C6Bill

I typically cook a couple boneless prime ribs for Christmas, this year it was two 8 pounders. About 3 hours to get an internal temp of 115 at 250 degrees dome temp. Then as already mentioned take off to rest and open vents up to get good flames and sear all around. I did the turkey first, then the roasts. I had to wait about 2 hours for the KK to cool down before i could cook the roasts. The turkey came out amazing, id rather have that rest for a few hours than having to rest the prime rib.

Well done David !!!!!

As I am someone who spends a good amount of time in the woods I am in full agreement 👏

Today is a special day so my lady friend gets her favorite meal, duck breast served on a board Forgot to take pics while cooking and even when serving but I grabbed leftovers and put them on the board for a quick shot after lol I always cover the duck breast in Yardbird after scoring the fat side. Then i vac seal and let it sit in the fridge for 24 to 48 hours. We were put happy with the results Kalamata olives, caramelized walnuts, grapes, Beechers Flagship Cheddar and Prosciutto Di Parma. The grapes do a great job of cleansing the pallet. And of course the duck au jus makes a great dip for all of it. It was a great day !!!!

@tekobo might be able to assist. She has been through the process more than once lol

Agreed, the cover is a must have. And I have the teak grate pullers and I think i have used them a few times, they are good for getting the half grate in and out. I have the Fireboard2 Pro and while it is really good at what it does i'm not a big fan of their software. I don't find it intuitive at all.

I typically spatchcock then dry brine for 24 hours. Everyone is always happy with the results.

Those are Legacy Signature SE's. Small company out of Illinois 👍

@Milton and @Dirtman62801 Welcome to you both, looking forward to more posts. You are going to love your KK's

No pig mascot for the KK but I do have Floyd the pig as a mascot for my stereo lol And Wilbur the flying pig in the front yard 😁

Happy birthday !!!!

Congrats, that is a beautiful looking bird !!!!!

Hello 🖐️

Great looking bird @Tyrus It was just me today so why bother with a 20 pound bird when you can have 3 pounds of meat on a stick 😀 I made butternut squash, Brussel Sprouts, baked potato and homemade cranberry sauce to go with it. Happy Thanksgiving everyone !!!!!

Decided to make some pork chops today, I believe it was Tyrus who initially posted the info on how to brine them ? Well I was only able to brine for a few hours but the results were really good. Next time I’ll get a good 24 hour brine on them 😁 I patted them dry and used Lanes Apple Pie seasoning 👍

Local butcher had some good looking London broil so grabbed a couple 😁 Also made potato au gratin and air fried some potato, carrots and leeks. After 24 hours of rain it was nice to spend some time in the yard 😋 And of course some sourdough and a cranberry pear crisp for desert

Looks good from here 👍

This is sad,they make some really nice rubs

4 hours is the most I have ever gone too but I have a good cooler so it was still too hot to handle without gloves so I don’t see why a couple more hours would be an issue. Maybe my next one.

I have not but if one opened here I’d give it a try 👍

Weird, I've never seen one like that. What size is it ?

That bird looks delicious !!!!

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

I’ll be following this closely, I typically spatchcock turkey but have wanted to try spinning one. Curious to see your results 👍

I know how you feel, i bake two to four loafs of sourdough every Friday and i cant remember the last time i actually kept a whole one for myself lol