Tyrus Posted November 16, 2023 Report Posted November 16, 2023 Tonite was a Tri-tip, this piece is oh so good prepared med rare to the pink side. Seasoned with a local Montreal plus a shake of Nebraska and it tasted well. Along side were parsley potatoes with onion and garlic followed with yesterdays leftovers. Additionally a spooky pic after the sun had set, looks like a few aliens were enjoying the fire while we escaped for a few. My wife did brush my arm while I took the pic but it does look spooky with head phones. 3 1
MacKenzie Posted November 17, 2023 Report Posted November 17, 2023 Wow. How can one chop look that goooooooooood! 1
C6Bill Posted November 19, 2023 Report Posted November 19, 2023 Yesterday being Thankschristmagiving I was in charge of bread and the turkey. Now everyone is free to travel and see grandkids for Thanksgiving and Christmas 👍 7
MacKenzie Posted November 22, 2023 Report Posted November 22, 2023 Pork Rib on the KK today. This time of year one starts out in the sunshine and the next thing you know it is pitch dark and a flash is needed to grab a pix. 6 2
MacKenzie Posted November 24, 2023 Report Posted November 24, 2023 Oh my goodness, I knew I should not have looked at this awesome goodness before breakfast. What a grand dinner, Troble.
Troble Posted November 24, 2023 Report Posted November 24, 2023 (edited) 2 hours ago, MacKenzie said: Oh my goodness, I knew I should not have looked at this awesome goodness before breakfast. What a grand dinner, Troble. @MacKenziethanksgiving dinner would be my “death row meal”. I love it more than any other plate. I forgot to do green beans this year but the turkey was the finest I’ve cooked in my life to date so that was nice. Wet brined for 24 hours in hot water, apple juice, kosher salt, garlic powder, black peppercorns, fresh cut lemon thyme from the garden, Montreal steak seasoning, fresh cut honeycrisp apple chunks and a pinch of brown sugar. Then rubbed with Irish butter, thyme, rosemary mix and place two slices of Irish butter under the skin on top of the breast meat smoked on the KK at 225 with apple wood for 5 hours until thighs were 165 and rested for 3 hours before carving. Absolutely tasty. My new bar for Thanksgiving turkeys Edited November 24, 2023 by Troble 3
CaptMorg82 Posted November 27, 2023 Report Posted November 27, 2023 Duuuuuuude It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk 8
Cheesehead_Griller Posted November 27, 2023 Report Posted November 27, 2023 12 hours ago, CaptMorg82 said: Duuuuuuude It’s taken forever to find some plate ribs around here. Sent from my iPhone using Tapatalk I did some plate ribs for Thanksgiving. They were so delicious. One of my favorite bites in bbq. Those ribs don't have much marbling. Did they turn out good? They look good in the pics.
CaptMorg82 Posted November 27, 2023 Report Posted November 27, 2023 53 minutes ago, Cheesehead_Griller said: I did some plate ribs for Thanksgiving. They were so delicious. One of my favorite bites in bbq. Those ribs don't have much marbling. Did they turn out good? They look good in the pics. They turned out great. There was plenty of marbling for me. They were still super rich. Maybe it just didn't show up in my pictures but in the second one you can see the marbling pretty well on the sides. Went well with some leftover Thanksgiving mashed potatoes! 1
MacKenzie Posted November 27, 2023 Report Posted November 27, 2023 (edited) It is a cold windy miserable day here so I resorted to comfort food, steamed fresh spinach, homemade fresh pasta and meatloaf. Up Close. Edited November 27, 2023 by MacKenzie 8
qundoy Posted December 3, 2023 Report Posted December 3, 2023 I've been wanting a nice bowl of chile for the last month. Finally got around to it today. Smoked a chuckie, simmered down the Chile, put it together to simmer for approx 3 hrs. The chile took a spin in the blender then thru a fine mesh sieve a few onions to add some texture 9
tony b Posted December 3, 2023 Report Posted December 3, 2023 A PROPER bowl of red - not a bean in sight!! EXCELLENT! 3
CaptMorg82 Posted December 4, 2023 Report Posted December 4, 2023 On 12/2/2023 at 7:52 PM, qundoy said: I've been wanting a nice bowl of chile for the last month. Finally got around to it today. Smoked a chuckie, simmered down the Chile, put it together to simmer for approx 3 hrs. The chile took a spin in the blender then thru a fine mesh sieve a few onions to add some texture Nice! I was trying to think of what to do with the brisket I smoked and put in the freezer. I made some chili with it from this recipe yesterday for the Packers/Chiefs game. Made a great halftime dinner. I really like the recipe and will definitely make it again next time I have leftover smoked meat. I had a slice of the brisket when it came of the grill to try it. And I had some more after I thawed and warmed it up. For just a Costco USDA Choice brisket, it really tasted good. I've definitely improved my brisket game on the KK. So I used up the flat for the chili, now I need to use up the point! https://www.chilesandsmoke.com/smoked-brisket-chili/ 5
Poochie Posted December 5, 2023 Report Posted December 5, 2023 Nothing like pork belly burnt ends, KK style. It took hours to render it, but in the end, it was a real hit. Sauce was Head Country, brown sugar, and honey. 7
MacKenzie Posted December 5, 2023 Report Posted December 5, 2023 WOW, does that ever look tasty, Poochie. 👍 1
johnnymnemonic Posted December 8, 2023 Report Posted December 8, 2023 Cooked a prime brisket and 4 pork shoulder butts in the KK42 this past weekend. Rub on pork is just salt and course black pepper (after an ACV spritz). Brisket is McCormick Montreal Steak seasoning. This cook is for Christmas gifts. I like to give (and the family likes me to give) frozen BBQ on Christmas. It's consumable, it's something they'll definitely use. It's better than the BBQ people can get in most places they live. This time, I did what I normally do when I cook pork. Pull and bag in vac seal bags put bags in ice water bath to cool it down fast. 1 hr later after it's nice and cold, vac seal in chamber sealer and put them immediately in freezer. Pork BBQ tastes like it is right off the smoker when you warm up in sous vide and cut the bag open. I have been doing this for years but upped my game with the KK and the VacMaster VP215 that I bought in 2021. For the beef I did a similar thing except I didn't slice in pencil width pieces, I sliced in larger pieces that would fit in the vac seal bags. This way hopefully since it's not already fully sliced, when it's warmed up and sliced it's still (hopefully) almost like it was fresh off the KK. I have never had brisket turn out almost the same when warmed up, but I gave it the best chance possible. This was one of the best briskets I've ever done (and definitely best one that has ever come out of my KK). This is maybe the 5th or 6th I have done in 2 years on the KK. This picture is about halfway through the cook. When it fits, I've been doing everything on the upper grate these days. The results on this cook were amazing. I will continue to use this same setup. I use a Thermoworks Billows, temp 225. I put the pit temp gauge on the main grate, food on top grate. The cooks just keep getting better on the KK. 2 years - not sure how many cooks I have done for BBQ (probably 15-20), maybe 100 total cooks, and it feels like the KK is just now broken in. Cheers! - hope everyone is having a good leadup to the holidays. Oh one other note. I love the 42, b/c look how much I can do just on one grate, and it was all absolutely perfect. 9
