erik6bd

I find it gets a bit challenging too do 4 different things on the kk at the same time. So much to think about like what wood can I use for everything and temp and cook times. Didn't think that the Blues Hog BBQ Sauce was that great it's very sweat. I'd rather have hot and spicy myself.

Sent my DigiQ back as it had some issues ended up upgrading to the CyberQ I like that there are 3 meat probs and you can control it from your iPad or phone

I also finally pulled out my Boos Walnut block I bought 2 years ago that was still sealed sitting in what my wife calls the Harry Potter closet put a really good coat of oil on it and it sucked it right up good thing I didn't wait any longer it might have started to split🤤

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When Wal-Mart, Target and local stores don't carry the good stuff just order it online. Found a great website called Staub's that sells BBQ stuff at great prices and shipping was a flat $10.99 for EVERYTHING. MUCH CHEAPER THEN AMAZON!

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No I coffee wood smoke low to 132-134, then I cool.. sometimes in the fridge, then baste in (now) mayo with heat, garlic and parsley and brown at about 575-600 on upper flipped over down low. I only leave it over heat long enough to get the oil on surface to boil then drag to shielded side baste and rest pull the other piece out into the heat then repeat until dark brown. The meat was fully cooked from the first smoking so the cooling/refrigeration keeps/slows the inside from over cooking..

Stays pink from edge to edge.

After brown take temp and if the middle needs it leave it on the shielded side until it reaches serving temps..

Cut across the grain..

Enjoy the kudos and oohs and ahhs

 

 

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So the small upper grate turned over the charcoal basket down really low? Thanks Dennis I will definitely give that a try real soon

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Argh.. got sidetracked and distracted by the high heat offerings. Will go back and get that as I don't serve traditional steaks to guests.. only TriTip


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Hog wash. Knives are meant to be used. It's like saying "If I bought a KK I'd never use it because it looks so nice." Functional art in both instances. 
If I had the money and bought some $5k custom knife. It'll be the only knife I used so I could get my monies worth out of it. 
 
 

erik,  you have your 8 year old well trained, I wonder how long before she will want to order a KK.  

Well she's NOT getting mine! That's all I know.......

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So Basha's had whole beef tenderloins on sale for $5.99 a pound so I sent my wife to get some and she calls me and said it's a limit of ONE...... I asked how many they had left she said 3 so I told her to get all 3 she replied but you can only get one I replied just go thru SELF CHECKOUT problem solved

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[mention=2960]erik6bd[/mention] - and how do you like sleeping with the dog?    I understand that 3 cutting boards is just the beginning.  Like I always say, "Welcome to The Addiction."

Keep up the good fight!

 

The rules are I cook she cleans been that way from day 1 over 10 years ago and yes I we sleep with the dogs we have 3 English Bulldogs and they are always in the bed with us. Smh 🤦‍♂️

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[mention=2960]erik6bd[/mention] - buddy, if this kind of cook is what you produce with 3 cutting boards and those knives, why is your wife even asking?  Wonderful cook!  Kudos.

Very nice I must try some of these very soon


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Only 3 cutting boards, I think you're slacking. 

I'm currently at 5 and want another one. 

 

Nope there's more just not out in the kitchen..... these are my favorites I use the custom made mesquite with the juice grove for my meats I use the Michigan maple for just about everything else and the boos walnut for pizzas and calzones

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Ok so my wife asks me why I need 3 cutting blocks and so many knives. I simply replied why do you need so many purses and pairs of shoes..... CASE CLOSED

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Second MacKenzie on this one. Better to get the fire started, use a hairdryer (or equivalent) to make sure it's started well. Then, close the lid and spin the top vent open wide, with the bottom vent fully open, as well. I don't pull the bottom vent door out anymore. Too easy to get dust/charcoal bits in there and not be able to close it down completely at the end of cooks (YMMV). If I need to "turbo" the process, I'll pull the guru port plug. 
Erik, it sounds like you just ran out of fuel. Next time make sure that you fully load the basket, as these very high heat cooks run through some charcoal. Especially if you're doing a pizza and you need to heat soak the KK and pizza stone for at least an hour before you start cooking. Fully heat soaked, you will have almost no rebound effect between pizzas and can cook several in a row without worrying about under cooking the crusts before the toppings are done. 

They look very insulated for sure. How do they compare to Yeti's? 

Smoked Atlantic Salmon and blackened Sockeye Salmon rice and asparagus

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That's how I do it. I pull the bottom vent door out a bit and spin the top 3 or 4 turns. I light the starters and make sure there are pieces of lump around then that will catch, then close and latch the lid. I go back inside to do whatever and check back in about 10 minutes (most of the time, I set a timer so I don't forget). 
When I go back out, if it's hot enough, I'll push in the bottom vent and set the dial and top vent. If it's not hot enough, I'll give it more time. Might even pull the guru port plug.
I've never timed one vs. the other, but to me, it 'feels' like the lid closed gets the grill hot faster. 

Hey guys just came across a great deal on the Pelican Coolers check it out at their website. I just ordered the 65 QT it's a win win for me now I will have a place to rest my larger meats and also I'm in Queen Creek AZ it's 120 degrees out here and I can use this when I drive to Sam's and Costco to get my frozen foods and meat you wouldn't believe how hot the inside of our truck gets and this way we don't have to rush right home

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Just to add to erik's post. Instead of leaving the lid open shut the lid tight and open up the top draft wide open and that will create a nice draft that should get that fire going.

Great pizza cook. Looked very tasty. Your food posts have been great.
 
Can I ask how best to get 550 quickly. I had no problems doing it for my burn in. Next day I did pizzas but couldn't get past 300. I only put three quarter of load of charcoal. Lit up a grape fruit size of charcoal. Opened the vents and damper but just couldn't get past 300. I waited for a hour and then put in the baking stone. Temp dropped and then eventually stabilised at 250 even though I had the vents fully open, guru plug out and damper open. Let it heat soak for another 45 mins. I was running out of time and kids were hungry. How long do you heat soak for?
 
I wonder if the three quarter load of charcoal was the issue. For the burn in I used leftover charcoal was was all small pieces. For the pizza cook, I used large pieces of lump.
 
Pizza still turned out good but took a while. Wifey and kids liked them anyway. The third pizza I put on the main grate to crisp up the base. I didn't have much heat to play with. It was down to 150 by the time I got to the third pizza.
 
Sorry for the long post.
 
 
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I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try..
 

Just did pecan smoked stuffed meatballs, jalapeno cheddar hot links and jumbo shrimp with Oakridge BBQ Halbanero death dust & Ghost chili rub can you say FIRE the sacrifices my stomach makes for me
 
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I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try..
 

I'd like to try that Habanero Death Wish, maybe just once.  

I was about to say the same thing Zoo you cant be that cheap or you wouldn't have one of these bad boys  
Out of curiosity  is 750 degrees the optimum pizza making tempature? 

Did beef tenderloin filets and kabobs used Oakridge BBQ competition beef, black ops and Santa Maria. 1 one each kabob and filet. Can't decide what I like best they are all great.

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