slu Posted January 7, 2012 Report Share Posted January 7, 2012 I fired the KK yesterday using 6 rods of charcoal broken into 3 pieces each and added a couple chunks of hickory charcoal for flavor. Heat sinked at 210 for an hour and put pork back ribs on the grill. Drove into Monterey, returned home, and pulled the ribs after 6 hours and 15 minutes. Prior to eating, I downshifted the KK, and raised the temp to 400 degrees. After dinner, we rolled out an apple gallette, and stuck it in the KK. An hour later, we pulled the gallette. The KK could have run all night! Quote Link to comment Share on other sites More sharing options...
fcnich Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. Ok it worked!!! Quote Link to comment Share on other sites More sharing options...
fcnich Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. Sorry was supposed to have a cooking pic here, so here is my first prime rib roast done on New Years day! Quote Link to comment Share on other sites More sharing options...
tnt Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. OK I'll give this a try..... We are having friends and neighbors over for a post holiday BBQ. I put a 21 pound pork shoulder from snake river farms on cooked at 225 for 17 hours and pulled at 185. Pictures attached I hope>> Tony Quote Link to comment Share on other sites More sharing options...
tnt Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. I guess slu and I have the same problem with order..... Tony Quote Link to comment Share on other sites More sharing options...
slu Posted January 7, 2012 Author Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. We be arse backwards! Hey Tony, the shoulder looks great! Were there any leftovers? BTW, went out to Forno Bravo yesterday! Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Another Test of ECC and the new upload. So, fc, how was the rib roast? As luscious as it looks? Quote Link to comment Share on other sites More sharing options...
tnt Posted January 8, 2012 Report Share Posted January 8, 2012 Re: Another Test of ECC and the new upload. slu, The pork went quick. We also tried making BBQ sauce from scratch, we used a recipe I found in the Chris Lilly book. It also went fast.. So how did the trip to Forno Bravo go ?? PM me with the details. Tony Quote Link to comment Share on other sites More sharing options...
fcnich Posted January 8, 2012 Report Share Posted January 8, 2012 Re: Another Test of ECC and the new upload. Yes Michael, another example of the KK's prowess! Did it low and slow at 235 degrees for about 4 hrs, cook to 145 internal, (wife does not like MR) it was moist and tender as in a fine restaurant. It was a bone in roast but i cut off the ribs, put them in the drip pan below, and made au jus. (also found a good deal on it, $5.99 a pound, still was 60 bucks but thats ok!) Quote Link to comment Share on other sites More sharing options...
fcnich Posted January 8, 2012 Report Share Posted January 8, 2012 Re: Another Test of ECC and the new upload. Ok i had 2 extra pics on here and they were in the wrong order, now the extras are gone and they are in order??? Is Dennis messing with me? Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 9, 2012 Report Share Posted January 9, 2012 Re: Another Test of ECC and the new upload. Yeah, we cook ours to 145 also. On the KK it's not dried out at that temp, not at all. It "chews" MR, but tastes M or MW. We love us some rib roast!!! Quote Link to comment Share on other sites More sharing options...
