Pork Chops and more

[Bruce Pearson]

Tony that looks like fun I’ll have to give it a try. Thanks

[Bruce Pearson]

Aussie after all the cooks and reading about the different rubs you used I just had to try.

[tekobo]

16 hours ago, tony b said:

For this kind of tasting experiment, get several small cuts of meat (or cut up a larger piece) and hit each one with a different rub. I use colored toothpicks to keep them identified.

Yeah, I might try that for a comparison of all four rubs.  So far, I really liked both Swamp Venom and Dizzy Dust.  The Swamp has a nice heat but it is not overpowering and the Dizzy Dust has a nice range of rounded flavours.  I can't say anything more eloquent than that because I was mostly focussed on eating by the time the ribs were ready!

[tony b]

I do this kind of thing a lot. It's fun, interesting, and, you get to eat yummy bits, too? BONUS!

[Aussie Ora]

Check out the fancy nacy love it on sausages thinking cook next time for fun

Outback kamado Bar and Grill

[MacKenzie]

Taste testing certainly makes things interesting.:)

[Shuley]

I also love side by side Comparisons.  I feel like they give you the best answer.  BTW, not enough charcoal can make it difficult to get the temp up, but I'd check the ash situation as well. 

[tony b]

2 hours ago, Shuley said:

BTW, not enough charcoal can make it difficult to get the temp up

Also, the size of the chunks can make a difference, too. I've found that it's harder for me to get the KK up to higher temps if I have mostly large chunks in the basket. They work better on low & slows. For high temps - a nice mix of medium and small pieces works well, as long as you don't get too many smalls that can block the airflow.