GoFrogs91 Posted October 26, 2014 Report Share Posted October 26, 2014 I'm with you Norm. No need for reverse sear for me. I get the temp and char that I want doing exactly what you are showing in your post. LOVE the sights and sounds of sizzling steaks. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2014 Report Share Posted October 26, 2014 Killer looking steak cook, Norm! Here's my cook for today. Bacon wrapped pork roast. Injected with Butcher's BBQ pork marinade overnight, a little 3EYZ rub. Smoking pot with pecan, hickory and peach woods. Started out at 250F, but it's was seriously windy this afternoon and the temps jumped up to 375F before I knew what was happening (Damn that Bernoulli!!), so the roast finished out at bit higher than I was shooting for - pulled it at 150F. Because the grill temps got away from me (busy in the basement, thinking I had hours before it was done), had to wrapped it in foil & towel and it's sitting in the cooler resting until supper time. So no pic of the interior. May post one later if I remember. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted October 26, 2014 Report Share Posted October 26, 2014 tony - certainly looks good from the cheap seats here in Oklahoma City! What time is dinner? If I leave now, I think I can get there for leftovers and dessert and the cleanup. You have an extra chair? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2014 Report Share Posted October 26, 2014 Always an extra seat at my table for a fellow KK'er! But, sorry, I just finished dinner. Maybe next time, CC! Here's a couple of pics out of the cooler and sliced open. 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 27, 2014 Report Share Posted October 27, 2014 Looks nice tony. Well executed. Obviously juicy. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 27, 2014 Report Share Posted October 27, 2014 Thanks. It was tasty, but I would have liked it better if I'd hit my planned internal temp of 145F - the short side of medium. After a 2 1/2 hour rest in the cooler, it was probably was on the high side of medium (160F). I like pork roasts/loins/chops just barely past the pink in the middle stage. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 27, 2014 Report Share Posted October 27, 2014 Tonight's cook - cajun blackened pork chops. Basket splitter to conserve charcoal (it really does!). 550F in the dome, which puts the grate on the basket in the 800F - 900F range, with a cast iron skillet. Dizzy Pig Bayouish rub - first use - really liked it. Now for the pics. First you need a seriously smoking hot pan. 3 1/2 minutes on the first side, 2 1/2 minutes on the other side, then pulled off the inferno to rest for another 3 minutes . Off the grill. Plated, with a side of gnocchi and homemade pesto cream sauce. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted November 24, 2014 Report Share Posted November 24, 2014 Brisket done a few days ago... Picked up from Resturant Depot. Home made rub kind of texas style. Cooked for 16 hours at 225 and pulled at 205. Wood was apple and Cherry. Trimmed up and ready for seasoning Sitting in the fridge to let the flavors mature Checking on the progress Thats better the the smoke has cleared so i can see what i am doing now. Getting there slowly starting to get some color I forgot to get the last shot of it fully done. But it had great bark but was a bit over done for me. I think that next time will pull at 195 and then rest. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 4, 2014 Report Share Posted December 4, 2014 Did another roast on the KK yesterday - bottom round. Cooked indirect @ 250F, using Guru, with mesquite and red oak woods. Injected with Butchers BBQ brisket injection and dry rubbed with a combo of Oakridge Secret Weapon and Just North of Memphis. Rested in fridge overnight. Pulled off at 210F internal, rested for 20 minutes. Killer meat flavor. Here's the porn! Going on the grill - full shot w/logo for Dennis. Up close and personal. Done. Resting. Sliced and ready to be chowed. