-
Posts
2,317 -
Joined
-
Last visited
-
Days Won
42
5698k last won the day on November 4
5698k had the most liked content!
Reputation
1,194 ExcellentAbout 5698k
-
Rank
Senior Member
core_pfieldgroups_99
-
Location
New Orleans
-
3-2-1 is for St. Louis ribs, 3 hours uncovered, bone down, 2 hours wrapped, and then 1 hour uncovered to finish, all at 225. Baby backs are 2-2-1. I despise this method, people think it’s a magic formula for all things bbq, yet dont even understand the formula. I’ve read so many times. “I did the 3-2-1 method but…”. They dont cook at 225, they do baby backs, i even saw a person do a brisket this way. Formulas dont work because every cook is different, every individual protein is different, and in this case, it’s specific to a particular type of rib. I strongly suggest that if you have a way of cooking ribs that you like, keep doing it. Sent from my iPad using Tapatalk
-
Congratulations!! You got the absolute best color/tile combo. Sent from my iPhone using Tapatalk
-
I cringe when someone starts off with, i used the 3-2-1 method but..Some have promoted these catchy number formulas as magic, but most dont even get it right. 3-2-1 is theoretically for St. Louis ribs at 225, 2-2-1 for baby backs. I actually saw a post elsewhere saying, “i cooked a brisket using the 3-2-1 method but I didn’t like the results”. All cooks are different, so following a method leads to failure, it’s only a very general guideline at best. Personally, when i do foil, it’s never longer than an hour, but i typically prefer dry. KK’s are moisture machines, so i dont believe wrapping is necessary for the most part. Sent from my iPad using Tapatalk
-
I First steaks on the 32”, prime ribeyes, SPG, seared at 700. Sent from my iPad using Tapatalk
-
I have a flame boss 500, but i also use the guru fan. The temperature control is solid, and the app has no glitches. Sent from my iPad using Tapatalk
-
Beef ribs gooood!! Sent from my iPhone using Tapatalk
-
What thermometer is that? Sent from my iPad using Tapatalk
-
Tri tip cooked like a brisket, coffee cardamom rub. Cooked to 203, no wrap, rested about an hour. Sent from my iPad using Tapatalk
-
32 Bigbad received yesterday, moved to the pool deck today.
5698k replied to Mark Jacobs's topic in Komodo General
Congratulations! The 32” is really impressive! Sent from my iPad using Tapatalk -
Where is this secret menu?? Sent from my iPad using Tapatalk
-
How much charcoal are you using at a time? I always start with a full basket and have never run out of fuel during a cook. Sent from my iPad using Tapatalk
-
I’m not confident the top vent can be repaired. I’m also afraid that the body will have significant damage because of the top vent breaking like that. That being the case, i would be hesitant to put much effort into trying to repair this grill. Good luck with whatever you decide. Sent from my iPad using Tapatalk
-
Mine actually get hotter from sunshine than even a 700* cook. Sent from my iPad using Tapatalk
-
38" Goldilocks formula: 32 + 10 = 42 42 - 4 = 38
5698k replied to DennisLinkletter's topic in KK Announcements
The math isn’t right, what am i missing? Sent from my iPad using Tapatalk -
38" Goldilocks formula: 32 + 10 = 42 42 - 4 = 38
5698k replied to DennisLinkletter's topic in KK Announcements
The first one was done perfectly. Sent from my iPhone using Tapatalk