
JDBBQ
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Everything posted by JDBBQ
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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?
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and Tony B thanks for the comment on the butcher paper. I have some but tried foil here for the Hot side of my hybrid cook. Maybe I will try paper next time.
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Hi ... after another 3 hours it was probing tender and about 205. Overall I thought it came out pretty well. To me still could have been a bit more tender/moist but my wife and kids thought it was great. I still haven't nailed a brisket in my mind...
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Taking a stab at brisket - did smoke at 225 to 250 for a couple hours then drifted up to almost 300. Hit 165 internal after about 4.5 hours. Wrapped in foil and took it up to about 375.... we'll see how it goes
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Did some chicken for the hockey game. Unfortunately this is what the Penguins looked like after the Capitals "smoked" them Chicken was great though
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This excellent !!! this is a first time cook for me and will be high on the list of great experiences on the KK ! Cheers and let's hope for Spring!
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Cooked and ready .... Sent from my iPhone using Tapatalk
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Weather has suppressed cooking. Break today. Rib cap thawed out Sent from my iPhone using Tapatalk
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That looks great ! Still learning the pizza thing - can ask what dough recipe and what temp you cooked it at? Thanks
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Nice - look great and moist. What temp/how long did you cook? Cheers