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Everything posted by Paul
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I'm thinking about the 22 TT for my second KK. I love the looks of the 23 and the 32 has more than enough real estate to handle anything I would want to do. Plus I read the 32 is a true two zone cooker. All that being said, the 22 looks like the best fit for the wife & I. I agree with buying the biggest you can afford but, at the end of the day what am I going to have the most fun with and use the most.
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Just beautiful! Great looking bird. Nailed the color. Looks moist, how'd it eat?
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Welcome. You're going to love your KK. Nice color! FYI...the cobalt blue ones cook just a little better than the others!
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I also use the grill floss pre and post cook. Pre-cook after heat soaking and grill floss I wipe the grates with a rolled-up and tied burlap sack. Works great.
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Thanks!! I forgot what they called it. It was delicious. Even the wife said, "this is worth buying again!"
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I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!
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I should mention that in the SV coming up to temp pic I didn't cook my steak to 140. It was dropped down to 112 and a nice rare steak was served.
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So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin No cooked pics but, believe me it was delicious. A couple rib steaks I got a Anova Sous Vide so I had to try it. Coming up to temp. Steak with garlic and butter And served with some broccoli I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away About 4 hours in Ribs are done. Another 4 - 5 hours for the butt No plated or pulled pics. It made for excellent night shift meals!!
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Good looking meal there.
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Welcome! You're going to love your KK.
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Perfect! couldn't ask for anything better.
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Only one thing better than uncooked meat...meat cooked perfectly!
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Congrats. You'll going to love it. Did you get the one that was on Project Smoke?
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And here all these years I thought it was, "You can lead a horse to water, but don't push it in...because nothing smells as bad as a wet horse!!
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That is a great looking meal. I love steak, mushrooms, and asparagus!!
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I could tell he wasn't a ships Captain...no bird and peg leg.
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Very nice. Can't wait to see it in action!
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Keep on using those King Kooker (KK...coincidence?) seasonings. They're good stuff!!
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The love of Q is strong in Perth
Paul replied to Aussie Ora's topic in Jokes, Ribbin' & Misc Banter!
Did you show them your KK? Do you bring them some of your cooking? -
Love rib cap!! Nicely done.
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Welcome. You're going to love your KK. You made a wise decision.
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Looks good too me. Nicely done.