qundoy

chilling on tuesday evening without the rain. pic of 4 thighs, 1 orange bell pepper, 1 white onion with a little tonys on it, and a couple of jalapenos. 350ish all in high in the dome, salt and pepper on thighs and a little oil on the veggies

Wow, that is a beautiful piggie

A 14 lbs turkey makes a HUGE pot , but its all in good fun with family and friends. Sorry the only pic I took of the gumbo pot was the bones and veggies taking a swim to boil down for the stock.

Hello all, been a while since I posted. Cooked this 14 lbs turkey on saturday for gumbo on sunday. Both were excellent. Good to see all the new owners cooking on their KK's, make me drool on my keyboard when I check the forum. Cook on KKers

A couple of fine hens.

Re: Charcoal choices? Im inthe RO camp also. I have also recently bought some Kroger lump and was impressed with this overall, flavor, burn time, lighting. The Whiz had a review on it at one time, or maybe I read about on this forum.

Re: Best Ways to cook Hamburgers I like'em on top

Re: Everyday Misc Cooking Photos w/ details Doc, Elgin sausages are the best. When i lived in Bastrop I would go to Elgin and buy them at the butcher shop on the east end of town, dont remember the name of the place but the local farmer/ranchers would back their livestock trailer up to the back door and the meat was sold fresh in the front case. i moved from there 25 years ago, and the Meyers sausages i can get here in the metroplex just arent as good as those fresh hot gut sausages. Thanks, i need to get back down there.

Re: Beer Can Chicken Anxiety spatchcock the bird and cook direct 350

Re: a lamb cut i have never seen before cooked the lamb breast yesterday, low and slow for about 5.5 hours. on saturday i trimmed about a pound of fat from the breasts, smathered them with grey poupon mustard,salt pepper. The breast looked and smelled very tasty when i pulled them off, i trimmed a bit more fat from them and slid a long carving knife under the meat at the bones. flipped this filleted piece of meat over and trimmed a ton more fat off. ended up with a thin piece of meat that was very tasty. If you get the opportunity to purchase and cook this cut of lamb PASS IT UP, spend the money on a nice leg or a couple of racks. not worth the work for what you will end up with.

Re: a lamb cut i have never seen before The racks have thawed and my 10 dollar investment isnt looking so good right now. not sure what to do with these as there is an abundance of fat. these may be a better canidate for browning in a dutch oven and roasting down with potatoes, onions carrots after a lot of the fat is cut back,

Re: a lamb cut i have never seen before They look a bit like a pork belly, should detonate well and make an excellent sandwich

received a sale flyer at a local hispanic grocery advertising lamb breasts. i couldnt stand not knowing more and went during lunch aand bought a package. as is typical of the hispanic groceries here the meat market is always fresh with good quality, the cuts are a bit different than you will find in your local kroger,tom thumb etc. I dont have a clue how to cook these, at this time there appears to be 3 racks all frozen together. the bones in the rack that i can see are a lot larger than what you would get on a traditional rack of lamb. I am leaning to the low and slow. I will know more once they defrost.

Re: Rubs with dub and larry, find one online and tweek to taste

Re: 8" to 6" Roti Cradle Reducer Nice. i only bought the 8" roti basket thinking that if will fit in a 6" it will fit in the 8. I have on several occasions thought that what i needed was an extra clamp arm with longer wider tines that had a bit more radius to it that would clamp a smaller chicken or game hen.

Re: Burger Meat just an akward height, if you drop the sausage while stuffing it lands on the work surface and reels the casing off the tube. so you stop the process and reload the casing while hanging on to the sausage. the last time i made any it was in the 3/4 inch casings, 1 casing made a sausage approx 7 ft long. I dont make it often so i have been purchasing the casings at the local butcher shop, it cost a bit more than ordering from the sausage supply but i dont need 100 casings.

Re: Burger Meat FM, i have the grinder and sausage stuffer for my KA. i have been pleased with the grinder, it grinds more volume than i was expecting it to do. the plates, blades, auger, all come apart for cleaning. The sausage stuffer works.... I dont like the stuffing tube being approx a foot off the work surface it makes stuffing a bit of a juggling act while holding up the sausage and loading the small tray. I have bought a cheap manual stuffer from harbor freight, it works but not very smoothly, i need to upgrade.

Stuffed Zucchini 2 Zucchini split lengthwise 1 medium tomato peeled and chopped chopped onion basil and oregano fresh ground pepper Mozzarella cheese mix tomato,onion,basil, oregano and pepper in small bowl, set aside split Zucchini lengthwise, using a spoon scoop out the seeds to creat a boat Fill the Zucchini with the tomato mixture and top with the cheese. cook on the grill for approx 10-15 minutes until the cheese melts and the zucchini starts to soften.

Re: Jubilee slow roast pork shoulder looks tasty, lets see the finished pics

Re: St. Louis Spare and Burnt End Cook VIDEO ribs look great, Larry i have enjoyed your posts and the cardamom coffee brisket is excellent, but burnt ends with sweet baby rays that you added honey to...too sweet for me.

Re: High temp fast brisket brisket was very good. i had put a coffee cardamom rub on the night before and with the foiling i did not get the bark i am used to, the bark was nice but after foiling was a little err...soft, mushy cant come up with the correct descriptive word here. Maybe i shouldnt expect a good bark when foiling (input on this welcome). Larry i had said this was just a flat but is was a packer.

Re: High temp fast brisket just a flat, its on now, the Kooker is settled in at 280 for the smoke phase.

Re: High temp fast brisket doing my first high temp brisket today. im a bit anxious about it, its almost 11 am and i havent even started the kooker. This is a small brisket just shy of 7 lbs, i have been smoking briskets since i was a kid and not having it on the grill for extended hours is a new experience. I feel confident it will come out very nice after reading thru the post. i will let you know how it comes out and post pics.

Re: tortuga nice pics doc, the cacti in bloom are always a favorite of mine. i did enter a vote for you, good luck in the contest

Re: an aPORKOlyptic weekend the pork belly came out very nice, cooked it indirect with a drip pan at 250, this was about 4 1/2 lbs and cooked quicker than i had anticipated. the quicker cooking was not a problem since i was planning on slicing, saucing and finishing off on a hot direct fire. i used a slightly sweetened chile sauce for the glaze. I am not real big on overly sweet bbq sauces so i started working on a chile based sauce about a month ago, you will want to tweak to your liking and this recipe is definetly not set in stone 6 cascabel and 2 anch dried chiles, stems and seeds removed 1/2 cup onion 2-3 tsps garlic, i just open the jar and rake some out with my finger 1can chicken stock add the above to sauce pan and simer covered untill the onion is soft, let cool and puree. return to the sauce pan. add 1 small lemon wedge 1/2 cup polincia sugar, brown sugar will work 1/4 cup worchister (sic) 1/2 cup cider vinegar a healthy squirt of mustard reheat to mix the above, adjust sweetness and vinegar to taste, remove lemon and strain thru a sieve