EGGARY

How exciting ! You took the plunge and you won't regret it. You will enjoy every time you fire up your new KK. We all do. Enjoy the journey.

Tony, Thanks for the advice. I saw a recipe the same way as you said and I am using it. I am shooting for Medium Rare as I would be yelled at if I took it off aRare. So 130 it will be. Still yum. As for the potatoes, next time. I do that with chicken.

I surely hope the 32" Big Beast doesn't get jealous. Good luck on the new grill. Enjoy !

Picked up a Leg of Lamb at Costco. It's the one in the netting. I took off the netting, washed it and then put on a marinade of garlic, lemon juice, olive oil, salt, pepper, and dried rosemary. Letting it get "happy". Plan on putting it on KoKo. What is the best way to cook it ? I don't want to overcook it. Do I cut it in the middle as there isn't much meat in the middle ? Any suggestions would help. I know it isn't a right or wrong way of doing it. One more thing, do I put in into the meshed netting ? Thanks.

Sweet ! Thanks.

Verrrrrry interesting. I take it you used the Split Basket and had no problem getting the temp to 700+. The steaks were seared 3 & 2 minutes each side ? When they were cooked to get up to temp, were they put on the side of no charcoal? I definitely want to try this. Thank you.

Doesn't take out the fun of cooking on the KK ? My Tri Tips come out very good. Am I missing something ?

Mapp Torch. Tried and true. CC, 20 seconds ? I go 30-60 seconds. I guess whatever works. Enjoy your cooks.

The one thing that bothers me is the way he slams the lid of the BGE. I am interested in trying the recipes.

This morning I saw BBQ Addiction with Bobby Flay. He was making Spare Ribs on a BGE. He used a pan of water that he put over the charcoal and then used the Plate Setter. Then the grill. He was looking for steam to help cook the ribs. I know that with the KK and any Kamado, there is no need for a water as there is enough moisture inside the KK/Kamado. Am I missing something ? Would it help using a pan of water ? Always looking for ideas. Thanks. Gary

Nice looking Ribs. Question: Isn't 5 hours rather long for ribs ?

Made 2 Tri Tips for sandwiches. Then make chicken wings.

Congrats on the new KK. Nice color and first cook. Enjoy the journey.

I am very sorry about the loss of your wife. Words can't take away the pain but just to know there are people out there who care.

Do you prefer cooking Ribs on the Rib Rack or flat on the Grill ?

Nice job on the Rib Roast. You did it just right. I have seen and heard too many recipes that calls for cooking a Rib Roast at 400-500 for a period of time then lowering the temp and cooking for another period of time. Unfortunately it doesn't come out as good as the way you did it and others have on the KK. Dennis, Someone here mentioned this way and I have used it as well. I even use it for Tri tip. Happy and Healthy New Year !

Here is the Recipe for the Brine. I doubled it for a 22lb. bird. Maple Turkey Brine Rated: Submitted By: US92 Photo By: Webigail Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 1 Hour 35 Minutes Servings: 18 "This dark sweet brine, enriched with maple syrup and whiskey, can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats." INGREDIENTS: 4 quarts water, divided 2 cups dark brown sugar 1 cup soy sauce 1 cup maple syrup 3/4 cup sea salt 8 cloves whole garlic cloves, peeled 6 bay leaves 3 large fresh thyme sprigs 2 teaspoons whole black peppercorns 1 cup sour mash whiskey DIRECTIONS: 1. Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using. ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 12/25/2014

Here is the Smoked Turkey I did last Sunday.

The turkey came out really good and tasty. This is one of the few times I can say it was better than what I expected. There is one issue that I will use in the future, "don't cut or slice the meat until serving". My Father-in-Law sliced the turkey as well as the Smoked Meat he made and put the sliced meat in trays. The trays were put in a Warmer. When it was time to eat, the turkey and especially the Smoked Meat was not as good as just being sliced. Just something to think about.

I don't get it. The turkey took 2 1/2 hours to smoke/cook. I did spatchcock it. I was shooting for 250 but the temp went up to 275. I heard 5 hours and I was ready for it.

I was giving it some thought. Is 250 ok to smoke a turkey? I am going to use Pecan, 3 nice size chunks. I don't want to overpower the Turkey with a lot of smoke.

I seem to make a big deal about things. As it turns out, the brine covered the whole turkey. I added ice to it. So now the bird it relaxing in a pot of brine of Maple Syrup and Makers Mark. I hope 2 days won't be too long.

I made the Maple Bourbon Brine and letting it cool down before brining the Turkey tomorrow. I doubled the recipe. There are 2 gallons of Water in the brine already. How much water do I want to add ? I plan on brining in a large pot and into a Refrigerator in the Garage for 2 days as suggested. Thanks.

I am planning on smoking/cooking a 22lb. Turkey next Sunday for a Hanukkah Party. I took it out of the Freezer and put it into the Refrigerator today. I plan on brining it on Saturday and cooking it on Sunday. I also plan on Spatchcocking it as well. I saw that it is best to smoke turkeys around 14lbs. if it is going to be smoked at 250. Anything bigger there is a concern with bacteria setting it. Should I have a concern with a 22lbs. Turkey ? Or should I just smoke/cook the turkey at a higher temperature ? I know about cooking to temperature but any idea how long it would take to cook ? I ask so I could plan timewise as the party starts at 3:00pm and have to transport to In-Laws' house. I appreciate any answers and suggestions. Thank you.

Tonight we took my Brazilian Brother to Lawry's Prime Rib Restaurant. My sister and her husband joined us. It was a very nice evening. Everytime we go there and that isn't often we know what we are getting, a very good dining experience. A lot of it is theater with the Spinning Salad, the Big Cart with 3 Standing Rib Roasts and the sides. It's all good and I am not complaining. My one thing I can say is I/we can do just as good of a job on Standing Rib Roasts as Lawry's. I guess we eventually like the food that we cook on the KK's more than we do at the places we frequent. Will I go again to Lawry's ? You bet I will. I don't know when but if a special ocasioin comes up we will but it also makes me want to cook more on the KK and try to get that particular taste I am looking for. (Unfortunately we never do as we keep on searching for it)