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

LK BBQ

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LK BBQ last won the day on September 11 2020

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  1. If you really want 1CM, you might consider getting two thinner pizza steels instead. Here's my logic. If you follow Tony Gemignani's Pizza Bible, it is a good idea to have two. One to cook the pizza on, and one to transfer the pizza to for a few seconds to crisp the crust just a bit more. You can put one on the upper rack and one on the main grate. This works very well. If you decide you really need the thermal mass of a thicker steel, you can just layer the two together. Two thin steels are much easier to carry separately than one thick one - you'd be surprised how heavy they are.
  2. Agreed on all - I wasn't advocating buying one or the urgent need. This isn't even intended for the KK and probably wouldn't fit. I just thought it was a clever solution to sweeping/brushing of ash. A little foil or tray at the bottom of the KK could probably accomplish the same thingI don't enjoy the cloud of ash when I'm cleaning it, though I don't have to do it often and I agree the flush bottom makes it much easier. I usually tape a paper bag around to the opening so that I don't get a plume of ash as it lands into the bag.
  3. I thought this was pretty clever to make cleanup easier. With one of these, you might not need to brush as much. Just pull. out the drawer and empty it into the trash or compost. https://www.amazon.com/Green-Accessories-Drawer-Stainless-Replacement/dp/B07H9NZ4SK/ref=pd_rhf_cr_p_img_5?_encoding=UTF8&psc=1&refRID=F1RTHZMAV524WY1KXD4N
  4. Happy New Year to the members of this group, Dennis, and his team!
  5. Don't peach pits have something toxic... cyanide, I think?
  6. Thanks all for your tips. I used bits and pieces of what you all suggested and from Amazingribs.com. I wetbrined the turkey overnight in a stock pot, and I spatchcocked it. I seasoned with butter, a dry rub, and a sprinkling of herbs from the garden. I cooked it in the 300-325 range and removed it at 155 breast / 160 leg temperature. I put a lump of apple-wood in the fire basket, but I forgot to wait for blue smoke before putting my turkey in, so I probably got some black smoke on it. It still tasted great and was very moist. Highly recommend smoked turkey - easy to execute and delicio
  7. One other thing - anyone ever use a rotisserie for a smoked Turkey?
  8. Anyone have a favorite method for a Thanksgiving Smoked Turkey? I have ordered a roast Turkey to alleviate the stress of cooking, so I am thinking of smoking another for fun! Brine? Temperature? Type of wood? Spatchcock? Any tips appreciated!
  9. Highly recommend a pork butt for first cook. It is low and slow, very forgiving in case your temperature has volatility, and it is ALWAYS more delicious than you can imagine. Just be sure to target a finish time before when you plan to eat. The temperature will stall for a few hours if you don't foil (I don't). When done, you can keep it hot for a while after it comes off the KK (foil, towels, and a cooler), but it tastes so amazing when it's fresh off the grill. You have to make sure you taste a bit when you first take it off. I find brisket to be higher risk.
  10. I agree that it is not necessary at all to foil, unless you want to bypass the stall. The pork comes out juicy regardless. Bardsljr, I wrap leftovers in single or double-serve foil packets, and store all of the packets in ziplocs in the freezer. Pulled pork heats up really easily and well. Any evening that I'm too lazy to cook, I can just throw a packet into the steam oven and have a pulled pork in minutes. Most of the time, I'll make pulled pork tacos. It's also great over rice, by itself, or for pork BBQ sandwiches.
  11. I am a KK fan, of course. You would just never do low and slow salmon, smoked turkey, prime ribs, whole chickens, and pork shoulders on a gas grill the same way. Similarly, you would not be able to achieve beautiful Napoletana pizza and breads on a gas grill. That said, if you mainly cook hamburgers, hot dogs, and chicken drumsticks, by all means get a separate gas grill for convenience.
  12. Looking at your photo does bring me back to the delivery day - when you realize how solid, beautifully engineered, and beautiful it is. It becomes the most amazing thing you own. That is priceless.
  13. All, I've noticed that the 19" side tables will not mount in the folded position if the accessory hooks or the rotisserie mount is on the grill. I would consider leaving the tables out, but then I can't cover it anymore. I am just that lazy that I'd prefer not to take the motor and rotisserie mount off everytime I cook. While I know it is recommended, I figured I could keep everything protected enough as long as ithe tables were closed and the KK was covered. A few weeks ago, I saw a post on this problem. Someone had bent some eyelet bolts to allow the side tables to mount further fr
  14. I had a similar situation. I have a 19", so my situation could be different. I could get the fire burning hotter without the stone. There were two theories - one is that the thermal mass of the stone is meaningful. The other is that the airflow is slowed down by the stone - air needs to move around the stone to get to the top instead of a smooth flow. I found that I could get the fire blazing without the stone first, and then added it later after the grill was already soaked with heat. I just needed to give the stone enough time to heat soak as well. Using bigger lumps of charcoal helped
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