Leaderboard

This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

Sent from my iPhone using Tapatalk

Merry Christmas. Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK.

Spinning a cow An hour later…

Almost done!! Sent from my iPhone using Tapatalk

Well i typically do prime rib but we went in a little different direction this year. Started with an 18 pound brisket then a pair of 14 pound turkeys And of course there was bread

I got this from one my kids for Christmas, I thought it was very insightful knowing where their fathers head is at most times and how it works. No, not the can but the mini BBQ Weber. It's actually a salt and pepper shaker, the two pieces hold together with a small yet strong magnet and snap back together after use. Wouldn't it be nice to have one as a KK I was thinking, just a thought. The only problem might be the tiles being so small, could your elves handle such a delicate item? Well, anyhow I wouldn't mind if it was made out of plastic, I'd have one on each end of the table.....it would look sooo cool. My kids say,,,,Dad nobody says cool anymore, but I say I know that's what they're thinkin and say no more.

I think that would look really nice in bronze! Sent from my iPad using Tapatalk

Doing Christmas a bit differently this year. Garlic, thyme, rosemary and oregano mixed in the butter, I cut the bones off and reattached on the spinalis side, unfortunately I have to take it to medium, but otherwise I’m looking forward to it! Merry Christmas everyone!! Sent from my iPhone using Tapatalk

It is cool

Here's my latest contraption combining the Meat Hanger frame and Charcoal basket's heat deflector support frame. They are held together using tensioning hooks and stainless steel cable. I have only put it up together last Friday and will be testing it today. Hopefully it holds!

Very nicely. I started the cook about 11:00pm, left it alone overnight at about 200-225. Raised the heat to 240 early morning. Wrapped it in butcher paper when it hit 168 internal, stayed on the smoker for another few hours until it was probe tender about 200-205. Moist and smokey.

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!