Kevin H Posted September 2, 2017 Report Share Posted September 2, 2017 Wondered what cooks everyone has planned for the long weekend? I'm about 1/2 way into a 13# full brisket cook. Had it in a marinade for 2 days and put it on last night at 240F with a full smoke pot of coffee splits. The pic is at the 9 hour point. I separated the point from the flat, sprinkled more rub on the cut and put in back in. Will wrap the flat in butcher paper here in a couple of hours and let it soak. Taking the point to the black and crispy stage to make burnt ends. 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted September 2, 2017 Report Share Posted September 2, 2017 Lookin mighty tasty Quote Link to comment Share on other sites More sharing options...
otter Posted September 2, 2017 Report Share Posted September 2, 2017 Doing brisket myself. Love doing love and slow since it gives me an excuse to have an early cocktail! Here is the prep pic from this morning. Will grab some more shots next time I open the lid. One modified version of my normal technique and also trying the Adam Perry Lang "get a book" technique for comparison 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 2, 2017 Report Share Posted September 2, 2017 Looking good. Friday - Teriyaki Shrimp Hibachi Style Saturday - steaks, stuffed scallops, asparagus and wild rice Sunday - Mrs skreef doing a whole chicken dish with Blueberry Krispy Kreme donut desert Monday - too early to tell but something easy as I take my son back to college and unfortunately have to go to work on Tuesday. I guess I better start working on dinner as the stuffed scallops is a bit of prep work. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 2, 2017 Report Share Posted September 2, 2017 Right now plans are for smash burgers, fries, and corn on the cob tonight. Steak, sous vide mashed potatoes, and another ear of corn (getting down to the final days of the local stuff, so gotta hit hard while I still can!) tomorrow. Monday, maybe a pork butt? But I have a ton of chicken in the freezer to get through (it's been super cheap here at the supermarket all summer, so I loaded up!) and I haven't done any Cornell or Swiss Chalet chicken in ages. Hmmm? 1 Quote Link to comment Share on other sites More sharing options...
Kevin H Posted September 3, 2017 Author Report Share Posted September 3, 2017 All sounds fantastic, and really highlights the diversity of the KK! Otter, Really like APL's method. I too learned brisket from some ole Texas guys. It was always a four day affair, so consequently, I don't do briskets that often. This was my first brisket on the KK and it has me spoiled already. The ability to just load it up and leave it for 6+ hours at a time almost makes it too easy! I really focused on the burnt ends with this one and have to say they turned out great. Had several Kansas City folks at the feed and got kudos from all. Share some pics of yours, please. CK, As usual, you have a mouth watering weekend planned. I'm going to do some shrimp also and would love to see how you did yours. Please share a pic or recipe. Thanks! Tony, I'm a big smash burger fan. Do you have a steel you use? Curious about your technique. Is there a post you can share? While we were finishing up the brisket cook, had some salmon candy prepping to put on. Added some beechwood chips to a smoke tray cranked it down to 200f and let it go all night. It still amazes me when you come back after 7 hours and the temp is exactly as you left it! If you haven't tried it yet, I'd highly recommend it. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2017 Report Share Posted September 3, 2017 Kevin, things sure are looking delicious at your house and I can tell you are having a lot of fun with this. Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 3, 2017 Report Share Posted September 3, 2017 Trying out short ribs Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 3, 2017 Report Share Posted September 3, 2017 JD, that is going to be an interesting cook and a tasty one. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2017 Report Share Posted September 3, 2017 Last nights dinner. Just a few pictures. I really love the stuffed scallops. It's a long prep but the taste is spot on everytime. You can find the recipe here: http://komodokamadoforum.com/topic/6505-reefs-stuffed-scallops/ I did have to use crawfish tails instead of scallops, just couldn't find any small bay scallops this time of year. 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 3, 2017 Report Share Posted September 3, 2017 40 minutes ago, MacKenzie said: JD, that is going to be an interesting cook and a tasty one. Smaller cuts than I wanted but the store was out of brisket yesterday (someone bought the whole case at Sam's !) and this is what they had. Hope they don't dry out. Left my rub (salt, pepper, paprika and a little garlic off a few b/c my wife doesn't like pepper). Cheers Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 3, 2017 Report Share Posted September 3, 2017 Charles that looks great - yet another idea for what one can do on the KK ! 1 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 3, 2017 Report Share Posted September 3, 2017 (edited) Short ribs .... Done sooner than I thought. About four hours. Will take off soon. May be eating early . Sent from my iPhone using Tapatalk Edited September 3, 2017 by JDBBQ 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 3, 2017 Report Share Posted September 3, 2017 Maybe early but they sure look good. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 3, 2017 Report Share Posted September 3, 2017 Great looking cooks, everyone! @Kevin H - I have a Lodge cast iron griddle. I put it on the lower grate, with the dome thermometer @ 400F. Probably about 45 minutes of heat up time total. Burgers were 4 minutes on first side, flipped, added the cheese and took them off a couple of minutes later when the cheese melted. Nice med rare and good crust. Burger patties were Prime Rib "gourmet burgers" from local market - an 80/20 mix. Some of the messiest burgers that I've ever had. Nothing, I mean nothing, wanted to stay in the bun! Everything was sliding out this way and that! A 3 paper towel meal - LOL! 3 Quote Link to comment Share on other sites More sharing options...
Kevin H Posted September 3, 2017 Author Report Share Posted September 3, 2017 CK, Master works as always. I really appreciate the time you take with your pics. Seafood is next on my list. Tony I have a Lodge also. Will def give that a try. Thanks for the insight on the temp and timing ...that was my big question....gotta have the "crust"! Gotta do that before, the garden tomatoes are gone for the year. If it's not running down your chin their too dry. Ha. JD, Those look like nuggets of goodness. Another item to add to my list. Thanks to all for sharing. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2017 Report Share Posted September 4, 2017 I thought chicken thighs would make for a nice dinner along with some of my mini potatoes, fresh spinach and some Tiny Tim tomatoes. I used the OctoForks to rotisserie my chicken but had to but a few strings on to make sure none were lost. Plated. 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 4, 2017 Report Share Posted September 4, 2017 13 minutes ago, MacKenzie said: I thought chicken thighs would make for a nice dinner along with some of my mini potatoes, fresh spinach and some Tiny Tim tomatoes. I used the OctoForks to rotisserie my chicken but had to but a few strings on to make sure none were lost. Plated. Lookin good. Quote Link to comment Share on other sites More sharing options...
Paul Posted September 4, 2017 Report Share Posted September 4, 2017 Y'all are killing me! Sooo jealous! I worked night shift all weekend. Great looking meals. Quote Link to comment Share on other sites More sharing options...
Kevin H Posted September 4, 2017 Author Report Share Posted September 4, 2017 MacKenzie, Beautiful meal, always love your mouth watering plating pics. Yes, we are having a lot of fun. The normal weekend greeting I'm getting lately from the neighborhood is "Hi, what's cooking on the smoker this weekend". 1 Quote Link to comment Share on other sites More sharing options...
