LarryR

1 hour ago, 5698k said:

If you have to do any spring adjustments, will you be able to access it?


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Great question, yes I'm going to leave the back open, think of a U with a break at the bottom of the U where my KK will sit. There's room behind the KK to work on it. Great observation, honestly one I hadn't thought of, just dumb luck I suppose.

I've decided to build the counters around my KK vs. building a feature to set the KK on. I'm thinking of leaving 6" on either side of the KK or from side of KK to counter. Any thoughts/experience on this?

Hmmmm interesting, I could have them install ceramic tiles next to the KK space that would withstand the heat of the grill yet clean easily with a de-greaser . . . interesting idea.

Starting my outdoor kitchen design and thought I'd see what others are doing for something that comes-up when I'm grilling that I'd like to design into my area. For those of  you who have an outdoor kitchen/grilling area did you build something in for temporary grate placement? What I mean is when I start a cook I take the lid off my Weber kettle, open KK and move the grate to my kettle, shake off ash, pour in more fuel, light, put grate back on, and wait for her to come to temp. Then I open her up, take hot grate off, put her on the kettle, stir coals, add wood, add deflector, put grate back on.

I'd like to design something into my new unit to do this. I'm building in a Weber Summit which I suppose I could move the grates to the Summit grates but I'd prefer not. Any ideas, anyone else addressed this in a build? Sorry for the rambling process above, hope readers understand what I'm trying to accomplish.

3 hours ago, MacKenzie said:

The good news, LarryR, is that you are back and sounds like you plan on cooing up a storm.   

 

7 hours ago, tinyfish said:

Glad your cooking again. 

Thanks guys, got my coffee and Bailey's going this a.m., laying out my cook. Can't decide if I'm going lump or ECC, probably ECC. Looking forward to doing the cook today and many more. Still have a couple videos to make that people have asked for e.g. pizza. Hoping to do more cooking this winter.

 

Been away for awhile dealing with some health issues, haven't used my KK in months. Taking the cover off for Thanksgiving and this recipe. Got a 19 lb bird bathing in maple syrup and Jim Beam as I type.  Going to use me go to wood for this cook, cherry.

Hope everyone has an enjoyable and safe T-Day.

On 10/30/2016 at 0:03 PM, HalfSmoke said:

Definitely agree with this. I started on a WSM and learned an awful lot of techniques there. Also picked up a number of recipes that I still use. There was a guy there who was a real saucemaster. Steve Petrone, I think his name was. I still use his "Sauce No. 5" as my go-to, and his Lexington vinegar sauce is my all-time favorite with pulled pork. 

Ditto, starting out on a WSM definitely made cooking on my KK easier. Steve's #5 sauce is my go to sauce for pulled pork.

I realize I'm a little late to the party but thought I'd throw out what I've done in the past. I put my six racks of ribs in the rib rack and then laid the final two racks on top of the ribs going the other direction (think tick tack toe) and this method has worked great.

 

Saw your other post and it looks like using all three grates worked well.

Thought I'd update.

 

I went with the bird on a rack in a disposable foil pan on main grate. When bird was done I removed from pan, foiled on rack in another roasting pan and used fat separator for the liquid in foil pan. Heat on bottom of bird was much better than in the thick roasting pan I've been using. My go to method now. Oh, JD bird was awesome too!

Thanks. Decided to go with a disposable foil pan, with turkey on roasting rack with wine and water in the pan. Will be using a deflector as well on fire box.

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I'm debating if I should use my roasting pan with a rack, or cook my bird on the main grate with a drip pan resting on the lower grate.

 

What's everyone's favorite prep method, dry brining, wet brine, or injecting etc.?  I've almost always injected my birds in the past.

Gnomatic,I'm struggling with the same thing, the picture above demonstrations how I've done my bird for years. I'm considering using a thinner pan or putting her on the main grate with a drip pan underneath to catch the goodness. I also pour 750ml of water and white wine in my pan as well.

 

My favorite prep method is my Jack Daniels and Maple Syrup brine, in-fact that's where this years guest of honor has been since Monday morning. She'll come out tonight for a rinse and then back into fridge for an overnight air dry so we get some decent skin.

