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Whoa!!! That's some impressive athleticism!!! Serious climbing skills!!!!

Thanks Jeremy! It tasted great. In the past, I had thought about trying to do a porchetta but all of the recipes made it sound like more work than I want to do. Having had this, I think that I'd like to do a BBQed version next time that I find a belly as pretty as that one. - - - Updated - - -...

I've come to the conclusion that each smoker has it's own personality...even those of the same make and size. It tasted great...not sure what the ideal temp is for a belly, whether rolled or not. I saw so many different answers when I looked into it. Raichlen said 165*, a user on here said 185*...

I've probably cooked butts the most, but I tend to jump around from thing to thing a lot. Most recently was the BBQ belly that I cooked on the 14". I was shooting for 225 and had to work to get it there (probably 3 adjustments in that first hour until it settled at 230)...but, once it was, it...

That's a really cool cook! I'd love to have some of that beautiful plate!

That came out beautifully!! Hope that the pups got a little taste of the steak!

That is a truly amazing cake!! I'm floored by that door and handle and grommet!!!

Great review, Chris!! Hope the event will get to continue on for years to come!

Mr. R's recipe said to pull the belly at 165*. That seemed low compared to a lot of cooks that I saw while researching. But, at 165*, I went and probed a few places. It still felt pretty firm, so I decided to go up to 175*. At 175*, it was better and probed easier. I pulled it off and, per...

On Saturday, the wife and I were debating via text about what I was going to cook while she was out grocery shopping. We were going through the various types of fish (none of which interested me) when she sent me a picture of a rolled up pork belly with no caption or message. The butcher...

Assuming that your thermometer isn't broken, that's hilarious. My 14.5 has been a moody, tempermental son of a gun. It's getting better as I cook on it more, but I have a feeling it's always gonna be that way. :rolleyes:

I always enjoy your cooks and your posts!! This is no exception!! Great work!

Great looking grub!!! I'll bet it was a hit at the celebration!!!

Looks like great work as usual from you and Barb!!! Bet the guests left happy and stuffed!! Does the rain mean a possible end to the charcoal restriction?

I agree with all of the great tips you’ve gotten. I’m a little surprised that you’re not getting a little more life out of your coals. When I fill my 18” with a full almost to overflowing load, and a full water bowl, I can go 13 hours plus a bit if necessary without refueling. That’s when I’ve...

So, I have a friend who just did a brisket with her sous vide. She did the bath first, then the smoke, then she put it on the grill to crisp up the bark. The outcome pictures looked awesome.

Glad that you're safe from the fires. That is some majorly impressive cooking, sir. It all came out soooo beautifully! Did you feed the entire county? :p

Yes sir, I think y'all are the ones who really got me curious about tri tip about a year or so ago now. I've only used olive once and it was sooo good. Used it on chicken...afterwards, I remember thinking that it would be great for the lighter foods. But I would've thought that it wouldn't be...

You're welcome!! Since it was an experiment, I really wanted to be descriptive so that I could look back on it. If you haven't done one, go get one and cook it! You won't regret it!

A friend of mine is from California. We got talking about making good food a while back and got talking about Tri Tip. I explained that I've found it at our local grocery store and that I really enjoy it. We talked process, ingredients, all of the usual. As we were talking, he kept extolling the...