KK Cooking

2,752 topics in this forum

1. Pinwheeled Pork Loin Roast

   By quedog, June 19, 2011
   • 5 replies
   • 1.8k views
   • 
   • mguerra
   • June 22, 2011

2. First Brisket Ever

   By bri134, June 16, 2011
   • 5 replies
   • 2.1k views
   • 
   • greychamp
   • September 19, 2011

3. Tri-Tip

   By bri134, June 16, 2011
   • 9 replies
   • 2.7k views
   • 
   • Syzygies
   • June 29, 2011

4. Saturday afternoon RIBS

   By Tucker, June 11, 2011
   • 2 replies
   • 1.5k views
   • 
   • Tucker
   • June 12, 2011

5. First Pizza

   By quedog, June 8, 2011
   • 3 replies
   • 1.5k views
   • 
   • quedog
   • June 11, 2011

6. Smoking tips

   By Loonrapids, June 7, 2011
   • 13 replies
   • 4.3k views
   • 
   • DennisLinkletter
   • June 11, 2011

7. Newbie to the Stoker Temperature regulator...it is Great!

   By MadMedik, June 6, 2011
   • 1 reply
   • 1.3k views
   • 
   • mguerra
   • June 6, 2011

8. Pork Butt, Rotisserie Chicken, and Lava Bomb Cakes

   By MadMedik, June 6, 2011
   • 2 replies
   • 1.9k views
   • 
   • rick
   • June 6, 2011

9. First Wings

   By quedog, June 2, 2011
   • 3 replies
   • 1.9k views
   • 
   • quedog
   • June 2, 2011

10. Best Cut of meat for "Pulled Beef"??

    By MadMedik, June 1, 2011
    • 8 replies
    • 7.5k views
    • 
    • Firemonkey
    • June 1, 2011

11. First Rotisserie Cook: Very nice

    By MadMedik, May 30, 2011
    • 18 replies
    • 3.8k views
    • 
    • mguerra
    • June 4, 2011

12. Roasted Peppers

    By slu, May 29, 2011
    • 2 replies
    • 1.3k views
    • 
    • slu
    • May 29, 2011

13. Baby Backs

    By LarryR, May 29, 2011
    • 5 replies
    • 1.8k views
    • 
    • slu
    • May 29, 2011

14. First Butt and Ribs on the KK

    By bri134, May 28, 2011
    • 11 replies
    • 2.7k views
    • 
    • MadMedik
    • June 1, 2011

15. First Cook

    By bri134, May 28, 2011
    • 7 replies
    • 2.1k views
    • 
    • MadMedik
    • May 30, 2011

16. Top Sirloin

    By slu, May 28, 2011
    • 6 replies
    • 2k views
    • 
    • slu
    • May 29, 2011

17. Beef Ribs: Slow Cook not always necessary

    By MadMedik, May 26, 2011
    • 1 reply
    • 1.4k views
    • 
    • Firemonkey
    • June 1, 2011

18. Perfect Brisket

    By smokykensbbq, May 25, 2011
    • 5 replies
    • 2.9k views
    • 
    • smokykensbbq
    • June 8, 2011

19. Taste Differences

    By quedog, May 24, 2011
    • 5 replies
    • 2.8k views
    • 
    • quedog
    • May 26, 2011

20. Pork Shoulder Country Style Ribs Boneless

    By swalatee79, May 22, 2011
    • 0 replies
    • 1.2k views
    • 
    • swalatee79
    • May 22, 2011

21. Two Ducks w Bruce the greybeard

    By bwright, May 15, 2011
    • 2 replies
    • 1.4k views
    • 
    • DennisLinkletter
    • May 22, 2011

22. 10.6 lb Butt done waaaay early, need advice

    By kravnh, May 14, 2011
    • 2 replies
    • 1.7k views
    • 
    • kravnh
    • May 15, 2011

23. UPDATE: 10.6 lb Boston Butt - DONE EARLY

    By kravnh, May 14, 2011
    • 0 replies
    • 1.1k views
    • 
    • kravnh
    • May 14, 2011

24. Chris Lilly's Championship Pork - how long for rub?

    By kravnh, May 10, 2011
    • 8 replies
    • 3k views
    • 
    • kravnh
    • May 13, 2011

25. Getting the KK to 500 degrees

    By Coughlin, May 1, 2011
    • 11 replies
    • 3.7k views
    • 
    • primeats
    • May 6, 2011