 

I just finished cooking 4 turkeys on the main grate.  No problems.  They turned out absolutely wonderfully.  I never even considered using a roasting pan.  I did however use a drip pan and the drippings made a wonderful gravy.

Did you put the drip pan on the lower grate? Any issues with the drippings burning due to the proximity to the firebox? I'm thinking about trying this method this year. Also, any issues with the bird getting too dark?

 

Sorta, had the drip pan as a heat deflector, but didn't use the drippings in the gravy. Went "old school" and made the gravy stock from the neck bone and gizzards. 

Oh, you've got to try the drippings for your gravy. I too make home-made stock but the drippings really push it over the top. On average I get about two cups of liquid from a large bird. Separate the fat and you've got pure gold, one of my nephews actually calls me the god of gravy!

Hi, Larry - glad to have you back posting. You, too, Doc!

 

Last year I did mine directly on the grate. Came out great. A couple of pics. 

 

Interesting, I thought the bird would be much darker, I usually foil mine at about 1:30 to make sure they don't get too dark.

 

Did you catch the drippings below? If you did any issues with them burning so close to the fire?

So for years I've been cooking my birds in a roasting pan (see picture below) however, I've noticed as I'm taking my breast to lower temps the underside of the bird isn't quite done, I'm thinking it might be due to my setup as the pan I use is quite substantial and I'm wondering if the bottom of the bird isn't getting the same level of temps as the top of the bird. This Thanksgiving I'm considering cooking her on the top grate (if she'll fit) with the roasting pan on the grate below catching all the goodness for my gravy. I suppose I could also use one of the aluminum foil pans that will allow the heat to come through better and then dump the drippings into my gravy pan and pick out the delicious bits.

 

Any thoughts and anyone do their bird just on the grate?

 

See how low she rides?

 

I remembered this after six years. Got it going on now. Good time to bump this thread.

Hard to believe six years have gone by since I posted this. Need to do some soon, love this stuff!

Hi, Larry!! Glad to see you back; been a while, bud!

I've also added a couple more to my bar - Michter's US*1 Kentucky Straight Rye.

http://www.michters.com/whiskey/us1-straight-rye#whiskey/us1-straight-rye/1

And Willett, which has become one of my favorite distilleries, toured there last summer.

http://www.kentuckybourbonwhiskey.com/whiskeys.html

Nice, I'll have to check it out!

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Where do you live. We need to get together - cause it's always interesting around here too - I totally relate.

 

 

Utah? Wild guess....

Sin City Baby by way of Salt Lake City, UT and a few other stop overs.

Yeah, they do get a bit funny after he's had a few adult beverages! 

It's always interesting around here I'll say that!

It really is a great brine, I've done it side by side with others (Apply Honey) and the drunk bird is the one that goes first every time.

 

A video of the cook is here, I used to know how to embed a video but can't figure it out on this new platform - https://youtu.be/b68h6ucN6is

I'll check them out - TY

Word of warning, they're raw in terms of editing and I've been known to enjoy an adult beverage during the cooks . . .

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I've never watched a KK video (other than one Dennis did). I guess I need to catch up.

I actually have several, you can view them under QingGuy on YouTube.

My standing rib and rib cooks were shot prior to my figuring out I wasn't shooting in landscape mode doh! Reshooting soon.

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That's me. In fact I'm going to re shoot my rib cook video this weekend.

Glad they were helpful, I enjoy doing them.

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I'm gonna try this, especially since I have some genuine Canadien maple syrup!!

Robert

Genuine syrup in this recipe is the best, no question.

Even though I'm a bit lubricated at the end of this one I thought I'd bump it for Thanksgiving. Great way to do a bird. Just did a trial bird last weekend and will be doing it for Thanksgiving 2015

Been drinking High West recently, good stuff.

I'm Larry, nice to meet you. Damn, it's in my screen name . . . I'd put it in my Signature Line but then I'd have to delete my Baba Booey and you know that ain't happening.