mliebs

Not sure what I like better, your backward or the food.

They look fantastic. I tend to over complicate things sometimes. Good job!

That's an interesting dish and I love soft shell crab.

I appreciate the input. I might give these another try next week with the suggestions and see how they go. I'm getting ready to put a pork butt on in about an hour so hopefully this one goes a little better. Thanks again for the help.

Over the last 6 months I've tried a couple 4 bone beef ribs and they turned out dry. I thought I had these going pretty well but it looks like some of the fat didn't break down like I planned and the meaty portions turned out a little dry. Granted my Great Dane thought they were outstanding but I still thought they were dry. I started unwrapped for about 4 hours and then wrapped them until they hit 200. After they hit 200 I took them out of the foil and brought them back up to 204 so I could get the bark hardened up again. After that I went ahead and wrapped them again and put them in a c

Could not have turned out better in my opinion.

Looks very good. I like the knife too.

Cooked this last weekend. Ribeye, asparagus, bacon wrapped jalapeno's with shrimp and cheese, and stuffed mushrooms. Overall turned out pretty tasty.

That entire meal looks fantastic.

I have some on the Kamado as I write this. I'm hopeful mine turn out like this.

Interesting technique. Looks like they turned out really well.

Picked up a 6 lb boneless of Prime yesterday and gave it a go on the Kamado Joe. Seasoned it with Kosher salt, pepper, black garlic, and roasted garlic. Put it on the grill for 3 hours at 250 and pulled it when the center was at 127. I added some homemade horseradish sauce and it turned out pretty decent.

Wow, that's what I'm talking about. That couldn't have turned out better IMO.

Those looking outstanding.

That's impressive. I've been eyeing the Joe Jr for a couple years now.