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Excellent Phil. That takes me back to 2003/4. I worked in the Portland shipyard for about 9 months, before sailing the vessel down to Curaçao. (Sailed through The Bermuda Triangle.😲). I practically lived in the lobstah & crab joints along Commercial Street. Wonderful.

If I was to be banished to a desert island and allowed to take 5 albums with me, "Pet Sounds" would be one of them. Marvellous. [Although the vast majority of the instruments were played by "The Wrecking Crew"]. RIP Brian. 🙏

Nah. I chuck the whole thing on and let it ride naked to 203 whilst enjoying the garden and few cold ones. Done when it's done. YMMV.

The guy has taken "Mailbox Baseball" to another level!!

See, there was nothing to worry about Jim. That looks grate! Pull pics please.

I see you. ;)

The table is set. All the sides were courtesy of my wingman Gail. Jalapeño & olive cornbread, sriracha slaw, green beans & homegrown sautéed pak-choi. (We never managed to make beans). A manos negras Malbec from Argentina to wash it down with. Complimented the Wagyu perfectly. Cut right through...

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I've used all the rubs from the usual suppliers. But as @timothy says it's hard to beat SPOG for beef & Memphis Dust for pork. Chicken? SPOG with rosemary, thyme & sage added. These are the only rubs I now have in the kitchen. I am saving a fortune.

Thanks Jim.

Weather was favourable for the whole cook except for the last hour, the weather-guessers got it spot on & it rained at mid-day. The pit was solid at 255-270. Got the ribz to 203 after 7.25hrs. No stall. But it did slow down from 180-203. I don't think that internal marbling took much to break...

06:00. All going well. Zero wind, but rain imminent. No problem. . .....to be continued......

^^ What JK says above. Cook the whole thing.

That certainly is a big chunk of Berkshire Black. My go-to is: > Apply favourite rub. > Get the smoker prepped. > Put the meat on the smoker, stick a probe in it and bring everything up together to desired cook temp. > Don't look at it until +/-203IT. [I, like many others, don't wrap, mop...

I was deciding what to do for our 8th wedding anniversary - [23yrs together] - when I received an advanced email from my favourite Enabler, [butcher], saying he had just taken a small delivery of some Wagyu X Short Ribs, (brisket-on-a-stick), & would I be interested? Hell yes! (That's the...

Then take the cooked bacon off & throw the cauliflower in the bin. (y)

A strong contender to Satan's Nads, [b. sprouts]. 🤮 I've seen it on menus described as grilled Cauliflower Steaks. I might be green, but I'm not a cabbage. Take some other bonehead's money.

Mmm! Vortex™️ cooking is so easy, & makes you look like a Michelin star chef. Grate job.

As timothy states, that's an 18.5" Smokey Joe Platinum, ["The Outrider"]. DON'T mod it Cody. It's a collector's item. Nice find. It does have an oddball size cooking grate though. Regular size 18.5" cooking grates are too small. I had a 14.5" SJG (Gold), with the side vents. Not a good design...