Recent content by Mark Davis

I think Publix lump is made by Cowboy.

The charcoal holders in the 27 look like they are for the 22 kettle. I hope they fabricate new larger one to fit properly.

I like Lysanders. Did a butt last week with the bourbon rub marinaded overnight. Was really good.

Used this method and the butt was falling off the bone tender. I used Lysander's Bourbon Rub and smoked over hickory. Butt was 5.25 pound bone in and was cooked 4 hours over 250 degree smoke and foiled and cooked at 270 degrees for 2 hours. Rested for 30 minutes. YUM!!

Boar rib discussions here.

Lonnie, it appears in the first pic when you were lighting the coals you had the bottom air vents totally closed. Intentional or oops like I have done many times?

What size cans of clams/crab?

I use the whole pepper and I don't even cut it all the way through, just enough to fold it open and remove some seeds, add some stuffings (cheese/pp) and then close up and wrap with bacon.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Don't ask me how I know, I just do. </div></BLOCKQUOTE> After five minutes of lighting some K one evening..., i noticed some un-ashed coals had fallen off of my...

Ok, I gotta ask. What happened to all of the Bob Evans sausage you recently bought? You could not have eaten it all yet..or could you?

Top of the page under videos. Note from Moderator: See page 1 of this message thread for links to 22" WSM photos and videos.

Did these tonight. Tasty. Added the parsley to the marinade, didn't use the rub. Very flavorful.

LOL....My dad had a 63 Cadillac with that name, but I think the new Bullet is bigger!!

"The BIG Bullet"

Tri-tip good. Road rash Bad!!! Pics next time....Priceless!!