MadMedik

Re: It just arrived Most importantly , you have a refrigorator next to it...full of beer I hope! Due to low and slow, you may need a bigger frig. Longer cooks means more beer to drink Enjoy and congrats!

Re: Greetings from Stumptown! aka Portland, OR Very nice!. You are off to a good start. The 2 pictures of the whole KK look like different colors due to the lighting. Both are beautiful!!

Re: Hello Buying stuff on web site is new. Bound to be a bug or two.

Re: Updated: Brisket going on soon/Done Hey Cousin, great to hear from you. Sounds like you nailed it. What technique did you use? What temp, how long, rub on meat?, etc.... Hope all is well. I see in picture there is no snow? You have warm sunny days with no snow?? MadMedik

Post Cook update: I just flew through Dallas-Fortwoth and saw several restaurants serving brisket. Made me hungry. Now I am home so I am all over it. Here is trimmed brisket. Should be done around 6:00 Okay, I am done. Here are follow up pics: I separate the flat and point Some Burnt Ends This is 9 1/2 pounds untrimmed. I used LarryR suggestion of high temp brisket cook. You can search forum. I used Mesquite, main grill level, and pit temp of about 330 degrees. I used indirect stone also. I cut off 22 ounces of fat before cooking Larry suggested putting a piece of foil under the tip of brisket, just a little bit. I did NOT do this on this cook and the flat was dry. Maybe overlooked it?? Nonetheless, two other times doing this it was not dry when using foil. The burnt ends were phenomenal . My wife was eating them before I was done chopping. I almost got her fingers. She was amazed and making strange sounds as she ate them.??? I put half the burnt ends in pot and back on grill with BBQ sauce. They started out great, but I may have over cooked them a bit. Seemed a bit dry and chewy on the plate. Next time I think I would put a lot more sauce in pot and keep it more moist. The flat was quite dry. I was quite disappointed. Previous cooks resulted in tender and moist flat slices. Cook time was about 4 1/2 hours. I think I missed the "window" of opportunity and never found the probe to "go in to soft butter feel". Perhaps this occurs, but if cook too long the soft feel goes away and then it is dry and overcooked? I had some issues with the coffee cardamom rub, but that is another story MadMedik

Re: Greetings from Stumptown! aka Portland, OR Congrats! You won't regret it. Post the pics!!

Re: Just learning about our new KK I was going to suggest that. Just be cautious, cause if you get distracted and overshoot alot, then that could be a problem. I almost always open vents way too much at the beginning, then as approach desired temp, close down to where I know they should be. Just don't overshoot.

Here are two tri tip for my Easter cook. The larger for my dad. Small one for me. This pic is coming off the sear grill, about 2 minutes on a side. I forgot to take pic after cook was done. They turned out good. Searing worked out well. Smoked on KK for a little over 1 hour at 290 deg and a finish temp of 144 degrees. Today I made what started out to be Philly Cheese steak sandwich but different. Used my EVO grill to Carmelize onion and peppers. Dropped the thinly sliced tritip on to grill to warm up. Assemble and eat. Very tasty Then got a storm. This not happen often in central CA Thanks MadMedik

Re: RO-MAN Pork Puller I have one...it destroys butts in seconds. I have done up to 9 butts in a matter of only a few minutes. It takes more time to grab next butt for pulling than it does to actually pull one. Great tool for lots of butts.... Wow, out of context this post doesn't look good!!!

Re: How to convince the wife to get a 32" KK ? Amen brothers!!!

Re: Got Married, KK Front and Center! Congrats! Any wedding videos?? Hope all is good for you two!

Re: I'm crazy about my KK You are cooking yourself in to a permanent job...and your wife out of a cooking job....It happened to me already!!!

Re: Pulled Pork Chili The recipe called for 3 pounds ground beef and 1 pound pulled pork. I only used 2 pounds of the beef. Here is link to website. I love it !! http://www.bbq-my-way.com/chili-recipe.html

Ok, so I cooked my pulled pork a few weeks ago. Decided to make some pulled pork chili. I searched the Internet and found a recipe. It is quite tasty if I must say. The pork is darn tasty too!!! MadMedik

Re: Three picnic pork butts and a Cuban Sandwich The sandwich is very tasty. It is a "Cuban Sandwich"...and this sandwich has some variants to it. Basically, it is the pulled pork, cheese ( i used Havarti), 2 thin slices of ham, and the bread had a home made "Apple Butter BBQ Sauce" applied to both halves before toasting. Most recipes call for Dill Pickles to be in it...i hate Dill Pickles, so none for me. Other recipes add Salami as well, or instead of Ham. If you goodle Cuban Sandwich, you will see tons. As for Panini style or not, if you don't toast the sandwich it 'loses' a lot. I definitely recommend toasting it. MadMedik

