erik6bd
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Posts posted by erik6bd
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Once again everything turned out delicious and moist
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Hey guys what are the uses for each of these ROTISSERIE'S? Any advantage of one over the other?
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Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach.
Did you use the heat shield stone or the basket splitter?
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And you haven't even done a whole chicken yet! Wait until you try that - your mind will be blown! Doesn't matter what technique - whole (just don't do that stupid "beer can" thing!), spatchcocked, or rotisserie.
Anyone have a really good recipe for spatchcock chicken??
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Just look at that moisture, awesome
I have yet to make anything on this KK that wasn't dripping juice. No dry meat here that's for sure. In all reality you can grill a ton of food all week long for less a $100. That's less then 2 dinners out at a decent restaurant. I just love it!
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Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough.
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Yes I don't think you can do better than salt pepper garlic. If you haven't cooked a TT or don't know ...This is the most important thing with tri tips
Great video I didn't know that.
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Hope they didn't give it to the bomb squad for disposal!
To nice a cook to go up with a bang...
She said 12 of them devoured it all in 2 hours. Then talked about how great it was all night.
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Hi guys just found some nice tri tip any killer recipes and techniques you guys willing to share??
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You've got a great selection there, but I'll second adding peach and maple.
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What woods do you guys like for what meat?
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Every piece of meat and cook will be different. Different stall temps for different times. Has to do with the amount of fat and temperature you cooked at. A higher cooking temperature with less fat will give you a shorter stall.
Do you foil your brisket at 170?
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So I've got pecan, cherry, mesquite, hickory, apple and oak is there anything I'm missing in my arsenal?
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I never use a grate probe for any cooks. Only dome temperature but I did replace my Tel-tru dome thermometers with Thermoworks Smoke probes to give me remote monitoring of my dome temperatures. A totally lazy enhancement on my part. Wouldn't want to put down my adult beverage to get up and look at my dome temperatures - LOL
Do both pork butt and now the brisket seems to stall at 158° for a super long period. Is that normal?
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If your doing slow and low what temp do you go by? Dome probe or grate probe??
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Had to try some carnivore red on some ribs.plated with potato bake and Qnami corn love resting my meat in butchers paper look how moist they came off
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Looks really good how do you like the rub?
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On 2/24/2017 at 7:28 PM, dstr8 said:
Have fallen to "sick of winter ..." and have been more into soups and other fare the past few weeks than anything to do with my KK. Until tonight.
Local grass fed meat, a stoked Two-Three, a hot hot Baking Steel, smash burger style cook and the taste is still lingering in my mouth ... and its been 1/2 an hour and I've still got that wonderful beefy taste rolling around
That looks killer. What baking steel is that were can I get one?
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Looks killer, what kind of sausage is the coiled one?
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Provolone stuffed.. we are lucky we are in the middle of the desert but we have a place called the pork shop that sells fresh pork many different ways close by.
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The taste was amazing to say the least... best burgers I've had in a very long time just 80/20 with Salt and pepper nothing else needed with the coffee lump.. No more Red robin, In -n- out for us. The rate we are going this this will pay for it's self in no time.
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Anyone know if the coffee charcoal is good with burgers and dogs?
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Hope you gotta taste first!
I had 1 hot link 3 ribs and a piece of bark off the Butt. It's ok I'm doing hot and fast today with burgers and old fashioned dogs
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So looking for what the basket splitter can be used for.
If you have the splitter in then can you cook low and slow on the other side without the heat deflecting stone?
What other ways can it be utilized??
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Great looking cook. You've got food for the week.
It's all gone. My wife took it all to the police department where she works and they destroyed it.
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Good idea. How'd it work?
Great saved lots of work cuss that baked on BBQ sauce doesn't want to come off even with the wire brush. It's just like a dishwasher turn it on wait 45 mins and take out. Works for me
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Nearly everything. It is my first choice unless using the coco char for a long smoke.
I think one of the nicest blends of flavors if I had to choose one though is with wagyu tritip.
So probably not for brisket huh. The coco is for low temps Dennis said but what about the coffee? Can that go high temps?
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Pork belly burnt ends & spachcock chicken
in KK Cooking
Posted
How long does it take for your KK to cool down? I had it going 350!then shut everything down at 3pm now 8 hours later it's still at 75. Wounded if it's because I left the guru fan controller plugged in the port?
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