tekobo Posted March 13, 2022 Report Posted March 13, 2022 6 hours ago, Troble said: . I got an itch for Peruvian chicken and I’m finally home for 3 weeks after traveling 8 straight weeks You can’t go wrong with that Peruvian chicken recipe of yours @Troble. Let the fun begin! 2
Poochie Posted March 13, 2022 Report Posted March 13, 2022 Movin' on up as George Jefferson would say. This pizza actually tasted very good. Pepperoni and sausage. Still ugly but I'm working on that. Cooked a few burgers too. 5
johnnymnemonic Posted March 14, 2022 Report Posted March 14, 2022 3 hours ago, Poochie said: Movin' on up as George Jefferson would say. This pizza actually tasted very good. Pepperoni and sausage. Still ugly but I'm working on that. Cooked a few burgers too. Looks pretty good to me. The taste is all that matters anyway! 1
johnnymnemonic Posted March 14, 2022 Report Posted March 14, 2022 On 3/9/2022 at 7:02 PM, Poochie said: Rest assured if Tony is planting something it's for stuffing those left handed cigarettes. A little 'electric lettuce' eh? 1
tony b Posted March 14, 2022 Report Posted March 14, 2022 While no pics of any "homegrown" (with a shoutout to Neil Young!), I did take advantage of the nice weather (mid-50s and sunny) to do a pork tenderloin. Direct, main grate, 350F, with a mash-up rub of Sucklebusters Texas Pecan and SPG. That little flapper was from me trimming the silver skin off. It was a tasty nibble! Plated with some nice pasta carbonara and side salad. I love carbonara but hadn't made it in some time - no clue why? 9
David Chang Posted March 17, 2022 Report Posted March 17, 2022 first pork butt/shoulder on the 19 kk hot and fast with a horizontal charcoal split. had to refill the small basket section once during the cook. 1.6kg took around 5 hours at 300. i didn't wrap, but maybe i should have because the pork was dry. or use a water pan next time? do people do that with kk? paired with some homemade masa harina tortillas and nachos.
Poochie Posted March 17, 2022 Report Posted March 17, 2022 I've never used a water pan. Probably wouldn't hurt anything but I don't see the need. You could have done your hot and fast will a disposable drip pan under the butt as a shield from the direct heat. Unless you were trying to test you basket splitter.
David Chang Posted March 17, 2022 Report Posted March 17, 2022 @Poochiewas testing the setup but i have a bad habit of making dry anything that takes time. shoulder, brisket, etc.
Poochie Posted March 17, 2022 Report Posted March 17, 2022 Get a controller and fan and chill as the meat slowly roasts under low heat while staying nice and moist in the process. All your cooks look great so you surely don't need advice from me. But I have found that high temps on big pieces of meat don't work for me.
C6Bill Posted March 17, 2022 Report Posted March 17, 2022 It was really nice out yesterday so while I worked on a pro just in the front yard I cooked some ribs out back 😁 7
David Chang Posted March 17, 2022 Report Posted March 17, 2022 1 hour ago, Poochie said: Get a controller and fan and chill as the meat slowly roasts under low heat while staying nice and moist in the process. All your cooks look great so you surely don't need advice from me. But I have found that high temps on big pieces of meat don't work for me. yeah i run a fb 2 pro and guru fan. but looking back, i don't think i've ever had a successful brisket or pork smoke that i was happy with eating. they are cuts i rarely buy because it's expensive in hk and we need a ton of people to consume it. but i really need to master low and slow before hot and fast.. 1
Poochie Posted March 17, 2022 Report Posted March 17, 2022 10 hours ago, C6Bill said: It was really nice out yesterday so while I worked on a pro just in the front yard I cooked some ribs out back 😁 Mannnnn those ribs look super good. I'll be they were delicious! 1
Troble Posted March 19, 2022 Report Posted March 19, 2022 @David Chang you don’t need a water pan with a KK 1 1
C6Bill Posted March 19, 2022 Report Posted March 19, 2022 If you are not getting a successful pork butt cook you are probably not cooking it long enough. Early on I would get nervous and pull them off around 190 and while they were ok they were just ok. But once I started letting them go to 200 to 205 the results were much much better. Keep that temp low and let the meat tell you when it is done, don’t you try to tell the meat when it is done.
David Chang Posted March 19, 2022 Report Posted March 19, 2022 @C6Bill yea i pulled mine around 202. but i have made better ones in the past that were hot and fast on a little weber go anywhere..
C6Bill Posted March 19, 2022 Report Posted March 19, 2022 But you haven’t cooked one low and slow on the KK yet. 1
Troble Posted March 21, 2022 Report Posted March 21, 2022 Been awhile since I did a proper cook so tonight I picked up a couple of filet mignons, rubbed with sea salt & black pepper. Reversed seared in a cast iron pan with Irish butter, rosemary & thyme sprigs grilled some asparagus in the pan while the meat rested roasted baby potatoes with olive oil, truffle salt, rosemary & thyme finished with shredded Parmesan cheese just like riding a bike. Love this meal as it’s so easy in the KK and so much better than going to a steakhouse grilled a bunch of chicken breast after that I’ll use for Ceasar salad/chicken pitas and then chicken bowls with guacamole, corn, black beans & quinoa 8
MacKenzie Posted March 21, 2022 Report Posted March 21, 2022 @Troble, I agree getting back into KK cooking is just like riding a bike and you did a great job proving that point. 2
tony b Posted March 21, 2022 Report Posted March 21, 2022 @Troble - Great minds! Dinner last night to celebrate the 70F day! was steak and asparagus. Direct, lower grate, used the Frog Mat for the asparagus. Plated with melting potatoes with shallot crack sauce, 'shrooms, and side salad. 6
