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Last night, we had my sister over to celebrate her birthday. In honor of the Mexican victory over the French on May 5th, 1862, I decided on making up some carnitas and fresh flour tortillas for tacos. This cook is a redux of THIS ONE from 2021, and I employed a couple of the tweaks that...

That turned out great, Brian! That'll make a nice addition to the list of pork butt recipes! R

It's a winner! If you don't have an Instant Pot/pressure cooker for the colorado sauce, take a look around here for one of Cliff's posts (man, I miss that guy!) where he made it without. Still easy, just takes a little longer. I like to make it the day before if I can, seems to have more...

Brian, in addition to the carnitas recipe @Michael Richards mentions above, there's also CHILE COLORADO which I still do frequently (it is actually one of my all time favorites to make with pork butt!) Lots of great options for you to choose from. I actually think I'm going to do the carnitas...

Yes you do! :) R

This was actually an interesting exercise, and may help me thin the herd a bit! :) The list, of course, does not include grill usage, for obvious reasons! :) Daily Espresso machine Aeropress Toaster Microwave Weekly Dough mixer (not a KitchenAid....) Pizza Oven Air Fryer Instant Pot...

Mine twisted off with very little effort! :( So, to get cooking, I swapped the box with another one I had, popped in some stainless bolts with wing nuts for the manifold. I guess I don't have a "numbers matching" grill anymore, but it cooks good (and hopefully will look good after I get some...

Yair, that looks like a really fun grill to cook on! Looks like manual height adjustment, so do you just kind of pick your height for the cook, and then manage coals below for heat, or can you raise/lower the cooking grid mid-cook? However it works, you put it to great use, and your lamb and...

Len, I love my Yosukata carbon steel wok. Mine is the flat bottom version. Season it properly, and take care of it.....should last a LONG time. This Amazon link SHOULD have the TVWBB affiliate code in it, which helps our host, Chris, fund this site (doesn't cost you any more $$.) I have been...

Nice looking Genesis 1, Kurt! I don't have anything to add to your thread other than I'm in about the same place as you! :) All I've done with this one so far is swapped the grates (I had some Dave Santana stainless grates available), and the regulator. My drip pan is in a bit better shape...

Wilmer, yeah, I don't think anyone is advocating tying two boneless shoulders together! :) Not ignorance, you were just intuitively treating them as the two separate cuts that they were! :)

I've tied many a boneless pork shoulder, works just fine. I prefer them tied so that the shape is more solid, and it doesn't flop around on the grill. I usually do two strings in each direction for a total of four strings. I also take the opportunity to get some rub on the inside before I tie...

I think you are right, Keith, but I'd still call it a medium roast. If I compare it to something like Peet's Major Dickason for sure. It's a really tasty coffee. I prefer it as espresso, I find it to lack a bit of body (to my taste) when brewed with my Aeropress. R

Well, here's my morning shot (the first one, anyway.) 19.5g of Counter Culture "Forty-Six", which is a medium roast. Since I don't have a dark roast to compare side by side, you'll have to take my word for it that the crema is lighter. :)

To my eye, the liquid below the crema is about the same, but the crema is definitely lighter. I'll get you a pic tomorrow morning, though it won't be all that telling since you can't compare it to a darker roast... :) As far as I know, a breakfast roast is typically "medium", and is more of a...

I made the most important part of your post BOLD! :) I'm no expert, but for sure there's a balance between the flavors of the bean, and the flavors of the roast itself. That's the reason why when I buy green coffee beans to roast, there are usually notes attached to them that include the...

Living the good life, Brett! Tasty looking fishies! Looks like you are still unpacking.....hope the new place is all you want it to be (or has the potential!) :) R

Beautiful cook on that steak, Mike! My mom was known as the picker of bones in our house. No chicken carcass was safe! Made me smile to hear about your mom tucking into that bone! R

What kind of rub? Any sauce? Wrap or no wrap? Drip pan? Water pan? We need details, Larry! R

Ok, good to know. I can make a list with the TVWBB affiliate link and just skip the Wish List. Gotta get Chris A paid! :) R