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Tucker

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Everything posted by Tucker

  1. Gasser ..................... and you know what, we have not used the gasser yet - ----
  2. PICS? hOTSAUCE post some pics o your kk in it's home field
  3. BBQ Cart - Photos I have some photos. Disclaimer: this is "works in progress" you must use some imagination to picture final outcome. I have no blueprint, it is coming directly from the brain cells to the saw. also, the demensions are approx since I have not consulted my notes for this post. The finished solution will have a slatted top attached to the four upright posts, the top will extend 2"beyond horizontal aspects and will have beadboard siding and 70/30 front doors. Wheels are two locking 360degree casters in front, two non-locking 360 degree casters in back. Grill tools will hang on inside of 70 door. All finished in cherry stain and Satin polyurethane (to match porch ceiling). Dimensions (includes casters and top): Overall height - ~37.5" Overall depth - ~36" Overall width - ~44" first pic - straight on, blurry. the shelfs are all adjustable, so re-arrangement of space is easier. second pic - front focused on short side rotis, gas burner, room for wood chips on bottom. third pic - front focused on long side drip pan, heat deflector, sear grill on bottom, then mid-grill, then top grill, with rib rack rotis motor and drip pan on top fourth pic - side view illustrates room left in front of shelfs and the pitch from front to back of the top that will promote anything that drips through the slatted top to run off the back and allow for easier cleanup of the top. I will post finished solution. This will sit on porch to the left of the KK to provide easy access to all required tools, preparation surface and beer bottle (or other beverage) support when required
  4. BBQ Cart I have looked on many sites for something to house the components of our KK. No luck, so I have gone to "ye olde workshop" to create a solution. I am not at home right now, but will post a few pics of it "in-progress". It is designed to house all components, some wood chips, no lump. I store my lump behind teh workshop in a rolling garbage can - very easy to move. sorry about no pics right now.
  5. Rotis size Yes, it is the large one there.
  6. Rotisserrie cleanup Rotisserrie clean up is a breeze. Disassemble and handwash. I recommend taking all of it apart, including the hold down rods from the wingnut shafts to get all the juices and H2O out.
  7. Almost 90 days now Time flys when your having fun!! We have done turkey's chickens, briskets, ribs, salmon, tuna, burgers, gyro rotisserrie....... Everything we cook on our KK has been easy and great flavors, half the fun is the actual cooking and smelling the odors while it cooks! Have hardly used the indoor oven and have not used the gasser once. If you are on the fence, get off it and order a KK, you will not regret it.
  8. Cook time & temp Approx 2.5 hrs at 375-400 degrees
  9. Drip pan Forgot.... drip pan is made from a old cookie sheet cut in half long-wise, then bolted together through the end lips and covered with foil.
  10. We decided to do some rotisserie chicken today. I needed a drip pan that would allow the heat to get to the chicken, so I made this... [the beer is for relative size only ]. It sits right on top of the fire box handles. Here are the birds... before and after. They are presently cooling while we make the biscuits and gravy, yum.......
  11. rotis shaft issue when there is a final fix, i need one also. my rotis shaft is slipping out , but using the 'rubber-band' method it is staying in. Would like a more sophisticated solution though
  12. The bottom closures allow a snug fit across the bottom so wind won't get in there, etc... And the handle will also be handy (no pun intended, huh?) to hang it on a shepards hook. Doggie has his own 'custom' fur cover--- see it's black and shiney
  13. I have to apologise to John for taking so long to post these pics. He did a fantastic job on a cover for our KK and our Bar. Nice snug fit on both, the bar cover he created using photos and measurements, the covered velcro closures are all John's innovation.
  14. Tucker

    Steak Night

    jiarby - i think the variable here was the flames, i've never crusted up a steak with the vt sauce before. i will however try the DP canadian rub, always lookin for new flavors! j - thx for the temp tips i appreciate all the feedback tkr
  15. Tucker

    Steak Night

    Thanks for the advice Firemonkey, much appreicated. I will just have to try more steaks to get it right - aw shucks
  16. Tucker

