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BigLazy23

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BigLazy23 last won the day on July 6 2015

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About BigLazy23

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    Member
  • Birthday 03/17/1983

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  • Gender:
    Male
  • Location:
    Northern Virginia
  • Interests:
    BBQ, Vizslas, hiking, Anguilla, single malt scotch

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  1. Where are you located? Sorry if already mentioned and I overlooked it. Sent from my iPhone using Tapatalk
  2. Not to complicate the decision, but if you haven't tried the the coffee I would strongly recommend it. Fantastic on any cut of beef (haven't tried it on anything else yet). Bought a couple of boxes of coffee with my last coco order and wish I had added more coffee to the order. Sent from my SM-N910V using Tapatalk
  3. JaxxQ, I also have a 23" and am looking to get a 19" within the next 12 months to compliment it. We usually cook for 2-4 people and the 23" has PLENTY of real estate for us. Last November we even cooked a 34 pound turkey on it (which is deserving of its own story). Having two is great for being able to cook at two different Temps at the same time, but I'm sure you know this already with the selection of cookers you already own. That being said, I can appreciate wanting the king of kings and being the owner of a 32 "! I'd go with the 23" and 19" for the versatility, but if you plan on keeping all the others maybe 32" is the way to go since you already have the other sizes covered. Part of the fun is making that decision! Sent from my SM-N910V using Tapatalk
  4. I'm with Robert, get off the forum and go call Dennis to order!... But remember to come back with pictures! Sent from my SM-N910V using Tapatalk
  5. Hilarious. Keep them coming! Sent from my SM-N910V using Tapatalk
  6. Thought the same but was curious enough to still ask. Will have to try stirring the coals tonight to get things sizzling quickly. I'm one of those in the camp of charcoal can always get hotter quicker for high temp cooks! Sent from my SM-N910V using Tapatalk
  7. BigLazy23

    15.6 lb Butt

    Never get tired of butt pictures. How long before you pulled it? Sent from my SM-N910V using Tapatalk
  8. Looks tasty Wilbur. Agree the color on the inside is perfect. Did you use any smoking wood? Sent from my SM-N910V using Tapatalk
  9. I cooked them indirect using the basket splitter. I've tried with the heat deflector before to create indirect but the wings seem to like it better with the basket splitter and are more crispy. Sent from my SM-N910V using Tapatalk
  10. Had been wanting to try Wilbur's wings since he originally posted. Wife and I made wings and corn for tonight's game. Wings from Ayrshire Farms and cut to make ettes. If you ever have a chance to buy Ayrshire Farms I highly recommend it - fantastic chicken. Added some spices to the wings and peach wood for smoking, otherwise followed Wilbur's recipe to a T. Added a blackberry sauce from a Chris Lilly book. Fantastic! Super crispy outside, the wife couldn't stop raving. Thanks Wilbur! Won't be changing anything next cook - can't imagine the wings being better. Last but not least - go Team USA! Sent from my SM-N910V using Tapatalk
  11. Smoked the brisket flat on Friday. Almost a year in on my KK and first brisket cook - what can I say, it's a scary cut. Cooked until the thickest part of the flat registered 195... Next time I'll stick the probe somewhere thinner as the thinnest parts were around 200 when I pulled it. Oh, and start earlier. Five pound flat I started at 10am but we ended up eating take out for dinner as we waited for the cook to finish. I had a fee cuts before bed - great taste and the fatty end tasted like candy that I could eat all day. Brisket was meant for making burgers on the 4th. Unfortunately no photos as we were in a hurry - with the brisket burgers we made beer battery onion rings. Tasted great! Also made a smoked sweet tea Margarita on a Chris Lilly recipe. Was okay - might have been a little too complex taste for me. Sent from my SM-N910V using Tapatalk
  12. Thanks for the helpful responses. No wrap for us this go around! Sent from my SM-N910V using Tapatalk
  13. Any opinions on how to finish cooking the flat? I see some wrap in foil with water and others just let it cook on through without foil until it hits temp. Sent from my SM-N910V using Tapatalk
  14. Put the brisket flat on around 10am (just couldn't force myself out of bed early this morning given its a holiday - sort of). Wife's already looking at restaurant options for tonight's dinner when this cook goes way I to the night. Went with a Dizzy Pig recipe for the rub, which is equal parts DP Cow Lick and turbinado sugar. Struggled with fat side up or down and ultimately went with... Fat side up since that was how it was sitting on the plate before transferring to the grill. Sent from my SM-N910V using Tapatalk
  15. Tony, you're the man! That's the exact problem I am having now - top is done but the crust could use a little extra time. We will try flipping next time and I will report back. Sent from my SM-N910V using Tapatalk
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