Geo

Have you tried "Pure & Gentle" products? No volatile organics, No chemical preservatives, Plant based ingredients. 800-876-9455

I was about to ask the same thing. Any ideas would be appreciated

Looks wonderful!

Could you please share what temperature you used? I’ve never made one.

WOW! Gotta try that!

WOW! Makin’ me hungry.

Great cook!

3 hours ago, Syzygies said:

Here is a blower that several of us use (I already have their battery system for other tools):

Milwaukee M18 Blower Kit

I'm not that far off on most physical intuitions, but I was surprised by this: Once a fire is started, a minute with a blower is far more effective than another minute with a MAPP torch.

Thanks for posting. I’ve never been able to confidently light a fire with my torch, and walk away while it heats-up... Most of the time it goes out completely!

I showed Mrs. Geo the link to the blower. If I had just tried it, she would have said that I was being a ”Tim Allen” about the blower. A cool hair dryer would have been my best-guess.

 Cooked another batch of ribs this evening. Got these ribs at the local butcher shop instead of a grocery store. They were more than twice as thick!  Cooked them just as Aussie said. At 3 hours, there was a large amount of juice on one of the racks as can be seen in the picture. After a total of 6-hours, there was still juice pooling on the ribs. Even though it’s bedtime, I decided to try a small slice... WONDERFUL... Very Tender, and LOTS of flavor! Thank you Aussie, for your sure-fire directions. You and the KK made it easy!

We cooked these for my son, but as good as it tastes, we’ll probably keep one of the racks for ourselves!

Smoked the beef ribs last weekend. Got rushed, and didn’t take time to let the temperature stabilized. How many times do I need to learn that lesson?   ;<(   Temperature went up to 300°, and refused to cool down. KK holds heat so well that it takes a LONG time for the temperature to change. (Normally a good thing).

The ribs were still juicy, but a bit of a crust on the outside made it less-than-perfect. (Mrs. Geo liked them, but I know they can be so much better when cooked properly)  I’ll try it again in a few days. 

3 hours ago, Aussie Ora said:

Hey Geo no worries beef ribs are simple as .I get my 23 up to 250 and throw what wood I want on I like pecan or wine barrel for my ribs . First I cut the fat cap off the top completely no fat just meat .I then flip them over and score the membrane on the bottom unlike pork ribs there is no need to remove this plus it keeps everything in tact give it what rub you like .then flip back over and give the top and all sides some rub . I use a bit of foil on one side of the lower grate as a deflector .once everything is steady I throw them on .I don't spritz as the 23 holds the moisture so well .they usually take 5 hours or to 210f internal . Have fun cooking some

Outback kamado Bar and Grill
 

Thanks so much, Aussie. Your instructions make it sound easy. I hope to give it a try tomorrow. Will let you know how it turned out.

Thanks for posting, Aussie Ora. Those look Over-The-Top good!

I’m not much of a beef eater, but want to fix some ribs for my son. Could you please post info about your cook? Keep in mind that I’m a complete newcomer as far as beef ribs, so any info would be appreciated.

Good to hear that you and your family are okay.

Thanks for posting.

So very sorry to read about your injury, Susan. I've gotta get on this forum more regularly! You're in my prayers for a complete recovery. 

Thanks, Joe. I'll do that  

Thanks MacKenzie. I'll do that.

Looks wonderful, Shuley. I've never tried the no-foil process for ribs, but after seeing yours, I'm going to give it a try. Those potatoes look awesome... Gotta try that too!

Thanks Tony, Charles, & Steve... All great ideas. I've decided to vacuum seal, refrigerate, and reheat in the bag in water at a low boil. Cooked the pork shoulder last night, and pulled & vacuum sealed it this morning. In the next day or two, I'll take it to the lady who coordinates the fundraiser, let her heat it up, and see what she thinks. Will let you know how it works.

Can't resist a couple pictures...

Thanks so much, HalfSmoke and MacK. That sounds like a great way to do it.

7 minutes ago, MacKenzie said:

I have not done this but it is what I would try, pull, put in vacuum sealed bags with some juice, vacuum seal and when you want to reheat put the bag in a sous vide bathat 148F for 45 mins. or so to heat up. That's my idea.

Thanks for the suggestions, MacKenzie. I have vacuum pack equipment, but no SousVide. I'll check if the organizer might have a SV. If not, would it be best to reheat in an oven, covered with the juice?

I'm scheduled to cook 2 pork shoulders for a fundraiser in a couple weeks. In the past, I have always timed the cook so I could take it off the KK, let it sit for a while, pull it, and deliver it. That way it's as fresh as possible. This year, however, I have a conflict on the date of the fundraiser, so I'm wondering if it would work to cook it the day before, and have them reheat it just prior to the fundraiser. 

I presume that I should cook & pull it as usual, but I'm wondering how to best store and reheat the pulled pork. Any suggestions?

Thanks for any suggestions

On June 17, 2016 at 4:28 PM, tony b said:

@Geo - where in Iowa are you headed? I'm in Cedar Rapids. 

My brother lives in Cedar Rapids. Not planning to go there on this trip, but if we do, I'll send you a PM to see if we can maybe meet.

My deceased wife's sister lives in Ft. Dodge. We plan to stay with her, and attend a family reunion somewhere toward Council Bluffs.

Sorry about being absent from the forum lately. Miss Jean has me doing lots in preparation for the change to Mrs Geo on July 23d. Also had family reunion on Jean's side of family, and planning a trip to Iowa for my family reunion in early July. On that trip, Miss Jean will get to meet the sisters of my deceased wife. Should be a great trip. But I digress... This IS a forum about KK cooking!

Made some Baby Back Ribs to take when we visited family recently. When they got them, the ribs were 2-days old. They must have still been edible... They sent me this picture as a "Thank You". The KK is making me a popular guy!!!

Just a quick update... We had the family reunion last weekend, and the ribs were gone in one setting... 6 racks! Miss Jean raised some hungry boys!

Also note that we've set a date for the change to "Mrs. Geo". July 16th. In the park across the street. I suppose that it would be nice if I fixed something for our guests on the KK. Anyone have ideas of what I could make ahead of time, and warm-up for after the ceremony?

Thanks so much for the recipe, MacK. Dan will be beside himself when he gets the pie. He might even share a slice with me. Will post pictures, but probably won't look as lovely as yours. You're the greatest!!!

OMG, MacK! Rhubarb pie is my son's absolute favorite. He can't eat strawberries, but I make/purchase a rhubarb pie every year for his birthday. Just made one last month! Didn't try it on the KK, but now that I've seen your incredible pictures, I've gotta try it. Would you mind sharing the recipe for the ingredients you used? I've gotta send your pictures to him. He'll be salivating at work!!!

Lovin' ANY kind of fish on the KK.