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Showing content with the highest reputation on 07/23/2015 in all areas
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A nice lunch, roti chicken sandwich2 points
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It just so happens I'm cooking a 15lb brisket on my 23" as we speak. I say this because I'm not sure it would fit on a 21", width wise. Big briskest, multiple racks of ribs, and so on, the 23" just gives that extra width. There isn't much relative price difference, I like the 23". Robert1 point
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I just don't understand the original question. There has only been 1 or 2 weekends over the last couple of years that I didn't kamado cook. .............................................................. For the non smart ass answer - I know I'm cooking (for the Guru pepper challenge) The Backyard Bistro Watermelon Crawl. That is all I have planned but I'm sure I'll come up with a few more things.1 point
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I'm expecting lots of leftover meals from that 8 lb chicken but then again, I love chicken leftovers. Maybe I'll even do a chicken pie1 point
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I spent some time getting the rotisserie figured out for an up coming chicken;) So it was a late burger cook tonight. I ground a blade roast to make these burgers. Ready to grill. On the grill Ready for the bun. Plated- Up close.1 point
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Time for a Saints koozie with a cold one in it. But I'll bet I'm late on that advice. I did one brisket with butcher paper and it was the best I ever cooked. Good luck!1 point
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That has got to be the understatement of the month.1 point
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It's a probe tree, so you're measuring the actual air temperature next to the meat and not the grate temperature (if you clipped the probe to one of the grate rods). https://www.bbqguru.com/StoreNav?ProductId=55 I use a simple DIY version. Old wine cork, bottom trimmed to fit between the grate rods, with a toothpick stuck in the top. Clamp the probe to the toothpick - viola! Note: use a real cork, not one of the plastic ones!!1 point
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Here's the paper, I got it from Amazon. Brisket at 160°, And wrapped. Robert
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I really do. I've been chastised for using one on a kk, because they're so easy to control, but I say, use the technology available!! Robert1 point
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8:05 AM, brisket is on, probe in the flat. We'll see it again at about 160° internal. Robert
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Trusty torch, Coco char lit, CyberQ on the job. I'll let it come to 250°, and add accessories. Robert
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I haven't lit a single piece of lump in over 5 weeks! Between being sick and starting this new business, I've met myself coming and going 4 different times ... this week! Rob - I'm really looking forward to your finished brisket and your take on wrapping. All the best!1 point
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Thanks Tony! I've been cooking, just not posting them. I have to admit, my skills are the basic ones, I wish I was more rounded. I see cooks from ckreef, and others, I'm just in awe of how imaginative and thoughtful they are!! It just makes me realize I have so much to learn, but, isn't that the fun part? Robert1 point
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Thanks everyone, it has been quite a ride so far and there is much more to come:)1 point
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No twins I'm aware of, but I am adopted! It's not my first cook, but it has been a while, I'm due! Robert1 point
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