tinyfish

Wow!! Sounds great and I love the fish pictures

For my Christmas Prime rib I remove the bones and add rosemary, thyme, garlic and rub and tie the bones back on. On the outside rub with oil add chopped rosemary, thyme, garlic and rub and you have a meal fit for a king and queen. I cook mine at 325f-350f indirect till whatever internal temp you like. I will be using the rotisserie this year.

I made myself a little push stick in the shape of an "L" that I push the ask to the back of the KK from the front vent when its removed.

@rak you do look good standing beside a couple of KK's.

Turbo Bentley you say...I like it.

The charcoal basket does not clog up like brand X Y Z would.

Great idea.

Great looking cook Jon. Don't worry Jon. I came from an XL Big Green Egg which holds tons of charcoal to the 23" kk which has a smaller charcoal basket. On my 23" first over night cook I stuffed the the basket full like a puzzle and every nook and cranny had charcoal. The next day when I got to inspect how charcoal was left it was still full.

Well said everyone. "we want what we want". If we can afford it, or we are willing to spend what it costs to get the Rolls Royce of kamado then no explanation is needed.

I'm glad it turned out great.

Hi Rak I hope you are doing better. I used coffee wood chunks and not the coffee wood char. If I'm correct you should get some flavor from the coffee wood charcoal since its made with coffee wood. I like coffee wood chunks it gives food a nice flavor. Its is a milder flavor then you wood expect.

Looks delicious Tony. How do you like the Cimarron?

Ryan what a great first cook it looks delicious.

Much better playing with the vents then waiting for the ship.

I'd eat that in a heart beat.

Thanks MacKenzie and Tony. I needed another try at a rib dish for the Guru Dec challenge. I was not happy with the short rib cook last night so I thought I would try some burnt ends tonight. Charles entered the awesome looking ribs wrapped in bacon so I'm trying to at least get second place behind him.

I had some short ribs left over so I turned them into burnt ends. I removed the meat from the bones and cubed the meat. I added more rub and bbq sauce. I cooked the ends indirect for a couple of hours Plated with some risotto and french fries.

Keep it up Jon looks great.

Ken are you working yourself too hard? If I recall you had a bad chest cold a short time ago. Rest up and get well.

Wilbur i seen you with your back rib cooks. You will have no problem with beef ribs. I cook mine the same as baby backs, indirect at 225f dome, the only difference is beef ribs take a couple hours longer. I plan for 6 hours or so when I cook mine. The beef ribs have more fat to render and break down.

Tonight I cooked up some short ribs with mashed potatoes. I rubbed the ribs with Eat Barbeque sweet rub and Cimarron Doc's Sweet Rib Rub. The ribs were about 1.5" thick. I smoked them with coffee wood and sugar maple. All plated up....

Wow Charles that is a wonderful meal. Your guests must have been impressed, I know I am.

Very nice cooks KK'ers.

Plenty of cooking space on a 23". Who needs to go to the gym. Its a workout just lifting the KK grids in and out.

Love your racks...MacKenzie! !