Bobkat

Need a little guidance:

My buddy is all 'fired' up about coming over to use my KK for his tandoori chicken recipe. Asked what I needed to do (other than 'donate' kk), he said just to find out how hot and how long. Legs & thighs attached I think is what he said. The little I could find via Google seemed to point to grilling hot.

Can someone suggest the proper set up? Thanks!

That's funny cause I looked at "beef" and thought...nah, this isn't a recipe. Seems more like rubs, sauces, marinades etc. oh well

I have brined turkeys and pork with great results...anyone ever done beef?

DJ turned me on to the pro comm...sure takes all the guess work out

Hey PC - What rub do you use for the Butts/Shoulders and I suspect it's posted up here somewhere?

and lovin it!

That sucker will keep kk within 2 or 3 degress till the fuel runs out...

It certainly seems that way J...I'm going to 225 to 250 from here on out.

So are we saying that it really does not matter if it's 225 vs. 250 other than time?

k - did my last one at 210 a few weeks ago...I think it's still cooking

I'm going to have to perfect my kk skills before cooking up a 'ton-o-meat'

So PC, what temp do you cook your pork shoulder at?

Stop it PC...I'm hungry

Wow...talk about a tub-o-meat. Yeah baby!

How did you prepare those peaches trish, anything on them before a visit to the kk?

Nope, no BJ's waaay over here in St. Pete. Sam's, but I'm not a member

Sorry...BJ's?

Thanks J...wish me luck on my first "Mad Max" turkey tomorrow.

Ouch

So ask for a bone-in Boston Butt. I took the advice of some of the other guys up here and went to WallyWorld for the butt. Still got one 'boneless' in the freezer. Can you find bone-in at Wally's?

btw - 10lbs. of Royal Oak Lump for $5...I was all over that. tks

being a newbie, you never know how far you can push 'attempts' at humor.

So SHOULD have I rolled up that butt? It did seem to have a flat-er end to it. Although it would have been rather FAT had I tried.

LOL...learn something new everyday. Is it offensive...my wife sure thinks it is as my son 'donated' a shot of his Halloween face for the artwork.

meaning I was supposed to roll up the butt? Thought it looked kinda flat

Hey Pork Chop...how do you like FrankenButt?

Holy cow Monkey...that Mad Max recipe looks awesome

Trying THAT bird tomorrow, food porn to come. This will be a test for November's cook. According to Max the brining is optional...hmm, I've been brining for years

Thanks Monkey.

Pardon me for attempting to steer the conversation back to the topic...but, from what I've read so far nobody is using their KK on Labor Day? What, you need ideas like me? Okay, lets try an armadillo...anyone know where I can get one?

Hey Paul,

Was looking at the 'General' category today and saw MULLET!?

First thing I thought was this guy must live around here...guess you grew up in Tampa. Last time I had smoked mullet was at Ted Peter's out on Pasadena Ave. Know where that is? But that was back in High School and since then I have discovered smoked Spanish and King Mackerel, also smoked Cobia. All of which I much prefer to mullet. As I'm typing this I can see a school of them about 20 yrds. from my window. But like you I have always thought (Mullet = ). Too fishy for my taste, but I'm guessing you could still get it at Ted's. Place is still there. I take it you no longer live in Tampa?

btw - I make a smoked Kingfish spread that people tell me is as addictive as crack I can get you THAT recipe if you'd like.

Question: Been doing brined Turkeys for years, smoked and in the oven. I'm thinking it may be time to KK a brined bird this weekend. How many hours of cooking per pound do you guys suggest? My recipe for Apple-Brined Smoked Turkey just says to cook till internal temp is 180. But how long is that going to take on the KK (given the weight of my bird). Oh, and in order to make it look like "FrankenBird", where do you guys suggest the probe(s) go?

Maybe this'll tide ya over Chop...last weekend's Pig Butt. My wife says with all these probes it looks like 'FrankenButt'

So what's everyone thinking about cookin'...I can't seem to decide