Adam Ag 98

I cooked my first hot smoked salmon earlier this week. A little saltier than I prefer - either too much in the brine or kept in the brine too long. Nothing a little lemon juice doesn't fix. Pick of whole cooked filet was taken after I dug in - forgot to get a full cooked shot. Nothing fancy - farm raised atlantic skinless filet from Costco, brine of water, brown sugar, salt, pepper, and garlic powder. I've had some bougie snacks the last few days

Feel free to delete this thread - I added my info to the ongoing Misc cooks topic.

Forgot about this page and made a post on KK cooks - sorry for the duplication! Hello all KKrs. It has been a while since I've posted but not for lack of cooking. Did my first beef cheeks this weekend for the purposes of a good old barbacoa taco. Smoked at 260ish for 4 hours with only an S&P rub, leaning heavily on the fresh ground pepper. I made an adobo with guajillo and ancho chilis, onion, garlic, fresh graded cinnamon, dried mexican oregano, salt, and white vinegar, and water. Since I couldn't find wagyu beef cheek and took whatever was available at the store (I assume choice), I added about 1/2 a cup of wagyu tallow to the dutch oven as it started heating alongside the cheeks the last 30 minutes of the cheek smoke. Put the cheeks in the adobo in the KK after 4 hours. I realized 3 hours into the adobo braise I'd forgot to put the lid on the dutch oven so the sauce had cooked down a lot. I added a couple of cups of water, put the lid on, then continued the braise in the KK for another 1.5 hours, 4.5 total. Then shred the meat, scoop off some of the extra fat from the adobo, return meat to broth. Before serving I'd put the meat in a bowl and mash with a spoon to get the liquid to the surface, returning the liquid to the pot and leavingn the meat flatted in the bowl. Finished off with a fresh roasted tomatillo salsa that was fiery from the serano. Canned charro beans from HEB (they're fantastic - just add some S&P while heating). Smokey, rich with fat, spicy (not hot) from the adobo sauce - it is perfection on a corn tortilla Lunch is going to kick-ass for the next few days!

Hello all KKrs. It has been a while since I've posted but not for lack of cooking. Did my first beef cheeks this weekend for the purposes of a good old barbacoa taco. Smoked at 260ish for 4 hours with only an S&P rub, leaning heavily on the fresh ground pepper. I made an adobo with guajillo and ancho chilis, onion, garlic, fresh graded cinnamon, dried mexican oregano, salt, and white vinegar, and water. Since I couldn't find wagyu beef cheek and took whatever was available at the store (I assume choice), I added about 1/2 a cup of wagyu tallow to the dutch oven as it started heating alongside the cheeks the last 30 minutes of the cheek smoke. Put the cheeks in the adobo in the KK after 4 hours. I realized 3 hours into the adobo braise I'd forgot to put the lid on the dutch oven so the sauce had cooked down a lot. I added a couple of cups of water, put the lid on, then continued the braise in the KK for another 1.5 hours, 4.5 total. Then shred the meat, scoop off some of the extra fat from the adobo, return meat to broth. Before serving I'd put the meat in a bowl and mash with a spoon to get the liquid to the surface, returning the liquid to the pot and leavingn the meat flatted in the bowl. Finished off with a fresh roasted tomatillo salsa that was fiery from the serano. Canned charro beans from HEB (they're fantastic - just add some S&P while heating). Smokey, rich with fat, spicy (not hot) from the adobo sauce - it is perfection on a corn tortilla Lunch is going to kick-ass for the next few days!

Thanks guys! I kept the 1/2 basket and it cooked fine. Last night's fish I had to let it burn a bit to get rid of some of the drippings that had landed on the coals. I'd dry brined the bird w/Yardbird rub, but it didn't do much. The seasoning pretty much dripped off. Spatchcocking has worked much better to keep the seasononing in place. I'll expirement w/a wet brine next time. I should have done a high heat cook at the end (or not tented in foil while resting afterwards). the skin was rubbery. My quartering skills post-cook were also similar to what you'd get tossing the entire bird in a blender

I'm using my rotisserie cradle for the first time today. I noticed in Dennis's setup video he appears to be cooking direct. I have a 21" setup w/a half basket (on 21 only does left/right, not front/back). I assume I can't install only the rotisserie and don't need a drip pan if I"m not roasting veggies? I think my chicken can fit only on the fire side - if not I'll remove the basket splitter and do a full basket. it's a decent sized bird @6 pounds.