    Steak Night

    We did steak Sunday night while watchin the Steelers game. Had Publix butcher cut 1.5" ribeyes, we dry aged them in the frig for 5 days, then marinated them in veryterryaki sauce for 2hrs. Got Marvin up to 750+ degrees with the sear rack in place on top of the firebox. ~30seconds each side, then moved the steaks to the upper rack and closed him up, dropped temp to 450, left them for ~5min and pulled them off, let them rest while the asparagus was grilled (~7min) My apologies for no plate shots, primal instincts took over and the devouring commenced when the veggies were ready, everyone else was focused on the game. They came out med-rare, very tasty, a little more char than I thought so nest time the sear rack will not sit on the firebox.
  17. Indirect or Direct I set the 13.5" heat deflector on the handles of the charcoal bin and put the drip pan directly on top of the heat deflector, and pulled the butt when internal temp hit 185F, wrapped it in foil, left it on the counter for 1hr, then pulled it. it is like any sport, practice, practice, practice..... but with this one you gain, not lose weight!
  18. Posted: Wed Nov 14, 2007 3:29 pm Post subject: -------------------------------------------------------------------------------- keep swinging for the fences tucker! nice smoke ring on that brisket! what were your temps set at? Thanks Porkchop. had it at 220 for both the ribs and brisket. We changed the schedule a little , did the butt (8#) yesterday. turned out good, Used applewood chunks and a rub we got from Cuisine at home magazine June 2003 issue (we have used it on the gas grill a few times). Much better flavor and tenderness with the slower cook (8hrs @ 220). Yum. All the neighbors who helped unload him got some brisket and pork, we're goin' back at the ribs this weekend, got one of those racks from SouthernSteamers, we're going to get them right this time! Hot off the press!!
  19. I recently received my new KK (got it Fri 11-09-07), in my short-time I have experienced excellent customer service, warm and welcoming forum with sound advice and good humor, and obviously a superbly made Kooker that I am ecstatic to have in my home and provide my friends and family with, and partake in, the goodies that come off it. This truly satisfies all of the senses!! Sight What a beautiful piece of work it is. Attention to detail on all points. Smell What wonderful odors emanate from the masterfully crafted kooker. Sound No hiss of gas, no “poing†of metal heating up, just the silence of goodness being readied Taste Flavors that make your mouth an “E†ticket ride at an amusement park! TouchThe feel of quality, smooth, well crafted, beauty that is as wonderful to feel as it is to look at, eat from and smell while it’s working. And there's nothing like putting your hands on the dome when it is toasty warm on a chilly night Thank you Dennis - I look forward to many, many more years of satisfaction
  20. Welll we got Marvin puffing away yesterday!! We did a small rack of ribs and two 2# briskets yesterday. We used just wicked good charcoal for the ribs and used mesquite in a smoke box for the brisket. I left the ribs on a little long, but the thick parts were excellent, the thinner parts were a little chewy, but very good all in all. The brisket came out vgood, we wrapped in foil after 4hrs (internal temp=170 degrees F)and left it on for about 1 more hour. For the first time using charcoal, I would give my efforts a 7, with nothing but high expectations for better results. We are going to do a turkey(12#) Tues and Pork Butt(8#) Wed.
  21. I'll put pics of brisket and ribs in the cooking photo section. Just didn't get round to it last noght adn had to get back to work this am. So now that I am takin a break, I'll post 'em. the joys of workin from home:)
  22. Update I had a brisket on last night with mesquite smoke. When it was done, i closed the bottom and top up and found the top was puffing smoke. I tightened it a little more unitl the smoke stopped. This morning, Marvin is cold and coals are out. Just a little more turn on the top was all that it needed.
  23. Thanks Firemonkey. Once we are done with the ribs and brisket, I'll give it a try.
  24. Thanks Sanny. I will double check the front and rear lower doors. The front draft dial was closed completely, maybe the dial and the door body are not in full contact. How tight do you turn the top draft lid down? I turned it until it gave resistance, but did not "crank" it down. No torque wrench type activity on that.
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