cruzmisl Posted September 10, 2006 Report Posted September 10, 2006 Well, this Sunday was brisket and rib day. I had to do some rigging to get everything to fit since I don't have an upper grill. It's ugly but it works. I also made a loaf of my famous italian bread too I can't wait until this brisket is done..
Curly Posted September 10, 2006 Report Posted September 10, 2006 Alright, alright, can you give me da Italian bread recipe or would ja have to kill me den? That bread looks so good I can almost smell it.
DennisLinkletter Posted September 11, 2006 Report Posted September 11, 2006 Fluid in drip pan? Are you using water in your drip pan to sudo-steam your ribs or is that just a lotta oil? Yup, that bread looks great! Did you Komodo bake it? Would love to see pics of that... I've never baked bread only pizza...
cruzmisl Posted September 11, 2006 Author Report Posted September 11, 2006 I put a about an inch of hot water in the pan just to keep the inside of the modo moist but after a while it evaporated. At this point it's all grease. I had the butcher cut me an extra fat cap and I placed that on the brisket to keep it from drying out. It worked because it was amazing. The ribs were equally stellar. As far as my Italian loaf is concerned it's an old family recipe passed down 4 generations. If I gave it out my relatives would have me whacked
Curly Posted September 11, 2006 Report Posted September 11, 2006 You need to be whacked for showing it then
Curly Posted September 11, 2006 Report Posted September 11, 2006 Nice! Can you make us a video please
Nator Posted September 12, 2006 Report Posted September 12, 2006 Brisket temp and duration Cruz, Can you give us all the details on the brisket and ribs? They look amazing. Everybody, Is there an official accessory to raise the main grill closer to a level surface of the cooker opening? There isn't much room between the lower and main grill and I'm sure Dennis and co. could make a collar for the main to rest on...perhaps they already have
ThreeDJ16 Posted September 12, 2006 Report Posted September 12, 2006 Re: Brisket temp and duration Cruz, Can you give us all the details on the brisket and ribs? They look amazing. Everybody, Is there an official accessory to raise the main grill closer to a level surface of the cooker opening? There isn't much room between the lower and main grill and I'm sure Dennis and co. could make a collar for the main to rest on...perhaps they already have I think Dennis did or does make a raiser to place under the main grill to bring it level with the lip (there is a pic on one somewhere on the forum or his website of one). The thing about that is if you raise the main grill to level with the lip, you would probably not be able to use his new upper grill as that would place it too far up in the dome. -=Jasen=-
cruzmisl Posted September 12, 2006 Author Report Posted September 12, 2006 Re: Brisket temp and duration Cruz, Can you give us all the details on the brisket and ribs? They look amazing. I removed the membrane from the side ribs and seasoned them the night before. They were on for about 7hrs@250 and man were they perfect. The brisket was 7lbs and took a bit longer. I left that on for 9hrs@250 and removed it at 185. Hope this helps. I'm doing a pork shoulder on Wednesday for the guys at work so more pics to follow
leeherd Posted September 13, 2006 Report Posted September 13, 2006 Nice! Can you make us a video please Forget the video just send me a loaf.... or two. My second child passed through as I was checking out the pics and wanted to know If I could cook bread on My KK. Looks like I have a job ahead of me for the weekend.
