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mk1 last won the day on December 18 2019
mk1 had the most liked content!
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211 ExcellentAbout mk1
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Senior Member
core_pfieldgroups_99
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Miami Beach, FL
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Miami Beach, Florida
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4 hours at 200 then seared at 550. 4 bones...
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Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.
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mk1 replied to DennisLinkletter's topic in KK Announcements
You will be mine! -
one of my favorite cooks.... worth the effort. Great job.
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I just did this. Publix uncooked corned beef. Soaked 36 hours. Seasoned 12 hours prior to low temp smoke to 160 internal temperature. Then steamed till tender at 275...about 6 hours. 195 internal temperature Amazing.
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Title sums it up. Slow smoked reverse seared salt and pepper. Merry Christmas all.
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Same cook as the prime rib basically. See it on my Instagram @mksfl . A dry brined prime beef tenderloin slow smoked at 250 to 120 internal the reverse seared at 550 dome. About 2 hours total. The wines were fabulous. I am on a mission to drink them all before I kick it......been sitting on these since they were released.
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The Chapoutier Hermitage was perfect at 27 years young. Thanks!
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It was fantastic. All of it.... I even toasted the slivered almonds for the beans in garlic and white pepper.
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Truffle mashed potatoes and friends for dinner
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Still cooking. Mostly post on Instagram. @mksfl . Here is a dry brined roast slow smoked at 220 to 120 internal the reverse seared at 650 dome. Cooked the ribs simultaneously for the same time. About 4 hours total. The roast was tied into a roll for uniformity.
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Am I the only one who was afraid to click on this based on the title?
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Thanks Tony! Memphis doesn't give an overall. You either win based on Hog or ribs or shoulder or you don't. The Grand Champion is chosen from the top 3 in each of those categories. All of the other boxes are non-contributory. You can only do one of the 3 main items.
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Ubon's of Yazoo City - 6th place Whole Hog
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