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.

Re: New Member, New KK Coming. How will I move it? Sounds like your setup is very similar to mine, I had the KK placed in my garage. Instead of going through the front door I went through the garage door straight through the kitchen and out to the deck. I removed the lid and grates and two of us were able to get it up the 2 steps from the garage and out onto the deck. I had to remove the stoppers from my patio door (slider) to get it to open another inch to get the KK through but no other problems.

Re: KK Stability mdbinkc, I live in Eastern Kansas (Ottawa to be exact) and have my KK on my deck that is about 12 ft off the ground. I get plenty of the Kansas wind and have never had any problems with the grill moving at all - even after furniture is turned over and trees blown over in the neighborhood. I can't say about damaging the deck, but mine is cedar and I haven't had any damage other than roller marks when I used to move the grill around. I have since put mine in a permanent spot so I don't have to move it. The marks were easily cleaned off so it wasn't a major problem. I do place a grill mat under the KK when I use it but remove it when the KK is idle. I expect that you aren't too far from me, I would be happy to help you set the KK up when it arrives, you are welcome to come check mine out any time that I am there but I am usually only home on weekends.

Re: Porchetta We just had our first taste of Porchetta at the Rolli Roti in San Francisco - we really liked the flavor but didn't care for the amount of fat from the pork belly. When I got home I made a Porchetta but instead of the pork belly I wrapped mine in a bacon weave - it turned out really well:

Re: indirect/slow cooking Jocko, the stone that came with your KK is actually used for indirect cooking - the pizza stone is an option and has a much smoother finish. If you have an actual pizza stone and not the original deflector that came with your KK then I would suggest covering it with foil before using it as a deflector.

Re: Placement of Wood Chunks If I want a lot of smoke, I will place the chunks when I open the lid to place the meat - after the lump is up to temp. If I want less smoke I will place the chunks a few minutes before the meat, but again, after the lump is up to temp. I never start the fire with chunks mixed in with the lump.

Boneless stuffed Chicken Boneless chickens stuffed with cajun dirty rice. Super moist and very tasty, I have more of these with different fillings that I will be trying. I hope they all taste as good as this one did!

Re: KK Has Landed! Congratulations, glad to see you've got it in place and are breaking it in!!

Re: Easter - What's Cookin? I know it's late, but here is what I took to my family's gathering in Alabama for Easter: n67193 n67192 2 8lb pork butts, a 14lb whole beef sirloin in the back all cooked low and slow at 220 degrees for 16 hours. The pics also show a small 4lb roast my wife put on and for dinner to have that night. She shredded it and made beef burritos.

Re: Everyday Misc Cooking Photos w/ details Cajun Chicken Grenades from a specialty market in Tulsa, OK Cooked at Dome temp of 375 for about 30 minutes. Chicken thigh meat wrapped around Jalapeno and cream cheese, then all is wrapped in bacon.

Re: Just ordered new KK I've decided to go with the Oregon Scientific when my probes bite the dust, based on reviews here and elsewhere on the Internet.