Bobkat

Anyone ever done one on your KK?

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.

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

what do you mean by 'wet'?

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!

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.

OMG...Brunswick Stew baby!

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?

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

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?

325 eh chop? How many hours per pound you reckon?

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

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?

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

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

Hey Hotsauce...I've been throwing a bit of lit charcoal (using the chimney/newspaper method) on top of the pile, lights up just fine for low and slow or high sear.

thanks for the info J...sorry about the mistake, saw 'pork' and off I went

Couldn't find the 'Boston Butt' at Sams today, but got a picnic shoulder it looks like. Anyway, do I leave what appears to be the actual hide that covers what I guess would be the outside of the pig's shoulder on for the cook?

Worked like a charm! I am truly amazed at how precisely you can control the temp (even up at 650ish) with a half turn or so. Thanks again guys.

Thanks so much Fetzer...going to take a crack at Tandoor Chx again in prep for Butter Chicken (w/ the leftovers) on Sunday

Hey Fetzer, when you say wheel do you mean the 'tiled vent' at the top or the little on down on the damper door? If so, how many turns up top to get that high a temp?

Thanks Fetzer!

Thanks for the input gang...time to 'test' the Tel Tru. So the rule then is to be patient and bring to high temps slowly w/o bottom dampers wide open?

Boy Fetzer I think you may be right. The lid WAS hot as hell and I better go turn my over on and see if the Tru tel is still "true". The hair on my buddy's knuckles was burnt off and we had the heat deflector *and* a drip pan in between him and the fire. Looks like I screwed the pooch on this one

Attempted Tandoor chicken this past weekend. The recipes I found seemed to indicate a 600 to 650 degree cook. I've had the KK way up there to do a steak before (once), but this was the first time to try and do a high temp cook for a relatively long time. We had three cut up chickens to cook. Figured two batches (given the size of the upper grill) so I figured I'd need to make sure to carry that kind of heat for about an hour. Full load of lump (brim of fire bowl)...now here's where I think I went wrong. With the top open about 4 or 5 turns and the little 'wheel' at the bottom wide open, it seemed to take a while to get even over 500. So I open the bottom dampers front and back and watched it a bit (not much happening). So I left kk for a little while and told my buddy that we'd have heat for a long time once I got it up to temp. When I went back the fire had gotten away from me, the dome temp had gone all the way around "I think" cause when I got back the dome temp read a little over 200 and climbing...I reasoned that it might just be pushing 1000 degrees (that possible?). Anyway water was literally bubbling out of the grout near the handle and my lump was gone. I even pulled the 'Tru-temp' thinking I might damage it by allowing it to "wind up" as it appeared to. But as I pulled it out of the dome it DID NOT spin down counter clockwise through the high temps. but simply settled back to 6 o'clock straight down. So is it possible the fire say "Flashed" way up and I spent my lump with dampers open (in what I deem to be less than 15 to 20 mins. max) and in that short time the dome had really come back down to 200+ degrees??? How DO you set up for this type of cook? Thanks Guys!