When I first started the video I thought "That looks like the Hill Country". Sure enough I later noticed Kerville in your info. I cleaned mine the first time last weekend. I went to the pet store and bought a tiny play pool, then filled with water and PBW. Let it soak overnight. Prior to filling I put a piece of plywood on top of a furniture dolly, then put the pool on top. That made it ~easy~ to roll down the drive way and empty into the street gutter in front of my house. Terrifying slowling rolling down the drive over the cobblestone - I knew with each bump that I was about to have an Exxon Valdez incident in my drive. I wore some nitrite gloves and used heavy duty shop paper towels, along w/a grill floss, to scrape the muck into the pool. It was insanely nasty. Since I've definitely made a more conscious effort to clean them somewhat before/after cooks.

I made this up on a whim thinking of a fantastic chipotle wine sauce at a TX tex-mex chain called Cantina Laredo. This is just like their's but I think it is even better. Note - my salsa of choice is very hot - combined with the chipotles in adobo sauce this sauce had a healthy heat kick. If this stuff was poured on your favorite possession you would eat said possession to not let the sauce go to waste It is that fantastic. Ingredients are approximations. 1 oz unsalted butter 1/2 cup half-half (maybe 1/3 cup) 1/8 cup white wine 1 heaping teaspoon chicken bullion paste 1 Tbs Kylitos hot salsa (or whatever salsa you prefer) 3 Tbs Cacique sour cream (basically watered down sour cream - its fantastic) 2 hole chipotle chilis pureed Melt butter Add half and half Bring to a simmer Add chicken bullion Add wine Stir and bring to a simmer Add chipotles and simmer/stir for a few minutes Add salsa and sour cream - continue simmering/stirring 2 minutes Strain through mesh strainer, mashing down to get as much liquid out as possible. Discard veggie mush. Return to stove and on lowest heat until ready to serve

The Philly was the warmup for the KK dinner. My wife surprised me with some Snake River Farms ribeyes for Christmas and I cooked the first on Sunday night once the Philly had settled. Cut a couple of minutes too early as evidence by the juice but damn if it wasn't cooked just how I like it

Not on the KK (apologies if not allowed on this particular post). Made a philly last weekend with homemade wit-wiz. At the last minute I realized I had a beer in my hand so made it a beer cheese sauce. Poured on the sandwich of course but it also became the au jus

I got on the hipster bandwagon this weekend and made birria tacos. I used Chef John's recipe. Started making as a stew but took longer than I'd planned so instead of eating a bowl added the extra liquid to thin the aus jus and went straight to tacos. I forgot to dice the carrots/celery as well. Instead of 7 guajilo's I did 4 guajilo, 2 pasila, and 1 ancho. No reason other than I had them and wanted to experiment. Yesterday my wife pickled some red onion so tossed that on today's lunch. It is cliche, but these are quite possibly the best damn tacos I've ever eaten. I wish I had a pot of this stew during the arctic apocalypse 2 weeks ago. Yesterday I mixed some with cream cheese and slow cooked bacon wrapped poppers all afternoon.

