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MacKenzie

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Status Replies posted by MacKenzie

  1. Dennis - just noticed your last name; I'm old enough to remember Art Linkletter (show host back in 60's) any relation?

    1. MacKenzie

      MacKenzie

      Dennis's grandfather was Art Linkletter, kids say the darndest things. LOL

    2. (See 1 other reply to this status update)

  2. Me very happy with my new toy

    1. MacKenzie

      MacKenzie

      Welcome, Teun.:)  A thing of beauty for sure. What have you cooked so far?

  3. Has anyone rotisserie roasted a whole suckling pig? How long do you cook it and at what temperature?

    image.jpeg

    1. MacKenzie

      MacKenzie


      Well, isn't that just a gorgeous looking grill, a real beauty. :)

    2. (See 2 other replies to this status update)

  4. Bacon Cheeseburgers on the KK this evening. Seems like the simplest meals are still my favorites. 

    image.jpeg

    1. MacKenzie

      MacKenzie

      Geo, I've said it before and no doubt I'll say it again- it is difficult to beat a burger on the KK and adding the bacon, cheese and tomato just puts it over the top. :) :smt023 :smt023

  5. Wanted to try a pizza on the KK. Looked at all the wonderful pictures that so many of you had posted, and decided to order King Arthur Pizza Flour. Couldn't wait for it to arrive, so got a pizza crust mix, and made that up. Figured it would be good practice before making a pizza from scratch. Obviously, it wasn't even close to the quality that others have made, but it wasn't bad! Over cooked it perhaps a minute or so,  but still tasted good. Next time I'll make a crust from scratch (I've never done that before), put less ingredients on it, and be more carful to not get it too done

    image.jpegimage.jpeg

    1. MacKenzie

      MacKenzie

      Geo, your pizza looks wonderful and the crust looks perfect to me. I just wish you had made enough to ship me a few slices. :) :smt023 :smt023

  6. Spaghetti for dinner this evening. It had a chopped-up burger that had been previously cooked on the KK, but REALLY! :mad:  It's just plain WRONG to have that KK sitting out there all alone, and feeling "unused"! 

    1. MacKenzie

      MacKenzie

      But spaghetti is good once in a while.:) I think I must be getting close to making some.:)

  7. Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

    Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. image.thumb.jpeg.bf14c8523033b91f1b9adbd

     

    Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

    After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... image.thumb.jpeg.70e862387092192c11f075d

    After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...image.thumb.jpeg.4336a888a12f018134dfa6bimage.thumb.jpeg.cd416e0bd62d3b699fc2c8a

    The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

    Although they didn't meet my expectations, I learned some things...

    1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

    2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

    3) Use my Thermapen. That will need to be my gage as to doneness.

     

    Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

    (Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

    1. MacKenzie

      MacKenzie

      BTW, did you check the calibration of your grill thermometer?

       

    2. (See 3 other replies to this status update)

  8. Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

    Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. image.thumb.jpeg.bf14c8523033b91f1b9adbd

     

    Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

    After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... image.thumb.jpeg.70e862387092192c11f075d

    After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...image.thumb.jpeg.4336a888a12f018134dfa6bimage.thumb.jpeg.cd416e0bd62d3b699fc2c8a

    The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

    Although they didn't meet my expectations, I learned some things...

    1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

    2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

    3) Use my Thermapen. That will need to be my gage as to doneness.

     

    Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

    (Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

    1. MacKenzie

      MacKenzie

      Soooo your burgers were fantastic, that is just like they should be coming off the KK, great job.:) BTW what happened to the burger pixs?:)

      Sounds like you think you have ideas to make your ribs fantastic also.:) I don't do a lot of ribs so you might want to take the following with a grain of salt:) I find that the heat deflector is not really necessary for low temp. and if I was going to use one I would use the stainless steel one that came with the KK. It looks like a serving tray, at least it did to me.:) The few times that I have done ribs I did them with no deflector and on the main grate. To keep things moist I refrain from opening the lid any more than necessary. I don't want all that moisture to escape. Mine certainly took a lot more time maybe 4-5 hours. The good news it that even if we don't get things perfect we can still eat them.;)

      I'm glad you are having fun and I expect you will be having a whole lot more. :) :smt023  :smt023

    2. (See 3 other replies to this status update)

  9. Did my first cook on my KK on Friday. Decided to do pork ribs because I have done them several times on my pellet grill, and figured I could compare results. Decided to cook two racks so I could compare my favorite rub from past cooks with one I saw on Amazing Ribs website. (Obviously, it is a personal preference, but since I'm just cooking for Miss Jean and me, what's important is which WE prefer).

    Washed ribs, removed membrane, applied mustard to hold the rub, and applied the rubs. The darker of the two, has the rub that was my favorite from previous cooks. image.thumb.jpeg.bf14c8523033b91f1b9adbd

     

    Lit the 23" Ultimate KK, and got it settled at 225*.  Put the ribs on. 

