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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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  2. MacKenzie

    Rototising a turkey

    The biggest bird I have cooked was only about 8 pounds but I'd cook it pretty much like I would cook it in the kitchen oven. One day I'll have a MEATER for this sole purpose, rotisserie cooks.
  3. MacKenzie

    Newbie Questions

    Tony, you pretty much have the questions answered. I was surprised to ready that the basket was nearly empty but I bet that heat diffuser is partially responsible for that, just as you mentioned. Scotte, not sure how full your lump basket was but you can put a heap on it for a long cook if you like, really fill it up.
  4. MacKenzie

    Fruit Cove Florida (Jacksonville area)

    tekobo, we will all be there for that winner dinner.
  5. tony b

    Prime rib 50 day dry aged

    Yeah, what Robert said! Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds! DAYUM! Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!
  6. Today
  7. Bruce Pearson

    Prime rib 50 day dry aged

    Yum yum yum that looks soooo good nice cook
  8. First time I've heard you name your KK, Tekobo! Inspiration was??
  9. tony b

    Newbie Questions

    First off, Welcome to the Obsession. Not sure what you're using for fuel, and at what temp you set the Guru, but you shouldn't have run out of a full basket of charcoal in a 12 hour cook?? I like to set the fan damper on the Guru fan to 50%, the KK will still draw air in even when the fan isn't running. I'm currently using Rockwood. My old favorite - Wicked Good Charcoal's Weekend Warrior, is very hard to find anymore. Depending on what's available near you - Royal Oak lump (not briquettes) is generally available and is decent stuff. Some folks on here like Fogo, but I didn't like it - HUGE pieces in the bag (too big), it sparks like crazy during lighting, and is very hard to light. Check out the Naked Whiz's database for charcoal. http://www.nakedwhiz.com/lump.htm No easy way to add wood chips once you're up and going. (Side question - are you using the big ceramic heat deflector? Most of us, including Dennis, don't use it. It just adds to your heat up time and makes adding wood even more difficult. Most of us use either a drip pan or just aluminum foil on the lower grate, with no difference in cooking outcomes.) Best choices for smoking wood over a long period of time - a modified cast iron dutch oven as a smoker pot, or Dennis' cold smoker attachment. Oh, and use wood chunks, not chips, as chips burn up too fast (and don't even think that soaking them in water works - it doesn't! Wrapping them in foil will prolong their burn, but you still won't get a long smoke production.) I just set the Guru controller, in it's rack, next to the KK. The flat metal piece with the holes/slots in it can be bent into an exaggerated L shape so it sits up. Slide the controller into the angled slots on the top end and viola - you have a stand so you can monitor the temps from afar.
  10. tekobo

    Prime rib 50 day dry aged

    That looks fantastic @mk1. How did it taste?
  11. Ha ha. No. If money were no object and I could figure out how to magic up some space, I would trade my current two KKs for a 22TT and a 42. I think that would pretty much cover my KK needs AND it would be great fun, making a decision about a different KK colour. In the meantime I am still loving Milk and Meat and must just head out to fire Meat up for tonight's winner winner chicken dinner.
  12. tony b

    Roo burger

    Had to think of you whilst at a local restaurant - The Map Room - they specialize in "international" foods. So, guess what I spot on the Burger menu?? And, NO, I did not order it!
  13. tony b

    Rototising a turkey

    Depends on whether you will be cooking direct, semi-direct (basket splitter, with the fire in the back), or indirect (drip pan). I'd go down a bit on temps to 375F if going direct. YMMV Here's where having a MEATER comes in handy - only real time temperature measurement on a rotisserie cook. Unless you trust those silly plastic "pop up thermometers" they put in turkeys. (Do they still do that??) Been so long since I cooked a turkey that big, I have no idea of how long it might take??
  14. mk1

    Prime rib 50 day dry aged

    Truffle mashed potatoes and friends for dinner
  15. Scotte

    Newbie Questions

    Hi guys, just asking some questions. What charcoal are you guy using? I am about 12 hours in (about time to add the ribs) and I realized the BBQ Guru fan was at a 100% and the temp was slowly declining. I pulled everything off and see that there were only a couple of pieces of charcoal left. (Started with a full basket) I added more and now im back up to temp. I thought these were supposed to hold charcoal for a really long time... Also is there any easy way to add wood chips without removing everything including the heat deflector once everything is going? Have any of you found a way to mount the BBQ Guru mount?? IMG_0771_TRIM.MOV
  16. jonj

    Prime rib 50 day dry aged

    Great cook! I really like a smoked and seared prime rib. They are the best!
  17. 5698k

    Prime rib 50 day dry aged

    Dayum! Sent from my iPad using Tapatalk
  18. Steve M

    Roo burger

    Never had a roo burger but it looks tasty. Was it a trespasser?
  19. Steve M

    Prime rib 50 day dry aged

    Yep, perfection
  20. Steve M

    Everyday Misc Cooking Photos w/ details

    Alimac, those look delicious!
  21. Good luck, Paul. So the BGE forum hasn't changed, so sad. When I first was looking at ceramic grills many years ago, I took a look at the BGE forum and decided, it wasn't for me, I can do without the nastiness from some of the members. I didn't buy a BGE for that reason.
  22. MacKenzie

    Prime rib 50 day dry aged

    mk1, awesome cook, that prime rib is perfect.
  23. MacKenzie

    Everyday Misc Cooking Photos w/ details

    What a great cook, Allimac. I have been wanting to do those for ages but have never found the time. Yours look perfectly delicious.
  24. alimac23

    Everyday Misc Cooking Photos w/ details

    Hey all, I’ve got my brother across from the UK and have been promising him pork belly bao buns since he arrived. Finally got around to making them today. Sent from my iPhone using Tapatalk
  25. Bruce Pearson

    1st Snow of the Season

    Snowmoboat lol
  26. Jon B.

    1st Snow of the Season

    I just scraped off 6" of snow off of my boat . Nice picture!!!!!
  27. Paul

    Prime rib 50 day dry aged

    WOW!! just beautiful. Was this for a special occasion? Also gotta ask...garlic mashed?
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