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    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

The CPK 2024 October Outlaw cut!

bluemax_1 said:
Genuinely curious;
The folks wearing the, uhhh… dress of shame… was that a voluntary/optional thing, or mandatory for newbies etc.?
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Yellow shame in front of your friends is the price of admission. The good news is that it immediate qualifies you to work at “Hot Dog on a Stick” for further embarrassment. 🤣

Phil
 
Nathan the Machinist said:
A meat rub needs three things

Salt
Sugar
Spice

Salt is critical so I will put some of it in the rub but some of the salt is applied directly to the meat.

Put it on early. There are those who say it will pull the moisture out of the meat. Where my steaks dry? Put it on early. It needs to soak in.

I use brown sugar but any source of sugar will work including maple syrup honey or even just plain white table sugar

For spice I use habanero pepper flakes. I buy the flakes instead of the powder so that I can pull the seeds out of it because the seeds are just heat, no flavor. Then I mince it into a powder. This powder is highly concentrated heat so to make it evenly distributed I then had my other dry ingredients to it to help spread the love. I use smoked paprika powdered garlic and mix it in real well. Then I will add dried onion flakes and the salt and mix that real well. I used to use fancy sea salt but now I just use regular coarse salt.

Then I spread out my brown sugar and pull the spices onto it and mix it up real well again.

Then I take bacon bits and chop them finer and mix the whole mess together.

The steak gets a little bit of salt added first and then this rub is rubbed into it. You've really got to rub it in pretty good to get it even and make sure it is stuck.

This is Nate's "not quite dry rub"

I use a charcoal grill and I get it good and hot using more charcoal than most people would use.

I put the meat on for 4 minutes, flip it, another 5 minutes, pull it out still rare in the middle and stick it in a bowl and they will continue to cook off until serve.

I seal the grill off when I'm cooking so there's no oxygen in there. The fire goes out, the meat is steaming itself.


So, when I'm about to throw the meat on, I spread the coals out and sprinkle some apple wood on it. I put the pre-cleaned grates over the fire and scrub them one last time. And then put the meat on.

I can only put about 10 steaks on one grill so we actually ran six grills at once and there were three of us managing the meat for this dinner.

The steak is sublime. As is Jo's collard greens.

I'm wanting to say somebody ordered enough pizza so everybody could have half a pie, but I don't think folks knew we were going to have pizza so a lot of folks had already eaten.
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Yes, the steak and collard greens were sublime ! I’m having a hard time eating anything since returning home. For that matter, as you also pointed out Yoko’s exquisite taste in beer….I’m now afraid to drink !!! 🍺 😝
 
Matthew Gregory said:
Here’s a link to the rest of the photos:


totalnrg.smugmug.com

CPK Outlaw Cut 2024 - totalnrg

This gallery hosted by SmugMug; your photos look better here.
totalnrg.smugmug.com totalnrg.smugmug.com



Really wish you guys would use your real names instead of handles. It’s bad enough remembering who Chet is, when he goes by ‘DeathSniper308’. Of course, made worse when there’s another asshole that goes by “DeathSniper-08’. I’m aging, man. So is Nate, and even though he’s younger than I am, he’s actually older than I am.


FFS man, just be Chet.
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Those pics are amazing…”Matthew_1776gDaddy” ! Thank you ! It was also great getting to know you.
 
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