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I did porchetta. It was my first attempt and it came out great. Wife, son, and daughter-in-law all raved about it. So porchetta, a pasta tortellini dish, and a Caesar salad. Only took pics of the prochetta on the KK

The Jr got a work out tonight blue berry cobbler had to do the old plate flip method but turned out great Outback Kamado Bar and Grill

I just done a blueberry cobbler on the Jr see how it goes Outback Kamado Bar and Grill

Just some chook wings marinated in soy sauce and Italian dressing drained them then put on some rub then mixed dougies wicked wing sauce with some melted butter and drizzled on top Outback Kamado Bar and Grill

So I went down to my local butcher to get some plate ribs for Monday and while I was there I decided to get some of their house made sausages (jalepeno chipotle and basque) for a quick dinner tonight. Man, they were good. I cooked them at about 250 and served them the way we had them in Texas- with white bread pickles and onion. I also baked some red lobster cheddar biscuits on my Akorn. I've been better at trying to use two cookers and keeping the cooking outdoors lately. Anyway simple pictures of a simple yet delicious dinner. I'll definitely be keeping this in the back of my mind the next time I need a quick summer dinner. Also, yet another time that I set the kk while I ran to the store, and came back ready to cook!

But, if you've ever had good plate ribs. You know there is no such thing as "just" plate ribs. Fabulous Memorial Day weekend cook. I'm thinking about doing a larger BBQ to celebrate the end of the school year this weekend but I'm so busy I can't make up my mind!

My pair of OctoForks arrived today, on schedule. I had been contemplating what I'd cook on them first. Decided to go with the bacon-wrapped pork country style ribs (CSRs) and an ear of corn. Of course I had to take pics of the inaugural cook. The forks assembled and waiting to be loaded up. CSRs dusted with the house rub and wrapped in bacon. The toothpicks are good insurance, as I was using Meat Glue (Transglutaminase) to attach the bacon on the CSRs. Wrapped and finished with Dizzy Pig Dizzy Dust on the bacon. Onto the Forks along with an ear of corn. Onto the KK @ 350F, direct, with maple and apple wood. Learned a valuable lesson. The single ear of corn really threw off the balance, even though I kept it close to the rod (center of rotation). The motor really struggled with this geometry. Wondering if it would have helped to put the corn at right angles to the CSRs (turned that fork to be perpendicular to the other one)? Just about ready to come off. Now for problem # 2. The off balance caused the point on the rotisserie rod to unscrew enough to not allow me to remove the rod from the grill. Ended up just taking the food off the forks and leaving the assembly behind to cool off until tomorrow. Good thing nothing was skewered onto the rod! Sounds like some LocTite is in order to solve this problem. Plated. Homemade potato salad, the bacon ribs, and Purple Crack corn (and I don't care! - LOL!)

To get this graph, you need to use one of the available apps for the cyberq. My favorite is cyber cook, but naturally, it costs. The others are free, but don't work as well. Sent from my iPad using Tapatalk

It sure helps with planning when doing something like a brisket or pork butt. I still allow some extra time but if necessary, I could crank the temps up some too. The cyberQ will provide graphs and export the data. It is pretty cool to see the stall graphed out.

Paul, I have often thought about doing that but never carried through on that thought. I suspect you are very pleased with your cook. It certainly looks tasty.

Aussie, your cobble sure is looking very tasty.

That turned out great, yum!

I just done a blueberry cobbler on the Jr see how it goes Outback Kamado Bar and Grill

You are becoming a Crack head lol Outback Kamado Bar and Grill

I think I would really enjoy that wing dinner, yummy.

Did a 48 hour @137F sous vide of some beef short ribs and an air fryer twice baked potato for dinner today. Did a quick sears of the ribs on the KK.

Hey Doc!! You AND Wilbur posting in the same weekend. Like old times!!

We are balancing moisture retention against tenderizing when we cook a brisket. The longer the meat is on the fire the more moisture it loses. But a long low temp cook like you did really helps tenderize brisket. We want the most tender AND most juicy we can get. You can't argue with success. 14 hours at 200º, with no foil nor paper wrap did it for you! I would do it again and see what happens. Yesterday I cooked a brisket and split the point from the flat prior to cooking. I removed as much fat as I could from both pieces. I cooked the point straight through to probe tenderness with no wrap. That worked fine. And I wrapped the flat in paper when it hit 165º which worked quite well as usual. My fire temp started at 200º, I left for a Memorial Day service, came back about 2 hours later, and it had crept up to about 325º The brisket was right at 165º at that point so I wrapped the flat, left the point alone, and finished both pieces by feel. Got raves from the neighbors.

So Sunday night I made a mop sauce. I didn't measure anything but here's basically what I did. About 8 cups apple cider vinegar. Salt, fresh cracked Tasmanian Pepper Berries. A good bit of brown sugar, some ketchup and yellow mustard. I cut up a lemon and floated the pieces. Brought to a boil then reduced to a consistency of about thick chocolate milk. Strained and refrigerated overnight. While cooking the ribs I basted them every 30 minutes with the sauce. You're slowly building a glaze one thin layer at a time. This is my favorite method for ribs and butts. You can make the sauce with any flavor combination you like. This is old school style BBQ. Used a lot in BBQ pits that are more direct heat. Mostly people have gone away with this method due to the extremely moist environment a kamado offers. I just like the flavor profile you can obtain using a wet mop sauce compared to a dry rub.

