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#1
Deep ocean blue or (Stok Drum Kettle) orange.
#2
A red mist would be awesome


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#3
I gotta go red
#4
I'd say either yellow or brown. Either one needs a fade line.
Now I'm wondering about yellow with a brown "ring".
#5
Yellow or plum for me


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#6
I scored an E code NIB CGA and am considering getting a custom color...  What color would you get?

Cheers!
#7
Charcoal Grilling & BBQ / Re: Pulled Pork
Last post by bamakettles - October 01, 2025, 01:23:57 PM
Quote from: Cabernet on October 01, 2025, 01:09:25 PMthanks all, a bit iffy on the rest time
I like a long rest on my pork shoulders.... Usually wrap in towels and into a cooler for a few hours gives me the best results.  I've also found that eating on the following day gives me a better flavor profile - and it's not the pork resting, it's that I've gotten away from the smoke long enough and my tongue is not competing with my nose if that makes sense.  We rarely eat pulled pork the same day we cook anymore.  Brisket is a different story... nothing like a fresh slice and I can't resist that!
#8
Charcoal Grilling & BBQ / Re: Pulled Pork
Last post by Cabernet - October 01, 2025, 01:09:25 PM
thanks all, a bit iffy on the rest time
#9
Charcoal Grilling & BBQ / Re: Pulled Pork
Last post by Tommie - October 01, 2025, 12:02:57 PM
Looks great!


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#10
Charcoal Grilling & BBQ / Re: Pulled Pork
Last post by bamakettles - October 01, 2025, 09:47:46 AM
Grate looking cook!  And the plating does look really good - I'll bet it was super tasty! 

Thanks for sharing...

Cheers!