RunningMan Posted August 6, 2016 Report Posted August 6, 2016 Another day in Tennessee. Cooking and seeing wildlife in your back yard. This is my first Boston Butts on the KK. Internal Temp was 195 degrees when I took off the grill. Very low and slow cook for 14 hours. 1 Quote
MacKenzie Posted August 6, 2016 Report Posted August 6, 2016 Yes, there isn't much better than watching the wildlife while cooking on the KK.:) Quote
Bruce Pearson Posted August 6, 2016 Report Posted August 6, 2016 Looking very delicious. I notice you have blue tap to mark temp? Quote
RunningMan Posted August 6, 2016 Author Report Posted August 6, 2016 Yes. For a novice like me the blue tape helps. 1 Quote
Stile88 Posted August 6, 2016 Report Posted August 6, 2016 looks fantastic what a wonderful cook love the wildlife in background Quote
Aussie Ora Posted August 7, 2016 Report Posted August 7, 2016 They look great Outback Kamado Bar and Grill Quote
CeramicChef Posted August 7, 2016 Report Posted August 7, 2016 Looks like some kind of pork goodness! Congrats on a beautiful cook! Tell me about the painters tape on the Top Hat vent and the marker below it on the KK. Thanks! Quote
tony b Posted August 8, 2016 Report Posted August 8, 2016 23 hours ago, CeramicChef said: Tell me about the painters tape on the Top Hat vent and the marker below it on the KK. Thanks! Old POSK Forum trick. Flag one ear and I used one piece on the lid where 250F was and another at 350F. Good "training wheels" until you get yourself calibrated on vent settings. 1 Quote
ckreef Posted August 9, 2016 Report Posted August 9, 2016 Butts look good. Sent from my XT1585 using Tapatalk Quote
