Pequod Posted January 6, 2017 Report Share Posted January 6, 2017 (edited) 1 hour ago, tony b said: Still looking for a good "hands free" BBQ light. I've tried several of the LED gooseneck styles with C-clamps. They work great for a while, but soon develop the need for Viagra! Might try this one next, as it was the Recommended one on Cooks Illustrated. https://www.amazon.com/dp/B00GM477G8 Anybody found one that they really like? I've used two: https://www.amazon.com/Energizer-Vision-Headlamp-Batteries-Included/dp/B00TI8GSDI/ref=sr_1_11?ie=UTF8&qid=1483730994&sr=8-11&keywords=led+head and https://www.amazon.com/gp/product/B00XBSADC8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 There are many versions of the both at varying prices. I prefer the headlamp because it's both bright and tends to point where I do But I always forget to bring the headlamp with me, so the second one is clamped to the handle of my KK pointing down. When I lift the lid it points directly inside the grill. Edited January 6, 2017 by HalfSmoke Quote Link to comment Share on other sites More sharing options...
tony b Posted January 7, 2017 Report Share Posted January 7, 2017 Duh, thanks for the reminder, Jeff - I have a headlamp stashed away in a drawer. Will dig it out next nighttime grill. @MacKenzie - nice piece of fish. Curious about the spuds. They look like deviled eggs - ha, ha! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 8, 2017 Report Share Posted January 8, 2017 Spun a nice little sirloin roast last night. Rubbed with Wegman's garlic & herb spice and Italian seasoning. Cooked at 250*F until 120* internal, then cranked the KK up to full flame and seared the outside until it has a nice and crispy bark. It was very good indeed. Redhead Sue claimed all the leftovers for lunch today. Need to use the rotisserie more often. Nice spinOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 8, 2017 Report Share Posted January 8, 2017 Thanks, Tony, they were creamed potatoes and I used an ice cream scoop to get that shape. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 10, 2017 Report Share Posted January 10, 2017 I picked up a 4.5 lbs. small rib roast. The roast was seasoned with salt, pepper, onion and garlic powder Monday morning. It was then placed in a well-stocked beer cooler. The temps in my area have ranged from a low of 25* to a high of 42*. I’m thinking there’s no problem holding the meat outside as long as I can keep the critters out of it. I did regular checks on it…might as well grab a beer while I’m here. It remained in the cooler until Saturday when I cooked it. I wanted to get some drippings for Au Jus so I elevated the roast above a glass dish using onions. This put the roast higher in the lid so it cooked quicker than I thought it would. I was shooting for a 225* temp but Bob settled in at 250*. Three hours later the IT was 115*, perfect. Wrapped in foil and towels and into the cooler. An hour before we were ready to eat I raised Bob to 450* and finished the roast. There wasn’t any drippings for Au Jus but the flavor of the meat was good. No KK or plated shots. Bad planning on my part. 3 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 10, 2017 Report Share Posted January 10, 2017 I also smoked a brisket flat while on daze off (they’re more fun spelled that way). This was a little over 4 lbs. I like the point much more but one wasn’t available. I seasoned with salt and pepper and smoked for 6 hours at 200* until it was getting late and I increased the temp to 250*. Got to an IT of 205* then wrapped and into the cooler. Two hours later it was delicious. Once again no KK or platted pics. I’ll try to do better as time goes on. On a related note, after these two cooks my wife looked at Bob and said he needed a bath. She broke out the Zep 505 and a bucket of hot water and gave him his first sponge bath. He was very happy mon! 2 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 10, 2017 Report Share Posted January 10, 2017 The pics are crap. The brisket wasn't over cooked as the pic tends to show. I'll buy a real camera one of these days. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 10, 2017 Report Share Posted January 10, 2017 The pics are great couple of nice cooks there .it's funny daze off used to mean motocross jet skiing riding my bike now it's what am I going to cook lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 10, 2017 Report Share Posted January 10, 2017 They both look outstanding. Great job Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 10, 2017 Report Share Posted January 10, 2017 You are cooking up a storm and it's great that your wife is keen on the KK as well. I bet things are tasting great also. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 10, 2017 Report Share Posted January 10, 2017 Nicely done on both cooks, Paul! btw - your elevating the roast in the dish on the onions reminded me of something I just read in Meatheat's new book - he hates V racks and roasting pans, as the high walls keep the meat from cooking evenly, especially if you load up the pan with veggies. He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy. Quote Link to comment Share on other sites More sharing options...
Paul Posted January 11, 2017 Report Share Posted January 11, 2017 15 hours ago, Aussie Ora said: The pics are great couple of nice cooks there .it's funny daze off used to mean motocross jet skiing riding my bike now it's what am I going to cook lol Outback Kamado Bar and Grill Yup! daze off used to be much more fun. But it's OK I really enjoy playing around in the kitchen. Quote Link to comment Share on other sites More sharing options...
Paul Posted January 11, 2017 Report Share Posted January 11, 2017 12 hours ago, Steve M said: They both look outstanding. Great job Thanks! I had fun Quote Link to comment Share on other sites More sharing options...
Paul Posted January 11, 2017 Report Share Posted January 11, 2017 12 hours ago, MacKenzie said: You are cooking up a storm and it's great that your wife is keen on the KK as well. I bet things are tasting great also. Thanks Mac. She always has kept the BBQs looking new. They are always clean (on the outside) and covered when not in use. Quote Link to comment Share on other sites More sharing options...
Paul Posted January 11, 2017 Report Share Posted January 11, 2017 4 hours ago, tony b said: He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy. I knew I was on to something. I didn't get the drippings I was looking for...maybe next time. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 11, 2017 Report Share Posted January 11, 2017 Ok....have to set the stage for this cook. It is 24*F outside, both freezing rain & snowing, wind blowing 30 mph.......basically......miserable weather even in a normal Syracuse winter. Crank up the fireplace and set the TV trays up. Open up the garage door, push Mac the KK just to the edge and fire it up. We love cherry smoked skirt steaks.........fresh from a local farm. Fire up the Donabe Komado San rice cooker. Chop up fresh garlic, ginger and green onions....add to mixed veggies. Add the cooked rice. Enjoy a delicious steak and rice dinner in front of the fireplace with an ice cold adult beverage. Perfect way to spend a crummy winter evening 7 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 11, 2017 Report Share Posted January 11, 2017 That looks great right down to the fireplace. Wonderful meal Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 11, 2017 Report Share Posted January 11, 2017 Great looking meal! I like your plates. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted January 12, 2017 Report Share Posted January 12, 2017 In progress... Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate. 3 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted January 12, 2017 Report Share Posted January 12, 2017 12 minutes ago, HalfSmoke said: In progress... Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate. Is this a Stainless Steel screen? If so, where did you find it? Quote Link to comment Share on other sites More sharing options...
