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The weather here has been miserable for more than 2 weeks, no sun, just rain, wind and cold. I don't care I'm lighting my KK anyway.

It had been awhile since i did beef ribs, but i was going to my sisters for diner I figured it was time for some. And a little steak just to be sure we had enough food lol

Spinning a chook.

I started by dry brining the four steaks that I cut from a Picahna that I bought from Costco on Friday. My cook used a half basket of charcoal, cranked the heat up to about 400 and started the cook on the indirect side until it reached an internal temperature of about 110-115 degrees. Then I moved them over to the hot side and finished cooking to get a nice sear and render the fat cap. Target eating temperature was about 130 for a nice medium rare.

The turkey was dry brined overnight, rub applied mid-morning and just went on the KK BB 32. I'll let y'all know how it looks and tastes when it's done.

Here’s what I put in the drip pan that was under the turkey to make the gravy. Turkey parts, onions, carrots, celery, chicken stock. The turkey parts were browned first and the pan deglazed with the chicken stock. Once the turkey was done the remaining liquids in the drip pan was poured into a saucier and reduced. Right before serving I added a roux. Most delicious gravy I’ve ever had.

I smoked / grilled a 7.5 pound turkey breast(s) for Thanksgiving. Kind of a strange cook as the outside temperature was in the 30°s F and getting the KK temperature up took longer than I anticipated*. I dry brined the breasts overnight then basted using melted butter with Simon & Garfunkel rub. I put it in the KK23 with apple wood chunks while the temp climbed from 200° to 320°F over about an hour, then cooked it for another hour and 15 minutes to 159°F beast temperature. Rested for 20 minutes before carving. I used the new ThermoWorks RFX wireless probes / RFX Gateway just to try them out and also used them to control the Billows fan (again, just for fun). The RFX stuff worked very well, but the ThermoWorks app had each probe and the pit on a separate screen, which is different than when using the wired Signals system. They all show up on one screen but to adjust the individual device (probe/pit) settings means clicking on its own screen then returning to the "all devices" screen. It turned out to not be a big deal; just different. Very good connectivity. I'll probably reserve the RFX for those occasions when wireless probes are beneficial or when I need more probes than the 4 available on Signals. The turkey turned out great, very moist, tender, and with excellent flavor (according to those eating), so I was pleased with the results. Turkey with and without probes: Plated with potatoes, dressing, Brussels Sprouts, and green beans; accompanied with a 2019 DuMOL Finn Pinot Noir. *The temperature issue was my fault because I had the Billows fan choked down too much. I had last used it for a long 225° smoke and didn't adjust its damper so I wasn't getting sufficient volume of air to get the KK up to 325° quickly with the cold external temperature. Lesson learned.

27 lb Turkey citrus brinded & finished on the KK 23. Covered with AL for the first half and then released to char to the end. A bird of this size generally requires 6 1/2 hrs in a conventional oven, so at 5 hrs I took the precaution to temp the bird and found it @ 170, way ahead of time. Intuition or luck the bird was pulled from the fire, saved. Cooked at 310 as to the teltru, but it didn't disappoint.

last holiday batch of the year..

Kids requested pulled pork- made do with some boneless shoulder from the local organic supermarket…. It was no Boston Butt but still did the job!

The sugar in the rub got a little burnt but the meat was totally delicious.

yeah they are pretty much like huge muffins. but enjoyable to eat in its entirety, and not just the muffin top..

They almost look like really big muffins lol

Smoked a 9 pound prime brisket today. A little over 12 hours for the cook.

Awesome, David.

Looks good to me 👍

Thank you, i'll try Market Basket tomorrow. And there is always an army at my sisters house for Christmas, her husband comes from a large family too

Hey there C6Bill, sounds like your home will be a happy destination point for Christmas. As to where I got it,... the wife went out on a mission and she discovered while in her favorite store "Market Basket" that all the 20lb birds were gone, all that remained were the giants. I found no draw back to cooking this bird, nor any quality differences as far as taste and texture were concerned that one might think to expect in a larger bird. You could say it was a myth buster experiment settled. Best of luck with the cook, are you feeding an army lol?

We did pizza last night and I clipped a temperature probe right under the steel. It settled in to an average of about 740°F while the dome was at 600°F, and ran that way for a solid 2 hours before I shut it down. I didn't think to measure the stone. It's hard to estimate how much longer it would have gone by looking at the remaining fuel this morning, but I think the may have been another half hour if I needed it. Another data point.

@Tyrus Great looking bird !!!! Where did you get it ? I need a 24 pound one for Christmas to go with my brisket.

Looks lovely, Tyrus.

The drip pan under the turkey is filled with chicken stock, turkey parts, onions, carrots and celery. We’ll use that as the base of our gravy.

A nice rainy day meal I'd say, but don't fret Mac at least it's not snow.

Way to go @MacKenzie !!

21", cordierite stone, 600°F. I start the fire, get it to ballpark temperature, which takes an about an hour, add more fuel, the grates, steel, and stone, then let it heat soak another hour or so. The steel and stone are on the upper (as opposed to main) grate with the short handles down, so the stone is slightly above the lip of the KK. I find I can hold the temperature longer with this setup than any other I have tried so far, although I haven't done it enough times to know for how long. I think we are doing pretty much the same thing in principal.

That's very interesting. I found that a stone by itself doesn't get hot enough (top burnt/crust under done), and a baking steel gets too hot (crust burns before the top is done), but if I put the stone right on top of the steel, it's about right. I then manage the fire for the dome temp I want, which has been around 600°F lately. Quite astute.

Do we get a bowl of porridge with it?

Decided to do a batch of chicken drumsticks today, rain or not!

We had Thanksgiving early, so i cooked up a small Butterball, the skin rendered out nicely if i do say so myself 🤣 And bread of course, one extra tangy sourdough and one cranberry cinnamon honey sourdough. I also made a caraway seed rye not pictured. And Cranberry walnut loaf.

Beef plate ribs from Costco, coffee cardamom rub.. Sent from my iPhone using Tapatalk

made another batch to bring to relatives. panettone is so much work, but such a pleasure to bake..

finally got to use my pandoro mold today. i just bought it from Verona, Italy 2 weeks ago–which happens to have invented this bread, but there was only one shop in town that actually sold it.. pandoro is a variant of the panettone. same use of lievito madre stiff starter. same italian christmas time sweet bread. it resembles a snowy alp mountain when dusted with powdered sugar..

@tekobo thanks for asking. i guess it's like mooncakes. they sell them year round, but nobody eats them until mid-autum festival.. made 2 more 1kg's. overproofed but still ok..

I bought 60 boxes.

Hello, I bought a ThermoWorks Billow to use with my KK. I know, I know, you don’t need that...... For those that enjoy sleep and peace of mind on overnight cooks, check out my video. If you buy one of these, the $3 accessory is a must.