Poochie

That is going to be good!

OK David, let's see that finished salmon photo

That looks soooooooo good!

That sure looks tasty

What MacKenzie didn’t say was how good that squirrel was. 

Husband: I’m going to the pub tonight with the guys.

Wife:  You really shouldn’t. You drink too much when you go.

Husband: I know my limit. I’m going and that’s final.

Wife: Don’t drink too much for a change.

At 1:30am the husband stumbles into the house trying to be quiet…and failing. A light comes on and he sees his lovely wife standing there with her hands on her hips. Frowning.

Wife: I can’t believe it. Drunk again. You need to stay out of pubs

Husband: (staggering) I’m not drunk. I only had 1 or 3 little drinks

Wife: You’re pickled and you know it.

Husband: I’m drunk not. I mean not drunk.

Wife: You need to make a decision. It’s me or the pub.

Husband: Ummmm. It’s you. I recognize the voice

I sure hope our Costco gets some in stock. The choice briskets are better than nothing...but that's all. 

Bread was done in the oven. I'll give it another try in the KK one of these days.

The boneless ribeye roast came out great thanks to the info I received from you guys and gals.  Super tender and delicious. And some homemade sourdough bread to go with it.

Wow! That's a beauty. The ribeye I'm doing is for New Year's Day so it'll be a while.  I have lots of different paths I can take to get this done. Thanks again everyone. I've been cooking on a KK for about 7 years and I'm always ready to learn a new way. 

Nice color on the roasts and turkey.  I'll cook it to around 110, open up the vents and blast it with heat. Then I'll let it rest and maybe just slice meat instead of slicing steaks. Lots of good idea people. Glad I can count on your guys and gals when I need to!

11 hours ago, MacKenzie said:

Let the fun begin is right, hopefully someone who has done it before will chime in. Don't forget the pixs, Poochie, hopefully from start to the grand finish.  

That’s the game plan. I may be putting it on around 3am. I’ll save a steak for you. 

9 hours ago, jonj said:

I've done several about half that size.  Rub of choice, then in refrigerator overnight. Next day it let rest on counter for 1 -2 hours to shed some of the chill while the KK heat sinks. Smoke at about 200-215°F grate temperature until roast center is 110°F (for rare) or 112°F (for medium rare). Pull and open the vents to get the KK up to about 500°F, then sear just above the charcoal for 1 - 1 1/2 minutes per side. Foil and towel then place in cooler to rest while center temperature reaches desired serving temperature. An 8 pound roast takes about 4 hours to reach 110-112° internal temperature, so 10 hours for your 14 pounder may be too long. But, like a brisket, it will hold in a cooler for several hours.

Thanks for the tips. Looks like 7 hours will be about right. I could take the easy way out and slice steaks from the beginning. But I think it’ll be juicier to cook it whole. 

9 hours ago, 5698k said:

Are you wanting to cook it to roughly 200° internal? If so, I’ve never heard of such a thing.


Sent from my iPad using Tapatalk

No sir. I want to slice “steaks” that are medium rare. 

 I was going to wing it and cook it like a brisket, but I thought I get the low down from people of experience.  This thing weighs 14 pounds and it's boneless.  I'm thinking 250 until right up to the end and then blasting it to get a crust. Will that work? I figure it'll take around 10 hours but I'm guessing.  Let the tips begin!

Looks delicious!

It might not be comfortable to reach down in the cooker to turn the skewers to rotate the food. But if you come up with something that works, let us know.

Merry Christmas to you too. I hope you continue post your excellent cooking photos. 

I'm not setting my self up as the punch line

Hey David, can you burn some small splits in this thing? It's exactly what I'm looking for.

The IRS suspected a fishing boat owner wasn't paying proper wages to his Deckhand, so they sent an agent to investigate him.

IRS AGENT: “I need a list of your employees and how much you pay them."

Boat Owner: “Well, there's Clarence, my deckhand, he's been with me for 3 years. I pay him $1,000 a week plus free room and board.

 Then there's the mentally challenged guy. He works about 18 hours every day and does about 90% of the work around here. He makes about $30 per week, pays his own room and board, and I buy him a bottle of Bacardi rum and a dozen Budweisers every Saturday night so he can cope with life. He also gets to sleep with my wife occasionally."

IRS AGENT: “That's the guy I want to talk to - the mentally challenged one."

Boat Owner: “That would be me. What would you like to know?"

Welcome Phantom of the Flame!

An Old Farmer writes to his Son who is in Prison:

"Dear Son, this year I won't be able to plant potatoes because I can't dig the field by myself, I know if you are here, you would have helped me".

The Son writes back,

"Dad don't even think of digging the field because that's where I buried all the money I stole."

The Police read the letter and the next Day the whole field was dugged up looking for the money but nothing was found.

The following Day the Son wrote again,

'Now plant your potatoes dad, it's the best I can do from here. '

I like everything you're saying about it except the "only runs on 220v part"

Isn't your Alfa a wood fired cooker? Do you taste any difference in the pizza between cookers?