mk1

4 hours  at 200 then seared at 550.

4 bones...

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.

You will be mine!

one of my favorite cooks.... worth the effort. Great job.

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. 

Title sums it up. Slow smoked reverse seared salt and pepper. Merry Christmas all.

Title sums it up 

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. 

1 hour ago, tony b said:

Yeah, what Robert said!

Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds!

DAYUM!

Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!

The Chapoutier Hermitage was perfect at 27 years young. Thanks!

1 hour ago, tekobo said:

That looks fantastic @mk1.  How did it taste?  

It was fantastic. All of it....

I even toasted the slivered almonds for the beans in garlic and white pepper.

5 hours ago, Paul said:

WOW!! just beautiful. Was this for a special occasion? Also gotta ask...garlic mashed?

Truffle mashed potatoes and friends for dinner 

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.

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

On 5/21/2018 at 1:42 PM, tony b said:

Nice that you got a call up! How'd the team do overall? 

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.

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

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.

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

On 3/10/2018 at 1:01 PM, DennisLinkletter said:

I do those thick ones low and slow and even throw some smoke on them first.. I then wrap and ice them to pull the heat out. Once the meat is cooled.. I sandwich the meat between two bags of ice.. I pat dry, baste in herb ghee and proceed to brown up the outside. Cooling it inside ensures I do not cook it any more.. After properly browned, I pull it off to the side, put a probe in it and wait for it to warm up.. Perfect texture and pink from edge to edge..  slice up and plate..

 

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

Nice Maserati!

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

leftovers? Ha! Looks good!

I like to make chili.

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.

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

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!

Two of my current machines that still make me smile