mliebs

That looks incredible. The Blueberry bbq is a nice twist.

That's a very interesting project. I've cooked lamb chops quite a bit but never thought of something like this. Does the meat have a gamey taste? I cooked a leg of lamb once and thought it had a stronger flavor than the chops I normally do.

That sounds incredible. I need to start being less paranoid and more creative with my cooking. Curious to see how it turned out.

Looks very tasty.

I've been wanting to try a pork butt for a while now and finally got around to it. I put it on the grill at about 4:30am, cooked it for 11 hours at 240 degrees and then put it in the cooler for an hour. Overall it turned out pretty tender and had good flavor. I ate about 8 ounces of it and then vacuum sealed the rest for Sous Vide dinners during the week. I was surprised at how much weight loss I had but overall it was still pretty cost effective considering the price. Since I purchased a Kamado grill I've really started to enjoy cooking outside. I'm borderline getting addicted. Anyway, here are a few pics of the process.

I appreciate the feedback. I went ahead and put the rub on last night and injected it this morning (added a little more rub too). Fortunately my new puppy thinks it's breakfast time at 3am everyday so I was able to get up and get it on the grill. The total weight was 8.75 lbs so I'm hoping it'll be done around 6pm tonight (put it on at 4:30). So far the grill is holding steady at 240 degrees.

I'm cooking my first pork butt tomorrow and plan on putting it on the Kamado Joe about 4am. I would like to go ahead and put the rub on now and let it sit in the refrigerator until the morning so I can just start the grill, inject the marinade, and start cooking. Will I see any negative effects doing this? I plan on using either Meat Church Honey Hog or a local rub called Grub Rub. Any suggestions would be appreciated.

Looks llike it's cooked to perfection.

I never even heard of a Sous Vide until I joined this forum, now I couldn't live without it.

Do you have a picture of it on the grill?

Mine leaks a little smoke but the temperature stays stable. I have the Kamado Classic II and this is how mine fits.

That's exactly what I was thinking. The meat looks incredible. Did you buy that online or somewhere local?

This grill is killing me. I'm gaining weight (10 lbs no kidding) and feel like I'm getting addicted to cooking on this thing. Anyway, between the grill and Sous Vide, making dinner is getting too easy. I'm cooking stuff on the weekend, vacuum sealing it, freezing it, and then reheating it with the Sous Vide. I can't believe it took me so long to discover this. I added a few pics of the prime rib from last night and a picture of some baby backs and twice baked potato that went from the freezer to the table in about 2 hours.

looks good, is the skin crispy.