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Showing content with the highest reputation on 12/28/2022 in all areas

  1. Happy Holidays everyone !!!!
    3 points
  2. Nice color on the roasts and turkey. I'll cook it to around 110, open up the vents and blast it with heat. Then I'll let it rest and maybe just slice meat instead of slicing steaks. Lots of good idea people. Glad I can count on your guys and gals when I need to!
    2 points
  3. I typically cook a couple boneless prime ribs for Christmas, this year it was two 8 pounders. About 3 hours to get an internal temp of 115 at 250 degrees dome temp. Then as already mentioned take off to rest and open vents up to get good flames and sear all around. I did the turkey first, then the roasts. I had to wait about 2 hours for the KK to cool down before i could cook the roasts. The turkey came out amazing, id rather have that rest for a few hours than having to rest the prime rib.
    2 points
  4. My sister brought over Duck Carnitas and I made some fresh Nixtamal Blue corn tortillas! Also fresh tamales with homemade masa as well. Feliz Navidad! Paul
    2 points
  5. I've done several about half that size. Rub of choice, then in refrigerator overnight. Next day it let rest on counter for 1 -2 hours to shed some of the chill while the KK heat sinks. Smoke at about 200-215°F grate temperature until roast center is 110°F (for rare) or 112°F (for medium rare). Pull and open the vents to get the KK up to about 500°F, then sear just above the charcoal for 1 - 1 1/2 minutes per side. Foil and towel then place in cooler to rest while center temperature reaches desired serving temperature. An 8 pound roast takes about 4 hours to reach 110-112° internal temperature, so 10 hours for your 14 pounder may be too long. But, like a brisket, it will hold in a cooler for several hours.
    2 points
  6. I was at my brother's for Xmas dinner, it was wonderful. I ate every last crumb.
    2 points
  7. Komodo Kamado greetings from Enn Tobreluts, BBQ Entertainment Ltd, Estonia! BBQ is a great lifestyle, not just for fun!
    2 points
  8. We did a ~10lb bone in for Christmas Eve this year. Ran it a little bit higher (275) due to later start - indirect up to 130, then pulled and rested for a full hour, then seared 1-2 min a side at 600 on the lower grate. I have done a 16 lb boneless as well - I cut that into a 6 and a 10 so we could have the 10lb on the rarer side and the 6lb more done. There is a ton of flexibility, a couple of things I would note to someone on a first run: 1 - pull it off to rest before “blasting it” at the end. The KK takes long enough to go from 250-450f that its easy to either not get hot enough to get the crust or to drive right by your target temp 2 - a 25 degree difference in cooking temp can change the cook time substantially. You can use this to your advantage if it seems like slow going. But generally unless you are really holding it low (215-225 grate temp) it goes faster. Good luck - hope its goes well
    1 point
  9. Merry Christmas everyone hope you had a good day Sent from my SM-T835 using Tapatalk
    1 point
  10. i tried to make a bone in rib roast on a rotisserie a long time ago but it wasn't great so i'm not going to give any advice. but i will say prime rib roasts taste better au jus!
    1 point
  11. I was so glad when @jonj turned up with photos and long experience of having cooked one of these. Didn't want to chip in with: I've never done one but you should do it this way... or else. Well, you have a quality cook to beat @Poochie. Good luck!
    1 point
  12. Thanks for the tips. Looks like 7 hours will be about right. I could take the easy way out and slice steaks from the beginning. But I think it’ll be juicier to cook it whole.
    1 point
  13. Pork loin cook using the new Ninja grill's "roast" function.
    1 point
  14. Wet brined smoked turkey with salt, lemon, thyme, black peppercorns, garlic powder, butter started at 200 for an hour, then 250 for an hour and then rest of time at 290 honeybaked bone in ham creamed spinach mashed potatoes sweet potato mash stuffing roasted green beans gravy fruit cake & chocolate cake from Porto’s (LA)
    1 point
  15. Merry Christmas all! Awake and restless but know now is not a good time to be playing with knives so I thought I would post instead. First things first: this meat tastes fantastic! The last time we bought veal from this farmer was in 2016 and we had forgotten just how good it is. He hung it for me for 4 weeks before I picked it up and the flavour is great without any additional aging. Would I do this butchery thing again? I don't know. It's a lot of work but I have enjoyed the exploration. @Paul, we are still figuring out the "value" of having a tool for sawing bones. I had a brainwave - instead of buying something we will only use once in a while, why not ask a local meat shop to do the sawing for me? That didn't work. They only cut their own meat and, in any case, they only do halal. Not surprising and 'twas only a delaying tactic en route to buying something. I did seam out the leg yesterday. The guy in the video I watched said it took him 25 minutes. It took me just over an hour, in between doing a few other jobs. I now have a bunch of interesting muscles to clean off and decide how I want to use them. The irony of all of this is that, after all that careful work to separate out individual muscles, some of this will just end up in my mincer. The good news is that all that cutting gave me time to work out a plan for new year's eve. Polpette (meatballs) made of a mix of veal and pork mince are a lovely snack served in bars and are just plain delicious. I will make them and bunch of other cicchetti (Venetian equivalent of Spanish tapas) so people can graze on the day. Here is to happiness! And to the Eagles getting to the Big Dance. From this: To this: If you want to see a better and more expert approach look no further than:
    1 point
  16. At our house, we celebrate Christmas Eve as the main event. And being in Australia, that makes us a fair way before most of your timetables! To make it spectacular, I decided on my first prime rib roast. 3 points. Salt and pepper only. Just under 3hrs at 250F, pulled at rare. Rested 40min. Reverse sear 2min x 5 sides of the roast. Served with horseradish sauce, roast potatoes, salad with candied walnuts and cranberries for the festive spirit. The other main dish was baked salmon with tahini and pomegranate. Aussie oysters and prawns to start. Heaven. Merry Christmas !! Remi
    1 point
  17. It might not be comfortable to reach down in the cooker to turn the skewers to rotate the food. But if you come up with something that works, let us know.
    1 point
  18. I have had an air fryer for while, courtesy of the KK shopping channel. I am very happy with it but it does have the drawback that it has a rotating arm that tends to squish more delicate items. This ninja's extra functions could work well for me as I am looking for something for the apartment that we are buying in Italy. Kit will need to be multi functional and an air fryer/"smokeless" grill/dehydrator looks like an attractive option.
    1 point
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