bri134

Re: First Cook The dome thermo was reading about 550, and I dropped it down on the searing grate for about 90 seconds a side. I rubbed it with a combo of sugar, salt, garlic and cumin. It was like buttah

Cooked my first butt and ribs on the KK for memorial day weekend. I am amazed at how idiot proof maintaining temps are in this cooker, its so solid. The butt took about 11 hours at around 250-255 - if I'd exercised more patience I could've gotten the temps down in the 225-235 range, but I was still becoming acquainted with temperature control on the KK - on my WSM I'd usually done them at 250ish so it was sort of my comfort zone. n68063 I'd never done ribs before today, so I was a little nervous. I didn't do the 3-2-1 method, I just rubbed them, put them on bare and left them that way until they were done. I saw Chris Lilly serve a dry rib on one of the Good Morning America broadcasts where he dunked them in white vinegar and water then sprinkled some rub on them. Ive never cared for ribs that swam in sauce, so I opted for the dry rib approach and it was absolutely divine, very moist and great texture. There were three racks like this, and they all looked the same. n68064

So after the recommended burn-in period, my first cook was some flank steak and grilled asparagus. The wife loved it. We didnt have leftovers n68062 n68061 n68060

Re: Pebble tile or Square tile? I opted for pebble because I feel the tops look better. Tiled top dampers have more visible grout showing, and that didn't really appeal to me.

Re: New Member/Owner in the Nation's Capital She finally arrived! Unloading and moving it was a total labor of love, cant wait for dinner tonight

Re: Alice is HERE!!!!

Re: KK on Best in Smoke Doc, I agree with you 100%, and you put it so much more.... Directly than I did

Re: New Member/Owner in the Nation's Capital Well it's shipped! 7 long agonizing days it gets to sunny MD... any advice from the vets on how best to make the time pass?

Re: KK on Best in Smoke Is anyone keeping up with this show? Its pretty cool, glad to see Chris Lilly doing well. Tim Love comes off as a jerk though, I dislike the judging on this show. Anyone else finding it interesting?

Hey Everyone, Longtime lurker, first time poster. I absolutely love this community and its passion for outdoor cooking! I stumbled onto this site a couple years ago whilst doing 'homework' on smokers. I whetted my appetite with a Weber Bullet, which worked OK while I was stationed in Hawaii - many many smoked butts, tri-tips, rib roasts and various fowl were consumed all for the betterment of my outdoor cooking education. I've recently been transferred to the Baltimore/DC area and the colder temps just wreck my bullet temps, and my family and I have gotten used to year-round grilling and smoking. So, after trying to convince the wife for the better part of 18 months that pulling the trigger on one of Dennis's gorgeous pieces of culinary art, she finally caved and here I am. I'm (im)patiently awaiting shipment of a 23" cream and gold pebbled masterpiece of grilling hardware. At any rate, just wanted to say hey and to thank you all for the truly impressive amount of help, advice and reassurance you've given to people like myself that helped me take the KK plunge. Cheers, Brian

Re: Three Extruder Machines are in the House! I'm a soon-to-be owner in the Baltimore/DC area who'd be interested in pooling in on a pallet