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This is also a go-to in my home, looks great!

those pig shots look real good, going to have to try that out, too.

Hi Roger - I pull mine at 147, sometimes 145 depending how big and if I think it's going to drift past 150. I've never used vinegar to inject, so I wonder if that did something to turn it a little mealy and dry it out. Have you used vinegar before on another cut? Edit - I meant to also say...

Ok y'all - I sent my knives out for their annual sharpening that I get for free via the manufacturer, it's two weeks of having to use steak knives to cook, it sucks, but they're back and sharp like new! This also calls for a beer! Ballast Point Grapefruit Sculpin - Hard to find, extremely...

Hey all - I just got back from some work travel, so I haven't had a chance to really catch up on this forum. Just noticed all the kind words since the last time I checked. Thanks a lot! I'll have to whip something up soon and post again, gotta get back into the grilling groove! Also...

Looks incredible. Good call on the stock. Really making the most out of your ingredients. And $5/lb is a steal!! At least in these parts!

Well thankya kindly, yours is looking good, too!

Dude, that's terrible! I hope it was necessary that you made it to the office.

That looks delicious. I haven't done lamb in a long time, and I definitely need to change that after this post.

Nice beer! We don't get the Bruery here, but we have plenty of Jester King, and they pump out some good sours!!! I just got two bottles of Prairie Funky Armarillo, haven't had one yet.

As always, post pics!

If you're on the fence by looking at cooking "just as good" pizza in your convection... i think that can be put to rest pretty easily here. A pizza cooking in a 500+ degree fire with wood coals is attainable on the kettle, and quite frankly is the only way pizza will be cooked once you get that...

Seeing as it's tricky to get crispy fried style wings on the kettles, the WSM might make it even harder. I don't smoke my wings, but if I did, I'd smoke at a lowish temp until I feel the flavor of the smoke is good enough, then flash fry them to crisp them up... or finish on a searing hot...

Looks incredible! 48 hours is quite a commitment! Seems worth the payoff, wow. Did you season before or after the bath?

I thought about that, Jerry, but was worried about uneven charcoal burn from one side... although I haven't tried it. Maybe I'll give it a try this weekend if I have some spare bbq time.

Thanks guys! Here's a few more cooks I dug up, all within the last twelve months I think! For those that are curious... i sprinkled the lobster w/ S&P and some chili flakes, then a pad of butter, grilled, and then finished w/ honey drizzle... yeah, really f'in good. Porterhouse pre-grill...

Amazing pics, that naan toasting is a gorgeous pic!

Nice! That looks good. What recipe for the pico did you use? And how spicy was it?

Howdy - Would like to share some pics of my cooks over the past few months. Hope you enjoy! ***Updated photo's on Page #2 Surf & Turf for the wife: Pork Belly Ramen w/ some extra smoked pulled pork: A gift from the wife, delicious Lobel's porterhouse! Lo Mein (non grilled): Pizza on...

One in the meat, one mounted to the grate for a more accurate food-level temp. OR One in the flat, one in the point of the brisket. OR One in the breast, one in the thighs of the birdy OR yeah, that's about it.