T Rex

Hi Doc, I took all of the skin off however, I believe I left too much fat on. Glad you made reference to the Guru, I just realized that I had the Guru set wide open, did everything else you suggested so I will make sure to close it to 1/4 next time. Pork shoulders, cryovacced (spelling) on sale for .98 a pound........ Whoo Hoo... I think I still have room for three more in one of my two fish freezers. T Rex

Hey Syzygies, how would you go about making Naan bread which is conventionally cooked on the "sides" of the Tandoori or would a pizza stone work just as well.............? T Rex

Well, FireMonkey or the Doc......... not yet, er not even close! I decided to do a Pork shoulder, we call them Butts but the shoulder blade portion is removed and it is really a "Picnic"... which weighed approximately 11 lbs. I fired up the KK at around 7:00 pm however, I believe the following things I did had a HUGE effect on the difficultly I had with this piece. I started by making the KK sparkling clean and filled the basket 3/4 full of Royal Oak Charcoal. I proceeded to light the center of the basket and then after a couple of minutes had second thoughts about just how long this might take sooooo, I sprinkled a bunch more charcoal over the ones that had already been lit. I also placed a nice dry piece of Apple wood about 3" in diameter by 10" long running from the center to the outside of the basket. I did all of the usual stuff to get the KK to 250F and left it there until 8:15 pm when I put the shoulder on. Now I should tell you that I had also hooked up the Guru as this was going to be an all nighter.... For some reason, the temperature took off on me and went straight to 300F before resting and it stayed between 265F and 308F for the next 8 hours until I took the meat off at 195F at 4.15 am this morning! When I saw what the temps were doing I set the pit monitor at 235F and had the alarm going off several times during the night because the 50F buffer was being exceeded. Needless to say, I never got much sleep last night and I doubt the neighbors did as well...... I could sit here and guess at what I did stupid however it would be just that so I will solicit advice from our Forum members. Here is the product in the nude After slathering it with mustard (as per Johnnyboy) and the rub in Chris Lilly's book. It was also injected with the marinate he recommends Everything is on and ready for a nice quiet night This is what I saw when I opened her up at 4:30 am because the meat probe was reading 195F I foiled the pork, wrapped it in towels and placed it in a cooler. This is what it looked like around 10:00 am this morning Because I left too much fat on the shoulder and I think perhaps because of the heat challenges I was having, a lot of the nice bark just slid or melted away into the drip pan..... Bottom line is that we are still very, very pleased with the end result which could never have been done on our "gasser"..... Soooooo, now that I have a bunch of pulled pork to vacuum seal, the weather here is supposed to be outstanding for a few days and I will finally get to do some of these..... T Rex

Aluminum or wood We haven't tried pizza yet on the KK and we are currently looking at different Peels. Sooooooooo, the question is wood or aluminum, best size and square or rounded front..... Thanks in advance, T Rex

Re: yikes!

Hey Susan, I will "score" it for you................ how about a 10 out of 10 What did you use for the glaze? T Rex

Re: simple perfection

Well, with the help of several members on this forum, we just cooked our first turkey on the KK............ The bird was 16.28 pounds and was cooked with stuffing inside. The KK was set at 325F with a BBQ Guru monitoring the bird, which took 4 hours to cook prior to resting. While I initially was going to put the meat probe inside the stuffing, at the last minute I stuck it in the thickest part of the breast set at 165F and used a Thermapen to check the thighs and stuffing temperatures.... The bird was delicious and here are a couple of photos of the cook: Mrs. T Rex didn't want me to put her Al-Clad roaster in the KK so I used one of those disposable things for the cooking.... This was the bird after about 3 hours in the KK... This is the bird after 4 hours and switched to Mrs. T Rex's roaster The final product on the table... As you can tell it was not a large gathering, only my mother who drove up from Qualicum Beach. The bird was very good and the gravy was out of this world..... Mrs. T Rex's "Mother-in-Law" says, THANK YOU DENNIS T Rex

Re: share?

Re: Cooking time....... Hi Loquitur, this is exactly what I was looking for.......... If my bird turns out looking anything like yours, I will be ecstatic.... (as will be Mrs. T Rex) Since my Guru only has one meat probe, I was going to put the probe in the stuffing and use my Thermapen to check the breast and leg joint once the Guru probe is at 160F - 165F. Our stuffing is made with ground veal/pork, onions, mushrooms, cubed bread, apple, celery, cranberries and spices. As we saute the meat, onions and mushrooms in a frying pan then mix in the other ingredients, the stuffing is pretty much already cooked, then cooled before we put it in the bird. It is blowing and raining "cats & dogs" out here today however, I have been so looking forward to this cook that I guess I will just have to suck it up.. the wine that is! T Rex

Re: Cook times Thanks Tucker, kind of what I thought...... I have a Guru and I was thinking of perhaps placing the temperature probe for the meat in the stuffing until it hits 165F or so....... I will "giterdone" tomorrow and post pictures and an eating report. T Rex

Hi Forum members, I need some advice. Mrs. T Rex wants me to cook the Easter turkey on the KK............ of course! I picked up a 16.28 lb. bird which we also plan on stuffing and I was wondering how long will it take to cook at 325F? I was thinking indirect and in a roaster so that I can make gravy with the drippings...... Thanks in advance. T Rex ps I also have an 8" roti but I haven't used a rotisserie on the KK yet and I don't want to screw up the Easter Sunday turkey............

WOW Wow, very nice............. T Rex

Re: Main grate hot enough

Re: Same configuration Hey LarryR, I cook one heck of a lot of Salmon out here.... might I suggest you put the presoaked cedar planks on the grill until they start smoking then put your Salmon on the plank, season and cook... Sure works good for me. T Rex

Re: 8" ez que Hey LPT41, I got the last one... I think Dennis has sourced both some 6" and 8" units. T Rex

Depending on where you live, it could be dinner..................... Somehow, I don't think this may go over too well............ ps LOVE the KK!

Re: New Arrival Y'er gonna luv it....... Congrats! T Rex

Re: Generic EZque.. EZQue made them without the EZQue stamping for some of their customers. These are the generic ones.. I have been contacted by someone who will have a supply of both ongoing. Turns out that the unit I received was an "authentic" E-Z Que unit and fits perfect........ Also found an 8" which should be here today..... T Rex

I am happy to say as good as they look! Gonna do so monster Rib Eyes next............ T Rex ps Dennis should get some of the credit though!

Followed Chris Lilly's recipe for Pork Back Ribs to the tee with one exception..... I use my own BBQ sauce to coat the ribs 1/2 hour before they are finished....... The final product, haven't found a new platter yet........ T Rex

Re: salvage

Wow, what a fantastic tool, lets you clean the underside of the grill with ease...... Thanks to Dennis, with the 3/8" grills, there are no cross bars which makes cleaning the grill a breeze........ gotta love it! I was so happy with the Grillfloss that I also bought one the the Weber gasser......... T Rex PS Just a matter of time before I figure out how to make the handle "beefier" for my big hands...........

CONGRATS You won't be disappointed! T Rex