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 31, 2014 Report Share Posted December 31, 2014 Despite the Artic weather, fired up the KK yesterday to do a whole chicken. Love me some roasted bird! Injected with Butcher's Herb and left uncovered overnight in the fridge to tighten up the skin. Brushed with oil and rubbed with S&P mixed with ground garlic and rosemary. Onto the grill (logo shot for Dennis). Used the split basket, cooked on the indirect half vertically @ 325F, rotated 180o every 30 minutes for 1.5 hours. Peach wood for smoke. Finished the last 30 minutes direct side, horizontal (15 minutes on top and bottom). Decent crispy skin. Juicy bird as usual on the KK. I still swear that no grill does poultry better than a ceramic one. Tossed on some asparagus as a side. Brushed with lemon olive oil, sesame oil, salt and sansyo pepper. Supper's Ready Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 2, 2015 Report Share Posted January 2, 2015 Tony - that's a killer bird! Kudos to ya for the cook and double Kudos for being a brave KKer! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 3, 2015 Report Share Posted January 3, 2015 You know that you're a hard core addict when you have to bundle up (stocking cap, gloves, and fleece-lined jacket) to get your "fix!" 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 4, 2015 Report Share Posted January 4, 2015 Man Tony. I can just taste that skin. Nice one. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted January 21, 2015 Report Share Posted January 21, 2015 Simple quick cook of port loin, peppers, spaghetti squash and zucchini Nice mid week cook. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted January 21, 2015 Report Share Posted January 21, 2015 Pizza night..... with the new pizza stone as well. What more can be said. Nice home made dough, mushrooms, Onions, smoked mozzarella (Done on the KK of course) and some turkeyroni for toppings. Stretching the doe Waiting for its turn Nice color and love the heat that is held from the stone. Just perfect nice thin crust Yes i use parchment under the pizza so that way i can get it off the peel's otherwise it sometimes sticks even with cornmeal on it but hay.... each to their own Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 21, 2015 Report Share Posted January 21, 2015 That's one fine looking pizza pie, Davey. I too use parchment often when, particular when it's humid here during the summer months in OKC. Nicely done, Davey! Kudos to ya! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 21, 2015 Report Share Posted January 21, 2015 I use parchment paper with my homemade pies, too. A whole lot easier than cornmeal (IMO). Cheated and did Papa Murphy pizzas last night on the KK (upper grill @ 550F on the KK stone, with a chunk of red oak). (Sorry, no pics as they were "commerical.") But, I did amp them up with lardon made from the leftovers from the porchetta cook, with more added cheese (Grana) and a liberal sprinkling of dried red chile flakes. Tasty! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted January 22, 2015 Report Share Posted January 22, 2015 tony - Papa Murphy is my go to pizza when time is tight and I'm needing a KK pizza fix. It's good as is, but Papa Murphy's on TheBeast is hard to beat. And it all because it's done on the KK! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 22, 2015 Report Share Posted January 22, 2015 Gotta love $10 Tuesdays at Papa Murphy's!! ALL their large pizzas - ANY style, including 5 ingredient DIYs, are just $10 each. Like CC said, even Papa Murphy's pizza tastes better when cook in the KK, especially at high temps that your oven can't do! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2015 Report Share Posted February 8, 2015 Well, I did get that reprieve in the weather (high was in the 40s today and no precipitation - woo, hoo!), so fired up the KK to roast a whole chicken - one of my all time favorites! Injected with Butcher BBQ Bird Booster w/Herbs, interior dusted with Plowboy's Yardbird, and the exterior was rubbed with smoked herb salt, fresh ground pepper, and some powdered garlic. Rested overnight in the fridge to tighten up the skin. On the KK for 2 hours @ 250F, indirect on the top rack, with hickory and peach woods. Finished the last 45 minutes ramped up to 400F. This was an experiment with doing chicken "Low & Slow." I usually cook birds at 350F for an hour, then 15-20 minutes at 400 - 425F. Have to say that I'm loving it! Bird has good crispy skin (like parchment paper) and was a tad juicier than my normal method (which is still damned juicy!) But, the crazy thing was - I had a smoke ring on the dark meat. Never before with a chicken. And now for the food porn - Money shots for Dennis. Supper's Ready! 1 Quote Link to comment Share on other sites More sharing options...
