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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

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Showing content with the highest reputation on 11/17/2021 in all areas

  1. Hello everybody a follow up on my purchase of the vermiculite musui kamado. I made some rice in it and it was the best rice I’ve ever made! Sorry no pictures but then I made some waterless minestrone soup and it turned out great very tasty. Just wanted to share that with you all. Have a wonderful Thanks Giving!!
    5 points
  2. Smoked chuck roast. You want a smoke ring like this? Then cook hot & fast at 300 degrees. I’m also a fan of the heat deflector plates that no one seems to like here, they allow you to get the fire burning hotter for that good smoke ring without your temps getting too high. I notice there is a drop of about 35-50 degrees with the same vent settings when using the deflectors. Also I have become a full fledged convert to the KK external smoker, cooking hot and fast you get excellent smoke flavor without it being over powering. Knotty Wood pellets are my favorite fuel source and produce delicious BBQ. Been falling more in love with my 21. Getting an offset smoker soon hope to make a comparison in the future. [emoji482] Sent from my iPhone using Tapatalk
    3 points
  3. The chops have a lot of surface area to total weight getting smoke. The butts have the surface area but the majority of the butt is getting zero smoke. Peel the outer layer off and you have a ton of meat not getting smoke. One trick I've seen tried is cutting the money muscle out and smoking it along side the rest of the butt. You now have much more surface area getting smoke. Making pulled pork gets a bit more smoke flavor since you're chopping up the smoky exterior and mixing it with the interior. Good luck guys.
    2 points
  4. So back in the day little Timmy decided he would tip over their outhouse just for the fun of it. He did it and ran to his friend’s house. When he came home hours later, his father was waiting for him. Father: Tim, did you push over the outhouse? Tim: No sir Father: You remember when George Washington cut down the cherry tree? And then told the truth? He didn’t get in trouble. Tim: OK, I admit it. I pushed it over. Father: Then come over here so I can tan your ass. Tim: Wait a minute. What about the story of George Washington telling the truth? Father: George Washington’s father wasn’t in the tree when he cut it down.
    2 points
  5. Long story but we had Thanksgiving dinner today. I cooked a nice fresh 25 pound turkey and baked s couple loafs of sourdough. I finished the bird with a little maple chipotle bbq sauce 😁 I cooked the breads inside while cooking the turkey in the KK.
    2 points
  6. That's the best color for the MK - it cooks way better than the other colors!
    1 point
  7. Yep I noticed great flavor with my first go on the smoker attachment. i have been using up my supply of wood chips from a tree we cut down 3 years ago at my old house (locally grown hickory - doesn't get any better than that). if you really get the chips going at the beginning they will stay going. I had to re-light a couple of times the first time, but I think that is because I didn't get it going enough at the beginning. After my 2nd relight it just kept going and going (a couple of hours). I have some kingsford hickory pellets that will start using when I burn the rest of the tree product. I have heard those are not the worst pellets. But anyway - what I like about the smoker attachment is that it takes all the worry out of how you set the fire. My 42 is so big and I haven't mastered placement of wood (and timing) - and I don't have a smoke pot. But all that fuss goes out the window if you just use the smoker attachment. I'm about to give it a real test. This weekend I'm doing both a pork butt for bbq and an "Al Pastor". Just going to use the smoker attachment and see how it all turns out. Will post here. I'm planning on falling more in love with my 42 this weekend. Great looking chuck roast, thanks for sharing.
    1 point
  8. Just to add more to the conversation, I used some oak that I cut and allowed to season myself. I got an ample amount of smoke on my cook. And I used the same charcoal I’ve been using. So I’m thinking no more kiln dried post oak or any wood for me. I am going to stop using it and use only seasoned cut wood. See what differences there are. I was very pleased with the smoke flavor on this cook. I used a couple of smallish pieces that were about 6” long. I buried them at the bottom of the charcoal basket and positioned them running front to back. I placed one piece a 1/4 of the way in from the left side of the basket and another piece 3/4 of the way in from the left side of the basket. So there was basically half the charcoal between the 2 pieces and a quarter on each side. And I started my charcoal in the middle. It gave the charcoal ample room to heat soak my KK before it got into the wood. The flavor was substantial but not in your face.
    1 point
  9. Practice run boys. Sent from my iPhone using Tapatalk
    1 point
  10. They are well worth the effort!
    1 point
  11. Kitchen still being remodeled so it’s paper plates and plastic cups! flat iron steak with meat church holy cow rub. Baked sweet potato and grilled asparagus
    1 point
  12. Tony in his more youthful days worked for Home Depot as a tool salesman. A traveling tool salesman. One day he’s driving by Tekobo’s place and observed her cutting wood with a 2 man saw…by herself. He pulls over and gets a new chainsaw out of the trunk Tony: Howdy miss! I can save you a lot of time and trouble. I’ll let you use this chainsaw absolutely free for 2 days. When I come back, you’ll thank me and buy it. Tekobo: I don’t know about that. I’m happy with the way I’m doing it now. Tony: I guarantee you’ll cut 10 times as much wood in half the time. Telobo: OK. I’ll give it a try. So 2 days later Tony comes back knowing he has a sale. But then he notices Tekobo using her old 2 man saw again. Tekobo: I’m glad you’re back. Take this contraption back and scram. I’m cutting less wood with it and it’s a pain to use. Tony: What? Hand that thing here. Tony pulls the rope and the chainsaw starts right up. Tekobo: What’s that noise?
    1 point
  13. Fired up the 42 tonight. This thing has a ton of real estate and I am enjoying it. Basket splitter split about 50/50 with the fire on the left side. Used the cold smoker attachment with wood chips left over from a hickory tree felled in my old front yard to generate smoke for those steaks. They smoked up on that top grate on the right side away from the fire while the veggies were cooking down low. Then I put those steaks down on the lower grate for the final sear after taking the veggies off. Everything turned out great. Needless to say , I'm really enjoying my KK. The steaks were as good as they could be made. They were just choice strips from kroger (nothing fancy). Salt, freshly cracked pepper, sage, garlic powder. Veggies were just EVOO and sea salt and the great KK fire. Yum.
    1 point
  14. Being the butt of one of Poochie's jokes is generally seen as a high honor - my 1st hand experience! 🤣
    1 point
  15. Dennis, Tekobo and MacKenzie are riding in the desert in Dennis’ car. All of a sudden it makes a loud pop and kills. It won’t start and there’s nothing but sand and cactus around them. Dennis: We’ll have to start walking. I’m going to take the battery with us. Maybe I can rig something up to send help by Morris code. MacKenzie: I’ll bring the radiator with us. If we get desperate enough, we’ll have to drink what’s in it. Tekobo: I’ll take one of the doors off and bring it. Dennis & MacKenzie: What? Why would you do that? Tekobo: If it gets hot enough, I’ll roll the window down.
    1 point
  16. Hey Tekobo, we are now famous, we made the joke list.
    1 point
  17. I refuse to laugh at your awful jokes @Poochie but I am sure I would enjoy a road trip with my two amigos!
    1 point
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