kabeyun

I'm a believer It's taken this long for me to get up from the dinner table. The ribs were incredible. Just incredible. I found some other goodies to add to the rub. Here's the final ingredient list: oil basecoat, half an onion, 5 cloves garlic, half-tsp worcestershire, 2 tsp dry mustard, S&P, 1 dried ancho chile, 1/3 cup brown sugar, half-tsp thyme, half-tsp cumin, 2 tsp smoked paprika (can be hard to find) and a little Lysander's pork rub. In the food processor & smeared on the beauties. The duck was perfect with just a hint of smoke, and my brother made a port raspberry sauce to go with it. The corn was grilled in-husk on a conventional coal grill and I whipped up some chili lime butter for it. Add some maple string beans and, well, you get up a week later. Cheers! -K

It's happening today. I'm doing 2 racks of baby backs and a whole duck. Ambitious for a first cook, but what the hell. I'll be like a proud daddy if I get it right. I'm wet-marinating the ribs overnight in oil/vinegar/lemon/garlic to tenderize, then I'll remove the wet marinate and rub with a mixture akin to Dennis's - oil basecoat, then onion, garlic, dry mustard, S&P, and a little Lysander's pork rub (aka miracle powder). Some cider/maple mop during the cook and Bob's your uncle. The duck is getting its skin scored & salted, then to the top rack it goes. I'm going to lightly hickory the duck (couldn't find applewood) but I don't want to smoke the ribs. It should work out well; the duck'll need about 6 hours @ 225-250 and the ribs should need 4-5, so I'll put the duck on with the wood chips pouch, then after an hour or 2 in go the ribs and out come the chip if there are any left. Like I said, ambitious! If I understand the rules, it never happened without pictures, so I'm charging my camera tonight. -K P.S. Good call, David! I think the terra cotta tiles gives props to the clay oven origins of kamado cookers. Plus the matte finish is killer.

New family member Finally, some pictures...

Yeah, I read that, but then I saw this business about the first 24 hours. I figured I get that over with and learn a little about managing KK fire in the process. Cheers, primeats. Nice avatar! -K

(post #2) OK, here's post #2. Now lessee about those photos...

Just wanted to say Hi. I'm the proud new owner of a Gen 2.2 Ultimate OTB (#420, gotta love it!). I'm completely thrilled and I haven't even cooked anything yet. To finish curing - and to practice - I'm burning some of Dennis's extruded coconut and this beast is simply idiot-proof. A crack of the lower damper, a half-turn of the upper, and it's held 210 degrees on the nose for the last fifteen hours. Wow! I'd post a pic here but I guess the rules prevent me from uploading a file until I've posted twice. Coming soon... Cheers, - K