alimac23 Posted May 15, 2021 Report Share Posted May 15, 2021 I hadn’t cooked pork ribs in ages, the weather is just starting to cool off here so thought I’d chuck a couple of racks in the 32.Sent from my iPhone using Tapatalk 11 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 15, 2021 Report Share Posted May 15, 2021 On 5/12/2021 at 10:14 AM, Basher said: Mac I’m liking your Chook thighs- undoubtably the best part of a bird. Err…no! Everyone knows chicken wings ARE THE BEST. 3 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 15, 2021 Report Share Posted May 15, 2021 No way Tekobo.You can keep your wings.... and tiles.That looked too easy alimac.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 15, 2021 Report Share Posted May 15, 2021 12 hours ago, alimac23 said: I hadn’t cooked pork ribs in ages, the weather is just starting to cool off here so thought I’d chuck a couple of racks in the 32. Sent from my iPhone using Tapatalk Nice idea of putting the Bottom Grill on the Top Grill. Are you using something to diffuse the heat or just direct ? Thanks for the idea. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2021 Report Share Posted May 15, 2021 Lovely smoke ring. Quote Link to comment Share on other sites More sharing options...
Forrest Posted May 15, 2021 Report Share Posted May 15, 2021 Smack that all on the floor, smack that...Sent from my iPhone using Tapatalk 1 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted May 15, 2021 Report Share Posted May 15, 2021 Pulled it after 20 hours when it was probing like butter 205-208 in the flat. Planning on a 5 hour rest. DBD pan got me a whole bowl full of tallow, the most underrated KK accessory imho. 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 15, 2021 Report Share Posted May 15, 2021 To celebrate "Mask Liberation Day" (my name for the 1st day after CDC drops almost all mask wearing requirements!) - what else? Steak night! Prime grade NY Strip, direct, lower grate, mesquite chunks, dome at 400F. Plated with sautéed shrooms, roasted Yukon gold spuds w/green crack sauce and a nice salad with blue cheese dressing! And a decent bottle of red to go with it! 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 15, 2021 Report Share Posted May 15, 2021 @tony b happy mask liberation day! Looks like a tasty meal. I’m up at the mother in laws in LA and ate at their Peruvian place here. Their green sauce is still the standard I aspire to. Gotta figure out their secret. Looks like you are enjoying a lovely meal. Cheers! 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2021 Report Share Posted May 15, 2021 A gorgeous meal, Tony, celebration or not, you are dining in style. 🥂 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 15, 2021 Report Share Posted May 15, 2021 I had intended to sous vide this steak but then I thought I should do something I haven't done in a very long time - a reverse sear steak. The greens and radish are from my cold frame. The moisture was dripping from the radish it was so fresh. 9 Quote Link to comment Share on other sites More sharing options...
Forrest Posted May 16, 2021 Report Share Posted May 16, 2021 First brisket in the books, it came out excellent!Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
Dono Posted May 16, 2021 Report Share Posted May 16, 2021 3 hours ago, MacKenzie said: A gorgeous meal, Tony, celebration or not, you are dining in style. 🥂 I agree with Mac. A really great looking meal. Enjoy it!! 1 Quote Link to comment Share on other sites More sharing options...
Dono Posted May 16, 2021 Report Share Posted May 16, 2021 On 5/14/2021 at 3:42 PM, Forrest said: It’s about to go down. Forrest, looks awesome. Rub with “f-bomb coffee. I’ll have to try that. Did you use your smoking pot? Which wood? 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted May 16, 2021 Report Share Posted May 16, 2021 First brisket in the books, it came out excellent!Sent from my iPhone using TapatalkLooking good! I’m very impressed at my briskets in the KK. A traditionally not forgiving meat to smoke has been exceptional consistently. Looks like we ate similarly today. No wrap, just lump, a smoke pot, the FireBoard for temp only (no fan) and patience. Foil for mess prevention only, no wrap, 15 hrs at 225-240. Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Forrest Posted May 16, 2021 Report Share Posted May 16, 2021 Forrest, looks awesome. Rub with “f-bomb coffee. I’ll have to try that. Did you use your smoking pot? Which wood? Coffee and beef are good pals, coffee just adds a subtle earthiness that rounds everything out.Yes, used my 475ml smoke pot stuffed full with hickory chips. The brisket had a very very subtle smokiness, I would have preferred more. I may have to use the KK hot/cold smoker in addition to a smoke pot for brisket. Also I got no smoke ring even though the meat went in cold and the lid stayed closed for the first 14 hours of the cook. Might need to add celery seed for a smoke ring in a KK, it just cooks so efficiently I don’t think I’m getting the charcoal fire burning vigorously enough to cause the chemical nitrate reaction.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 16, 2021 Report Share Posted May 16, 2021 (edited) Seems it was steak night for many of us. I cooked a large ribeye last night. Duck fat and Montreal seasoning, cooked direct at excessively high temp. Plated with baked potato and broccoli with a 2007 Jericho Canyon Cabernet. Nothing exotic, just steak night. Very tasty. By the way, I wasn't kidding when I said "large ribeye"; the plated version is only 1/2 the steak. Edited May 16, 2021 by jonj 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 16, 2021 Report Share Posted May 16, 2021 Ya’ll are making me hungry I had well done/microwaved filet Mignon at a wedding last night. great cooks all around especially liked the ribeye @jonjbut I just want to sit at your table one night to drink your wine, man do you drink well @Forresthow did you like that rub? I’ve cooked probably 20 Briskets on my KK and only gotten a good smoke ring mauve once. I like a lot of wood smoke and the smoke pot doesn’t usually give me enough so I generally throw on a wood chunk right before I put the brisket then I put another big chunk on when I first open the KK to start spraying which is usually about 6 hours in. I get the smoke flavor but not the pink ring @MacKenziegreat looking steak 1 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted May 16, 2021 Report Share Posted May 16, 2021 30 minutes ago, Troble said: but I just want to sit at your table one night to drink your wine, man do you drink well Anytime you are in town, just let me know! Quote Link to comment Share on other sites More sharing options...
jonj Posted May 16, 2021 Report Share Posted May 16, 2021 Beautiful steak, @MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
