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I have been watching Videos on YouTube on cooking Prime Rib by Sous Vide. I haven't given it any thought about Sous Vide until now as I didn't see myself doing it as I have a KK and a Pellet Grill but after watching the Videos I have been thinking about it a lot. On of my questions is, when a Prime Rib reaches the Internal Temperature and if it is left in for a longer time, does the meat get more tender ? At what point would it get mushy from too long being in the Sous Vide ? Nice thing is there isn't any Carryover cooking, right ? Of coarse there would be a brief time in the oven to do a Reverse Sear. I have seen where salt and pepper is put on the Prime Rib and put into the Refrigerator for 24 hours or longer. Would Season Salt do the same thing ? Lawry's puts Season Salt. I look forward to any information. Thank you.

I tried the Recipe last Wednesday and it worked like a charm and in 6 hours I had Pulled Pork. It shredded nicely. So to the Purists, try it first before making any comments. The Pulled Pork was tasty.

MAPLE BOURBON GLAZE Susie Bulloch (heygrillhey.com) This Maple Bourbon Glaze is a sweet and sticky glaze that is perfect on ribs, chicken, and so much more. It's a delicious and beautiful way to finish up any of your BBQ. 5 from 8 votes PREP TIME : 5 mins COOK TIME : 30 mins TOTAL TIME : 35 mins SERVINGS : 8 CALORIES : 124kcal Print RecipeSave to Pinterest Tropicana® Zero Sugar Sponsored by Tropicana® Meet our new line of delicious refreshing juice drinks - made with zero sugar & no artificial sweetener ingredients. See More INGREDIENTS ▢ ½ cup maple syrup ▢ ½ cup bourbon ▢ ¼ cup ketchup ▢ ¼ cup brown sugar ▢ 4 teaspoons Hey Grill Hey Sweet Rub ▢ 4 teaspoons apple cider vinegar INSTRUCTIONS Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency. Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.

Funny thing, I was trying to figure that out after watching a Video from Mad Scientist BBQ. From what I saw, the ideal thing is to have the heat the same all over the grill and no Hot Spots. Another thing is with just using wood cooking with a clean smoke would be possible.

I already have 2 Komodo Kamados but once in awhile the idea of adding a Pellet Grill hits me once in awhile. Do any of you own a Pellet Grill along with your KK's ? I have seen others in here also own other Grills besides a KK, like a Santa Maria Grill, etc. Thanks.

The cook went well. Got up at 4:30 in the morning and started up the KK. Got KK to temperature and put the Lamb on at 5:00am. It was done by 9:00. Wrapped it in Butcher Paper, Aluminum Foil, and towels and into a Cooler. Stayed warm by the time we got to BIL’s house. I cooked it to 138*. It was good but next time will cook it to 128-132. A little to medium for me. One thing I didn’t like was the amount of Smoke Flavor the Charcoal gave. I use FOGO. That is the only Charcoal I use but after today, FOGO is not good for smoking. I also added two nice size chunks of Pecan and didn’t get any of that flavor. I will use FOGO for steak and Tri-Tips..

This is the Recipe I am using.

Plan smoking a Boneless Leg of Lamb for my Brother-in-Law's Brunch, so that means transporting it to his house. If I want to cook the Leg of Lamb to Medium Rare, 140-145, what would be an ideal temperature to pull it considering the carryover time ? I plan on smoking it at 225-250 then raise the temp to 400 to get the Leg of Lamb a little "crispy" on the outside. There is a rest time of 15 minutes but the ride to my BIL is longer. I know it will take at least 3.5-4 hours. At least that is what the Recipe says and yes I know and always do, cook to temperature. I don't want the Boneless Leg of Lamb to go beyond Medium Rare. Happy Passover and Easter. (We are Jewish)

Trying to clean out the Pantry and I have a few Rubs that are probably beyond their due date. How long do you keep your Rubs ? Do you toss them if they are past their Due Date ? HAPPY NEW YEAR !

