mliebs

I wanted to correct my past/passed error but I can't figure out how to edit the post.

I'm on vacation this week so I thought I'd cook a little something for the lady that works at the gas station by my house. She's 70+ years old, her husband past several years ago, and she has 3 jobs to keep it all together. Every now and then I'll throw a little extra on the grill and bring it to her in the morning. She really enjoys ribs so I did a slab of baby backs and a slab of St. Louis style. Anyway, here's a picture of them getting ready to go on the grill, a picture after 2 hours, and the final product after about 4 hours.

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?