Everyday Misc Cooking Photos w/ details

[jonj]

I smoked / grilled a 7.5 pound turkey breast(s) for Thanksgiving. Kind of a strange cook as the outside temperature was in the 30°s F and getting the KK temperature up took longer than I anticipated*. I dry brined the breasts overnight then basted using melted butter with Simon & Garfunkel rub. I put it in the KK23 with apple wood chunks while the temp climbed from 200° to 320°F over about an hour, then cooked it for another hour and 15 minutes to 159°F beast temperature. Rested for 20 minutes before carving.

I used the new ThermoWorks RFX wireless probes / RFX Gateway just to try them out and also used them to control the Billows fan (again, just for fun). The RFX stuff worked very well, but the ThermoWorks app had each probe and the pit on a separate screen, which is different than when using the wired Signals system. They all show up on one screen but to adjust the individual device (probe/pit) settings means clicking on its own screen then returning to the "all devices" screen. It turned out to not be a big deal; just different. Very good connectivity. I'll probably reserve the RFX for those occasions when wireless probes are beneficial or when I need more probes than the 4 available on Signals.

The turkey turned out great, very moist, tender, and with excellent flavor (according to those eating), so I was pleased with the results.

Turkey with and without probes:

Plated with potatoes, dressing, Brussels Sprouts, and green beans; accompanied with a 2019 DuMOL Finn Pinot Noir.

*The temperature issue was my fault because I had the Billows fan choked down too much. I had last used it for a long 225° smoke and didn't adjust its damper so I wasn't getting sufficient volume of air to get the KK up to 325° quickly with the cold external temperature. Lesson learned. 

[C6Bill]

That looks great  

[C6Bill]

It had been awhile since i did beef ribs, but i was going to my sisters for diner I figured it was time for some. And a little steak just to be sure we had enough food lol

 

[remi]

Kids requested pulled pork- made do with some boneless shoulder from the local organic supermarket…. It was no Boston Butt but still did the job!

 

[MacKenzie]

A mile high burger. 

[5698k]

Doing Christmas a bit differently this year. Garlic, thyme, rosemary and oregano mixed in the butter, I cut the bones off and reattached on the spinalis side, unfortunately I have to take it to medium, but otherwise I’m looking forward to it!

Merry Christmas everyone!!


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[tony b]

[5698k]

Almost done!!


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[Pequod]

Spinning a cow

An hour later…

Edited December 25, 2024 by Pequod

[5698k]

Yowza!!!


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[5698k]

Almost done!!


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[Tyrus]

Merry Christmas.  Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK. 

[jonj]

This must be the year for Christmas Rib Roast. Smoked (apple & cherry) a smaller (4 pound trimmed) boneless rib roast this year at 200°F, then seared for 7 minutes total at 450°F. Covered and held until it reached 128°F. 

 

Served with farm-style green beans, three cheese potatoes, and a 2008 Spottswoode Cabernet.

[C6Bill]

Well i typically do prime rib but we went in a little different direction this year. Started with an 18 pound brisket then a pair of 14 pound turkeys  And of course there was bread  

[Tyrus]

But of course there was bread, it wouldn't be Christmas without it.

[Tyrus]

Chilli on the KK with cast iron ware and some natural smoke injection. It was a Kent Rollins recipe, great base I like to expand on just a little. One pic with a flash, the other without.

[Tyrus]

Beef Bourguignon a la KK proxy. So how does it relate to a KK cook you may ask?  From Christmas I saved the separated 3 bone portion of the Prime Rib cooked on the KK and added it the BB mix in preparing on the stove. The 2 1/2 hrs spent softening the Chuck roast to fork tender with these bones added to the gravy flavor. Now if it truly added to the mix I couldn't say definitively, I've never made the dish before but I do have to say it was really good. The pic is all that remains from Sundays dinner today, our guests took home a plate each leaving what was left. Served over Linguine.   By the way, I won't make this dish again, way out of my element...and although my guests thought it spot on I found it had too many steps and took way too much time.  

Edited December 31, 2024 by Tyrus

[DennisLinkletter]

On 12/26/2024 at 6:26 AM, 5698k said:

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Kramer Porn?
One can only dream!

[tony b]

@DennisLinkletter - I assume that you meant the knife and not the Seinfeld character! 🤣

[5698k]

Not a Kramer, it’s a Kenichi Shiraki honyaki. Many havent heard of him, but he’s a true master, the teacher of some of the current big dogs. I saw where the knife Bob Kramer made for Anthony Bourdain auctioned for over 200k. That’s a bit out of my price range!


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