Snaked spares, and a hidden gem

Found 10 bags of Comp K on clearance at Wally World yesterday for $7/bag, sprinkled pecan chips throughout.  
While adding the slab I set the lid on a chair.  A little wind, and the lid bounced off the concrete patio, only damage was a nice sized chip on the lip.  My entire older Weber OTG rolled out of my truck on the I-74 bridge with no damage.  Seems like the newer kettles aren't made as well, and with a thinner gauge.

All about turning a negative into a positive with a little help from my grinder.  No more pinched wires.  Will touch up with some high temp green when the weather gets a little warmer. 

Bottom vent 50%, rising slowly.  Love the smell of smoke with the morning coffee....


Didn't touch anything until I got picked up for lunch with my buddy in town from AL at the 2 hour mark.
Shifted the meat around the snake, and let be.


Took my buddy to my favorite quick lunch spot here in the QC, La Monarcha Supermarket.  
Outside...

Inside back corner of the store is Monarcha Grill...


Hermanos definitely know how to work the plancha.  My next Blackstone inspiration and attempted replication...

Azada burrito, no beans, avocado....and 500mLs of Mexican Coke.  $15 for two, can't be beat.

Rojo or verde?  I reach for rojo.

The grease will roll down your arm, have plenty of napkins.



Found some charcoal to use in the WSM for my next batch of Pibil.


Got back home, replenished snake at the tail to burn back the way it started to finish the cook.  Added some OJ, foiled.

Finishing up, the Curbin Cuisine Ka-Ching BBQ rub has a nice color with the dried tomato.  Sans sauce, the ribs were great.  Total cook time was almost 7 hours.  Highest temp was 270 briefly during the foil.


Gracias!