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About Gunner

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    Minnesota/E.G. West Africa/P.R. China
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    Petroleum Geologist
  1. Re: Heat deflector Mine did the same thing. It's not going to hurt anything.
  2. Re: Smoking wood Fruita has got my vote. I buy peach and pear wood from them and I am very happy with it.
  3. Re: Everyday Misc Cooking Photos w/ details Cooking in a blizzard.
  4. Re: pork butt and ribs I will give you the one I like: Injection: 1 quart apple juice, 1/4 quart white vinegar, 1 lb. sugar, 1/4 cup salt. rub of your choice, cook at 250 for about 2 hours in a pan, after 2 hours poor in 1 cup apple juice, cover and cook for about 6 hours until the meat reaches 205. Take the meat out and pour glaze (of your choice, mine has apple jelly and some light corn syrup, some vinegar and chipotle pepper powder) on it and cook uncovered for about 30 to 45 min.
  5. Re: Everyday Misc Cooking Photos w/ details Planked salmon the other night on the K.K. Very good.
  6. Re: Steam for Bread My wife and I have cooked bread on ours with just the stone for the heat deflector and using the top rack with a baking pan or using the pizza stone. Works for us fine.
  7. Re: pork butt and ribs Did some ribs last night using the 2-1-30 method. They turned out great. I finally broke down and got a Maverick temp probe. I checked the Maverick BBQ temp with that of the one that comes with the KK. The temp gauge on the KK is right on with the Maverick probe. Hats off to Dennis! n67421
  8. Re: Everyday Misc Cooking Photos w/ details Did a whole turkey breast today. I injected it with butter,pure maple syrup, honey and apple juice. For the wet rub I puréed 1 yellow apple, 2 strips of apple smoked bacon and a little apple juice. Then I put on a dry rub of paprika, garlic powder, a little salt, black pepper, celery salt and a little cayenne pepper. Cooked at 250 for 3 hours with a smoke of 1/3 hickory and 2/3 pear wood. I also did a key lime pie on the KK to and it turned out great.
  9. Re: Everyday Misc Cooking Photos w/ details It was for 2 I steamed the other lobster.
  10. Re: Everyday Misc Cooking Photos w/ details Did this last night both on the KK. Turned out great.
  11. Re: Pulled Pork Chili I have had chili with Crawfish in it and it was great!!!
  12. Re: Everyday Misc Cooking Photos w/ details Here are a few pictures of the cooks.
  13. Re: Pulled Pork Chili I do the same thing. Last time I used the recipe from Guy Fieri's Dragon Breath Chili. I just substituted the pulled pork for all the meat except the Italian sausage.
  14. Re: Foil pork butt? I cook my butt's for about 10 hours with a 12-14 lb. one. I cook it in a pan for about 7 hours then I foil it for a about 2 hours and then on cover it for about 1 hour. I have not had a bad one yet. The bark is always great.
  15. Gunner

    Pork Ribs

    Re: Pork Ribs I always to indirect. I just place some foil on the bottom rack. I do the same thing when I wrap them, butter, a little brown sugar, some apple juice and just a little coke a cola. Wrap tight place back on the grill for about 1hour. Works for me
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