LindaFehrmann

Re: Jack Daniels and Maple Syrup Brined Turkey Yes cherry

Re: Jack Daniels and Maple Syrup Brined Turkey Cooking a 13.8 lb. maple/bourbon brined turkey for Easter. Have been reading all the posts, figuring on 3-4 hours at 325. Does that seem about righ. Also, am cooking 2 small pork tenderloins from "La Boucherie" that will take 1 hour at 375, according to package directions. My question is should I put the turkey in the cooler wrapped up while I bring the kk up to 375 and cook the tenderloins for an hour?????? I feel like it would be too long to,just have the turkey sit on the counter wrapped in foil. Suggestions?

Re: Rib Eye Steaks Doc, I to have a sous vide and use my foodsaver. Haven't done a roast sous vide yet. How many pounds was the roast and did you cut it up into chunks before sous vide? From what I have read, doing roasts (and even fish), sous vide, it's recommended that the roast be broken down in to smaller pieces.

Re: First Class Delivery Okay, just let me know when you get back in to town.

Re: First Class Delivery Hey, weren't we supposed to split this???????

Re: Welcoming KK to Houston, TX I purchased a kk last september. My autumn nebula is beautiful, also purchased the large teak tables that fit on each side, ( not the ones that are attached to the kk). I live in tomball and have been cooking wonderful meals on my kk! Also ordered a pallet of the coco charcoal late last year and it is amazing! Happy cooking!

Re: Brisket advice For an 11lb brisket, what would be a ballpark figure as far as time goes before the foil???

Have not tried cooking either of these on my KK and with Memorial Day weekend coming up, thought I might try. Have a few questions: Low and slow as far as the baby backs, indirect? I have a rib rack, what grill do I place it on? As far as the brisket, how long do I cook it for, direct or indirect and on what grill????? Do I place the brisket in an pan or does it go directly on the grill? Would appreciate y'all's advice!

Re: Tips on cooking a beef tenderloin Thanks so much,will let you all know how it turns out. Since ive had the kk, my pork tenderloin, boneless leg of lamb, and beef eye round roast turned out wonderful. The beef tenderloin and prime rib are to follow. Thanks for your input.

Cooking a beef tenderloin for Christmas. advice??????

Re: Anxiously awaiting my new kk Okay, my grill made it to the backyard and it looks great. Will send pics as soon as I get the tables assembled. Question where does the ash screen go? Don't mean to sound stupid, but........... oops, sorry, just looked on the Naked Whiz sight and found the answer. Sorry!

Re: Anxiously awaiting my new kk Thanks Cook_Shack for the helpful info. The kk arrived this morning along with the crates that contains the side teak tables. (My husband has his work cut out for him this weekend!) A local moving company is moving it this evening from the garage to the backyard. Yeah!!!! My first cook after cooking a bit with no food will be a nice, juicy steak!

Re: Anxiously awaiting my new kk Thanks so much!

Re: Anxiously awaiting my new kk Ive taken the time to read the manual and also the bbqguru flashback video. Just nervous, but I'm sure once it gets in my backyard im sure I will feel like I am saying hello to an old friend. Will take pics with the two side tables once I get it set up!

My kk is due at my house tomorrow! Any comments, suggestions, or tips would be greatly appreciated. I've been grilling a long time, but this is my first ceramic grill. I must admit, I am a little nervous.... kind words would be greatly appreciated!!