Ribeye that turned out great! Crusty exterior and a rare interior with a nice alder smoke flavor w/garlic, pepper and chili powder.

First, I also trim that huge piece of fat between the point and flat. The way I see it, I'd just be waiting for a ton of fat to render and no one would eat that huge quantity of fat. Second, so you did a low and slow on the bottom rack? I'm guessing you didn't use a heat deflector then? I've done low and slow on my main and upper racks but haven't tried the lower rack yet. Those ribs look like they turned out pretty spot on.

This brisket turned out incredible. I took it off when it hit 200 about 18 hours into the cook. It was seriously tender when probed and I put it in a cooler wrapped in a towel for about 3 hours. Here is how it looked when i took it out to slice. I didn't get any pics of it sliced because it was so juicy and my hands were too much of a mess to touch the camera plus people were waiting. My main decision was whether to have a slice or make a nice sandwich. I tried a couple of new (to me) recipes from Aaron Franklin's book. His "regular" sauce is fantastic and I recommend it. I also made his coleslaw and it is also great and goes great with the brisket. The sandwich won out. I used a pepperidge farm onion roll with sliced pickles, brisket, sauce, and coleslaw. Best sandwich ever. I added some chopped brisket to the baked beans as well. This was one of those cooks that was fun all the way through. The kk performed flawlessly as usual and the brisket was the best I've had.

It was pretty tasty chook, too! Took some leftover breast meat, toss into a pan with a dollop of butter, more Purple Crack and some Franks Hot Sauce - buffalo chicken, served on a nice tossed salad with Purple Crack blue cheese dressing! Nice lunch.

Great to see you cooking again, Wilbur!! Nicely done, btw. Interesting brisket cook. I'm in the Franklin camp - wrap in pink butcher paper after the stall and cook to 203F IT. But, I can't argue with your results, looks moist and tender.

@Keith OctoForks - Did the Purple Crack chicken. The overnight rub of baking soda, kosher salt and Taz pepper berries did turn the skin purple. But, the Purple Crack mixed into the Butcher's BBQ injection didn't really turn the meat purple, as I'd hoped. Here's a snap of the purple skin. My dinner guest commented that it looked like it was bruised (beaten up) - LOL! Obviously didn't stay that way after cooking.

Two awesome cooks. Both look perfectly tasty.

EVERYTHING! I'm partial to pairing it with ribs or pulled pork. Typically with a good homemade coleslaw (vinegar based dressing to avoid having too much mayo going on!) For brisket, it's drunken beans and coleslaw (this time with mayo dressing.) Since we're sharing, here's my go-to slaw recipe (it's from the old POSK Forum, many years ago, and I still make it all the time!) I use Napa or Savoy cabbage. I like the texture and sweetness it gives to the slaw. Rinse off a head of Napa or Savoy cabbage, removing the outer leaves and discarding. Wrap it tightly and slice into about 1/4 inch thick ribbons. For the dressing: 3/4 cup mayonnaise (Duke's is the best!) 2T Balsamic Vinegar 1T Rice wine vinegar 1/2 tsp Colemans dry mustard 1T Sesame seed oil 1/2 tsp white pepper 1T white sugar 2-3 cloves of garlic smashed and chopped Whisk it all together in a large bowl. Add chopped cabbage by the hand full while stirring to incorporate it all together. I also add a spice mixture called Zatar. It is popular in the middle east. The main ingredients of Zatar are thyme, roasted sesame and sumac. Zatar adds a different flavor to the slaw that no one can figure out. It goes really well with the pulled pork though.

Rob, as you might guess I am partial to Maple Leaf but you just know where I live.

Its darn near impossible to find good hardwood lump in the western US outside of major metro areas all things non-mesquite related. I flat out love both of Dennis' charcoal products: Coco and Coffee. I use them interchangeably but lean to Coco when I want a low flavor impart and a longer relatively lower temp cook. But, I do use CocoChar for my Neapolitan pizza bakes ... no problem hitting and keeping the KK at 800F using just CocoChar. I also appreciate how little fines/smalls/dust are in CoffeeChar. Dennis and his crew do a fantastic job of pre-sorting. Whereas most other lump I've tried always has a big pile of unusable dust/tiny pieces in every bag. Sometimes I get what I pay for

I use Rockwood lump. It is very consistent in size and burn. I just recently tried the coffee lump from Dennis and I must say that I really loved that! Not sure I can justify a new KK whenever I need to restock though.

I do a lot of high heat cooks and grilling. Coco char is not a good choice for those types of cooks. I use Royal Oak. It's cheap and readily available. I burn through a 15 lb bag a week so price counts for me.

It turned out great Sent from my SM-P600 using Tapatalk