Shuley

What an awesome looking dinner!

Looks good. Once I got some clingstone peaches to grill without realizing my mistake- ended up being a pretty big pain but still delicious!

Yummy yummy!

Yeah- I had read something on the guru about smoked eggs so I decided to try it. I was not pleased with the results. Not at all. I'm certain they were cooked too long lol and I have the pink butcher paper and have tried it a few times. However, i haven't ever seen a brisket all the way through in the pink paper till probing tender. I always chicken out about an hour early and wrap in foil because I hate making my guests wait for food. I can approximate time for a naked brisket (usually) or on foiled after the stall, but can't seem to get the timing down with the pink paper. I'm sure I'll try again. Franklin's brisket is the ONLY brisket I prefer to mine. To be honest I prefer it by quite a bit though.

You believed in me!!

Thanks all!! Half the fun in this cook was figuring out the timing and how to fit everything. I really didn't want any low and slow on my Akorn, but would be ok doing the ABTs on it. Bad news- pretty soon I'm not going to be able to justify a second full sized kamado. I've got a feeling I will be giving it away soon.

Thanks, my friends and family were super happy. It was awesome and I love doing this for people.

Yeahhhhhh. I don't really like it either 1. Most chicken meat doesn't have enough connective tissue to break down to make low and slow really make the difference that it does with other cuts. I imagine you could do this with thigh meat with some of that collagen break down, but thigh meat in my KK is so moist anyway I'm not sure it'd be worth it although it could be interesting- if you aren't going to end up eating the skin. Low and slow poultry skin is pretty gross.

Nice!

Depends on what you want to entertain with. Last weekend I BBQed for 13 adults and 6 kids with left overs on my 23. But BBQing is different than grilling. It would be much more difficult to grill for that size of a group but very easy for low and slows

I have only ever had beef cheeks cooked low and slow. Really interesting concept.

So I didn't take any pictures once everything was done but this was my best brisket to date. I wanted to do- pork belly burnt ends, packer brisket, 2 racks of St. Louis ribs and ABTs for my BBQ. Guests were bringing the sides. Could I fit this all in my 23?!?? Let's see! brisket on the main grate first thing in morning (I heat soaked my kk overnight so it was ready to go right away) now it was time time for the ribs. Luckily I timed wrapping my brisket with when to put the ribs on. My heat deflector was on the handles of the charcoal basket so I was worried about these babies being too close to the heat. then returned the brisket with foil then on the upper rack went my pork belly burnt ends success!!! When the brisket was done I put on the ABTs I didn't get a pick of them on or any further pictures after this final verdict- awesome brisket, ribs were good - definitely not burnt so I wouldn't worry about using the lower rack again and the burnt ends and ABTs disappeared at an alarming rate over all an awesome BBQ and I didn't even have to light a second kamado! Up next- the epic dinner I cooked my husband for our anniversary!

I love snapper and yours looks fantastic!!! I love the pimento avocado sauce

That looks like an amazing dinner.

Those are some stellar looking burgers. Still haven't tried stuffing burgers yet. Also I have tried those beers and man are they strong. It could have been the huge bottle they came in. My husband and I split one and my head was spinning!

Man am I hungry now.

Thanks! Not sure it will even get one vote in this challenge. I've been doing so poorly lately! Ah well, at least I got a good meal out of it.

Thanks, unfortunately it is long gone. He got me a dexter slicing knife. Looking forward to trying it out

just wait till you cook on it!

So I'm doing a BBQ this weekend and I'm feeling a little ambitious. I was thinking brisket on the main grate and pork belly burnt ends on the top grate. Then I got to thinking- I'm inviting more people than in my last few bbqs and I must be getting better at brisket because last time there were almost no left overs- so anyway I thought about adding some St. Louis ribs. However I don't know if I'd have enough horizontal space for the ribs (if I were to buy a rib rack-special treat to myself) and the brisket on the main grate. Come to think of it, I doubt that I would have enough vertical space between the main grate and top grate for a rib rack anyway. I was contemplating using my Akorn for sides and apps and not low and slow (I really do NOT like trying to maintain low and slows on my Akorn- it is a pain, but it is easy enough for mid temp cooks over a short period of time). Guess I am looking to see if anyone else has ever crammed this mucheat on their 23?

So Skreef through me for a loop with this challenge. When I do appetizers, I have never thought to do red meat before. I'm happy with how this turned out but not sure how it will do in the voting over on the guru- so this is what I am thinking of posting. Smoked tri tip crostini with roasted tomatoes, blue cheese and balsamic glaze. First I got my tri tip Made up a quick delicious rub then rubbed it all over and got it on KoKo for a lo and slow to pick up some flavor of the pecan wood while that was getting happy I started prepping some delicious tomatoes for roasting my three year old helped season them tomatoes and asked to cook on the little grill. Right after this picture he ditched me for something more entertaining. Here they are looking good meanwhile I was reducing some balsamic to make a glaze then I sliced up a fresh baguette and brushed with olive oil and grilled got out the cheese then seared the tri tip after resting I sliced then started assembling this was bomb.com. We ended up eating the rest of our dinner with these toppings because it was soooooo good. Only thing I'd change was making the slices cleaner. My hubby got me a slicing knife recommended by Aaron franklin for brisket for my birthday so I'm looking forward to breaking that in this weekend!!! Anyway this was a lot of fun and definitely tasty

I love using my kk as a "sous vide" cooking method. Much more flavor though

I have had the same experience. Plus another benefit is I don't really see any ads on the mobile sites.

Man that looks awesome

Tasty!! I'd love some of that steak