Gnomatic

Sorry that didn't work out, Cookie. I'd have been miserable. Time to get back on that horse!

*followed*

Yeah that POSK is in great shape, consider yourself lucky.

Congrats!!!!! Tony's right, go hog wild with ordering Denis's charcoal.(I assume you'll be buying some?)

Wow, that is one hell of an amazing looking cake!

+1 I'd love to see some pics of your 'retro' KK.

Well, my first crack at a standing rib roast was an unqualified success. After slathering it with a paste of minced rosemary,thyme, garlic, Worcestershire, olive oi, salt and pepper, I cooked it indirect at 275F for several hours until the temp hit 122F, and tossed it in a cooler for another hour. When I took the roast out of the cooler, I checked the temp with an instaread thermometer and it was sitting at 137F. By then the searing great had replaced the heat deflector and the KK was holding at 500F. Finished the roast off with a quick sear and then it was slicing time. My pics leave a lot to be desired compared to the awesome shots that regularly get posted by many here. My ravenous family descended upon the roast like a school of piranha so I did the best I could. It came out a real nice medium, all the way through. I'm more of a medium rare guy, but this was perfect for the preferences of my group. It was the most tender and juicy prime rib I've ever had. The whole thing was devoured in no time. Next time I'll get a three bone roast for this cook. Luckily we had an ample amount of wonderful sides. I really want to do another one of these again. My brother in law, who has a BGE and loves it, helped me with this cook. After giving him the game plan, he pretty much took the reigns of my KK from start up to shut down. Unprovoked, I hear him comment "This thing is built like a Swiss watch" as he got a pretty good measure of what operating a KK is like. Pretty good summary of my thoughts on this awesome cooker. Thanks for the 'guide' Wilbur. Your tips were very helpful.

Thanks Wilbur. Did you let stand for any length of time, either after the low and slow, or after the sear? Also, did you use the searing rack, or the main grate? I assume you took the roast out of the roasting pan and put it directly on the main grate for this part. I'm trying to get an idea how long the low and slow part will last to get the meat to 120F if I do a reverse sear. Your link was great btw, awesome cook!

Ah, Poochie, looks like you and I are in the same boat. I got a rib roast to and am trying to figure out the best way to do it.

Alright, all those wonderful standing rib roast cooks for Christmas that were shared here inspired me. I picked this up for New Years Day. This is a 2 bone, 5.6lb roast. I had the butcher slice the bones off and tie them back on to make it easy come slicing time. However, I'm kind of regretting that now because I fear the strings will burn and break if I sear it. I do not have the rotisserie, so this will most likely cooked on a roasting rack in a pan. So, all you experts on here, do you have any advice to share? I'm looking for things like - - how long should I leave it out of the fridge before roasting? - seasoning recommendations - deflector/no deflector - dome cooking temps - going for medium rare, what should the IT be when I pull it to let it rest in a cooler for a given length of time -is searing an option even if the bones are tied on? Basically, if this were your roast, and a rotisserie was not an option, how would you prepare and cook it on your KK? Thanks in advance for the tips and suggestions!

Looks like I need to step up my baking game! Seriously, those deserts look phenomenal!

That's my kind of pie!

Yeah I do think that guy meant what he was saying.

https://www.youtube.com/watch?v=hGAP1DG_Vs8 Poking around YouTube the other day I stumbled across this vid on how to carve a brisket - it's cringe worthy. After watching the injustice done onto this brisket, I started reading the comments. The YouTube comments on this are hilarious!

crap how did I miss this?

That's a lot of turkey! Just curious, what is the size of that foil drip pan you are using?

Wait, the 42" KK is actually happening?

So what did you do with the bones?

Well it looks great! What IT do you normally shoot for?

Nice! I love these rib roast cooks!

This looks great. I haven't roasted a duck in ages. Might be time to change that

That looks incredible! Seriously, you guys need to cut it out with these rib roast cooks. If this keeps up I'm going to be forced to buy the rotisserie!

Bosco, that plated shot is tremendous! That rib roast in particular looks to die for!

YUM!

A friend of mine asked if I would cook a brisket for their family Christmas dinner. I was happy to oblige.(my family gathering isn't happening for a couple days so my KK was free) I stopped in at Costco earlier this week to snag a couple whole packer briskets, and the only ones they had were giants, all right around 20lbs. Couldn't beat the price, $2.69/lb for USDA Prime brisket! Yesterday evening, after trimming off copious amounts of fat, I seasoned and injected it. It went on the KK at about 7:30pm. This monster took up most of the main grate! The KK was good and heat soaked at that point, holding at 300F. That was a bit hotter than I wanted, but close enough. Once the brisket was on, I closed up the KK and set the vents to what I figured would be ~225F. At about 8:30 this morning the dome was reading 210F, so I was happy with that. This beast of a brisket was reading 170F when I checked it at the time, so I goosed the vents a little and finished at 300F. The meat hit 203F right around noon, which is right the time I was aiming for. It looked like this: It had shrunk considerably as one would expect, but still took up a good portion of the grate on my 23", and look at that bark! After pulling it off I set the brisket on a roasting rack in a pan and sealed it in foil, and then wrapped everything in a couple of blankets.(I usually use a cooler for this but mine are out on loan) My friend is stopping by to pick up the brisket ~2:30pm, their dinner is at 3:00. I might just invite myself over.