ThreeDJ16 Posted February 12, 2008 Report Share Posted February 12, 2008 Ok, I got tired of the rat pics being at the top of the cooking pic thread. So I had to go out and get a Boston Butt to stick on the grill! -=Jasen=- FYI, you can now get SS jacketed probes from Guru for the Procom...sweeeet!! Also, here is a little experiment I am toying with trying to achieve a slightly different cooking style on the KK. It is ugly and far from perfect but seems to be working so far; wish there were room for more holes. All the holes are drilled radially at 45 degrees to 3/8" diameter (except the two center ones which are drilled straight). We will see how it goes! Quote Link to comment Share on other sites More sharing options...
trish Posted February 12, 2008 Report Share Posted February 12, 2008 I hear you....the 78 degrees at the beach was a scorcher. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 12, 2008 Author Report Share Posted February 12, 2008 I hear you....the 78 degrees at the beach was a scorcher. Oh come on now, that is just cruel! See, I was not being mean or facetious toward our cold climate friends.....well ok...just a little...hehe! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 13, 2008 Author Report Share Posted February 13, 2008 Lookin' good. Five hours into the cook and meat at 162 degrees. Neighbors mad....I'm hungry...everything must be on schedule. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 13, 2008 Report Share Posted February 13, 2008 How come neighbors are mad? They want some? Or just ticked off for good measure? Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 13, 2008 Author Report Share Posted February 13, 2008 How come neighbors are mad? They want some? Or just ticked off for good measure? Both! Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 14, 2008 Report Share Posted February 14, 2008 I went to college in Williamsburg, Virginia. There was a little drive up place just off Rt 60 and 64 that would bring tears to your eyes. Oh my! Pierce's Pit BBQ. Outdoor smoking thingies. Barky bits, chopped fine. Slaw on, of course. Gummy burger buns. Pepsi, of course. Maybe Nehi. Oh, man.... Closest thing to a table there was the bumper of yer car. Swoon... Here's a link to an article about it. http://www.pierces.com/meaty_news.asp?id=8 Wasn't this fancy when I used to go. The circa 1978 photo is about what I remember. Sigh... Those were the days. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 14, 2008 Author Report Share Posted February 14, 2008 Wasn't this fancy when I used to go. The circa 1978 photo is about what I remember. Sigh... Those were the days. Your telling on yourself....hehehe!! We still have one or two joints like that. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 14, 2008 Report Share Posted February 14, 2008 Well, it's what I remember. Din't say I was THERE in '78. Was a couple years after that. lol Just a walk up shack by the road. And there was a place in Richmond that had little salt shakers on the table. But not salt in them - seasoned vinegar sauce. Pork was served dry, and you could shake the good sauce on them. Probably a Lexington type. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted February 14, 2008 Author Report Share Posted February 14, 2008 Well' date=' it's what I remember. Din't say I was THERE in '78. Was a couple years after that. lol Just a walk up shack by the road.[/quote'] hehe Pork was served dry' date=' and you could shake the good sauce on them.[/quote'] That is the only way BBQ should be served in my opinion. Sauce is a condiment on the table, not an ingredient. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
