cpwebb

CKREEF, I'm actually from the SE (Alabama) but now am in Kansas. They call them country style here as well, but they are just boneless pork ribs. TonyB, Very tasty. The ribs were great and grilled pineapple is always good!! The only thing missing was some bark on the ribs. The bacon on the outside had some good crunch to it, but while I was eating from the first one my brother in law ate all the bacon off the second pineapple. He won't get to participate next time.

I can't take credit for the idea, but was sent the following link and asked if I thought I could do it. Below are the pictures of my version (I'm not a very good photographer, but you'll get the idea). http://www.neatorama.com/2015/05/14/Swineapple-Hollowed-Out-Pineapple-Stuffed-With-Ribs-Bacon/ This is what I started with, pineapples, boneless pork ribs, thick cut bacon and my favorite pork rub: This is after I sliced, then shaved the outside of the pineapple: This picture is rotated properly on my Mac, but somehow the forum changes the orientation. This is the top "cap" after I cut it off: Hollowed out the pineapple: Added the boneless ribs after rubbing them with yellow mustard and rub Put the "cap" back on: This picture was rotated 180 degrees when I uploaded it, not sure why but it to is oriented properly on my PC. Wrapped in bacon and added rub: Another that was rotated out 180 degrees when uploaded. On the KK: Just before I pulled them off, at 162 degrees: First slice: This was time consuming, I prepped it the night before, wrapped in plastic wrap overnight. Set the KK up for indirect at 240, added CI smoking pot filled with Mesquite after heat soak. Cooked to an internal of 162 (was shooting for 160) and let rest for about 20 minutes. This was very good and I will do it again but not on a regular basis.

Although I haven't cut through them I'm pretty sure the legs are solid. I actually thought about cutting them off. I don't use the flour/water paste when using the smoke pot as the lid sits on pretty tightly, I haven't had any issues without sealing the two together and smoke doesn't appear to come out of the seam. The Lodge outlet store is in South Pittsburgh, TN I think I have almost every piece they make, and that is what we cook with mostly in our house. I even have one of their small grills, but have never used it.

Here are pictures of the cast iron pot I use for adding smoke, it has a six on it but I'm not sure what size it is. It is pretty small but holds about 4 fist sized pieces of smoking wood. I picked this up a couple of years ago driving through Tennessee, Lodge has a factory outlet store there.

It's been a while since I posted on the site, I was having problems posting pics with the old forum and didn't spend a lot of time trying to make it work. Here are a some cooks that I did from the past few months: This was a 7 bone Ribeye Roast I made for Christmas: Here are two pork butts that I cut in half to get more bark, and a deer roast that I was told I couldn't get to pull - it pulled great! I took the the fat cap off of the pork butts and wrapped around the deer roast after it was coated with Chipotle seasonings, it made great tacos: Here are the wings I made for the SuperBowl, along with a couple of deer tenderloins: and finally here are some ribs I made this past weekend, rubbed with Rendezvous Rub:

Re: Midwest Share Thanks, hope you have a great Holiday Season as well.

Re: Midwest Share I still have about 20 boxes right now - I try to use this for stuff that I don't want a lot of smoke flavor (breads, pizza's, cheesecakes, etc). I mainly use Royal Oak for everything else. If you get in a pinch I would be willing to sell a few boxes, I wouldn't charge any more than my cost with shipping.

Re: How did you find Komodo Kamado I have a friend who had been trying to convince me to buy a BGE for a few years and I finally decided to do a look into it. I found the POSK and my wife liked the look of it better than the egg so I sent an email asking about the purchase process. I was lucky in that I didn't receive a timely response and started doing more research, I found the KK site and was a silent watcher on the forum for about 3 months before I told the wife what I wanted to buy. She was hesitant at first but now tells everyone she would have bought it for me 10 years earlier if she had known how good of a cook I was going to become!!

Re: The Kraken in Manhattan Beach, CA I have the removable side tables and the original hanger that comes with the grill. No additional hangers came with the side tables and the brackets don't have the holes that are pictured above. I have to leave town early in the morning and won't have a chance to take pics until later in the week.

Re: New Owner I just use a small Bernz-O-Matic propane torch, and have been on the same 16oz bottle for over a year. It doesn't take much to light a small amount for a low and slow and if I do a high temp cook I just start a small amount of lump in a chimney.

Re: The Kraken in Manhattan Beach, CA Must be different table brackets and grill hangers than I received. My grill hangers bolt into the sam holes as the side table brackets and they can't both be mounted at the same time.

Re: Crispy Skin Thanks for all the suggestions, I was planning on trying one this weekend but it looks like it will have to wait.

I've been cooking a couple of chickens every other weekend for a while and they always come out moist and very tasty. The problem is the skin is never very crispy. I have just read on here about putting them in the fridge for a few hours to help crisp up the skin but is there anything else I can try? I don't want to just hit the bird with a torch to get it crispy. I appreciate any input offered. I will be trying to air them out in the fridge next time to see if it helps.

Re: KK Arrived Today!! Congratulations!! Very nice looking grill. I'm glad you were able to get it setup quickly.

Re: KK Stability mdbinkc, I bought a grill mat from Home Depot and cut the corners so I can slide it under the KK when it is in use. I didn't want something that sits on my deck permanently as the color of the deck will fade differently and I didn't want any moisture to accumulate under the mat. My mat is colored cedar and matches my deck quite nicely, Smoke and Fire on 151st ST in OP has multiple colors of the mats if you've ever been there.