Happy SB hangover all. A few cooks from the past couple of weeks. Tri-Tip: Excellent as always. This is my new favorite protein to grill. We sliced super thin, toasted some "French" brioche hamburger buns that were spread with Duke's mayo (instead of butter for toasting on the griddle), drizzle some garlic & wine butter, sliced onions and pickles, then a drizzle of BBQ sauce - sandwich heaven. The BBQ sauce was "Lillie's Carolina BBQ sauce". I'm ignorant as to its authenticity but my wife and I both like it. Not too sweet, lots of twang. Ribeye: Prime grade from Costco. My wife bought me 6 Snake River Farms prime Wagyu for Christmas. I wanted to cook some other thick prime before diving into those to confirm I know what in the Hades I'm doing. It was awesome. I'll probably try one of the SRF's next. Greenbeans: Needed to clean out pantry so I made up a recipe - sautéed some diced white onion in oil, put 1 TBSP of tomato paste in pan and fry for a bit, add 1 can drained French cut green beans, 1/3 can of cream of mushroom/chicken combo, and 1/3 cup of Cacique Mexican sour cream. Sprinkle your favorite rub or just use S&P. Bring to a simmer then let it cook for a while until it thickens. It's low brow but really good. Sautéed flame bells and onions - standard sauté in a skillet w/oil. I like to put a shake of Maggi seasoning a few minutes before done. This adds a great umami pop to the veggies. Superbowl - leftover Fogo super premium, Cocochar, and post oak. Pork belly burnt ends - great as always. I used Byron's Butt Rub. For the final 45 minutes I tossed in the aforementioned Lillie's with some more Byron's. Smoked wings - I used Ploughboys Yardbird seasoning. Once done I tossed in a sauce that was a mixture of Frank's and some of the garlic/wine butter. Smoked queso - 8oz white American from the deli (ask for a 1" slice - much easier to cube or shred than if they give thin slices), 4 oz cream cheese, handful of medium Tillamook cheddar, 2/3 can of cream of chicken/mushrom (2/3 because that was my leftover from the green beans seen next to the ribeye), 505 Southwestern roasted green chili, 1/2 can of diced tomatoes, 1/2 pack of Cacique pork chorizo, BBQ Bros Carolina rub sprinkled on top. Garlic butter recipe - I don't think I've posted this in the forums. Right this down. Email yourself. Etch it in stone. I have it tattooed on my belly. This is a game change. If you are familiar with Pappacitos or Uncle Julios, this is the butter they server with fajitas. We order it as an appetizer and dip flour tortillas in it. Honestly I can sit at the bar, drink margaritas, and eat this with tortillas as my meal. ****I halve the #'s below, i.e., 8oz instead of 1lb. Final step of nuking until it froths is critical**** 1lb butter 1lb margarine 1 big heaping tablespoon granule chicken bouillon (I use the paste that comes in a jar and you refrigerate after opening). ***since I cut everything you see in half I just use a true tablespoon, not heaping, but this + the wine are the secrets**** 2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars) 1 cup white wine (Chardonnay is best) Get butter and margarine room temp. Mix all but the wine together(can use an electric mixer). This will be a peanut butter texture. Slowly blend in the wine. Empty, tube style, onto saran wrap and roll up. This freezes well and sections can be cut off for use. GREAT on all meats for dipping or basting. When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in bowl to nuke. Nuke 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.

I have a small (6"?) pork tenderloin. I plan to butterfly and stuff with cheese and veggies. I'm asking for recs for cooking - it'll be tonight so no 3 hour smokes. 350 indirect for an hour? Then sear? I know I should shoot for an internal temp but just asking for rough time/temp methods. Thanks!

I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description

Last week I made my first roadside chicken wings (and a couple of breasts). Turned out pretty good. Smoked over pecan for a while then cranked the heat and move to direct side. At that point I added the breasts. The money shot though was the tri-tip. First time I've cooked one, not just first on a KK. This thing was absolutely perfect. My wife and I killed a 1.75 lb with only about 3 slices left. I ate those a couple of days later by heating to 135 in a sous vide bath. It might have been even better that second time.

Resurrecting this thread for chili-heads since it is starting to be that time of season (in DFW at least). Your last 15 minutes or so toss in 4 or 5 peppers from a can of peppers in adobo sauce. Stir around a bit, then fish them out before serving. Adds a fantastic smokey undertone and pending the the size of your batch of chili some heat as well! Skipped all the BS and went straight to my secret ingredient

Dropped some wings in the marinade during lunch. Plan to pat dry then smoke for dinner. I'll finish with a hard sear and basting w/the extra batch of sauce I made. Ran out of Worcestershires about a little over 1/8th cup for the baste batch, so I topped it off to 1/4 cupt w/Crystal Hot Sauce.

To summarize (is in correct) my 367 at 1.5 hours so just assume it’s about there still, check Bird temp periodically, and don’t sweat it? 😀

How fast should the temp recover on the thermometer? Lit at 320pm, started tinkering with vents at 3:50pm and 380 temp. Tinker tinker gradually dropping to 367 @4:57 pm. Open to add the smoker pot mentioned above at 5, bird on at 5:21. tinker a bit, see smoke, open bottom to slow the smoke, close back to a sliver at 5:42 It is now 6:11 and the temp is still at 312. Top and bottom are same settings as when I opened at 4:57 to add the smoker pot. I’d it blocking/ absorbing a ton of my heat I’m guessing now during my edit? Surely it’s heat soaked at 1.5 hours, shouldn’t the temp recover quickly? Does the 4.5 lb bird absorb that much? Should I keep my settings at what I think is 350-370 even if the temp shows stuck at 3:12, or should i open it up until it shows closer to what I expect before shutting back down?

