PRippley

Thank you Charles, very interesting, what did you cut the SS diffuser with?

Love it tony, I would've been tempted to pick up one of those halves and just start gnawing on it.

Bosco, you had me at "salvage a nice dinner..." 👌Very thoughtful of you, I am sure your family loved it!

Really nice Cookie!

You are a smart man!

Bosco, care to share your homemade tortilla recipe and any tips for making them? I am considering trying to make them for the first time for a party we are having for the Ducks bowl game on January 2nd.

You have to protect the beer anyway tony, you can't be hunkering down in your KK what the **** hits the fan!

Looking good Cookie!

Perfect cold weather meal!

Yummy yum! I appreciate all you bakers in the world, not being one, it is not easy, nor intuitive, IMHO!!

Thanks everyone! Looked in the fridge for some leftovers yesterday, was thinking of making a beef stew and all we had was the bones, no meat left, that confirmed for me everyone thought it was good. Made me smile, just like you all do!

Nice dinner and camping on the roof with your son, thanks for the pictures!

Welcome to the forum George, good to have you. You will enjoy the KK journey!

"Currently unavailable" that was quick.

I love turkey, looks great!

It was great tasting! I would normally shoot for maybe 10 degrees less, 128, but sounds like with all the posts here, and the way I like it I could pull it at around 120 ish...?

Brisket looks awesome, you are a great friend Gnomatic!

Nice mk1, how many people did you feed? Any leftovers?😋

Fantastic duck cook tony, all your side look scrumptious to me!

Beautiful Bosco, you got skills! Question - directly over the coals for the prime the whole time?

Really nice tiny, this is the way I like my prime all nice and pink!

Started off with a full 7 bone prime rib roast 16.5 lbs bones cut off and tied back on by the butcher (Cartwright's in Grants Pass Oregon, fantastic meat and organic market that just also happens to have a 30 tap growler station). Cut off approximately 4 lbs for a future dinner for just the two of us. Here's what was left. Rubbed it all over with coarse ground salt, the day before, then the morning of, rubbed with a mixture of black pepper, more salt, garlic powder, ground mustard, tiny bit of red pepper and Worcestershire sauce. I like Charles, prefer the sear first method, but unlike Charles I only have one KK, so I seared mine in the oven at 550 for 7 minutes. Saphira was set up with deflector stone in and main grate, heat soaked for an hour plus and pegged at 340 degrees. Prime was on for about 3.5 hours and pulled at IT of 138. This is as close to a money shot as I can get because we had to carry the prime over to the neighbors and as usual in the last half hour before Christmas dinner, chaos reigned! Here's when it was just me and Saphira chillin Take aways,- I cooked the prime at too high of a temperature it was done earlier than I thought. Next time I am going to shoot for 250-275. We had several of the group who do not like bloody meat, unlike me who tends to the rare side of medium rare. So the IT of 138 was way overcooked for me, after resting and raising several more, but the group raved about it and regardless of the fact that I thought it was overcooked it was moist, juicy and tender. That result I attribute 100% to Saphira. Last takeaway, I am going back to a more simple rub I have used on 99% of my primes and that is lemon pepper, salt and pepper, stuck to the prime with good old butter. The concoction I made just didn't taste as good or form as nice a crust and it looked, though it didn't taste, thank goodness, burnt. In the final analysis everyone was happy and well fed and we ended the evening with a nice walk around the light show at a local park.

Beautiful prep on your prime, Charles, glad you had a great day!

Big and awesome looking! Merry Christmas!

Yeah! Keep us posted on the show Dennis, thanks to you and all the KK family, happy holidays everyone!