mk1

I am not sure why, but I sem to get invited to a lot of backyard parties these days. 9 racks of back ribs, modified 3-2-1, rub and hickory, into foil with blackberry jam red chile and butter, finished with more rub sprinkled on then sauced in the final 20 minutes. all at 250

Re: New Pavilion wow......nice!

Re: V Pills for those on the go Lmfao

Re: hello lol

Re: Small Slow Cooked Standing Rib Roast It was indirect for the low and direct for the high... I used the drip pan which can easily be pulled out without fuss around the roti.

Re: Meats. Info Worth Considering? LMFAO

Re: hello Welcome!

Re: Small Slow Cooked Standing Rib Roast This one was cooked slow. 4 bones on the roast, roti at 250-270 dome for about 2.5 hours (rib sat at room temp with rub for 2-3 hours) I heatsoaked for a good 1.5 hours. Used 2 chunks of peach wood. then at 105-10 meat temp I pulled both doors and opened the damper 4-5 turns. I was at 575 in less than 10 minutes then cooked it to 117-121 Internal temp before pulling and resting. I was aiming for and got medium rare. Crust was outstanding....

Re: Meats. Info Worth Considering? Aside from some comments about gas grilling, this is pretty good. http://www.science20.com/science_20/science_grilling

To all dads.... wishing you a good cook!

Re: First chicken... yes...hotter....faster

Re: Faceting been a while...but have done some hobby stuff lately!

Re: New in New Orleans Beauty.....

Re: Jubilee slow roast pork shoulder Victoria, my wife, wants the recipe too! oh, BTW was it Victoria?

n67226 Re: Everyday Misc Cooking Photos w/ details A lamb shoulder roast..... Roti at 300 dome temp. olive oil salt pepper garlic and onion inside and out.

Re: 44 pound cook The bark was pretty good considering the thick veal demiglace before the rub helped as did the fact that it was on alone before it went into foil but after the ribs were foiled. You will note that the brisket was a hybid slow/low for 2.5 hours and hot for 5ish. the point got another hour after chopping and saucing. The ribs were foiled into the oven to give the packer space and then carmelized with the Big Bob sauce back on the KK in batches as the party demanded.... you might imagine there were some leftovers now you went and made me hungry!

17 pound kosher packer and 27 pounds of ribs. (9 slabs) both were soaked for 24 hours in a salt free solution with brown sugar, molasses, worchestire, garlic onion and pepper. Also pineapple and pear juice in the ribs. The brisket was coated in thick veal demiglace anf worchestire before the rub. It was slow smoked for 2 .5 hours then finished hot with foiling at 160 to a final of 195 in a total of 7 hours. The ribs went in at the same time directly on top of thhe brisket in the rack(only way they would fit. very long slabs. they were foiled at 2.5 hours and held in the oven foiled with the Big Bob gibson sweet rib liquid recipe of pineapple juice, rub, garlic, etc. temp about 200 for 2-3 hours to allow the brisket to finish. Then glazed with Big Bob Gibson sweet glaze ( red, habanero sauces, honey, and blackberry jam. Finished back on the KK for an 30 minutes. No after pics because I was busy with my guests.... But the before pics are cool!

Re: St. Louis Spare and Burnt End Cook VIDEO I don't like to share my burnt bits

n67224 Re: Everyday Misc Cooking Photos w/ details Steaks for dinner.... Warm up for Memorial Day- 17 pound packer brisket and 9 racks of baby backs for the pool party!

Re: Standing Rib Roast Cook VIDEO Well that convinced me not to get a loof lighter.... thanks for posting! nice looking piece of meat!

Re: Small Slow Cooked Standing Rib Roast I would say 127-8 final temp

Re: Roti option? I got the 8 inch and have used it for a rib roast viewtopic.php?f=30&t=4809#p42491 It was awesome, I have another one I plan to cook this week

Re: What's everyone cooking this weekend (5/19/12)? pork chops tonight and flank steak tomorrow!

Re: New to KK forum welcome!

Re: burnt birdie I do believe he is referring to me