Troble

@tony b I’ve done that before and I have pink butcher paper at home but I found that I like to cook it unwrapped and just be patient through the stall. It helps me develop a better bark which I prefer. When I cook brisket I give myself an abundance of time and when it’s done I take it off the grill, wrap it in foil, then wrap a towel around it then put it in a cooler. I’ll let it sit there for 2-4 hours so that way the juices are settled and it’s always ready for when it’s time to serve it I typically marinate it on Friday cook it Saturday night/Sunday morning/lunch and eat it Sunday around 5pm. It’s a long process but I had it nailed down on my Weber Smokey Mountain. I cook brisket about once a month it’s my favorite so I’m really looking forward to this cook. Got a nice piece of prime brisket and had it marinating for 48 hours. 
 

the chicken I cooked on the KK was without a doubt the juiciest chicken I’ve ever made my wife even commented on it unprompted. I can’t wait to try out the brisket. I’m sure it’ll be amazing provided I don’t F it up!

@Basher looking good mate! You’re going to lap me and finish in no time. Love the boy helping out, such a great experience for him. Guitar project is looking great. Keep posting the updates!

@tony b thanks I appreciate that. Going to be attempting  an 18lb brisket tomorrow so hope to keep the streak alive!

4 hours ago, Basher said:

Troble did you throw the veges and the chicken in at the same time?

Maybe I would have put the veges in, 20- 30 minutes into the cook for three reasons.

1. I like undercooked veges( except spuds)

2. A bit of direct heat helps crisp up the Chook skin.

3. It takes about 20 minutes for the Chook to sweat those delish juices into the veges.

Just a thought and I have to say, your chooks and veges looked delish.

 

 

Sent from my iPhone using Tapatalk

I took the veggies out at the end and let’s the skin crisp up for 15 minutes while I got the table set up, but would’ve been smarter to do it the other way like you said. Will do that next time.

2 hours ago, Tyrus said:

Nice color. Crispy skin, nicely done.

@TyrusThank you sir. I will say the star of the show are the carrots at the bottom that got  carmelized in beautiful drippings. 

350 for 1:35 seems to be just right, perfect internal temp 

24 minutes ago, MacKenzie said:

Troble, that is going to be sooo tasty.

@MacKenzie yes it will just getting to know my KK so keeping it it simple. Butter. Garlic, rosemary, olive oil, salt & pepper. Couple of slices of butter under the skin on top of the breasts....Sweet onion, carrots and celery veggies cased in drippings will be delicious 

not setting up my rotisserie till I move it to its final resting spot in about two weeks 

btw what you recommend for time and temp? I got it at 350 right now about 30 minutes in 

Making some chicken with veggies tonight 

4 hours ago, Tyrus said:

Funny that you mention that. The other day I was at the auto parts store picking up some new plugs for my truck and I noticed while I was waiting in line a new car wax that advertised a ceramic additive in it's mix. I made a mental note for future reference to give it a try when the weather gets warmer and so you now have what I believe to be a car product. How it got in your mailbox is anyone's guess. It comes with a cloth chamois, curious to know what the directions say

@Tyrus it just says it’s a ceramic coating that should not be put on for temps under 50F and that it should cure for 12 hours.

On 3/17/2020 at 8:18 AM, Tyrus said:

Oh so sorry, I happened upon your burn-in pictures that I didn't notice earlier and made some confusing comments regarding the Tel tru. Glad you found that, an important element for success.

@Tyrus no worries by chance I git this random package in the mail the sane day my KK was delivered and I hadn’t found the thermometer box yet so I wasn’t sure what you were referring to. I still don’t know what the heck this “xtreme ceramic clear coat” is or why it was sent to me

I also had a few emails/calls in to Dennis and team about the thermometer, missing the cover and the grout work that were not answered due to this crazy corona virus situation I’m sure so I was utterly confused for a minute 

this is the product that got sent to me....

Thanks everyone!

One other thing I do with my pulled pork is I put it in a foil container spray it with apple juice, dust it with brown sugar then put it in the broiler for 7 minutes. The top gets a crisp, Carmelized texture. While still maintaining all the juiciness underneath 

pics of final pulled pork post broiler and repurposed into a scrambled hash this morning. Thanks to all for the help 

Hi all 

l’ve finished my first cook and have been researching quite a lot using the search function but I have a couple of newbie questions I’d love some help with 

1. What’s the best blower to fee for lighting?

2. What’s the best way to clean up the ash?

3. When doing low & slow like a brisket or pork shoulder do you use a foil tray to collect juices?

4. Best cleaner for grill grates? 
 

thanks in advance 

17 minutes ago, Basher said:

There are some good tips in that recipe Troble. Thanks, that’s well cooked, enjoy.


