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


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mk1 last won the day on March 25 2016

mk1 had the most liked content!

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About mk1

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    Miami Beach, FL

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  1. mk1

    Inspired by CK's Buns

    Am I the only one who was afraid to click on this based on the title?
  2. mk1

    Memphis WCBCC 2018

    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.
  3. mk1

    Memphis WCBCC 2018

    Ubon's of Yazoo City - 6th place Whole Hog
  4. mk1

    Party cooking question.

    Just a thought... You could smoke the ribs for 3 hours, hold them, then wrap them and put them in the oven low and slow for an hour or 2, then glaze them back on the KK for 30-60 minutes. During the hold and oven time you cook the tri-tips... When they are wrapped they don't know what the heat source is....taste and texture is unchanged from being wrapped on charcoal. Almost all competition ribs get wrapped.
  5. Another good year. Another 1.3 million raised for the kids. 3rd place ribs, 6th place shoulder, 8th place fundraising and induction into the Hogs of fame. 9th place overall out of 90ish teams! Go Ubons #BBQFamily
  6. mk1

    32oz dry age ribeye

    I do similar minus the ice...just pull them (for seasoning and ramping up the kooker temp) at one temperature lower than desired... ie. pull at rare for med rare. easy peasy. They come out good in the sous vide with a KK sear but not quite the same IMHO
  7. mk1

    And so it begins...

    Nice Maserati!
  8. mk1

    La Chamba Portabella Stew

    Going to get in the 60's tomorrow in Miami Beach.....
  9. mk1

    What to do with left over pulled pork

    leftovers? Ha! Looks good! I like to make chili.
  10. mk1

    Low and slow steak

    I cooked this Prime dry aged New York strip steak at a very low temperature as the KK was coming up from about 150 to 250 F maximum temperature before thie sear. Apple wood for smoke. The steak was two inches thick and took approximately one hour and 30 minutes to cook. I then rested the steak and brought the KK up to 500 degrees for a quick sear. The steak was at 118F internal when pulled for the rest. Sort of like using the KK as a sous vide heat source.
  11. mk1

    Surf and turf and turf (plus brisket question)

    I always dissect out the fat pocket as you describe......
  12. mk1

    So what's on your KK for Memorial Day?

    No pics... but I made 6 slabs of loin ribs, 2 brisket points, slow smoked yardbird parts, hot dogs and burgers.... Hope y'all had a good holiday!
  13. Two of my current machines that still make me smile
  14. mk1

    Three Chimney Komodo Prototype

    LMAO... I will take mine in a 42....
  15. mk1

    Everyday Misc Cooking Photos w/ details

    More sous vide steaks.... The bone in had slightly better flavor. Both amazing!