I finally got some cooking done this weekend. Decided to make a bunch of pulled pork to stock up on in the freezer. It freezes so well and is delicious, as if it is cooked fresh. I gave one of these to my father and then made a few sandwiches. The Cuban Sandwich is good, Panini style of course. n74481 n74483

Re: My new cook area ! Wow, lots of good ideas! Beer kegs, sleep over, cook out and some fine cigars! Gotta love Cali ! Thanks to you all. This is a great forum. Dennis, I will get you the picture you want! And cousin, it is only 53 degrees...shorts weather for you I am sure

Ok. This project has been in the works for awhile. It is finally done. I have been trying to get some good photos without glare or bleaching out the color of the granite. This seems to be the best I can do. Perhaps overkill, but I Love it. The joy of KK and now this is almost too much. My wife makes me cook more, but that should be expected I suppose. Here is what I used to have: [ATTACH]n68667[/ATTACH] Here is the new cook area: [ATTACH]n68666[/ATTACH] Some other views: [ATTACH]n68665[/ATTACH] [ATTACH]n68664[/ATTACH] And lastly, my EVO Flattop grill. Along with the KK, this was in a Top 10 List of grills. It is no way a BBQ grill or smoker, but it sure is fun: [ATTACH]n68663[/ATTACH] The space and room to cook is amazing. Note the Sear Grill. I plan to explore searing, reverse searing, and whatever else I can come up with. Have done some quick hotdogs and a steak just for the heck of it.. KK steaks are the way to go though. Sear grill: [ATTACH]n68662[/ATTACH] Thanks for looking! MadMedik

Re: Ribeye Roast cook Great advice Doc. Never quite thought of something like that. Great pics of roast mk1...I have gotten more used to medium rare cooks these days, but your cook looks a bit too rare for me. I bet it was great though. Good job.

Re: Merry/Happy Holidays and a Happy New Year Merry Christmas to you too Dennis. Thanks for your great KKs... I don't want to put a dark cloud on your Holiday but my whole family of 25 is depending on you, and me and KK, to produce a wonderful Ribeye Roast for dinner tonight. The fire is on, meat goes on at 2:30. I am certain it is going to be wonderful. Wish I could feed you and yours too!! Here it is waiting for the fire: [ATTACH]n67370[/ATTACH] Merry Christmas to forum friends!! MadMedik

Re: Ribeye Roast cook Not really. Costco had a lot of this cut on hand.. The rib roasts were mostly gone. I love ribeye steaks so I thought this would be nice...bone in would be mostly the same. Perhaps a bit longer on cook time???

Hello. After much contemplation and a few private messages to forum members I went ahead and did a Ribeye Roast cook yesterday. First, Amazing! That being said, this is what I did and here are a few pictures. One can use many techniques with this cook. Sear or reverse sear or no sear. Cooking temps between 200 to 400. Basic rub to exotic rub. It really doesn't matter much as long as you monitor things and actually finish on YOUR desired finish internal temp. This is what I decided to do. I seared at the beginning. This seems more predictable than at the end of cook. Roast was 9 pounds. I heat soaked for nearly two hours and had my pit temp at 320-330 degrees entire cook.. I used Mesquite lump, smaller indirect stone sitting on handles of coal basket, and added old oak chunks from old, aged wine barrels (about two handfuls of small chunks) just before adding meat. I cooked on the main, largest grill. I put the meat the meat fat Sid up in center of grill. Put the iGrill Bluetooth temperature probe in and let her go. My done temp to take off the grill was 135 degrees. This took me 2 hours and 45 minutes. I lightly covered in foil and cut it to pieces after about 35 minute rest. Oh, by the way, the meat set on counter for about two hours before cooking. Initial raw meat IT was 41 degrees. This is my final product. Very good! I am doing three more of these for 26 people on Christmas Day. I will duplicate this process then.. . This was best roast I have ever done. Easy to do. Give it or something similar a try!! MadMedik

Re: Lid open or closed? I sear steaks on lower grill, about 600 degrees, lid closed. Many have said they cook at even a higher temp...

Re: New here I knew nothing about ceramic BBQing until i saw my relative use one. I did due diligence anyway and bought it as first ceramic type Cooker. I LOVE IT. Have not used weber, ugly drum smoker, or gasser since then. I bought a used green egg for vacation home, but there is no comparison in quality and workmanship. There is nothing wrong with enjoying a cooker you use. There is almost unlimited joy using KK. If you have wife buy in, place the order !!! No regrets!!!

Re: Temperature drop? I say believe it. Eat it!