Bobkat

Well...I'd love to tell you about my Ciabatta experience on the kk last night, but I got so involved I forgot to take pics...so I guess it didn't happen.

Thanks Monkey, so when you said "I used my pizza rig to bake it. That means that I have the K supplied deflector on the main grill, some 1" spacers, and a regular pizza stone on top of the 1" spacers. I heated the K up to about 425 dome, and baked it for about 20-25 minutes. Nice crewy crust (I misted it for the firmer texture). "...you are saying the k supplied deflector is not down low where it usually sits but right up on the main (main grill = the one almost level with where the lid meets the body when closed) *then* put spacers on it and lay another stone right on top of that. So in the end there's nothing between that main grill and the fire, everything else rides on top? Sorry to sound dense on this, but my kk had a bum grill (literally in pieces) when it arrived, they are not labeled so I'm left to kinda guess which is which (should be 3 grills with the kk right?). Moreover, I thought I saw what I have been using as the lower grill in mine (rest it on the fire box rim) so I can lay the heat deflector on top of it, right down on the fire. I think I saw in your babyback post, that same 'lower' grill riding on top of what I think is the main grill. Kinda my config. upside down. Maybe this helps you to understand a little confusion over here.

Can I ask how you set up the kk to do bread? tks

I hear ya Curly...and mine starting to leak oil and drop parts. Did it's job well for many years though. Wish I'd have invented it.

My Food Saver's got about 75,000 miles on it. Till now it has done mostly fish fillets (do a LOT of fishing down here)...however, it DID get a taste of that chuck roll to be sure

not for a family of 3 Curly! my wife thinks I'm nuts...guess I should start cooking for the neighbors too

Nope...it just came that way from the Butcher and I have no idea what it is supposed to look like. Are they mostly untied?

No meant it WON'T happen again, why? Because I know better viewtopic.php?t=1693

ouch...forgive me, it won't happen again I could get signed affidavits from my wife and son if THAT helps?

Some of you guys may know this one already, but used to do this "pre-kk" and tried it this weekend ON the kk. No surprise, they were wonderful. So here it is in all it's complexity: Racks of Ribs (remove silver skin from underside) Marinate ribs overnight in Kraft Zesty Italian Dressing. Cook on KK 250 degrees for 5 to 6 hrs. Squeeze fresh lime juice on ribs (okay to be liberal with it too) during the last hour or two. Serve with more lime wedges for those who want more zing. Lip smackin' Yummy

Hey Maj, were those ABTs sitting on your piano for their photo op?

they look delicious direct or indirect and do you shoot for a particular temp?

I should probably know this, but ABT's? First two cooks were Beer Can Chicken and Pork Butt...yum

BTW - in case anyone was wondering where I came up with the 210 degrees, I didn't just make it up . I have a book called "Smoke & Spice" by Cheryl ad Bill Jamison. They say to cook the "low and slow" method which they describe as 200 to 220 degrees...so I picked the middle. Even for the big roasts they say 1 to 1.5 hrs./pound at these low temps. It just didn't work for me and you guys make some good points. Think I listen to you guys next time. Speaking of which, any suggestions on what to tackle for my fourth kk cook? I'm taking requests

LOL...I'll start dragging my knuckles

So THAT's what it's supposed to look like. I'm going to print out the pic and tape it to my kk next time

Okay - in my defense, it wasn't THAT bad Maj...just a little drier than I would have liked. Point taken though.

HEHEHE - was at a friends house about a month ago and dined on those same Pier One plates! Sounds like P1 made a mint on us all. Thanks for the kinds words and YES it was awesome...tender, moist and tasty. Took the whole 'pile-o-meat' on vacation the next day and ate pulled pork sammies for the first few days - whipped up a little roasted pablano Aoli to go with it for some 'zing'. I might have had more to survive on but the secret got out and the rest of the family and friends attacked my stash. Gone in two days Not so lucky on the Chuck roll I did when I got back...check out the recent post under the 'Beef' section.

Thanks for the info. guys...I was afraid I may have 'pushed' it along at the end. Hey PorkChop, when you say "start at 250-275", are you suggesting I lower the temp at some point or just cook at teh higher temps the whole way?

16# Of Chuck met the KK over the weekend. Looked great, but came out kinda dry . Cooked at 210 for the first 23 hrs. (btw J - that Guru is da BOMB...kept the KK within 2 degrees the ENTIRE time and I slept like a baby ) then it seemed to get stuck at about 174 degrees and my family and friends were getting hungry. So I told the Guru to take her up to about 240 for another couple of hours. Best I could get the meat temp to get to was 183 or 4 (shooting for 190) and at that point I HAD to take it off the cooker or risk divorce. The meat was cooked through & taste was good but honestly rather dry. What did I do wrong guys?

Hey Chop, actually I 'stole' Monkey's recipe from the "Baby Back" post and added a touch of cinnamon. Came out GREAT. I'll see if I can post a pic here.

Ahhh, clever and I think I've got one of those. tks Question (different topic) - Been looking at those 'ginormous' chuck roll threads. Are these beasts cooked for 1 to 1.5 hrs. per pound assuming say a 220 degrees in the KK?

Looks awesome FireM...where'd you get that cool looking 'rib rack' to hold em' upright? btw - ended up using your rub on my Butt last weekend...WOW! tks

Many thanks J...I was really starting to wonder. Oh and I did remember to take some pics, one of the finished product shortly...I HOPE

In case someone is out there at the moment. The Butt went on KK at 8pm last night. Pit temp kept at about 210 the whole time (except for an odd spike to the 240's at about 2am) , it's going on 20hrs. now and I had the internal temp up to about 181 - 182 degrees about an hour and a half ago. It's since slipped back to 177 although the dome temp is still up. Should I take it off now anyway? I was shooting for a 185 to 195 internal. I hope it's not already 'jerky'