LarryR

Doesn't seem to be a lot of cooking going on lately. I haven't uncovered my KK in two weeks, until today! SO's birthday so I'm doing a prime rib. We're having some good friends over; women will wrap-up baby shower plans for SO's son's baby and I'll be grilling some wings and sausages for the Giants game. Looking a great day on the KK. Anyone else cooking this weekend?

I can't take credit for it I got it here MAD MAX TURKEY

I too favor higher cooking temps for whole birds. I ice the breast for about 40 min. while she sits on the counter. Keeps the breast temp down and allows the dark meat temp to come-up a bit promoting even cooking and the two types of meat arrive at "done" temperatures at the same time. I get perfectly done white and dark meat every time using this method.

Re: Acid Rain

I've done a pretty good job of not exposing my KK to a rain storm, until last night. When I went to bed she was still to warm from a turkey cook to put my cover on her. I wake up this a.m. and we had a rain storm overnight. I was just going to wipe her down with a clean wet rag, maybe mix some vinegar in the water to make sure I don't get any water spots. Anything else I should do and/or do I need to worry about the stainless at all?

That's the action figure! OK, now that makes sense. Pretty funny clip btw.

Yes I remember Spencers Gifts and I think they're still around. This place was similar but not as "reverent" if you can believe it. I'm not religious at all and even I was a little put off by the Jesus ashtrays and action figure of him doing the thumbs-up sign. Other than that the place was pretty cool.

Re: trick

I accompanied the SO today on a shoping excursion for items for a baby shower she's throwing for the girl her son knocked-up. She took me to the oddest store, can't remember the name but they had very odd things here. I guess they had baby shower games but they also had things like a Jesus ashtray. I snapped a few pictures of the interesting items they had.

I agree, I'd plan on 35 - 40 hours if cooking at 225. Sounds like an awesome cook, I love nice long cooks. Please take some pictures and if possible estimate how much fuel you use throughout the cook. I'm very jealous.

What are you making? What are you making with it, pulled or sliced pork?

I thought this was pretty funny, "Lindsay Lohan is such an addict that when they say she failed a drug test it actually means she tested negative." - Nick DiPaolo

Great Pics Wow, what great pictures, looks delicious!

Here's what you're looking for - "http://farm4.static.flickr.com/3368/4641167576_c9ee1276f0.jpg" and I put at the end with no spaces.

Doc, use the code/link under "share this." "Where is the HTML code and photo file link? The HTML code to embed a photo in a web page that you used to find on the All Sizes page is now only in "Share this." To get to it just go to the main photo page, click "Share this", and then "Get the HTML." We now also include BBCode! (standard message board code) There are a few cases where the code may not be available: 1) If the photo is restricted. 2) If that person has turned off "Share this" or access to original files. The direct link to a photo file is no longer shown on the page. Per the Flickr Community Guidelines "pages on other websites that display content hosted on flickr.com must provide a link from each photo or video back to its page on Flickr." Linking directly to the photo file doesn't do this."

Perfect Temp For me THAT is the perfect temp/doneness and I love how even it turned out. Very nice effort! How'd she taste?

Grelmlins I think the Internet gremlins have been at work here. If you want in-line pictures post this ending of the url (picture link) and it will display your picture in your message. BTW, it's easy getting the code to the pictures we upload; recognize this one?

If memory serves me correctly (I was enjoying Tanq. and Tonics and Cab) she took about 1:20. She was just under 4 lbs and I pulled her when the center at the thickest point was around 125 and let her rest for about 10 min under foil. On the choice cuts I go 325 - 350.

3 lbs Rancher, two cooks and leftovers Last night I loaded Hestia with 3 lbs of Rancher. Set 5 lit coals on top and let her warm-up slowly to around 300. She was at cooking temp in about an hour. Cooked a tri-tip, then when the tri-tip was done I through about a dozen chicken thighs on and brought her up to about 350. Total burn time from start to shutdown was about 3.5 hours. Took pictures of the fuel left this morning and if I had to guess she probably had at least 2 more hours of 330 in her. I think next time I'll just let her burn out.

My butcher has been stocking Prime Grade Tri-tips lately and for $4.99 how can you pass these babies up? Very rich, silky with that great beefy tri-tip flavor. I go indirect (you can see my deflector in one of my pictures) around 300 on these as they're so well marbled I like to melt some of the fat. I use a single piece of red wine oak cask stave about the size of a deck of cards and it adds great flavor, smells awesome too. Didn't sear either of these, I typically do a reverse sear but had additional meat to throw on the grill after both these cooks. Easier to see the killer marbling this morning when I was slicing for sandwiches

If it was me I'd leave her out on the counter a couple hours prior to cooking to come to room temp. throw her on at 275 and reverse sear. Should give you a very even temp through the entire roast. Also, if you're looking for rare to med rare I might consider pulling for the reverse sear a little earlier too, maybe around 115. How long you reverse sear and how long you're going to rest her also come in to play here.

Requires Facebook Just a note, it appears that you must have a Facebook account to register. I'm a little surprised they don't have another method to enter as I'd guess they're be missing out on collecting data from a HUGE non-facebook BBQ Base.

Very cool, I tweeted and posted the info on a couple BBQ sites I'm on.

Re: Green Egg for small batches