shuley

Is this your first kamado? If so, I'd try a butt first while you are dialing how to maintain a low and slow. They are far more forgiving. If you have cooked on a kamado before, then no need to heed my warning.

The only thing I wish I would have learned earlier was how awesome kamado cooking was. I feel like I wasted years on my gasser. Everything else I learned, I feel like I earned? Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things. It made it more memorable.

Nice!

I generally also do whole chickens on the rotisserie. I have spatchcocked whole chickens, and than made them cook much faster than I expected. I can't remember the time because it was years ago. So good though.

Wow. I bet they cook a lot faster this way. Is there any downside to cutting up the ribs?

Nice!

I feel like I need to do some experimenting.

Those look great! I have smoked burgers indirect rather than cooking them hit and fast and it's yet another awesome way to cook burgers. That Guinness sauce does look yummy!

Whatever it is, it's a delicious thing.

It's so funny because I just happened to make them on the same night, with no intention of putting them together. However when I sat down to eat, the John's Roast pork memory flashed in my mind. So glad this coincidence occurred!

I do like a Philly cheesesteak when I'm in PA (both sides of my family are from there) but the pork sandwich was on a while other level. Definitely amazing.

It was actually a sandwich very similar to this (but from John's Roast pork) that inspired me to try the greens on it. I'm sure this version is delicious as well!

I never had them until maybe 6 years ago and I feel like I was missing out all these years. I usually do use bacon, but I didn't this time as my husband is watching his cholesterol. I blanched them for about 5 minutes in boiling water after removing the stem and slicing them into strips. Then I just cooked some onion in olive oil with plenty of red pepper flakes. Microplaned 2 cloves I'd garlic and added that, then added the drained greens and added a couple of tablespoons of apple cider vinegar and salted. After a few minutes Microplaned some more garlic. Cooked for another couple of minutes, then tuned off the heat and added another splash of vinegar. They are not a very California thing either, but now that I know, I'm in love.

I made pulled pork today and my husband wanted some collard greens. I put the greens on the sandwiches and they were OMG amazing. Even my two young children loved it. I don't know if it's traditional or not, but I drain my collards so they aren't super wet. So pulled pork, hot vinegar sauce and collard greens make an epic sandwich. I just had to share this discovery here. Sadly, I didn't take any pictures because I thought it was going to just be another pulled pork cook...... But it was soooooooooo so so good. I cooked two bunches of greens and they were gone and all four of us were wanting more.

As for twine..... I have never done that and must have missed where that is the thing to do. I've probably cooked ATLEAST 20 butts and have never have a problem. And don't worry so much about temp. Even at 300 degrees mine turn out great. I'm smoking one right now. I'll do about 2 hours one on side 2.5 hours on the other (cause of church, otherwise I'd wrap after a total of 4) and then wrap in pink butcher paper for 4 hours. This has been my go to method for brisket for about a year now and I tried it on a butt for my last BBQ and it worked great. It might need a little more than 4 hours wrapped to probe tender, but it was much more predictable. I do only have one data point for butts but it works very well for brisket. I cook at about 250.