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JDBBQ
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Everything posted by JDBBQ
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Looks good ... love tri tip. I usually do to med rare / med. will have to try the smoking to 195 method
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BMS-9 Wagyu Rib Roast (72hr Salt Brined) On Ultimate 23"
JDBBQ replied to moebutt's topic in KK Cooking
Looks great ! -
look good and love the cutting board !
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Love these and they come out great on my 32” KK Sent from my iPhone using Tapatalk
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Trying out the new cocochar on a SRF American Waygu beef rib rack ..... (had a pork belly in the freezer so threw that on there too with Byron Butt Rub)
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Training out the cocochar. It is precut to ready to use piece size. Nice Sent from my iPhone using Tapatalk
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Funny ... I have been hoarding my cocochar from when I bought my kk - only use it on mission critical low and slow's (it can fire my kk for at least 2 days). Still have 10 boxes and just added 15 more plus 15 of the coffeechar
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I have used the cocochar before but coffeechar is new. Any recommendations on how to enjoy the flavors it brings (meats or techniques)? Cheers
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Sent from my iPhone using Tapatalk
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Ribs cleaned, rubbed and ready to go. Used mustard as base on one and hot sauce on the other (Aaron Franklin recommendation). Now on the grill.......
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Looks great!
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Ok I was inspired and tracked down some beef ribs... Local grocery store didn't have any so went to Sam's Club. I bought a bulk pack (20 pounds in 4 slabs). Was about $6.50/lb. For those in the US - where do you find whole ribs and what is typical price? I plan to cook these tomorrow for our Labor Day cookout. Thanks
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you guys are inspiring me.... will go out tomorrow and see if I can find some for Monday cook Cheers
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I also still have a stash of coco char that I have been hoarding (a collector at heart). Have used sparingly for overnight cooks.
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I generally use Fogo #4. Also have some Big Green Egg that local supermarket was selling at great price. It seems fine. Lights fast Just picked up a bag of Rockwood and a bag of B&B at local Ace Hardware to try.
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My total time was about 16.5 hours in the 225 range.
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Thanks guys. I ended up not wrapping. Just took off at 203 and wrapped and into cooler. Will pull and eat in about 3 hours. Threw some ribs on too and they are still cooking. Picture shows on the kk and then just before wrapping up to go into cooler.
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Quick question... I put a butt (8 lb) on last night - about 12 hours ago. KK holding around 230 over night. Butt now at 175. I will eat for dinner - about 7 hours from now. Planning on taking it up to maybe 203 (splitting diff b/t 200 and 205). Do you guys wrap in paper / foil at this point on the KK? (I don't recall that I have wrapped butts before) Once done I plan to let it sit in foil, towel, cooler for a couple / few hours. Thanks
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I have been using Fogo Super Premium, with hickory and/or cherry mainly.
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Looks awesome! Are those pickled onions on the roll? Did you make those or buy?