Tucker

what a mess!!!! Not to insult this guy, but geeez, how can anyone be so lazy as to destroy good pork that way?!! sometimes progress for progress's sake is ridiculous. Say no to obliterated pork. I'll stay with my forks thank you.

vcool I am going to give this a try. Thank you Larry for bringing this to the forum. I have a bamboo container of sea salt next to the stove I cook with all the time, but never thought of this. sweeeeeet

We had a cook out for approx 30 folks Sunday. I spent the day Sat cooking wet ribs (20#) and slow cooking two briskets (~7.5# each). Once the Ribs were done I put two butts on (~7.5# each) and let it go overnight with the guru in charge. I refrigerated the ribs and brisket, my wife cut the brisket cold Sun am and we warmed the ribs & brisket in a 200 degree oven covered for a few hours before serving. The butts came off at 7am and were wrapped in foil, towels and into a cooler till being pulled then warmed up in the oven with the rest. Used apple on the ribs and butts, no wood on the brisket. the ribs and butt were done using Chris Lilly's recipe's (thank you Chris!) and used Dizzy Pig 'Red Eye Express' rub on the briskets, light dusting to keep it in the range for my guests. Please forgive me for not getting grill pics, the brisket was done on the small KK, the ribs and butts done on the large KK. Pics are after i started preparing and after folks had gone thru the line once. Butt being pulled Brisket on the line Ribs on the line Dog on the floor waiting patiently for a fumble.

Little late I'm late in posting, but we had a house full since the Wed prior to the holiday... just recovering. We did 15# of butt, 15# of brisket and 20# of baby backs. Posted the pics in the cooking pics section. I was also late taking pics, did not get any of the grills.

~7yrs In less than 7yrs you have rocked the 'ceramic' cooker market with your innovation and customer service. Here's to your success (which we all benefit from) and to it enduring for many more years to come. thank you.

can smell 'em from here excellent job T! Did you sauce them near the end of the cook?

Ooops... Burning Mandarin, not Mandaric.

Was in LA a few weeks back and stopped into a Wolfgang Puck eatery. Got this recipe from the cocktail bar. Ingredients: 2 Slices Serrano chili 1 ½ ounce Absolut Mandarin vodka ¾ ounce fresh lemon juice ½ ounce orange juice ½ ounce simple syrup ½ ounce cranberry juice Directions: Prep glasses, apply some simple syrup around upper edge of glass (not lip), roll in powdered sugar. This should give effect of “frosted glass†around the upper edge of the glasses. Muddle two chili slices, add all ingredients, shake, strain into glass, garnish with chili slice.

Welcome Welcome! I am certain you'll find plenty of enthusiasm from all the members. But.. one important rule.. no pics = it never happened post how your pizza comes out.

Thanks for the compliments. This is actually very easy.Used a old 10" piece of aluminum gutter, 1"x6" rough cedar. I ran 5/8" screws from inside out to hold the cedar to the gutter. once the wood is on the unit becomes quite sturdy. drill holes in the the bottom for drainage. took about 45minutes.

We created an herb garden a couple weeks ago. I build the planter and my wife planted the herbs. Tyme, two types of chives, two types of oregano, three types of basil, sage, rosemary, dill and mint. It is nice to have fresh herbs again.

Updated photo The newest KK on the back porch.

The new site design is elegant Dennis. The galleries are slick!

wow. This drives home the reality of the challenges you face while keeping us supplied with the best cookers and accessories in the business. I hope the outcome is the same for all of the other folks freight on that ship.

No worries Doc, I understand, I didn't take offense. I agree completely, these cookers make it very easy to create good eats.

Thanks Doc.. but old cook, new cooker. I've been cookin' on the KK for almost 3yrs now, this is just the newest one on my porch. Many tries at brisket over time, but this one is best by far. Still... more practice is needed to make it melt ..

Results are Results No matter the temps, your results look great, and wt counts is if they taste great! Good job.

Did a 7# brisket today. Rubbed it down with Dizzy Pig Red Eye Express rub, a coffee infused rub. Left it in frig overnite. Used mesquite (lots of creosote on the top of the cooker from this wood!). Got up at 6am, fired the cooker, great smoke plume while it warmed up. Went on at 7am, added mesquite chips before putting it on. Came off at 4pm, ran at 225 pit temp til meat temp hit 190. Put on counter in foil for 30 minutes then cut. yummalicious!!

304 That is a neat stat..

Cook times I do a turkey for Thanksgiving each year, I cook it same amount of time you would in the oven. not sure of the minutes per pound, 15-20minutes per pound: or you could get one with a popup thing in it and cook til it pops. the 25-30# birds we do at Thanksgiving usually go on at 9am at come off at 3-4pm

New one Well, again the quality surpasses the last kooker we brought home. I am impressed by the changes I see in this model. New main gasket, new grout material, new main knob/vent construction, added expansion joints. When Dennis comes out with the 48" model I am sure I'll be first in line to take one and use it to anchor my outdoor kitchen.

Well, we ended iup giving our first to my wife's sister and husband. Just had to hold off posting it until we told them.

Stock picture. Will update once it arrives tomorrow. We have to determine a name.

Who am I kidding, every time is a charm with Dennis and these KKookers. I could not resist and have a third on the way. My wife and I not only cooking with these, but also the satisfaction we get from providing our family and friends with (in our opinion) the best tasting treats we can produce. BBQ, Grill, Bake, you name it we can do it on these KKookers. Dennis runs a first class operation with no equals in customer service and products. in my opinion, no others compare or compete. Thank You Dennis.

re: New Arrival Congratulations.... good looking color. Not sure what the look from the dog is telling you.