smokykensbbq

Spare Ribs

FM, yes the crab cakes were excellent! The recipe for the crab cakes comes from the Windows restaurant in Baltimore, MD.

I did steak and potatoes last night as well. My KK was up to 700F and the snow on top of the lid would not melt! The NY strips, crab cakes and red potatoes were excellent!

Santa came in a tractor trailer this year for Wayne! While opening the grill up you would have thought this was his first Christmas!

Very nice looking bird! Can I ask why you use the pan inside the KK? I am looking forward to doing another Turkey on the KK the last one I did was excellent.

I did the exact same cook on Tuesday night and it was like having a piece of summer during this colder than usual Fall. I put the red potatoes on the lower grill (no I did not cover them with foil this time) while I cooked the thighs on the upper grill.

Happy Thanksgiving! I am going to be doing a turkey and a ham for Christmas this year on the KK! I wanted to do a standing rib roast but I was out voted.

PM sent.

This is the first brisket that I have ever done so my expectations were kind of low and I was just hoping that I would not dry it out. So, after reading numerous articles I decided to smoke the brisket at 225 degrees with some hickory and cherry wood until the internal temperature reached 190 degrees. I marinated the brisket for several hours and then applied my rub on the brisket liberally. Once the brisket hit the desired internal temperature I removed the brisket and wrapped it in press and seal and placed the brisket in the bottom of the refrigerator drawer (thanks DJ). Once I removed the brisket from the refrigerator drawer and opened it up the brisket seemed to have kept almost all of its moisture. The brisket was excellent and much better than I expected and yes it was very moist, even the ends.

This is a turkey breast that I did for lunch meat a couple of weeks ago. It came out excellent as everything has so far that I made on the KK. I cooked it with a little apple wood which gave it a great subtle smoky taste. I don't like my fowl smoked too heavily since it takes away from the taste of the meat.

Firemonkey- You might need some M61, M62 or M63 on the bottom of the rod firebox if you have the gas attachment!

Dennis, I sent you an e-mail in regards to purchasing the new burner valve and gas assembly. Thanks.

Sorry couldn't resist!

My gasser is now a place where spiders hang out.

I rub the potatoes with salted butter and then wrap them in the tin foil so that the skins don't get hard. Maybe I don't have to worry about this with the KK but the gasser certainly made the skins hard.

I did a spatchcock chicken a couple of weeks ago and thought I wood share a photo. This is a great way to make chicken!

I'll take one, too!!!

Brisket Your Brisket looks great. I am thinking of doing one of thoses this weekend.

I cooked the lamb at 325 for just about two hours. I pulled it once the meat hit 135 degrees. I followed the directions from what Nakedwhiz posted when he did his lamb. I was really happy with the results. The texture and the look of the meat reminded me of prime rib.

Wow! That lamb was delicious and the entire family really liked it. I will definitely be doing that one again. I put it in the KK for around two hours at 325 until the temperature hit 135. I then wrapped it for a half hour. The lamb was extremely juicy and tender and the seasonings did a great job of enhancing the flavor.

I think I am going to go with the Stoker over the Digi II.

I did a pork butt with the bone in and it took about 16 hours at 234 degrees. This was a six pound pork butt. Came out excellent.

Here is my first attempt at a leg of lamb so hopefully it turns out good. Right now it's sitting in the cooler wrapped in tin foil and a towel. I coated it with yellow mustard, thyme, rosemary and garlic powder. Hopefully it goes over with the family.