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Thats alot of cluck- cluck!!! Is it just me or does the guy working the chicken look like Bono?

Sign me up! Looks great 👍

Great lookin’ ribs! Nice color, def BBs (bone curvature) as others said but thats ok 👍 cake is beautiful.

Thanks. No, boston butt, looks a little uneven as I trimmed a big part of that large membrane out (left side).

I got it started right about Midnight! Have a great weekend Everyone!

Nice build! How’d the pork turn out?

Look nice n juicy!

Nice slabs!

Ha! I love it, I have seen that on some bbq competition shows. Might have to borrow it 😉

Fine looking plate! Uhhhh, where’d the Evan Williams end up…?

I have one that’s primarily vinegar with just a bit of mayo to hold it together. Not creamy. Easy enough to adjust the sweetness as you make it I’ll have to take a pic of the recipe when I get home.

I’d get a nice sear all around then off direct heat to get to temp. It’s the butt portion but still tenderloin. You could also do it like steak bites depending on who you’re feeding.

After my first grease fire 🔥 with the vortex (2 batches of wings followed by party ribs) I also went with the foil as pictured above. Haven’t had a 🔥 since. The 18” wide foil is easier to work with imo.

Probably a pork butt ahead of time. ABTs or pork shots day of. Likely wings on the kettle w/the vortex. Burgers/dogs/brats on standby. I think mostly my liver will get cooked 🤪 🍻

So sad to hear. Prayers for his family.

Looks good! 👍

I’ll have to check, thnx for the info 👍

Is it an “Eventemp” with the air channel in the back of the compartment? The fan could be frozen up.

First do NOT use the Womp, thats a bbq sauce not a mop and way too sweet for beef, imo. Keep that for your pork ribs. For your mop you want a thin liquid mix some beer,water, cider vinegar and add a lil black pepper. Maybe a little woosy. Your goal here is to just cool down the surface a bit...

Singles will smoke up just fine. Salt, pepper, maybe garlic. I usually go 4 hrs or so at 225-250 then into a pan to braise: Some rough cut carrot celery onion and red wine in a disposable aluminum pan covered tight until super tender roughly another 2hrs or so (bump heat to 300). You can skip...