Dabble Posted January 25, 2022 Report Share Posted January 25, 2022 Brisket pics 6 Quote Link to comment Share on other sites More sharing options...
Dabble Posted January 25, 2022 Report Share Posted January 25, 2022 Troble, That chicken looked great! What temp did you cook it at and how long did it take? I cooked a turkey on the KK for Thanksgiving. I made a gravy in a drip pan and put it under the turkey when it was cooking. I drained off the liquid and used the liquid as an au jus. Did you save the juice from the vegetables for dipping? Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 25, 2022 Report Share Posted January 25, 2022 Hey Dabble, the only thing I would do differently is when I saw the temperature at 240, I would have gone to bed. We’re talking 15 degrees over your desired temp. Great tasting and juicy is all that matters! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2022 Report Share Posted January 25, 2022 @Dabble - the slow rise could be attributed to a couple of things - the damper settings that you initially started out with were for that temperature and it was just coming up to equilibrium - 1/4 turn is generally way more than needed for 250F or below. Later on, if it was a bit windy, you could have what it is called "vacuum drag" across the top vent - that's where air blowing past the top damper actually pulls air through the KK, effectively making the vent setting "more open" than usual. It has to be fairly windy for that to happen though. Some advice - don't chase the temperatures. +/- 25F degrees or so from your "target" makes zero difference in the final outcome of your cook. As I like to say: "close enough for Government work." Speaking of final outcomes - that brisket looks OK to me. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2022 Report Share Posted January 25, 2022 Took advantage of the last "warm" day this week (it was 22F yesterday - today it's 4F) to do a rack of ribs. These were the first ribs that I've ordered from Porter Road. I love their beef, so thought I'd give their pork a try. No regrets - these were some of the juiciest ribs that I've ever had - anywhere! I didn't do anything extraordinary either - no lard slather, no pink butcher paper. The only thing I did was overnight marinade with yellow mustard and dry rub (Dizzy Pig Dizzy Dust) and after a couple of hours on the grill, I spritzed them with apple juice & bourbon every 30 minutes or so. Cooked indirect, average temp 250F, 4 1/2 hours, with smoker pot of hickory and apple. There is NO Sauce on these ribs, they are just this shiny & color from the fat and the spritz. Plated with homemade potato salad (tater sallat!) 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 26, 2022 Report Share Posted January 26, 2022 Looking extra tasty, Tony. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted January 26, 2022 Report Share Posted January 26, 2022 Those ribs are the perfect color! Hope they tasted as good as they look.Sent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 26, 2022 Report Share Posted January 26, 2022 Great looking ribs, Tony. I need to try that Dizzy Dust. Did you buy it locally or mail order? 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 26, 2022 Report Share Posted January 26, 2022 21 hours ago, tony b said: Oh my! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 26, 2022 Report Share Posted January 26, 2022 @PoochieI can get Dizzy Dust locally, as both ACE Hardware and a local BBQ shop carry the Dizzy Pig line. Available online, too - directly from them or Amazon. Their rubs are a staple in my pantry for a long time. Thanks for all the compliments on the ribs. I can only take partial credit (I didn't screw them up!). The real credit goes to the Porter Road folks. These ribs were amazing. Will definitely order them again and will try a pork butt from them, too. 2 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 27, 2022 Report Share Posted January 27, 2022 Good to know about Porter Road, i have been thinking about placing any order. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 27, 2022 Report Share Posted January 27, 2022 They are a small outfit and it's hit or miss if they have everything in stock when you visit their website. But, everything that I've ordered from them has been great. They've turned me on to interesting cuts, too, like Bavette and Denver steaks. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted January 27, 2022 Report Share Posted January 27, 2022 New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck!Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 27, 2022 Report Share Posted January 27, 2022 BOC, you and your KK will do just fine. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 29, 2022 Report Share Posted January 29, 2022 Your KK will be ok in those temps. Mine does just fine here. It will take longer to heat up though, so plan for that. Quote Link to comment Share on other sites More sharing options...
BOC Posted January 29, 2022 Report Share Posted January 29, 2022 Your KK will be ok in those temps. Mine does just fine here. It will take longer to heat up though, so plan for that. So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna.Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
BOC Posted January 29, 2022 Report Share Posted January 29, 2022 Picture of the ribs for good measure. Now off to enjoy a good food coma.Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 29, 2022 Report Share Posted January 29, 2022 A fine effort @BOC well done! 2 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted February 6, 2022 Report Share Posted February 6, 2022 I’ve cleared way too much snow over the past week so I decided to make myself a nice dinner today. Reverse sear on a 38 ounce cowboy ribeye from SRF and tater tot’s 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted February 6, 2022 Report Share Posted February 6, 2022 @C6Bill a fine reward indeed! Looks perfect. 2 Quote Link to comment Share on other sites More sharing options...
