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Yep. Ain't nothing wrong with that. You grilled!

Yeah, I failed to pay attention to the weather forecast during the week since I ain't scared of the cold. Missed the wind was coming :) Fortunately the L shape of the house had me pretty well blocked and I did get it done around 20 min per pound. Of course I miscalculated my start time so...

What's a pork steak.......just kidding.. Looks good as always from you.

Nice looking ribs and sauce color. Look sticky good

I don't know what looks better. The ribs or seeing a pool in the middle of January. Both look good to me

There are as many different opinions on brisket as there are on ribs. :) Most will say to foil around 160-165*, or when the bark is where you want it then cook to tender. I hesitate to give you a final temp, but find 195-205 to be where I want it. For a liquid, most common is ether just beef...

Hi Scott, Those loin back ribs from Costco are indeed baby backs. The two terms are the same. However, the loin back ribs from Costco are cut extremely generous and do include a fair amount of loin meat still attached. Many like that exta meaty rib. I don't because it keeps the slabs and...

That marinade sounds good. Will have to look that up. And oh how I wish you could get yuengling up here

I think we braved the same elements. Nice looking steaks. CE's have become a favorite

Well, not really prime, but fine looking Choice rib roast from Costco. I haven't posted pics in quite a while so I thought I would share my weekend from MN with our sub zero temps and 30 mph winds a howling. Started prepping on Friday night with Chris's Montreal recipe. Worchester sauce and...

I have experienced that as the injection seeps out, it does impact the bark

Welcome Without water, many have good results shutting down the vents around 25* from the target temp, then use only one vent to adjust temps

Water in the pan is designed to be a big heat sink and help keep temps near the 225 mark. Nothing wrong with that temp, unless you are trying to run at a different temp. I believe you used the coffee can to create a center crator in your charcoal bowl if I follow correctly and used a full...

Great tips with those bungees

30 lashes for no cover on that grill. But you redeemed yourself with some good Ky Bourbon.

Great looking bacon there. Looks like you have "a little" to last a short while.

Ribs look great. Nice looking carmelization.

Dave, that pic look great in my book. 3100 post any you have never posted a pic here :) Looks like you have both down. I find I do just what you did. I not a huge fan of the char so if I don't quite qet that in the sear, I am ok with that.

Well my curing starts tomorrow. I think I will just get boneless ones from Costco since they will be the most convenient to get to. Well let you know in another 10 days :)

I've got my curing kit and read the buckboard topic. I'm ready with a few questions. It is mentioned to butterfly open so it is not more than 3 1/2" thick. After coating with the cure, do you fold it back, or doesn't that matter. Just toss in a bag? When smoking, again, do you fold it back...