Smoked Bourbon Chicken 7 SEASON 8 MAIN COURSES CHICKEN GRILLING & BARBECUE This combination sounded perfect. All we had to do was figure out how to infuse smoke and bourbon flavors while keeping the chicken from drying out. SERVES4 TIME2¼ hours, plus 20 minutes resting SEASON 8Break Out the Bourbon HAS VIDEO Watch our test cook make this recipe from start to finish. WHY THIS RECIPE WORKS Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves a... Read More PRINT SAVE TRY THIS RECOMMENDED COOKING COURSE JERK CHICKEN GATHER YOUR INGREDIENTS 1 ¼ CUPS BOURBON 1 ¼ CUPS soy sauce ½ CUP packed brown sugar 1 SHALLOT, MINCED 4 GARLIC CLOVES, MINCED 2 TEASPOONS PEPPER 2 (3 1/2- TO 4-POUND) whole chickens, GIBLETS DISCARDED 1 CUP WOOD CHIPS 4 (12-INCH) WOODEN SKEWERS VIEW INGREDIENTS KEY EQUIPMENT Chimney Starters * BEFORE YOU BEGIN USE A BOURBON YOU’D BE HAPPY DRINKING. USE ALL THE BASTING LIQUID IN STEP 5. 1 INSTRUCTIONS BRING BOURBON, SOY SAUCE, SUGAR, SHALLOT, GARLIC, AND PEPPER TO BOIL IN MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT AND COOK FOR 1 MINUTE. REMOVE FROM HEAT AND LET COOL COMPLETELY. SET ASIDE 3/4 CUP BOURBON MIXTURE FOR BASTING CHICKEN. (BOURBON MIXTURE CAN BE REFRIGERATED UP TO 3 DAYS IN ADVANCE.) 2 WITH CHICKENS BREAST SIDE DOWN, USING KITCHEN SHEARS, CUT THROUGH BONES ON BOTH SIDES OF BACKBONES; DISCARD BACKBONES. FLIP CHICKENS OVER AND, USING CHEF’S KNIFE, SPLIT CHICKENS IN HALF LENGTHWISE THROUGH CENTERS OF BREASTBONES. CUT 1/2-INCH-DEEP SLITS ACROSS BREASTS, THIGHS, AND LEGS, ABOUT 1/2 INCH APART. TUCK WINGTIPS BEHIND BACKS. DIVIDE CHICKEN HALVES BETWEEN TWO 1-GALLON ZIPPER-LOCK BAGS AND DIVIDE REMAINING BOURBON MIXTURE BETWEEN BAGS. SEAL BAGS, TURN TO DISTRIBUTE MARINADE, AND REFRIGERATE FOR AT LEAST 1 HOUR OR UP TO 24 HOURS, FLIPPING OCCASIONALLY. 3 JUST BEFORE GRILLING, SOAK WOOD CHIPS IN WATER FOR 15 MINUTES, THEN DRAIN. USING LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL, WRAP SOAKED CHIPS IN FOIL PACKET AND CUT SEVERAL VENT HOLES IN TOP. REMOVE CHICKEN HALVES FROM MARINADE AND PAT DRY WITH PAPER TOWELS; DISCARD MARINADE. INSERT 1 SKEWER LENGTHWISE THROUGH THICKEST PART OF BREAST DOWN THROUGH THIGH OF EACH CHICKEN HALF. 4 FOR A CHARCOAL GRILL: OPEN BOTTOM VENT HALFWAY. LIGHT LARGE CHIMNEY STARTER FILLED WITH CHARCOAL BRIQUETTES (6 QUARTS). WHEN TOP COALS ARE PARTIALLY COVERED WITH ASH, POUR INTO STEEPLY BANKED PILE AGAINST SIDE OF GRILL. PLACE WOOD CHIP PACKET ON COALS. SET COOKING GRATE IN PLACE, COVER, AND OPEN LID VENT HALFWAY. HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 5 MINUTES. FOR A GAS GRILL: REMOVE COOKING GRATE AND PLACE WOOD CHIP PACKET DIRECTLY ON PRIMARY BURNER. SET GRATE IN PLACE, TURN ALL BURNERS TO HIGH, COVER, AND HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 15 MINUTES. LEAVE PRIMARY BURNER ON HIGH AND TURN OFF OTHER BURNERS. (ADJUST PRIMARY BURNER AS NEEDED TO MAINTAIN GRILL TEMPERATURE BETWEEN 350 TO 375 DEGREES.) 5 CLEAN AND OIL COOKING GRATE. PLACE CHICKEN HALVES SKIN SIDE UP ON COOLER SIDE OF GRILL WITH LEGS POINTING TOWARD FIRE. COVER AND COOK, BASTING EVERY 15 MINUTES WITH RESERVED BOURBON MIXTURE, UNTIL BREASTS REGISTER 160 DEGREES AND THIGHS REGISTER 175 DEGREES, 75 TO 90 MINUTES, SWITCHING PLACEMENT OF CHICKEN HALVES AFTER 45 MINUTES. (ALL OF BOURBON MIXTURE SHOULD BE USED.) TRANSFER CHICKEN TO CARVING BOARD, TENT LOOSELY WITH FOIL, AND LET REST FOR 20 MINUTES. CARVE AND SERVE.

I am trying this Recipe today. I hope this works as I am curious about the taste.