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Christmas rib tradition continues. Plus a couple of yard birds for good measure. Sent from my iPhone using Tapatalk

Cooked 225f until 110. Pushed it up to 400f dome, cooked until 127f. Rested and serviced. Forgot a pic on the grill, the pic in the glass dish is hanging out on my KJ big joe while I waited for my KK to get to 400f. I should also add that I dry aged it from about the first week of November.

Traditionel Christmas duck, roasted 4 hours. Came out really good. I am really enjoying the rotiresseri. Forgot plated pictures. Server with red cabbage, stewed white cabbage, potatoes and gravy.

The pork shoulder is done 😁

M My eldest daughter tested positive for coronavirus 2 days before Christmas so we were not able to be with extended family as normal. The grocery store happened to have fresh chickens in a pinch. So it was garlic and herb roast chicken for Christmas dinner. Asparagus grilled on the kk. Roasted organic fingerling potatoes in the oven. Worked out well. I didn’t do the best job of spatchcocking the birds. Not all of the breast was on top. Also I did not probe them in quite the right location. Upon checking them with the instant read thermometer they needed more time and threw off my timing for dinner. But it all looked and tasted great. Grill tidings of great joy. Sent from my iPhone using Tapatalk

Just a couple of pics from by Christmas feed down the beach Sent from my SM-T835 using Tapatalk

Speaking of cooking in the oven, did a 5 lb bone-in pork roast for dinner last night. Family said that it was the best they'd ever had! I'll take the compliment anyway I can get it! 😁

Yeah, instead of using that carrot for the snowman's nose, .....

I’m going to my moms house tonight and mother in laws tomorrow so no cooking for me, but I got a couple cooks planned for next week and my Dads 70th birthday/retirement (Rotisserie prime rib) merry Christmas to everyone

Merry Christmas to you all

Agree. You don't want to overcook that beautiful hunk of beef. What's everyone making for Christmas Eve or Christmas Day dinner? I'm visiting family, with no access to a grill/smoker, so I'm going to have to use the oven tonight to roast a bone-in pork loin. Melting potatoes with shallot crack sauce and peas & carrots. A nice Pinot Noir to go with. Merry Christmas, everyone!

Look for some aluminum tape. Heat resistant and has a sticky side just like duct tape. One shiny side facing the fire and one facing outside so the two sticky sides meet.

It's a good thing there is no snow on the ground cause i would absolutely build a snowman lol

I took advantage of thermoworks black Friday sales and got a Signals, Billows, the associated battery pack, and the guru intake port adapter. Although I've used the signals for a couple of KK cooks, i actually got all of this for another cooker that should be delivered in February and i haven't used the fan or battery other than to hook everything up in the house to make sure it so worked. The billows default smoker attachment is just the legs of a spring mounted in the exhaust port that clamps the fan onto a flat plate with a foam gasket to help get a tight seal. Of course, the old one-dial damper is just a flat plate with various holes punched out so... I think this is gonna work, or it will add once i find one of the rolls of duct tape that i have somewhere to cover up the rest of the holes. I'm planning on cooking a small beef ribeye roast Tuesday so I'll give it a try then although i don't think I'll really need a controller for that relatively short cook.

I've not posted for a while .no offence to anyone just been doing my own thing. Have looked at all the great cooks .and its great to see Bruce post a bit more. Some of you know I got a motorcycle . I hit a roo a couple of weeks ago. So glad my helmet stayed strong. .got a few grazes but nothing major. .I'm over crayfish this year got some Western Australian Marron .for Chrissie lunch so sweet and tender .I hope you all have a great time. Sent from my SM-T835 using Tapatalk

That duck looks great. I need to cook one like that instead of always smoking them for gumbo.

Hit 80 today on our way home from visiting my son and grandchildren. Not much change until next Sunday.

@Cnommensen - only thing about that duck - he's not smiling at me! 😆 (Obscure reference to A Christmas Story. )

It was really good, I ate too much and took a 90 minute nap after lol

And plated 😊

Glad to see that Rudolph wasn't what was on the grill! 😄

Enjoy the sunshine and the beach. Very envious. It's 28F here and snow is coming later today and all day tomorrow.

Crank up that Christmas Music !!!!

Merry Christmas to you all! Here’s to more cooking and learning in 2022.

Cooked a wagu beef brisket ended up being hot and fast as the komodo shot to 290 and didn't want to cool down so I just went with it, 165 after 4 hrs wrapped in pink paper and like jello after 2 two more hours, let it rest for 6 hrs and cut to see how it looked, very moist, just a little shy on the seasoning but was a good cook

So when we see pics of that roo roasting on the KK?

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

@Boom Boom I agree with @jeffshoaf the KK holds heat too we’ll. It’s not like an oven that cools down when you turn it off. I would not do that. Just cook it on the top grate or better yet put it on the rotisserie

I'm pretty sure it won't work if you heat soak the kk before loading the meat and probably won't work if you put the meat on as soon as it hits 500° - the kk's just hold heat too well. 500° is also awfully close to the Meater's maximum ambient temperature rating of 527°.

Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous. lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice cous cous was with olive oil, garlic and more fresh squeezed lemon juice homemade chunky Tadziki with a bunch more lemon juice/zest basted the leg every 15 minutes with leftover marinade

I had two little lambs dropped off on Friday evening. These had not been weened and weighed 20kg dry weight- 44lbs. That leg is probably no more than 2- 3kg. Very tender, tasty, moist. Flipped over. Smoked over a handful of green asparagus leaves. Sent from my iPhone using Tapatalk