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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

greychamp

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About greychamp

  • Rank
    Junior Member
  • Birthday 01/24/1942

core_pfieldgroups_99

  • Location
    Austin, TX and Broomfield, CO
  • Interests
    Working out, reading, cooking and baking
  • Occupation
    Professor of Accounting and Taxation

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  1. That's dynamite, mk1!!! I also own two homes; one in CO and one in TX, with a 23" KK in each. In fact, I just pulled the trigger on a new 32"Bad Boy for my CO home. KK's are the best!!!
  2. Re: Beer Can Chicken I did not brine them.
  3. I cooked three beer can chickens this past Sunday. The skin was crisp, the meat VERY moist and the smoke flavor excellent. Here's the recipe. 3 chickens about 4-5 lbs. each Rub: 4T kosher salt 4T turbinado sugar 1 T garlic powder 1 T onion powder 2 t poultry seasoning 2 t black pepper Work your fingers between the skin and the meat of the chicken. Put rub between the skin and the meat of each chicken as well as in the body cavity. Preheat KK to 3500F using three hickory chunks. Put each chicken on a beer can half filled with beer or on a ceramic chicken sitter half filled with beer. (Cheap beer works fine.) Cook chickens for 2 hours over indirect heat. Let rest for 10 minutes. Enjoy!! BTW, below you'll find a picture of me with my beer can chickens on my KK.
  4. I have a 23" KK at my home here in Broomfield. Send me a PM if you'd like to see it.
  5. Re: Am I Crazy ? I have two homes; one in Austin, TX and one in Broomfield, CO. I had a large BGE in each home. Now I have a 23" KK in each home and I sold the BGEs. That should tell you something. There is no comparison in terms of the way each looks and cooks. My KKs are DYNOMITE!!
  6. Re: Compare Komodo vs BGE I owned a BGE for about 10 years and bought another one for my second home. Then I heard about KK and bought a 23" one for one of my homes. It was so great and outperformed the BGE in all aspects of cooking. I then sold my BGE. I have just sold my second BGE and bought another KK for my second home. That should tell you what I think of the KK vs. the BGE. There is simply no comparison.
  7. Last year, I went to Owensboro, KY and ate BBQed mutton for the first time. It was great!! I liked it so much that I recently bought 1/2 of a 2-year old sheep from a friend who raises them. This past Sunday, I BBQed a whole leg of mutton. On Saturday, I rubbed it with a mixture of 1/3 c kosher salt, 1/4 c turbinado sugar, 1 T garlic powder, 1 T onion powder, 2 T ground black pepper and 2 t ground allspice. I kept in the fridge overnight. Next morning, I cooked it for 3 hours over hickory smoke at 225[sup:3jznf78u]0[/sup:3jznf78u]F. I then foiled it with 1/4 c apple juice and cooked it at 350[sup:3jznf78u]0[/sup:3jznf78u]F for another 3 hours. I then removed the leg from the foil and cooked it at about 350 for 45 minutes to let the outside develop a good bark. It turned out excellent and my guests were really impressed.
  8. Re: Your other Grill(s) I have a Pitmaker BBQ Vault that I use for smoking a large quantity of meat. (It can hold about 15 briskets.) I also have a 48" Pitmaker Grillmeister that I (obviously) use for grilling. I use my KK for grilling or smoking smaller quantities. I really like all of them.
  9. I have a 23" Cobalt Blue KK. Please send me a PM if you'd like to see it.
  10. Re: Goat: Cabrito I cook cabrito just about every time I BBQ. Last time (about a week ago), I rubbed it with kosher salt, turbinado sugar, onion powder, garlic powder and a little cayenne. Then cooked it using the 3-2-1 method with hickory wood at 225 deg F. The goat usually weighs about 18 lbs. The rub may vary, but the cooking time, temp, wood and 3-2-1 method are always the same. The cabrito comes out great every time. For a really small goat, you might want to reduce the cooking time. Hope this helps.
  11. Re: First Brisket Ever I live in Austin, TX. If you go to any BBQ restaurant in and around Austin, the only rub they use for brisket is Kosher salt and coarsely cracked black pepper in a ratio, by volume, of about 2 salt to 1 pepper. I use that rub myself when I BBQ brisket and the brisket always tastes great. I just rub it in the day before I BBQ. I use this simple rub for all beef that I BBQ, including short ribs, back ribs and chuck roasts.
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