Sent from my iPhone using Tapatalk

Thanks Basher. That recipe has been a staple in my circle of friends for almost 20 years. We used to make it for big San Diego Charger tailgates back when we had a team....I make a little cole slaw and some Hawaiian sweet rolls and it’s always a hit 

@MacKenzie I’ve seen your posts. I hope to to to get to your level. 😀

this is my go to recipe for pork butt 

https://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/

but the key to a good pork butt sandwich is the roll and I love the Hawaiian sweet rolls 

Right before I wrapped them 

@Tyrus I have ordered a hand held I was just using what I had on hand at the time. 

@tony b I found the thermometer once I unpacked all the boxes this morning. I’m about 6 hours into cooking two 9lb bone in pork butts 

26 minutes ago, Tyrus said:

I believe the Tel tru will give you a good path to follow, no need for the other,even for cooks. My burn in was with minimum incident except for airflow that stuck the temp at 500. Once adjustments were made it was fine. There may have been as I recall a little residual odor left at one higher pizza cook attempted afterwards and then never to be seen again. Just make sure it's worked in well and sealed. That looked like it was the cap. Did the body fair well?

Yes there were no issues anywhere else on the body. Just this little section on top. When you say “no need for the other, even for cooks” waft are you referring to?

btw - thank you for the advice 

11 minutes ago, Tyrus said:

Not everyone hits the mark on the first run but it's normal. SO push em down if they came up and seal with some grout when it cools, that's if you feel that area is solvent free. KInda looks like it vented well in that spot by way of the crack. Nice chicken Troble and congratulatioa job well done. Scary ain't it, gets the blood rolling going over 5

@Tyrus yes it is definitely strange to go up that high. my little temp probe only goes up to 565 before it gets errors. but i thought i did it right. I let it sit at 525 for at least 4 hours and there was no more solvent smell for at least 90 minutes before I started taking the temp down. once it got to 425 i put the chickens on because it was dinner time and I was antsy to cook on that thing, cooked the breasts in 30 minutes then opened up the vents so the charcoal could burn off. came out 20 minutes later smelled solvent and saw that crack on the top. if I patch it with grout when it cools I have to let it sit for another 8-12 hours right?

First cook is in the books. I did the burn in and let it stay at 520 degrees for around 4 hours then on its way back down I threw some chicken breasts on there that I could use for quesadillas for my kids this weekend. The chicken was cooked at around 425 which is a bit high but it turned out juicy and tasty 

after cooking the chickens I opened up the vents to heat it up Hot again and I noticed an issue on the top where some bubbling up is occurring and I smell solvent again. I believe this is normal but would love some feedback 

I do have two pork butts marinating in the fridge that I’m going to cook tomorrow for the first real cook on my KK 

16 hours ago, Basher said:

Troble your timing has been far better than mine.
4 months ago when my KK arrived I was gong to have my yard ready!
Here is where I’m up to.

The pour went down today, second pour Saturday week to set the steps and fill block work. Block work is set this coming week.

This job keeps getting bigger.
That’s 13m3 of concrete into a small city back yard.


Sent from my iPhone using Tapatalk

That’s a lot of concrete but at least you’re progressing. It looks great!

2 hours ago, MacKenzie said:

I'm not sure but since you are doing a burn in that thermometer you have attached to the cap may not be safe. It could get pretty hot. Did you not get a thermometer with your grill?

I thought that I did but I didn’t receive one. I also am missing the cover. I moved that thermometer shortly after taking that picture because it was getting hot 

Burn in is commencing 

@Tyrus yep. I’ve been out there about every 15-20 minutes since it’s been unwrapped. My girls think it’s “so pretty”

@Basher when we move it over there it certainly will it’s even bigger than I imagined in my head

@MacKenzie I can’t wait. Will hopefully cool Saturday. Was supposed to be in Bay Area this weekend but that got cancelled and now my wife tells me Peru is gonna have to cancel because they are shutting things down over there so looks like my next 3 weeks are Homebound with nothing to do but learn how to cook on my KK....I’m going to the butcher shop tomorrow to stock up and will be cooking on it a lot coming up. 

Got a break in the rain and managed to unbox it will cover it for the night and work on it again tomorrow. It is so beautiful in person