T Rex

WOW Wow MB, I might consider giving you my KK also if you agree to cook for me......... Very nice! T Rex ps Is it only me or is the Spell Check not working.......

Hey Screaming Eagle, git er done, you will not have any regrets... T Rex

Hey WM, I would have been intimidated taking over a grill that FM used prior however, you certainly appear capable of holding your own... Great cooks and welcome to the Forum! T Rex

Hey Larr, looks fantastic, I have not done a brisket............ yet T Rex

Looks great Smokey, both the KK and the Brisket.... T Rex

Probably a dozen chunks 2.5 inches square dispersed with the lump. For some reason I thought it was only going to take an hour or so however when you cook indirect, as the Doc stated elsewhere earlier, it takes quite a bit longer. T Rex

Dennis, Mrs. T and I share your loss. I was away at my daughters wedding in Walla Walla when I heard the news and we thought of you immediately. Your grandfather was a great man, I know you will miss him but find comfort that he is in a good place. T Rex

WOW! Hey Larr, all I can say is WOW..... WOW,WOW,WOW..... T Rex

After seeing Larr's post I thought that I would give a chicken a whirl. Spatchcocked it, applied olive oil, Montreal Chicken Spice and pepper while the KK was heating up. I decided to do an indirect cook and got the KK settled in at 275F dome. Put the bird in and never checked it until 3 hours later...... breast temp was 169 so I took it off to rest........ The KK warming up Three hours in...... Resting I have to apologize for not having a plate shot. The chicken took longer than I expected and I let it rest for 30 minutes so we were really running behind......... The chicken was very moist however I might of over done it with the Apple wood chunks... I mixed them in with the lump but never thought it would take 3 hours....... so a bit too much smoke. T Rex

Well, haven't done a spacthcocked chicken yet on the KK yet so I guess today is the day. I am planning indirect at a little higher temp than Larr..... with lots of Apple wood, will report back later. Oh yeah Larr, fabulous cook, thanks for the pics. T Rex

Re: first pecker full of hot bacon grease! Hey Dennis, Mrs. T and I have been married for 32 years (well in June) and we have had four felines during this period. The first was a Russian Blue called Nickolas (after the Russian Czar) that lived 15 +/- years and I swore we would not have any more pets...... Well my daughter started bringing home some books from the library in grade 2 or 3 about exotic cats, which ended up in a North American search for a Havana Brown. After contacting an International cat judge by the name of Linda Jean Grillo, we finally found one we could afford. We called him Bernard because he was Bernard Callibout chocolate from eyebrow to a--hole. Lost Bernard a couple of years ago, cried my eyes out for a week solid but gave him a nice burial under one of the largest fir trees in our back yard, complete with tomb stone....... Mrs. T insisted that I needed some company when she is at the stable so we went ahead with a couple of Siamese kittens (the Van Isle Boyz) and I have never been happier. The good part is as I age, I will likely predecease them, making everything a whole lot easier...... I think there is a lesson to be learned here somewhere....... T Rex

Hmmmmmmmmm, you have to wonder what that bird would dress out at..... Great pictures, good thing he wasn't in FM's backyard.... T Rex

After blowing our brains out (and wallet) on Reidel glasses and decanters it seemed appropriate that we should try this inexpensive little device to see if it really works.......... Highly recommended! T Rex

Welcome to the Forum Hey Gary, welcome to the Forum! The rub I used was from Chris Lilly's cookbook however, I leave out the salt as we find there is enough with the "salted" spices and both Mrs. T Rex and I have reduced our salt intake dramatically......... I will see if I can find the original recipe for the sauce which I have modified many times. Unfortunately I don't measure anything, just a bit of this and a pinch of that, a few finger dips, etc......... I'll see what I can do. T Rex

Hi Susan, the Boyz said to say Hi..... I have now done around 10 rib cooks on the KK and they all took around 4.5 to 5 hours to do at 250F to 275F. Sooooooooooo, I sauce them after 3.5 hours and it seems to work. I find that if you sauce that far in advance the ribs will be dry to the touch when done and the sauce seems to "lock in" the moisture for more moist ribs......... The Maple syrup in the sauce also caramelizes and gives the ribs a nice "patina".... T Rex

Re: can smell 'em from here Hey Tucker, I always sauce them around an hour before I take them off... That way they are "dry" to the touch when they are done. T Rex

Great observation Conodo, in reality T Rex has gotten a little lazy.... I find that you can vacuum seal these babies and they are superb warmed up in the micro.............. T Rex

For starters, I know that you have all seen a ton of pork ribs, many from me however........... these were freaking outstanding! Used a 50/50 mix of Royal Oak briquettes on top of some Wicked Good Lump..... dispersed with home cured Apple Wood chunks. No, no, no not 3" by 10" but six or seven around 2.5 sq inch pieces......... no logs this time.... Tuned the KK to 250F and put the ribs on that were seasoned with a dry rub, Whoreschester ( ), garlic, etc...... Sooooooooo, we have to start somewhere: Homemade sauce Somewhat bare naked ribs..... The KK rearing to go....... A sneak peak after 3.5 hours to glaze with sauce...... Can it really get any better than this....... Over the lips, past the gums, look out tummy.....cause here it comes! Oh yeah, and a picture of the Van Isle Boyz Dennis, ribs were outstanding, MERCI BEAUCOUP! T Rex

Re: GREAT BOOK

Re: STILL LOOKING That is who I got both of mine from.... I think I paid $99 for the 6" and $119 for the 8". T Rex

Hey Swalatee79, ingenious....... Bravo! I blew my brains out over six weeks to find the 6" and 8"........... Nice KK! T Rex

50 lb. motor arrived today! Thank you Joe As an update, I received my replacement motor (from a 40 lb. to a 50 lb.) which turns the right way for the EZ Que, today. Joe at Onegrill was an absolute pleasure to deal with and I would recommend him to anyone thinking of getting a motor for their EZ Que basket. Now, all I need is the kit that comes with the KK for my baskets. I purchased both the 6" and an 8" basket that came with the rods to fit a weber BBQ. Seeing as it was only the basket that I was interested in, I had no use for the rods that came with the EZ Ques'..... so I threw them away. Well, not quite..... what I did was throw out the set that Dennis sent me with the KK and kept one of the ones that I meant to throw out... Still kicking myself but I don't like having junk that I have no use for accumulating on my work bench...... Now I am craving roti, go figure.... T Rex

Hey Larr, interesting read, nice job on the steak! Soooooo, both Mrs. T Rex and myself use minimal salt in our food soooooooo, do you think we would find this too salty or should I give it a go? I like the idea that you can also add garlic or other spices with the salt to add additional flavors and I am always eager to try something new..... T Rex

Hmmmmm DachsieSlave, he hasn't moved since yesterday, did you check for a pulse........... Sure looks like a sweetheart. T Rex

Hey Larr, those burgers look fantastic........ I did a Rib-eye and corn on the cob on the KK last night so I am thinking something along the lines of the blue cheese/Portabella burgers maybe today. T Rex