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Everyday Misc Cooking Photos w/ details

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Did this turbo..350°, took 2.75 hrs for a 12lb brisket, cooked to 170° internal, wrapped in butcher paper, then went to 202°. I separated the muscles, wrapped the flat in foil and towel. The burnt ends took another two hours to render.

I’m convinced about the turbo method..


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6 hours ago, Pequod said:

@alimac23 inspired Triple R chicken underway. That’s Roti’d Roadside Roadkill chicken in a basket. Using the Meater, of course. Shaker bottle of roadside mop to baste it as it spins

Do all my roti's with a split basket length-ways, fuel towards the back now. ali's down the middle and your a full basket.

Just wondering if there'd be any difference....maybe not.IMG_0888.thumb.JPG.b32d61588110025b348a6c2cbf43d399.JPGIMG_1119.thumb.JPG.c7b00a47d81c386a44d4d4b1968b6d24.JPG

 

 

Edited by BonFire
forgot
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8 hours ago, BonFire said:

 

 

Good question. The engineer in me says that split basket is like AC current and full is closer to DC (actually a lower amplitude AC since it still spins the food away from the heat source periodically). To achieve the same RMS voltage (or heat transfer in our case), AC has a higher peak (and lower minimum) amplitude, while DC is constant throughout. In other words, it requires the same amount of heat to be transferred either way, so not real sure it would matter. Would take some experimenting and blind taste testing to see if it matters on the plate. My guess is no.

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We are having a stunning day today, sun, no wind, no bugs, the birds are singing, it's awesome. So what better thing to do than make an awesome cheeseburger on the KK.

Made the rolls yesterday, previously ground a chuck roast and also made pickled red onions yesterday. I'm ready.

I guess the site is not, I am unable to attach pixs. :(:(:( 

Here are the red onion rings pickling in salt, sugar, sherry vinegar with a bay leaf and cubano pepper.

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There is purple crack on this salad. :)

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Edited by MacKenzie
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22 minutes ago, MacKenzie said:

We are having a stunning day today, sun, no wind, no bugs, the birds are singing, it's awesome. So what better thing to do than make an awesome cheeseburger on the KK.

Made the rolls yesterday, previously ground a chuck roast and also made pickled red onions yesterday. I'm ready.

I guess the site is not, I am unable to attach pixs. :(:(:( 

/home/kkforum/public_html/uploads/monthly_2019_05 could not be created.
Please contact us for assistance.
  • OK

Could you provide a link to a cheeseburger that looks similar?  :)

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A single rack of St. Louis spares underway using the two zone configuration of my 32. For those asking about the splitter, note that I’m using the 1/4 basket configuration to hold coco char, and this is more than enough for this cook at 275 for 4’ish hours. Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine).

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1 hour ago, Pequod said:

Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine).

You know that the real solution to this "problem" is to build yourself a cast iron smoker pot. 

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Had to spin some more wings .let them marinade in some buffalo sauce then sprinkled with pine apple head. plated with some salad and chips .294ef7e0c74d58528169d2bad37482c8.jpg.5a7007f493c88938fad14ea87a724fa8.jpg.895c57b2d79d2535f080c99ad827874e.jpg.6a96f2718bd2fcce637ba1e2e79b4c2d.jpg.76550cef5bcc7e29008130ceb2381d6f.jpg.bb0a50e20d9702d35b792c876d10dce9.jpg. Yum. Looks like Aussie Ora signed in with an alias lol

 

Outback Kamado Bar and Grill

 

 

 

 

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It was another gorgeous day here and the outside was calling me, so much to do and so little time. Transplanted my tomatoes into bigger pots and set them up in a tent in the greenhouse to keep them from freezing. There was some yard work to do and then there was that 10 pork belly that I bought yesterday. Needless to say a quick lunch was needed and here it is.

A nice salad while the sausages were on the KK.

Salad.thumb.jpg.10e61fcfda9e0a13534d4fb524b86825.jpg

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Plated.

1235709296_SausageLunch.thumb.jpg.458be39a9d312d1ea0dc96eb7f0cae8a.jpg

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It was another gorgeous day here and the outside was calling me, so much to do and so little time. Transplanted my tomatoes into bigger pots and set them up in a tent in the greenhouse to keep them from freezing. There was some yard work to do and then there was that 10 pork belly that I bought yesterday. Needless to say a quick lunch was needed and here it is.
A nice salad while the sausages were on the KK.
Salad.thumb.jpg.10e61fcfda9e0a13534d4fb524b86825.jpg
1219103709_SausagesOnKK.thumb.jpg.f4f29f798097bc60d1afb9d0442efa20.jpg
Plated.
1235709296_SausageLunch.thumb.jpg.458be39a9d312d1ea0dc96eb7f0cae8a.jpg
Yum

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