Leaderboard

Just got my 22” The Beast TT… didn’t receive a user manual. I have a note into Dennis but thought I would reach out on the forum to see if someone could forward to me - thanks!

BOC and JohnnyMnemonic, Thanks for the feedback. Using a KK definitely has a learning curve. Cooking itself is part art and part science. I am enjoying the learning process and trying various techniques; to wrap or not to wrap, butcher paper or foil, low and slow or hot and fast. In the end, having the ability to put a great tasting meal together and sitting down at the table with your family and friends is the ultimate goal!

Hello from Hong Kong. Got my order today. A 19" TT with the cart and pretty much all the accessories. I don't have time to open this before Chinese New Year, but it arrived faster than anticipated. The crating is excellent. Planning to remove the top and read the Naked Whiz instructions and it seemed pretty straight forward. Curious if there are any KK owners in HK/Macau/PRD area. Would like to see what you have and share experiences.

BOC, you and your KK will do just fine.

Welcome to the group!

Welcome David

New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck! Sent from my iPhone using Tapatalk

@PoochieI can get Dizzy Dust locally, as both ACE Hardware and a local BBQ shop carry the Dizzy Pig line. Available online, too - directly from them or Amazon. Their rubs are a staple in my pantry for a long time. Thanks for all the compliments on the ribs. I can only take partial credit (I didn't screw them up!). The real credit goes to the Porter Road folks. These ribs were amazing. Will definitely order them again and will try a pork butt from them, too.

Nice job (see my comments about the cook in the other post). Looks like you got a pretty good bark on it for wrapping in foil. I like to follow Franklin's technique of using pink butcher paper instead of foil - YMMV. Happy guests - all that matters at the end of the day!

Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!)

Brisket pics.