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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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Parrothead72 last won the day on December 14 2014

Parrothead72 had the most liked content!

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About Parrothead72

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    Junior Member
  • Birthday 03/09/1970


  • Location
    Jamesport, NY
  • Interests
    Texas BBQ, golf, red dirt country music, Shiner Bock, Cormac McCarthy
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  • Gender:
  • Location:
    Jamesport, NY
  • Interests:
    Golf, Austin, Red Dirt Country Music, William Faulkner

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  1. Thanks Tony B. Sent from my iPhone using Tapatalk
  2. Awesome. So the 19x22 and then trim it up to fit the main grill? Thanks Jeff.
  3. Anyone have a recommendation? We have a 23" and want to smoke veggies, nuts, smaller things that could fall through the grates. Someone said REC TEC makes a good one. Just not sure of sizes for the 23" main and upper. Thanks.
  4. Failed to thank you for this. Sorry. Have it saved and look forward to trying it out.
  5. Could I trouble someone for the famous ckreef recipe for no knead dough, please? Gonna try and replicate this weekend on our 23" KK. Thanks. Sent from my iPad using Tapatalk
  6. Hmmmm. Look what I found sitting frozen in the freezer. Wife's away on a girls trip. Just me and my Komodo this weekend. Any great recipes? Thanks in advance....
  7. Would love to get one for my 23".....just read a post in BBQ Geeks about deep fried oreos wrapped in bacon.....can we spoke those, Dennis, in the KK? Sent from my iPad using Tapatalk
  8. So says the Jedi to his Padawan! Sent from my iPhone using Tapatalk
  9. Rocked some more pig candy. Modest additions to the recipe. After a night of marinating in the syrup and rub, I put some brown sugar and some more rub on just before smoking. Used hickory and smoked at 225 for about 3 hours. Rotating the trays and turning the bacon over once. Best so far. Sinfully good. Note the NY Ranger mug and the Fireball! We did the polar bear plunge yesterday! Sent from my iPhone using Tapatalk
  10. Slight update. Did the cook again. This time no rib rack. I preferred it. Ribs flat on the main grill. Think the smoke was better and more spacing between the ribs. I used the rack incorrectly on the last cook and put the ribs too close together. Sent from my iPhone using Tapatalk
  11. If the question is to me I've only done it once! So no point of view but I'm likely to use the grill next time. For 3 racks I would have been fine that way. Sent from my iPad using Tapatalk
  12. Burnt ends are next. Extra crispy. That's what I'm looking for! The barkier the better! Sent from my iPad using Tapatalk
  13. Wouldn't have gotten them on the darn grill without your kind help! Happy New Year, Robert! Sent from my iPad using Tapatalk
  14. Have had my 23" KK for just about a year but regrettably have never done ribs. Purchased 11 lbs (3 racks) worth at Costco. Pork Loin Ribs. Rubbed them with 3 different rubs of mine and used French's yellow mustard to adhere the rubs. No silver skin to remove - Costco's ribs come that way! Below are the rubs I used (one from Lamberts in TX called Sweet Rub of mine, one from Fresh Direct called Everything Rub and lastly Jeff's rub from the Smoking Meat forum. Heat soaked at 250 for 2 hours. Used Apple Wood after I heat soaked. Placed Dennis' rib rack on the main grill and used a foil pan on top of the stone deflector for drippings. Put the ribs in 3 straight grooves on the rib rack - not sure I liked that idea in retrospect. Not ideal for smoke flow.... Cooked for nearly 5 hours at 240* Ribs were A+ good. Only change I would make is space them better on the rib rack and maybe that impacted the fact they weren't quite as crispy as I would have liked. That said, my wife loved them and she normally can't stand ribs! All in all, quite happy.
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