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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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About Bobkat

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    Senior Member


  • Location
    St. Petersburg, FL
  1. Bobkat

    Whole Suckling Pig

    Anyone ever done one on your KK?
  2. Bobkat

    Burnin' burnin' hunk-o-cow

    Hey Dennis, hope you are well. Here's the only shot worth posting and I was SO worried about getting it on the grill fast I forgot to shoot a pic. Next time though. btw - I filled KK much as I could and I got a good 27 to 28 hrs. of heat before having to add more fuel.
  3. Bobkat

    Burnin' burnin' hunk-o-cow

    gotcha - well, this is my third on the KK but largest by far. I like to cook up a bunch, pull, freeze & then use in whatever you'd need ground beef for. MUCH better
  4. Bobkat

    Burnin' burnin' hunk-o-cow

    what do you mean by 'wet'?
  5. Bobkat

    Burnin' burnin' hunk-o-cow

    Got a 23lb chuck roll that's been on since yesterday before noon. Sitting at 173, 173 & 178 internal (got three probes in ol' Bessy). Planning on the foil towels and cooler long rest period, then pull. You guys suggest 185 or 195ish as the 'finish line'? btw - gotta go run out and add some fuel, I'm loosing my fire and that beast has been sitting on these temps ALL afternoon, she may go into the evening at this pace! TKS!
  6. Bobkat

    Cooler Heads?

    So I've noticed some of you guys putting your finished product into a cooler post KK and been thinking about trying it. Besides the obvious 'extended rest' period and the associated reabsorbtion of juices, it seemed a good way to make sure the meat is always ready when the family and the rest of the meal is. But letting the beast lay around that long made me a little apprehensive. My guests for a "Pulled Pork Playoff Party" had to cancel at the last minute Sat. afternoon and the wife was working Sunday anyway, good time to experiment! So put my Butt on Sat. night around 10pm and took it off Sunday morning around 11am. Stuck it in the cooler, wrapped in foil and covered in towels and went about the rest of my day. Pulled it around 4:30 and served it around 5 with all the other sides soon as they were done. It was perfect and I know my wife will love it next time cause she won't have to ask "where are you and KK with the meat?...can I start the [insert the side of your choice] yet?" btw - my son had two of his little buddies over so all that fresh hot goodness didn't go to a party of one after all.
  7. Bobkat

    Whaddyall do with your left over butts?

    OMG...Brunswick Stew baby!
  8. Bobkat

    Butter Chicken - mmm

    Actually I was asked to post this recipe, just late in getting it here. We've made it several time and it is now my wife's favorite. Thought of photos, but to be honest it just looks like chicken pieces with tomato sauce over them = boring. Hey Sanny - if you DO throw in coconut milk...can I have your old avatar?
  9. Bobkat

    Butter Chicken - mmm

    1 recipe chicken tikka (can use Tandoori as well) Butter Sauce: 8 to 10 medium ripe plum tomatoes 1 Tbs tomato paste 1 cup water 2 tsp light-brown sugar, jaggery or raw sugar 1.5 tsp salt 1 tsp cayenne 1 tsp garam marsala 1/2 tsp ground ginger 6 Tbs chilled unsalted butter 1 cup heavy whipping cream 1/4 cup lightly packed dried fenugreek leaves, or cilantro or any other mild-flavored fresh herb Pinch freshly grated nutmeg Sliced almonds, for garnish 1. Starting at least a day before you plan to serve, to allow for the marinating time, prepare the chicken tikka or tandoor (I often make a double batch of the tikka and use the leftovers for butter chicken a day or two later) 2. To prepare butter sauce: While the chicken is roasting, blanch the tomatoes in boiling water for about 1 minute to loosen the skin. Transfer to a bowl of ice water to cool. Peel, core, and chop coarsely. Transfer to a blender and blend to make 4 cups of puree. (You can use 4 cups of canned puree, but I think the fresh tomatoes make ALL the difference to don't' recommend the canned stuff...my $.02) 3. Combine the tomato puree, tomato paste, and water in a heavy large saute pan over medium-high heat. Cook, stirring occasionally, until most of the moisture is absorbed and the sauce is very thick, about 25 mins. Add the sugar, salt, cayenne, garam masala, and ginger and mix well. Cut the butter in chunks, add it to the pan, and stir until it just melts into the sauce, about 1 minute. Stir in the cream, Chicken Tikka, and fenugreek leaves. Cover and cook until the flavors blend, 8 to 10 minutes. Sprinkle with a generous grating of nutmeg, stir for a few seconds, and then taste and adjust the seasonings as necessary. Transfer to a heated serving dish, garnish with almonds and serve hot. Y-U-M
  10. Bobkat

    Almost Turkey Time - So What Temp?

    On some previous post somebody suggested that 'low and slow' only dries out a turkey. I'm a big brine fan and had kinda thought that this process would hold moisture in. Sounds like that's how it worked out for you Sanny. Hmmm - so which approach for this weekend's "test" bird?
  11. Bobkat

    Almost Turkey Time - So What Temp?

    325 eh chop? How many hours per pound you reckon?
  12. Bobkat

    Almost Turkey Time - So What Temp?

    You ain't kiddin' Sanny...and I tought my 'Apple Brine' receipe was involved. Wow Tom tks!
  13. Bobkat

    Almost Turkey Time - So What Temp?

    I should have been clearer Monkey, my gang doesn't like a 'really' smoked bird either. I'm thinking just a couple of lumps of Hickory for a hint of smokey flavor. So take the KK up to whatever I'd normally do the bird in the overn at?
  14. What temp do you guys suggest for smoking a Turkey? I've smoked birds on my old iron lung, but it never gave me exact temps like I have now
  15. Bobkat

    High Temp Trouble

    Footnote: The good folks at BBQ Guru just sent me a new probe that you can take all the way up to 550 degrees! Still glad (with yall's help) I learned to control high temps without the aid of high technology tough