DennisLinkletter Posted December 8, 2008 Report Share Posted December 8, 2008 Let's use it as an area where we can post pics of simple little cooks that we feel might not be significant or special enough to warrant giving them their own post. It's great if the person posting the photos leaves details about the cook but let's not make any comments about the posts, just photos (or don't feel bad when they are occasionally erased..) Quote Link to comment Share on other sites More sharing options...
skitteroni Posted December 11, 2008 Report Share Posted December 11, 2008 Small Turkey Day Bird on Gen2.2 1 Quote Link to comment Share on other sites More sharing options...
Baby Huey Posted December 15, 2008 Report Share Posted December 15, 2008 Wagu Brisket from Lobel's of New York Quote Link to comment Share on other sites More sharing options...
Baby Huey Posted December 15, 2008 Report Share Posted December 15, 2008 Ribeye (2.55 lbs) on the KK Quote Link to comment Share on other sites More sharing options...
Baby Huey Posted December 15, 2008 Report Share Posted December 15, 2008 Chicken thighs and boneless chicken breasts on the KK. 1 Quote Link to comment Share on other sites More sharing options...
Baby Huey Posted December 15, 2008 Report Share Posted December 15, 2008 Boston Butt on the KK. 3 Quote Link to comment Share on other sites More sharing options...
Baby Huey Posted December 15, 2008 Report Share Posted December 15, 2008 Mad Max Turkey 2 Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 16, 2008 Report Share Posted December 16, 2008 As not to confuse.. This is NOT a Komodo Kamado It's a Richard Johnson Kamado. Dutch Oven Chicken 1 Quote Link to comment Share on other sites More sharing options...
smokykensbbq Posted December 20, 2008 Report Share Posted December 20, 2008 Spare Ribs Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 29, 2008 Author Report Share Posted December 29, 2008 details about the cook I was less than clear before about the comments.. It's great if the person posting the photos leaves details about the cook but let's not make any comments about the posts, just photos (or don't feel bad when they are occasionally erased..) Please also feel free to go back and add comments if you would like.. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted December 29, 2008 Report Share Posted December 29, 2008 Simple chicken and Sweet potatoes It couldn't get much easier, just heat the grill to about 400, and roast the chicken indirect on the upper rack. Add the potatoes after about 15 minutes, and let it all cook for about 45 minutes more. Maybe spin the chicken and flip the potatoes with about 15 minutes to go if one side of the fire is hotter...i didn't bother, so one side of my bird is a little crispier, but since we don't eat the skin I wasn't concerned. 1 Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 3, 2009 Report Share Posted January 3, 2009 Utes 31 Bama 17 our Game Day Wings Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 3, 2009 Report Share Posted January 3, 2009 Corned Beef/Pastrami I was in the store the other day and saw corned beef (Boston has a lot of the Irish-Americans who spawned the dish so it's a year-round item). I had spaced a bit and forgot that smoked corned beef is pastrami so the experiment wasn't quite as novel as I had hoped. It came out OK, but it would have been much better if I had a meat slicer or the patience to cut it a bit thinner. Sorry, it was cold and I was too lazy to get my tripod so most of the pictures didn't come out. Cooked at about 300 for several hours (sorry, didn't take notes) until I reached 160 internal temp and, as an Irish dish, I figured some whiskey smoke was in order so I used some Jack Daniels smoke pellets. Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 8, 2009 Report Share Posted January 8, 2009 Skinless thighs over a chunk of cherry wood. Never ceases to amaze me how moist the final product is off of a ceramic. Tasted amazing! Super simple preparation; skinned, dusted with Pappy's seasoning, on ceramic in-direct @ 350 for 20 min. each side. Used Original Rancher Natural briquettes and a small piece of cherry. Juicy and bursting with flavor, AWESOME! Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 12, 2009 Report Share Posted January 12, 2009 Sunday Brisket Got an itch to do a brisket last night so ran to the store and had her on by 10:30 p.m. She went just under 19 hours, edges were a bit done, a bit of a stubborn brisket. Great flavor though, nothing quite like it. I did her over ECC and oak red wine casks pieces at 225 grate. Point is back on for burnt ends. So far the ceramic has been running 20:50 on 50 pieces of ECC. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 14, 2009 Report Share Posted January 14, 2009 First Standing Rib Roast Not necessarily an "everyday" cook, this little beast was cooked up for Christmas dinner, but since I am a bit late in posting this area seemed appropriate... Next time I will pull the roast just a bit earlier. However, this was great eating! I wouldn't have thought to try a cook like this before the KK - Thanks Dennis!! Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 14, 2009 Report Share Posted January 14, 2009 A Rack of Spares for Dennis... Apparently the cut of spare ribs in Indonesia is pretty small. I mentioned to Dennis that my spares usually weigh in at close to 6lbs. and he said, "What???"... Here's how we get 'em in my corner of the world... One rack will feed the family, eh Dennis?!? Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 14, 2009 Report Share Posted January 14, 2009 Some Chix Tix... Always like to keep some boneless skinless chix tits around the house for salads, lunches, snacking, etc... Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 29, 2009 Report Share Posted January 29, 2009 Rib Eye Steaks Just some fresh ground sea salt and black pepper. 1 Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 29, 2009 Report Share Posted January 29, 2009 Surf and Turf - MD Style Some nice filets and MD style jumbo lump crab cakes. Steaks and potatoes on the grill, crab cakes under the broiler in the oven. Quote Link to comment Share on other sites More sharing options...
