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RandyS

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RandyS last won the day on March 22

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About RandyS

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  • Birthday 12/16/1956

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  • Location:
    Montgomery, Alabama

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  1. RandyS

    First Brisket

    I am very pleased to report a rousing success all around. I wrapped the brisket about 1 am when it hit 160 F, and pulled it off the KK at 203 F around 7 am. It went faster than I expected (about 11 hours at grill temp 215 F overnight) but that was good. I wrapped it in a towel and placed it in a warm cooler. We ate it for lunch, with a homemade Texas style sauce on the side, with fresh fruit (plums and tangerines) and angel hair coleslaw. It was delicious, juicy, and tender. There was almost no bark, and I like bark, but there were also no overdone areas. It was so tender we cut it with a fork. No one at the table used a knife. My son in law said it was better than the brisket he had at bbq joints in Alabama and Texas. Even our 4 year old granddaughter cleared her plate. I also made a cake for Carla's birthday - fudge cake with chocolate butter cream frosting. The pork was done about 3 pm. I pulled one butt for freezing in bags, and we ate the other for supper, along with more of the brisket, which was still juicy and tender. Great day, thanks for all the help and encouragement.
  2. RandyS

    First Brisket

    And so it begins. I put the brisket on a little while ago after a rub and injection. I think I will wrap it at 160 F, whenever that is, then return it to KK with a target temp of about 203, or sooner if it jiggles. Hopefully it will be tasty and tender. I appreciate all the help. I also put a couple of Boston Butts on with it because...... Wait, does there have to be a reason?
  3. RandyS

    First Brisket

    Will do. I suspect that what the meat temperature is when I wake up, which is always early, will have some bearing on the wrapping decision.
  4. RandyS

    First Brisket

    Thanks for the help, all. I plan over time to experiment with wrapping with foil and butcher paper, and with no wrap. Wrapping seems "safer" for a first attempt. Wrapping it later, as you suggest, may be better. Hmmmm.......
  5. RandyS

    First Brisket

    Planning to cook my first beef brisket Friday night. I have a 12 # USDA Prime in the refrigerator now. Planning to salt it tomorrow night and put it on the BB32 Friday after a dry rub and beef broth injection. I'll wrap it around 150 - 155 degrees and hope to take it off late Saturday morning. I am making a sauce to serve with it. We'll see how it goes. I don't seem to learn. I am cooking it for my wife's birthday with friends coming over and no real backup, although so far the experimentation for critical events has gone rather well.
  6. RandyS

    Independence Day Rib Eyes

    With the 4th of July close at hand, Mrs. Carla and I decided to get a head start. Alabama Wagyu rib eyes reverse seared on the BB32. Only a little olive oil, kosher salt, and fresh ground pepper. Turned out just how we like it. Served, by the way, with green salad, grilled fresh corn on the cob from a friend's farm, and fresh blueberries. No need, or room, for dessert, but I did make each of us a good cappucino. Now I have to figure out what's for tomorrow! Happy Independence Day from The Colonies!
  7. RandyS

    BBQ for a group

    Yep, I am using a Thermoworks Smoke, which has grate and meat probes. I just would have liked to know what the temps were at the grate and up in the dome. No Guru, though I would like one. I just got it set before we went to bed and left it on its own. We got to sleep, because it stayed stable enough that the alarm from the Smoke thermometer never went off.
  8. RandyS

    BBQ for a group

    Ok, here they are, at completion and pulled pork ready to eat. No complaints at all. I even got a couple of "best bbq ever" comments. One guy says he will have to look into a KK of his own! I had the cooker thermometer on the grate, in a space between the meat. I suspect the dome temp was somewhat higher because of some relative insulation from the surrounding meat. I think with the next big cook, I will place it on top of the meat, or maybe use a second thermometer and put one both places, on the grate and on top.
  9. RandyS

    No Joke to See This

    We actually do ok with corn, because the deer don't eat it until it is hard, past corn on the cob stage. There are enough hay fields around us that we don't see raccoons very often. The saying is that you know which (peas, watermelon, cantaloupe, etc., take your pick) are ready because those are the ones the deer have eaten or stomped holes in.
  10. RandyS

    BBQ for a group

    I put the meat on last night, all on the main grate, with foil on the lower grate. This morning it looks like a couple of hours to go. There is a very nice aroma around the cooker! I am thinking I won't be run out of town
  11. RandyS

    No Joke to See This

    Really beautiful, MacKenzie. I used to have a fair size garden, but quit when the deer completely cleaned out 750 feet of cream peas, in one night! We were actually going to pick them the next day. But no bears!
  12. RandyS

    BBQ for a group

    I don't really have my own slaw or sauce recipe (yet). My favorite sauce is from Dreamland BBQ in Tuscaloosa, and I don't use much. It has a fairly thin consistency and is not too sweet. One of these days I'll post some pics of Alabama White Sauce bbq chicken. It was made famous by Big Bob Gibson's in Decatur, AL, which is where I grew up.
  13. RandyS

    BBQ for a group

    This weekend starts my first effort at bbq for a group. I have about 45 pounds of pork shoulder lightly salted with kosher salt and on ice in a cooler ready to go on the BB32 tomorrow evening. I plan to use a homemade dry rub and expect to take it off in time for lunch on Saturday. No backup plan should it fail, so I'm committed.
  14. RandyS

    Mother's Day for carnivores

    I confess I did not get my wife any flowers for Mother's Day last weekend but she liked this better. 2 inch thick rib eyes reverse seared on the BB32. First steaks I have cooked on the KK. Pretty basic, just Worcestershire sauce, sea salt and ground black pepper. Also served simply, with baked potato and fresh cantaloupe. Really hard to beat.
  15. RandyS

    Please help the newbie.

    Sounds like you are going to be in great shape. You might talk to some of the other cold weather members, but if all you are getting the gas attachment for is lighting in cold weather, I doubt you will need it. The circulation of air through the charcoal is so good, it takes very little to light it. A Guru would be nice, but I don't have one, and so far I have been able to sleep during overnight cooks as long as I light the cooker early enough to stabilize, which for me takes 3-5 hours.
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