MacKenzie Posted September 25, 2021 Report Share Posted September 25, 2021 Just another steak night but this time it was a Solo campfire cook. My first one of the year. 11 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 25, 2021 Report Share Posted September 25, 2021 I want to come to both of your houses for steak night !!!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 25, 2021 Report Share Posted September 25, 2021 For those who are not aware of the sheer size of a BB32, it is plenty of room to spatchcock a bird. even a 25 pound one 😁 Nothing fancy, just a little rub and cooked for 2 hours and 10 minutes at 375 degrees. 13 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 25, 2021 Report Share Posted September 25, 2021 C6Bill, gorgeous chicken, love the colour. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 25, 2021 Report Share Posted September 25, 2021 5 hours ago, MacKenzie said: Just another steak night but this time it was a Solo campfire cook. My first one of the year. MacKenzie, I think you could cook a meat on a block of ice. That looks super tasty! 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 25, 2021 Report Share Posted September 25, 2021 7 hours ago, tony b said: Just another steak night. Prime grade ribeye cap marinated in Shio Koji & Sureshot Sid's gunpowder (my go-to!), lower grate, direct, 400F, mesquite chunks. Twice baked spud with cheddar cheese, sautéed shrooms with the smoked wagyu beef tallow, simple salad & crusty bread. Decent TJ red. Fine looking meat, Tony. That steak has to be delicious. So what's Sureshot Sid's gunpowder? Quote Link to comment Share on other sites More sharing options...
mguerra Posted September 26, 2021 Report Share Posted September 26, 2021 I tried Adams Steak au Poivre as a rub on a pork shoulder. Wow, it was most excellent and got rave reviews from Mrs. Guerra as well as the coonies ( and beagle). IMG_0225.MOV 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted September 26, 2021 Report Share Posted September 26, 2021 Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit!Sent from my iPhone using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
remi Posted September 26, 2021 Report Share Posted September 26, 2021 First attempt at beef-ribs here tonight (or any type of ribs ever actually...) 6.5hrs, 275F a la Franklin, debuted the KK hot/cold smoker with some mesquite. Served with potato salad, cos, and Franklin's espresso BBQ sauce. Another win for the KK- no surprises there. 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 26, 2021 Report Share Posted September 26, 2021 remi, lovely cook and a bonus smoke ring to boot. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 26, 2021 Report Share Posted September 26, 2021 (edited) Love all the crazy good looking cooks! @remi for a 1st rib cook - you nailed that one! Nicely done! @C6Bill - damn, that's a big bird! @Poochie Sureshot Sids line of rubs have become some of my fav's. I got turned on 1st to the Gunpowder and have tried several of the others now. All pretty good. https://smile.amazon.com/Sure-Shot-Sids-Gunpowder-Seasoning/dp/B00N276QL0 @mguerra Happy to see you back posting cooks again, Doc! Edited September 26, 2021 by tony b 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 26, 2021 Report Share Posted September 26, 2021 Suya Pepper porkchops. Direct, main grate, 325F, apple wood chunks. Plated with polenta with parm & chives, green beans and a nice rose. 6 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted September 26, 2021 Report Share Posted September 26, 2021 18 hours ago, Forrest said: Some Spatchcocked BBQ chicken, roasted carrots, Kamado-San rice. KK ran this cook at 450, smoking plum wood in my KK external smoking unit. I’m really starting to believe that hot and fast is the best way to go with super efficient Kamado style cookers. You avoid incomplete combustion and dirty smoke profiles. Really starting to love the KK external smoke unit! Forrest, how long did it take to roast that cluck at 450*? Thanks! 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted September 27, 2021 Report Share Posted September 27, 2021 We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. 8 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 27, 2021 Report Share Posted September 27, 2021 2 minutes ago, jonj said: All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. Excellent. I did feel sad for you when I saw that your Chiefs had lost. That said, it was a good game to watch if you were a neutral-ish observer like me. Loving that birthday meal. 2 Quote Link to comment Share on other sites More sharing options...
Forrest Posted September 28, 2021 Report Share Posted September 28, 2021 Forrest, how long did it take to roast that cluck at 450*? Thanks!About an hour to get the breast to 160 internal.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
KiwiIndo Posted September 28, 2021 Report Share Posted September 28, 2021 23 hours ago, jonj said: We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful. Very smart looking cherry pie 1 Quote Link to comment Share on other sites More sharing options...
qundoy Posted September 29, 2021 Report Share Posted September 29, 2021 keeping it simple for todays lunch, thighs marinated in teriyaki, squash, orange bell peppers, onions and a couple of jalapenos. The bread is an Italian take and bake loaf. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 29, 2021 Report Share Posted September 29, 2021 Was in a bit of a rush for dinner last night, so I bopped on over to the supermarket to grab something in the butcher counter to toss on the KK, when I spotted this - Flamin' Hot Cheetos crusted, stuffed & bacon-wrapped chicken breasts (stuffing is cream cheese & jalapenos). Just had to hit it! Direct, main grate, 325F, apple wood chunk. Plated with melting potatoes and a side salad (yummy yellow tomato!) 6 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted September 30, 2021 Report Share Posted September 30, 2021 A new butcher shop opened a few minutes from my house today 😁 I just grabbed a few sausages, garlic/cheese and some sweet Italian. So nice to have more options close by 7 Quote Link to comment Share on other sites More sharing options...