Doing my first turkey today. 4.8lb bone-in breast. I-D-10-T error and didn't brine overnight, so we pivoted at 10am and rather than lighting the KK I made a quick brine (salt/water/pickle juice/brown sugar). Just the two of us so no guests to accommodate. I bought a 2 cup (yes - cup) cast iron pot and put 2 holes in the bottom - going to fill it w/pecan chips. Using cocochar. Not sure if I'll throw the pot in at initial light. Probably wait a bit since it is so small. I'll be using a 1/2 basket in the 21. About to light after I post this, heat soak for 1.5 hours or so, and hopefully cook some bird at 350 until the internal is 165. Blue Plate mayo to bind the Meat Church Holy Cow seasoning.

Yep, got these at Costco. Always grab a pack when they have the prime cap available, vacuum seal and freeze, and done. I've seen some act as if it is sacrilege to cook fish on the KK - here's my Mahi from last night. Indirect over 1/2 basket, regular grate, put some aluminum foil over the top of the basket splitter in case anything fell. It was perfect. Excellent fish tacos! Wednesday is seafood night @ the house since the trash goes out that night. We'll cook it other times as well, but Wednesday is almost always seafood.

Nailed this prime ribeye cap steak last night. Sides are ugly but done right instant mash potatoes are one of life's guilty pleasures. 1/2 basket cocochar with some leftover fogo and/or coffee char (I forget what was in my leftover bowl I keep in a cabinet next to the KK). Indirect on main grate about 270 then up to 310 when wife started complaining that I was running much later than my estimate. Pulled at 118 internal and opened the blast furnace. tossed back on and alternated about 45 seconds per side on sear grate until internal hit 125, then I just kept it on the less seared side a little over a minute and pulled for the final rest before we ate. edit to add this line: Didn't cut too early, I spooned some of the juice onto the steak that had settled in the foil wrap while resting. Brought to room temp with only kosher salt, then added pepper at the table. I've cooked a lot of prime steaks - sous vide then sear in cast iron, front sear on a webber NG then indirect for a bit (tough with a steak 2.5" thick like this one).....this was the best damn steak I've ever cooked. Then just begrudgingly split with my wife. Good news is that she never finishes hers

Thank you very much! I'll look @2qt and slightly smaller due to the slightly smaller 21 vs the 23 and up. Aside from the pipe trick I'll be interested to see if I can find a much smaller to that would fit in the 1/2 basket configuration as well.

Can someone direct me to the instructions for the pot? I have a 21". Pot size suggestions, rules for filling it, what is the paste others refer to, etc. I've been combing the boards and see a lot of references to syzergie's pot but no directions. Thanks!

Hi Tekobo - that is close to what I ended up doing. After tinkering every 10 - 25 minutes the first 1.5 hours it settled at 260 with the bottom open 1/4", no holes, and the top just under 1/8th. It parked there for 1.5 hours until I pulled to wrap. 5 minutes after closing it was up to 270 so I closed the top some more (barely open) for the final 70 minutes. When wrapping I pulled each individually and closed behind while wrapping, so it was never open more than 15 seconds each time. When I removed it was 245. Should I have just left where it originally was and it is natural for it to overshoot temporarily after opening a bit? Overall I'd say they were near perfect. I neglected to mention in previous post that I also added a dash of Tony Chacheres's. Licking my fingers upon wrapping I was afraid I'd used too much sugar, but it turned out great. The more traditional rub was better but both were very good and not too dissimilar in flavor. Edit to add - total cook time was just over 4 hours for 3.36 baby back loin ribs. Didn't remove silver skin just trimmed some of the fat from the back. I tried but it was just disintegrating so I said screw it, we'll see how it turns out. That's how I'll always do it from now on. Last night I started watching the Aaron Franklin Masterclass and he said he doesn't pull the skin either so great minds, or broken clock twice a day, whatever Final edit: Great bite too - not fall off the bone like they were braised but just firm enough that there was some chew. Didn't require a lot of work to clean the bone.