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I've got a butt on now and it doesn't look like it'll be ready for dinner. I think you've just motivated me to make some Cubans over the weekend though. Also in the DC area (Chantilly, VA to be exact). Do you just go to Panera and buy the bread?

Those look really nice.

We've all seen butt cooks and this one isn't anything special, aside from being the first one I've done on this cooker. Got it going around 7am, rubbed with a combo of Meat Church's 'The Gospel' and 'Holy Voodoo'. I'm using both a Meater Pro and Weber's probe.

Looks fantastic, 'burned' peppers and all. 😊

Sure you don't mean Lex Luthor?

I've seen good things about those RO charcoal pellets on line. Interestingly, without my prompting, when I was working through my Smokefire troubles, the Weber rep I was dealing with mentioned not to use them. I've never tried, but am curious.

That Holy Cow rub is great on brisket.

If I'm not mistaken, BassPro/Cabela's offers free shipping over $50. So if you don't have one near you, you can order online.

Happy birthday!

Pass a plate my way, please.

What a gorgeous bird! Fantastic color.

Those look nice!

Nice looking plate - especially on a rainy night.

That looks like it's straight out of New York!

Looks delicious!

Last night was a quick SOS pad treatment and straight into the dishwasher, which was about to be run. Interestingly, I saw a video the other day where a guy stated he doesn't season his wings before cooking because half the seasoning ends up stuck to the basket. He seasons as soon as they come...

Did some wings on the Searwood tonight. Used the rotisserie basket and it was nice and easy. I need to work on my temps/times, but am pleased with the results. Wings were crispy, but a little overcooked. Still, I inhaled them happily. :cool: I tossed them in a little avocado oil, then...

Can't wait to see what follows.

Good food, good wines, good scenery. Tough to beat. I like Aglianico a lot, but don't see it too often. Good choice.