GoFrogs91

I can't begin to say I understand what you and tony have been through. My thoughts and prayers are with you guys.

Certifiable

Great to hear the quest was successful. Sounds like me with good beef ribs. Kind of like looking for Bigfoot

Sorry to hear that CC. I would figure that they would be all over the place this time of year. My last one is going into sour cream enchiladas tonight.

Hey guys. Local KK owner myself in The Woodlands. Don't need any charcoal, but thought I would say hello. I have only had my 23" Terra Blue for a few months and love it. Regards, Benton

Doc, after reading your original post, I tried these out. Out of curiosity, I got one breast only and one of the light and dark meat versions. I put them both on right out of the freezer. Smoked at 225 for an hour and increased to 325 to finish. Took about 3 hours total to 165. I wasn't a fan of the mixed meat. I didn't like the looks. I'm not timid in what I eat, but I just thought this looked unappetizing. Made sandwiches out of the all white and they were great. I just smoked another one yesterday and pulled it (shredded) to go in another recipe. I haven't decided what yet. Maybe enchiladas. I definitely recommend having one of these in the freezer.

Nice work CC! I haven't done a turkey yet, but your cook makes me want to. That shot with the turkey, potatoes, and sprouts demonstrates how huge the Beast is. Amazing.

Beautiful! I can never get good beef ribs.ðŸ˜

Perfection

Looks nice tony. Well executed. Obviously juicy.

I'm with you Norm. No need for reverse sear for me. I get the temp and char that I want doing exactly what you are showing in your post. LOVE the sights and sounds of sizzling steaks.

Welcome Amir. Pretty steaks. Have fun with the new toy. I've had mine for a couple of months and love it. Let's see a shot of the whole grill. I love seeing KKs in their new habitat!

Nice Tony. I haven't done country style ribs in a long time. May have to try again soon.

Wilbur - Well done. Enjoyed the post.

CC - Feel free to route for the Horned Frogs for the rest of the season. We're taking applications!

I'm just holding her until a friend gets around to taking her away. Can't imagine stepping down to cook from the KK.

Wow! Porkocoma coming. Ambitious.

Looking good Susan. Why upper grill versus main? Beautiful color.

Welcome Davey!

Lookin delicious!

Wilbur, Here is a picture of a storage area in my outdoor kitchen. These shelves have the teak shelves, heat deflector, upper grill, drip pan, basket splitter, and new baking stone sitting on them as well as two removable shelves from a Broil King Keg. I keep the lower and main grill in the cooker. The teak shelves are stored when not in use so they don't gray.

Impressive. Never made sausage myself. Those really look great.

Thanks RW

I had never eaten a Tri Tip before this year, but have tried my hand at several in the last few months. I came across this marinade recently and have received rave reviews from friends and family after cooking it a couple of times. The original recipe calls for lemon juice, but I substituted lime and like it better. Grill setup: Main grill indirect at 200-210 degrees F with a red oak chunk to get some smoke. Tri Tip ready to go on with red oak chunk in the front. I lit the fire in the back of the fire box, so the meat isn't getting direct heat. When the KK had stabilized, I added the red oak chunk to the fire and placed the lower and main grills in the cooker and added the meat to the front of the grill. I pulled it off at 110 degrees internal (took about 50 min) and removed the main grill. I opened the vents and let the dragon breathe to 500 F and back onto the lower grill in order to get a char. CAUTION - get some fire resistant gloves for this part or pay the price. Pulled off at about 130 F to rest. Ended up between med rare and med. the marinade and the smoke makes it fantastic. Ingredients 1 cup lime juice 1 cup soybean oil 1/2 cup white sugar 1/2 cup soy sauce 1/2 cup black pepper 1/2 cup garlic salt (recommended: Lawry's) 1/2 cup chopped garlic 1/2 cup chopped dried onions 2 (4-pound) tri-tips, trimmed Directions To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

I've never made pickles before, but came across this recipe on another website. We've really enjoyed them so I thought I would share. Just finished the second batch and backed off the salt by a tablespoon. The first batch seemed really salty at first, but mellowed after a week or so. Recipe below: Ingredients • 4-6 medium cucumbers, or 8-10 small pickling cucumbers • 4 cups water • 2 cups white vinegar • 8-12 cloves of garlic • 6 tablespoons of pickling/canning salt or non-iodized kosher salt • A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed • 1 teaspoon coriander seed • 1 teaspoon celery seed • 1 teaspoon mustard seed • 1 teaspoon black peppercorns • 2 Hungarian hot wax peppers Directions Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat. In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered. Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.