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You simpletons with your treble knobs. This situation calls for equalization.

ABTs look good too.

Many years ago, my then girlfriend and I spent the morning in a canoe picking blueberries along the shore of a lake. Later that day we made 2 pies from scratch . When it came time to remove the pies from the oven , the flimsy sheet pan (under the pies ) buckled and both pies hit the floor .

Some fill the water pan with sand. I wrap a big terra cota platter in and put it in the water pan. You just need something to act as a heat sink.

Nailed it (y)

What am I making for dinner? Burgers! What about sides? Beer and a second burger! You’re a genius!

Using my modified Silver for the cooking and the Gold for lighting the chimney.

I only eat free range hotdogs.

I wonder if running them through a self cleaning oven cycle would do the trick?

@JimK where’s the pictures? :alien:

I was ambivalent about brisket until I did a mini Texas BBQ tour and hit the places in Lockhart + Louie Mueller in Taylor. That’s something special (and the beef ribs).

About 5 and a half hours. 2 hours wrapped.

Nope. I’m quite fond of their oak based lump.

Funny story - When I had my tonsils taken out as a kid they fed us these ribs in the hospital. I liked them . How many people look back fondly at hospital food?

I need to see pics of you with an alligator in a liquor store to believe you’re Florida Man :cool:

Got busy and forgot to add the plated shot… Doh! You can see I didn’t do much for sides.

Meat!

Newest. It’s the crimson I bought last summer. When the lid fits they hold temp pretty well. ”Ribs” are wrapped in foil. Will start probing them in a bit.

I don’t stumble across these all that often. It’s a great cut of meat. Looks to be a shoulder that met a band saw. Same tasty piggy 🐷 as a pork butt or pork steak, This pic is after the first hour and a spritz of apple juice + apple cider vinegar. Rub is just me throwing the basics on it, SPOG...