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Oye! Que Bueno!!!

I did. My preference over time has been to make a second batch of the sauce to use when pulling the pulled pork. I don’t make that as sweet generally. Whatever is left I put, I put in a quiet bottle and leave out with the condiments.

Never heard of that. Looks pretty cool. As for temps, my thought is that it is pork butt, keep it between 195-305 and pull when the deep meat hits 204. Pork butt is very very forgiving.

I’ve made this on roast pork shoulder. My experience is that you should up the garlic and vinegar if your using a big pork butt or shoulder.

Watch out for the Thai Chiles too. Years ago when I first made it, I made it so spicy only fire eaters could stomach it.

Thanks for the information! I have been intrigued by the Smokefire. Getting to a point in my life where I might have to trade out for something that requires minimal attention.

For a newbie when it comes to this type of grill, what are the differences you all are referring to?

Amazing job Peter. That looks amazing. And cooking out in the snow! A foreign concept to me in South Florida.

Sounds delicious. We want pics!

I’m not going to lie Brett. Compared to a basic simple pork butt, it’s a ton of work. But, it is a labor of love.

I made my favorite recipe from this wonderful site for a BBQ party a few weeks ago. https://tvwbb.com/threads/babi-guling-balinese-pulled-pork.4642/ 6 lbs of bone in Boston Butt butterflied & salted. I prepared this amazing spice mixture in the food processor. Over the years, I’ve...

Thanks! I‘ve used those chafing dishes before and love them. Always fear the crazy little kids in my house are going to run into the table and turn the table into a Baked Alaska. Always love finding new home hacks with the existing tools I have.…like Ryobi Pepper Mill!

Welcome! Love the BBQ in your neck of the woods.

Not following you Bob.….

Those ribs look absolutely delicious. I haven’t done those in awhile. Inspiring me to do these again!

LUMP

They say you never forget your first love. Genesis Silver C w/ side burner. From steaks to cafe con leche on the side burner post hurricane. Delicious looking post Richard. Nice drink too.

Now that would be a fun photo posting… What does your road gig “ go bag” or your road game equipment look like? I assume most of us aren’t pro’s so there are probably great ideas there.

Both buddies who BBQ’d for the party said, “why didnt I think of that?” Always have to improvise when your playing a road game. I knew space would be limited so I went for it. Im hoping to snatch another sous vide machine and box on Black Friday. I was really impressed with how well it worked.

Needle in a haystack. Found my 26“ about 6 years ago on CL for $45. Patience pays off. Especially when you have 5 other grills to use!