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Everyday Misc Cooking Photos w/ details

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5 hours ago, sfdrew28 said:

@pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors?


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Look for @Syzygies steam oven technique using a cast iron skillet and stainless steel chain.

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Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!!

1715419938_MarchHare-yButt001.thumb.jpg.4d21874b0e84313f46ce617a23ebcdd7.jpg

Money shot for Dennis!

114045012_MarchHare-yButt003.thumb.jpg.cbdb94040928f79ae6f0c5067b29c873.jpg

Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. 

1988651802_MarchHare-yButt005.thumb.jpg.761305659cc6055bd1851767ac32192e.jpg

I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! 

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Nice to see that you are getting good use out of your new outdoor set up @Steve M. Awesome.  

Sorry about your fire going out @tony b but also reassuring to know that stuff like that happens to other people too. The "fun" of BBQ, as you say.

I love @alimac23's grilled strips, can just imagine the crunchy edges.  Yum. 

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Took advantage of our 2nd day of nice weather (at least in the morning) to do a pork butt. Injected with Butcher's BBQ pork marinade and dusted with a housemade rub. Indirect @ 275F, with Guru, and smoker pot with hickory & apple chunks. Notice the lack of snow!!
1715419938_MarchHare-yButt001.thumb.jpg.4d21874b0e84313f46ce617a23ebcdd7.jpg
Money shot for Dennis!
114045012_MarchHare-yButt003.thumb.jpg.cbdb94040928f79ae6f0c5067b29c873.jpg
Plated with homemade coleslaw and a trio of sauces - Carolina Mustard, NC Vinegar (Red), and Smokey/Hot. 
1988651802_MarchHare-yButt005.thumb.jpg.761305659cc6055bd1851767ac32192e.jpg
I cooked it to an IT of 195F, which was a bit under my usual target of 200F, but it was past my usual suppertime and I was very hungry. It tasted fine, but was a bit hard to pull and the bone didn't come out smoothly. I thought that I had started early enough to finish well before dinner, but after about 30 minutes into the cook, the wind blew the Guru off my table and the blower wire unplugged, so the fire went out before I noticed it. Set me back about an hour to get everything going again. It's BBQ - sh!t happens! 
Nicley done mate looks terrific yum

Outback Kamado Bar and Grill

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