Spill it...Whatcha cookin' this weekend?

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Excellent, hope i didnt insult you.

Just seems if you are putting them on after lunch they might be done around 2:00am.

Very interesting.
Mine have reached 195deg internal temp in 12-13 hours, with a 230 approx grid temp (250-260 approx dome temp).

I hear that every piece of meat is different, and all fires are different......

I am going to try to cook 4 butts at once on Sunday, starting around 7:00am.

This is a good recipe for lobster tails from Houndog.Here is some I cooked.
Larry.

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4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Each Limes
1 Touch Lowry's Seasoning Salt
Garlic Powder
Minced Garlic
Butter
New Mexican Green Chili Powder (optional)
Serves 2
Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the two of us would be better, right ?

Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat. Rinse them good, dry them with paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it longwise (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell! Now flip them over, belly side up. Take a bit of oil (I used peanut )and pour a small amount on your fingers, and lightly rub the meat. Don't use much at all, barely a drizzle. Grab a lime or two and squeeze juice and pulp all over the meat, liberally. Then shake on garlic powder and a touch of Lowry's seasoning salt. I then have to throw my favorite ingredient of all time, which goes on everything I cook, New Mexican green Chile powder. Don't worry if you don't have this, it's hard to find, and your lobsters will still be far and above any lobster you ever had before. Place covered tails in fridge for an hour or so to marinade while your getting your cooker ready.

Get a good hot bed of lump going and preheat your cooker to 400 - 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver. Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté' the garlic. Close the lid. If you don't have a metal cup to use on the grill while you're cooking', get one !

Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky. Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape which will hold most of the butter in place, but your fire will rage for a minute, and that is great. Close the lid down and slowly begin to close top and bottom drafts so they can "Dwell in the Shell" for 5 more minutes. Remember - with a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of lobster on the grill, you definitely want to pay attention. I don't recommend holding any conversations with your company while you're fixing this supper. Tell your family and friends that you'll socialize again after this crucial 10 minutes is over. Once everyone tastes what you've agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven on Earth !

Serve with long grain and wild rice, corn on the cobs, asparagus, salad, just about anything. Even though we had melted butter to dip the lobster in, it wasn't really necessary. It was so good that were doing it again for the family tomorrow night. They'll be surprised when they get beef tenderloin steaks and lobster tails out of their brisket and pulled pork.

I'm not that good a cook, but these tails are truly world class. Give 'em a try.

Houndog

"elegant, yet pleasingly casual"

I'll try & cook Beli's salmon (baptised in the forum) again on saturday for 16 friends.

I'm afraid you burned your trukey!

Walt

Looking like Pizza on the egg tonight. May try my hand at a bunch of appetizer type foods tomorrow (stuffed zucchini, ABT, etc..., then jerk chicken on Sunday.