Recent content by epcotisbest

Love me some fresh squash. A couple of months from now we will be knee deep in squash and tomatoes right out of the garden. First pan of fresh from the garden squash in the cast iron skillet is a summer highlight, as is the first tomato sandwich...white bread, Dukes mayo and still warm from the...

Foil, towels, cooler.

So this is not a recteq cook but thought I would share it anyway. My wife had a business trip to New Orleans last week and on the way back she picked me up a couple of Central Grocery muffuletta sandwiches. I love these things. Because of storms passing through, her flight was delayed and she...

Thank you for the kind words and always positive encouragement.

Tonight's country boy effort. Nothing fancy, but tasty. Pork chops and a couple of different kinds of sausage.

I like the idea of a reorganization. For me there are several model specific sections I have never even looked at. @Jim6820 suggestion is a great idea and would certainly become a much visited sub-forum.

Basically a repeat of last night (we never throw away leftovers) except I substituted in fried cabbage in bacon drippings for the black beans. Also had a spinach, grapes and pecan salad to go with it. My wife loves spinach salad with pecans and grapes and I like it ok. The raspberry vinaigrette...

Today's effort: Burgers and wings and some black bean salad.

Now that is funny. Thanks for the laugh. Good you can laugh at yourself after what could have been much worse.

Glad you are OK. Good to have first responders already at the scene. I am gonna pretend there are photos and it actually happened and say what I am sure I would have said anyway...looks great!

Leftover chopped pulled pork on King’s Hawaiian rolls with sweet chili sauce, pineapple, pepper jack cheese and pickles. Good stuff. I might have had more than two.

I do wrap and don't spritz or look. I put it on, close the lid, open lid once to take it out to wrap, open lid again to put it back in then once again open lid to take it back out after the wrap.

I don't trim fat cap and do wrap when it hits the stall or 160, which ever comes first. This one went about 5.5 hours to 160 internal with a grill temp of 220, then I wrapped it in foil and bumped the temp up to 275 and it went for another 1.5 hours until it hit internal temp of 197 when I FTCed...

Pulled pork, Italian green beans and Wickles Pickles.

220 for initial four hours, bumped up to 275 for the hour wrapped in foil, then back down to 220 for the last hour unwrapped. Works for me after trying many different times and temps. I like experimenting.