Pequod Posted December 1 Report Share Posted December 1 Spinning a chook. 7 Quote Link to comment Share on other sites More sharing options...
jonj Posted December 4 Report Share Posted December 4 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. 4 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted December 4 Report Share Posted December 4 That looks great Quote Link to comment Share on other sites More sharing options...
C6Bill Posted December 7 Report Share Posted December 7 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 7 1 Quote Link to comment Share on other sites More sharing options...
remi Posted Monday at 09:28 AM Report Share Posted Monday at 09:28 AM 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! 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted Monday at 12:23 PM Report Share Posted Monday at 12:23 PM A mile high burger. Quote Link to comment Share on other sites More sharing options...
5698k Posted Wednesday at 05:51 PM Report Share Posted Wednesday at 05:51 PM 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!!Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted Wednesday at 08:38 PM Report Share Posted Wednesday at 08:38 PM Quote Link to comment Share on other sites More sharing options...
5698k Posted Wednesday at 08:57 PM Report Share Posted Wednesday at 08:57 PM Almost done!!Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Pequod Posted Wednesday at 09:08 PM Report Share Posted Wednesday at 09:08 PM (edited) Spinning a cow An hour later… Edited Wednesday at 09:59 PM by Pequod 4 Quote Link to comment Share on other sites More sharing options...
5698k Posted Wednesday at 09:11 PM Report Share Posted Wednesday at 09:11 PM Yowza!!!Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
5698k Posted Wednesday at 10:26 PM Report Share Posted Wednesday at 10:26 PM Almost done!!Sent from my iPhone using TapatalkSent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Wednesday at 10:27 PM Report Share Posted Wednesday at 10:27 PM 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. 6 Quote Link to comment Share on other sites More sharing options...
jonj Posted yesterday at 02:07 AM Report Share Posted yesterday at 02:07 AM 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. 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted 13 hours ago Report Share Posted 13 hours ago 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 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted 12 hours ago Report Share Posted 12 hours ago But of course there was bread, it wouldn't be Christmas without it. 1 Quote Link to comment Share on other sites More sharing options...
