GoFrogs91 Posted December 12, 2015 Report Share Posted December 12, 2015 Great looking bread gents Benton Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 12, 2015 Report Share Posted December 12, 2015 Beautiful, ck. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 13, 2015 Report Share Posted December 13, 2015 Very nice cooks KK'ers. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 28, 2015 Report Share Posted December 28, 2015 Did the point off the Costco prime brisket today. Indirect, 300F on the KK, with Tx post oak, pecan, and peach wood. Franklin treatment (wrapped in butcher paper @ 170F), pulled off at 206F IT, foiled, wrapped in towel and into the cooler until supper. Probably the moistest piece of brisket I've done yet. May have found my "money" rub - 2 parts Plowbow's Bovine Bold and 1 part Dizzy Pig Red Eye Express. Of course there's pics! Unwrapped out of the cooler. Puddles of juices! Sliced. Plated. Side was a pan of roasted potatoes, Brussels sprouts, cauliflower and onion. Glazed with Balsamic vinegar. Money! 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 28, 2015 Report Share Posted December 28, 2015 Looks yummy - I really like the unfoiled picture. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 28, 2015 Report Share Posted December 28, 2015 Tony, by the looks that meal had to be extra tasty. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 28, 2015 Report Share Posted December 28, 2015 Great job Tony. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2016 Report Share Posted January 31, 2016 We almost reached 50F today, so you know that I had to fire up the KK in celebration! Plus, my sampler packs of rubs from Lane's BBQ had arrived a couple of days ago and I was anxious to try them. Country Style Ribs were on sale this week and I bought a pack. Rubbed with CYM and 3 of the Lane's rub and the fourth, the "control sample," was Cimmaron Docs. I used colored toothpicks to tell them apart. All slathered up and onto the KK @ 250F, indirect, with smoker pot of pecan and apple wood, plus a leftover chunk of peach from the last cook. After 3 hours, the IT was about 175F. Done. Plated, with some Jamaican curry rice and drunken (rum) black beans. A nice Pale Ale to go with. Money shot. Really liked the Lane's Signature rub. Fav of the group, followed by SPF 53 (spicy), Sweet Heat, and then the Docs. Weather is supposed to get back to "normal" by Monday, with another snow storm headed our way just in time for the Caucus. So, might be my last cook for a few days. Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 31, 2016 Report Share Posted January 31, 2016 My kind of cook. Simple and to the point. Nice dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted January 31, 2016 Report Share Posted January 31, 2016 Nice cook! I'm a big fan of lanes rubs as well. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 31, 2016 Report Share Posted January 31, 2016 Those country ribs look delicious, great colour. Give that dinner a Quote Link to comment Share on other sites More sharing options...
tony b Posted January 31, 2016 Report Share Posted January 31, 2016 Thanks, all. It was a fun and simple cook, but tasty! Quote Link to comment Share on other sites More sharing options...
PRippley Posted February 1, 2016 Report Share Posted February 1, 2016 Very tasty looking meal tony! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2016 Report Share Posted February 1, 2016 Thanks, PRippley, and the beer wasn't too shabby either! Quote Link to comment Share on other sites More sharing options...
PRippley Posted February 2, 2016 Report Share Posted February 2, 2016 I have had the Ballast Point Sculpin but not the "Grunion"? So much beer, so little time...😊🻠Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2016 Report Share Posted February 2, 2016 Love me some Sculpin, but can't do the Grapefruit Sculpin - interferes with my meds. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2016 Report Share Posted February 7, 2016 I'm in a dinner group (Adventures in Dining). We get together every other month, with rotating hosts and guest lists (about 50+ people total in the group). Normally, each subgroup is 6-8 people. These are themed dinners and each person brings a different course. Last night the theme was Turkish cuisine and I had the appetizer course. So I did some marinated racks of lamb (Greek yogurt, lots of minced garlic, Penzey's Turkish seasoning, Sucklebusters' SPG, Aleppo pepper, and a splash of lemon juice), with a tzatsiki sauce (Greek yogurt, cucumber - seeded and pulsed in food processor, along with a small white onion, several cloves of garlic, fresh dill, S&P, and lemon juice. It's the dill that makes it Turkish, as opposed to mint/oregano in the Greek version. Marinaded overnight. Cooked direct, with a chunk of peach wood, on the KK main grate @ 375F for 30 minutes upright, then another 15 minutes face down to an IT of 130F. Wrapped in foil, towel, and into the cooler to hold until dinner. Of course there's pictures! Going onto the KK. After 30 minutes, ready to flip. Flipped. Done. Money! 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted February 7, 2016 Report Share Posted February 7, 2016 That looks delicious Tony! Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2016 Report Share Posted February 7, 2016 Thanks, Rak. The rest of the meal was outstanding as well. Most of the folks in this dinner group have kitchen skills! I just have the advantage of owning a KK. 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted February 7, 2016 Report Share Posted February 7, 2016 Cooked to perfection! I'd say you have some skills Tony! Quote Link to comment Share on other sites More sharing options...
