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GEEEEE-OH! No-No! https://www.mlb.com/news/lucas-giolito-throws-no-hitter-vs-pirates This team is so fun! I'm enjoying every minute of it. And they got Yolmer back! He was one of my favs.

So 20-30° swings are normal, and it's not just me and my WSM? Hmmm... Not that my bbq is at all bad, but it's always stressed me out and I'm always fidgeting with it. Good to know I should just leave it alone if it's within that range.

Thank you for taking the time to post, @Clay Neubauer! I see you're in SE Iowa. Would your info hold true for other parts of the country and their packing industry? Everyone will have access to holiday meats in the coming months? (hams, rib roasts, turkeys, etc, etc...)

Yeah, I had heard about it too, and of course forgot, but thanks, @Preston B ! Ordering now too. Link for VWB royalties :cool:: Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity So bone-in or out, you can do both in these pans?

Link to pans, @Preston B? I think I would fashion some sort of foil cupcake liner for each of those compartments... Cleaning that pan can't be fun. 😄

He couldn't resist. 😂🤣😂🤣 😜

Does that work table move with the Kettle or is it a PITA? Also, I don't consider myself young by any stretch, but I had to look up this "Bar-B-Kettle" you referenced. Cool!

Oh my! This just got the ol' hamster runnin' in my brain... I'm going to have to have a crack at this, or a "spin" off of this.

Lookin' goooooOOOOd!

Those looks great, @Micah Richey!

This is the standard recipe I always hear about, but have never tried it.

Did wings again last night on the Kettle w/ the Vortex... I really need to pick a procedure and stick with it. 🤪 They seem to turn out differently each time, but good nonetheless. Thanks for lookin'. My notes: Franks Red Hot marinade for 24hrs and then dumped on the grill, and later...

I would say ~40 to 50 minutes or so. From my experience w/ the Vortex, it all depends on how many coals you can fit in it, and how hot you can get it, but in saying that, a thermometer is your best friend with chicken. It's been so long since I've done chicken on the Kettle w/out the Vortex, I...

Saw these in the local grocery store add today... I don't know what a pork belly costs, but would it be a complete rip off to use these (of the skewer) rather than taking the time to cut up a belly?

Nothing special, but I still thought I would post for us foodies... Forgot to post up these pic from this past weekend. The thighs that look like they're done, are indeed done, and we took them off right after the pic was taken. They were marinaded in Blues Hog Tennessee Red sauce. It's such...

Thanks, and although my kids are a bit too big for it anymore, it's fun for my nieces and nephews. :)

Quiet lifestyle? That's me! 😄 Just some tunes, cold cocktails, the weather, and a good friend over to help pass the time. Was a great day!

Saturday in the great state of Iowa was picture perfect weather (80° light breeze & no humidity) so I decided to give the snake method on the kettle a try w/ some baby backs. The snake method really impressed me, and the kettle held temps pretty darn good! Ribs were great! Thanks for...

So over the Labor Day weekend me and a close group of guys have decided we want to slice rib-eyes from a dry-aged rib roast. The plan is to use Guy's technique for the dry-aging process alone (found here) with cheese cloths, but to leave it in the fridge for more like a week. Or longer? I don't...

A friend of mine recently made these and when I asked how he did it, he said he smoked it like a point (brisket point), and just like he would when making brisket burnt ends: he rubbed and smoked the pork belly for a couple/few(?) hours, *then* cubed them up with all the goodies (sauce, sugar...