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BOC

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Posts posted by BOC

  1. Hello from Michigan

    in Forum Members

    Posted

    74b00c7283b489ce0d071b7cceb2229a.jpg

    The weather finally warmed enough for me to finish that paver patio and get the big blue pig in its final resting spot. Now just need to get the boat in the water, and some bloom on these flowers and the summer will be set to be epic.

    Giving my first brisket on the KK a try this week historically my briskets have been great but the learning curve has thrown a few curves my way on other cooks, so we will see if I can still hit a home run.


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    • Like 4

  2. Easter Ham

    in Forum Members

    Posted

    Amazing setup! For the ham, safe to assume you went for the pre cooked/cured? The pink color kind of gives it away unless of course you cured it yourself. Either way, well done!


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  3. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted


    691beb98375066a8f97ee2c9a2028302.jpg


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    Dumb newbie question, but I’ve been wondering about it and saw it on this pic as well. The wet content on the that oozes out of the vent knob area...anyone know what that is? Meat sweats? I have a lot more of it with the coco char than any lump I’ve used. Assume it’s just condensation making it’s way out but why not ask the forum.


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  6. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    Thanks@Troble

    Makes sense as to why you made the switch. Not to send you back to your old ways but that top grate upside down on top of the basket worked very well in my rotisserie chicken over veggies in the double wall yesterday. But it is very close to the fire.

    I haven’t tried either for shawarma yet. I’ll probably end up with the trombo as well but very curious if you can tell a difference between methods.


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    • Thanks 1

  9. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    To [mention=3485]Troble[/mention] for introducing the concept and leading the way with shawarma on the rotisserie and then on to this vertical cooking method and to [mention=3675]BOC[/mention] for encouraging me to make my own Trompo King. 



    My question. Was the vertical method that much better than your previous rotisserie method? Was the juice worth the squeeze?


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  10. Everyday Misc Cooking Photos w/ details

    in KK Cooking

    Posted

    Rotisserie chooks round 1.

    Prime rib rub inside and out.
    325-350 for 2 hrs. 5lbs each.
    Rosemary garlic veggies roasting under on the double bottom...learned two things.

    1. Temp dropped about 50 F degrees on the dome thermometer when I added veggies. Hard to say if it was actually 50 cooler.
    2. Don’t get distracted and forget to stir your veggies

    All turned out delicious. The chicken was fantastic.

    Cheers to all!
    c155d73a128d547144eb7324498874a1.jpeg
    2964838e2041c5adf647c788f3674bbf.jpg


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    • Like 5

  17. Hello from Michigan

    in Forum Members

    Posted

    Question for the pros. How long does it usually take for the fire to snub out once you close all vents? I found a smolder this morning after doing a 300 cook yesterday and closing all vents at 5pm. I wasn’t expecting it, but maybe I should be.


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  20. Hello from Michigan

    in Forum Members

    Posted

    I’m  glad you finally got it moved into position, B. Very nice looking location. I must say from your pictures, however, there seemed to be a lot of neighbors “helping from a distance” versus “helping with hands on”.   Unless they were the plywood crew...
    All good now it’s in place.


    Plywood movers are critical


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  22. Hello from Michigan

    in Forum Members

    Posted

    Still not its final home since there needs to be some thawing and pavers placed, but let the burn in begin! Going all in with a first trial on pizzas since I’ll have it hot enough too. Wish me luck!c0d8d905a17573f7ce02bd8f6483b9c6.jpg


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    • Like 3

  23. Knife Recommendations?

    in Relevant Product Reviews

    Posted

    Some beautiful handles on those knives BOC. Ah, before I trap myself down that Rabbit hole I believe there may be another cooker in my future first. They are a gorgeous sight to see just hanging there. 

    Understandable. Mostly, I just like having sharp knives and a variety of style, but I’m not too far down that rabbit hole. Different styles because there is often a best tool for the task...and there is the 12 yr old at heart and shiny object factor too. Like a good cooker, a good knife will last a long time. And I intend to keep most of these for a long time.


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    • Like 2

  24. Knife Recommendations?

    in Relevant Product Reviews

    Posted


    BOC is that a magnetised knife storage?


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    It is, indeed. Guy in Canada makes them, each piece of wood has two rare earth magnets in it to hang a knife in each slot. He also does a bunch of live edge from rare burls or woods that hang your knife on the side showing outward like most magnetic racks. I like his stuff, but there are plenty of magnetic options out there.


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  25. Knife Recommendations?

    in Relevant Product Reviews

    Posted


    BOC is that a magnetised knife storage?


    Sent from my iPhone using Tapatalk


    It is, indeed. Guy in Canada makes them, each piece of wood has two rare earth magnets in it to hang a knife in each slot. He also does a bunch of live edge from rare burls or woods that hang your knife on the side showing outward like most magnetic racks. I like his stuff, but there are plenty of magnetic options out there.


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    • Like 1
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