mk1

Anybody want to piggyback on my pallet? Pickup in Miami. Shipping soon

Re: pork butt and ribs Is that a secret second KK? Congrats!

Re: Ribeye Roast cook 4 bone, 7 pound roast@250 for about 4 hours after a hot frying pan sear on each side. Pulled at 117.Then 30 minute rest. 2 chunks of peach wood. Salt pepper olive oil with garlic mince inserted into center every 3/4 inch

Re: Everyday Misc Cooking Photos w/ details awesome!

Re: Best vacuum packer? (FoodSaver alternatives?) My only complaint about my VP-112 is its size on the countertop, so I keep it in a closet. I love making pulled pork packets which go from freezer to a water bath to the plate..... I do home ground burger packets too. And home cut steaks from strip and ribeye primals.

Re: Got Married, KK Front and Center! Congrats!

Re: How much ECC for 18 hour cook? I whack 2 rods together and they break into 1/3 and 2/3 chunks....the big ones are the 2/3 pieces they work well like this.....

Re: Vacation - Bali it is! I am lifetime platinum.....no lifetime executive pllatinum exists....I would ratber stay home too...mostly 4 million.....

Re: How much ECC for 18 hour cook? Digging up the thread.... My previously posted 21 hour cook of pork butt plus ribs used about half of a 10 pound basket

Re: pork butt and ribs ship me a quarter....hahahaha

A 14 pound boneless shoulder and 6 slabs of Costco back ribs on one cook at 225 for 21 hours for the butt and 4 hours for the ribs....ribs on the main grill and butt on the lower...heat deflector and drip pan..... that way I could add the ribs easily at the end n68711 n68712

Re: Everyday Misc Cooking Photos w/ details Simple steaks tonight..... grass fed strips 1.5 inches thick

Re: Rib Eye Steaks I have had my vp 112 for 1 year or so....great machine

Re: New arrival congrats!

Re: Thermoworks probes and racks of ribs.....

Re: Hybrid brisket cook- no foil 188ish Point went back on for another hour before chopping the 30 minutes with a little bacon grease

I have been using foil in my hot and fast briskets.....and loving it. BUT Syz's recent posts made me question the steaming of the meat during the foiling. So I cooked a very well trimmed prime grade (creekstone) packer this weekend using a mixed low temp/high temp without the Texas crutch. 17 pounds before trim, about 14 after trimming. I used a slather from Chris Lilly with half to 1/4 the salt. I slathered twice in 12 hours while letting it air dry in the fridge, so as to maximize the bark. Cooked at 225 to an internal temp of 150 over peach wood and KK CoCo Char. Then I jacked it up to 325 to power thru the stall. total time about 7 hours. Bark was super crisp, bacon cornbread as a side. And a little bacon grease in the burnt bits....mmmmmm n68689 n68690 n68691 n68692 n68693 n68694

Re: Great results right out the gate mmmmmm,mmmmm goood!

Re: Ribeye Roast cook These bones were rubbed with a cut clove of garlic, sprinkled with worcestershire sauce, spread with Dijon mustard, rolled in panko crumbs, sprinkled with olive oil and baked at 400 for about a half hour. I got to have both of them since my husband doesn't do bones. They were fantastic but very, very rich. I will definitely do them again. I am all over that!

Re: Ribeye Roast cook YUMMMY! I think your analysis of the temperature difference carrying over into the rest period is accurate. Tell me about the deviled bones?

Re: Burgundy Mushrooms I am hungry....

Re: My second cook on my Bronze Beauty I am hungry......

Re: Burgundy Mushrooms What mushrooms?

Re: Ribeye Roast cook never happened....

Re: Ribeye Roast cook Thanks...her book is where I took the temp from....