherry and peach, that I try and match the wood with the rub, like in this pork chop cook.

I grew up in the Southern part of the USA as a kid and then moved to CA after college, before being transferred here (IA), so trust me on this one, the climate transition was not an easy one for me! I remember the first time it hit 80F below Zero wind chill (the static temperature was a mere -35F) - my 2nd winter here; I thought I was going to die!! But, after 38 years here, I've almost acclimated!

Yes, I try to "brine" the corn before grilling. I soak them in the husks, in a heavily salted water solution for a couple of hours, at least, before grilling. I think it makes a difference. YMMV