    After cooking for perhaps 30minutes, I realized that I had forgotten to insert the heat deflector! Bummer!!! Covered deflector with foil, removed meat, and inserted deflector. At that point I realized that I had a cold deflector, but figured I'd be able to tell when the ribs were nearly done by watching for the meat to pull away from the cut end of the bone (That was always the case with my pellet grill). Continued the cook, and watched for shrinkage. Here's what they looked like after inserting the heat deflector... image.thumb.jpeg.70e862387092192c11f075d

    After they had been cooking for about 2-more hours, I started periodically opening the dome to check for doneness. After quite some time, I checked the IT, and found they were way over-cooked. (I've forgotten what the IT was). Pulled the ribs off the smoker, and cut into both. They were dry on the outside, but very moist on the inside. Here's what they looked like...image.thumb.jpeg.4336a888a12f018134dfa6bimage.thumb.jpeg.cd416e0bd62d3b699fc2c8a

    The ribs were edible, but not as good as I have cooked in the past since I didn't have the heat deflector in place at the start of the cook, and also because they were over-cooked.

    Although they didn't meet my expectations, I learned some things...

    1) Think through the cook before I begin. The KK is so different from my pellet smoker, that I need to give it the extra thought.

    2) Don't expect the finished product to look like it did on my other cooker. Since there is so much moisture in a KK, I'm thinking that there won't be nearly as much shrinkage.

    3) Use my Thermapen. That will need to be my gage as to doneness.

     

    Let me add that cooking on my KK is the most fun I've had in recent memory. I suspect that I'll be cooking on it much more regularly than I did on my pellet smoker. I couldn't be happier with it!

    (Fixed burgers for lunch today. They were waaaaay too good... Some of the best I've had! I'm obviously on the steep part of the learning curb!)

    1. MacKenzie

      MacKenzie

      Soooo your burgers were fantastic, that is just like they should be coming off the KK, great job.:) BTW what happened to the burger pixs?:)

      Sounds like you think you have ideas to make your ribs fantastic also.:) I don't do a lot of ribs so you might want to take the following with a grain of salt:) I find that the heat deflector is not really necessary for low temp. and if I was going to use one I would use the stainless steel one that came with the KK. It looks like a serving tray, at least it did to me.:) The few times that I have done ribs I did them with no deflector and on the main grate. Mine certainly took a lot more time maybe 4-5 hours. The good news it that even if we don't get things perfect we can still eat them.;)

      I'm glad you are having fun and I expect you will be having a whole lot more. :) :smt023  :smt023

    2. (See 3 other replies to this status update)

  10. There are several hours every day when I can't access this forum. Is everybody experiencing this, or am I doing something wrong?

    1. MacKenzie

      MacKenzie

      Geo, I wouldn't say you are doing anything incorrect but I am not experience any problem getting on except Tapatalk. Can't connect there at all. I have been wondering where is everyone though???

    2. (See 1 other reply to this status update)

  11. It's here!!! Yippeeeee!

    My son is on his way here to help me remover the top from the pallet, wheel that beauty through the house, and onto the back patio. I'm thinking the KK should come with some kind of warning... Something like "May be too exciting for an old man". :>)

    For his help, I ordered a take-out pizza for my son. It'll likely be our last take-out pizza!

    image.jpeg

    1. MacKenzie

      MacKenzie

      I've been waiting all day for this delivery, now I'm waiting for your son. :smt077  :smt046

      It is looking just fine so far.:)

  12. Got a phone call earlier today... My KK is arriving early, and will be delivered tomorrow (Thursday) between 10:00~2:00. Can you say "EXCITED"?! I already had a ramp that I had made to the height needed to go up/down the two short steps involved in getting it through the house, and made a "dry run" leap-frogging scrap plywood I cut to cover the flooring as I move that 600 pound beauty through the house. Can't wait!

     

    image.thumb.png.4bbfe588fc7547bebb8c3acb

    image.thumb.png.98e39e3f225166cda761639e

    image.png

    1. MacKenzie

      MacKenzie

      No sleep at Geo's house tonight. :) The dog is even getting into the excitement.:) Please make sure you have lots of space on your camera card and that you have an extra battery ready for the camera.:) :smt031

    2. (See 1 other reply to this status update)

  13. Bosco suggested that while I wait for my KK to be delivered, I should read posts about his shipment. Just finished 8 pages, and I have 2 conclusions...

    1) I'm glad that my KK only has a truck ride to get here

    2) You guys are REALLY funny! I about fell out of my recliner reading posts, and seeing pictures.

     

    Too Funny!

    1. MacKenzie

      MacKenzie

      Geo, you are lucky your delivery is a fast one, it didn't give us time to even get warmed up for your initiation. :) 

    2. (See 1 other reply to this status update)

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