tony b Posted July 24, 2015 Report Posted July 24, 2015 But the kicker from SRF is the overnight shipping. Adds like another 50% to the tab!
Syzygies Posted July 24, 2015 Report Posted July 24, 2015 I'm making three pork butts, second Sunday in a row. This time, in Ithaca for my niece's wedding, borrowing a friend's K5. That will be an interesting, close fit. I did bring out my BBQ Guru. The good news is the pig source: http://www.thepiggery.net/pigblog/ 1
tony b Posted July 24, 2015 Report Posted July 24, 2015 Excellent, Syz. No more "Other white meat!!!" Only real pork for me!
SmallBBQr Posted July 24, 2015 Report Posted July 24, 2015 SmallBBQr and I must be neighbours, we don't have them either:) Hehe...well, not quite "neighbors" in the "close" sense...roughly a 4800km drive...but are neighbors in the Canadian sense. (I updated my profile with location - forgot to do that previously). Yeah...you just never see briskets here...not sure why. Certainly no shortage of cattle here (well this year things are bad - drought), so beef prices likely to be going up MORE - already insanely expensive.
MacKenzie Posted July 24, 2015 Report Posted July 24, 2015 I'm doing my first sourdough bread on the KK. There is a story to this cook- I didn't light the KK early enough and the dough rose faster than normal. You know what's coming, panic It is cold here today, 65 F so I set the proofing basket outside and opened the vents up. After about 45 mins the grill said 500F. I took the proofing basket with the dough- and flipped it over. I could smell disaster coming Spritzed, scored and use the pizza paddle to put it on the baking stone which is now a whopping 287 F. This is a disaster waiting to happen ;( No time for taking, I wanted to get it onto the grill ASAP. Rotated it a couple of times and here it is. The baking gods must have been with me today;) Took it off the baking stone and flipped it over to get the shot of the bottom crust. It is now in the house waiting to cool before slicing. Maybe it was Dennis that was with me. I couldn't be happier:) 1
MacKenzie Posted July 24, 2015 Report Posted July 24, 2015 CC,me or the bread I put that bread to good use, made a flank steak sandwich for lunch.
MacKenzie Posted July 24, 2015 Report Posted July 24, 2015 I am teasing, I just feel so darn good about how that KK pulled off that loaf of bread.
tony b Posted July 24, 2015 Report Posted July 24, 2015 Seriously gorgeous loaf of bread, MacKenzie! So, now you see what all the hype is about with the KK. Lives up to expectations, doesn't it!
MacKenzie Posted July 24, 2015 Report Posted July 24, 2015 Thanks, Tony and you are so right although I never doubted it for a minute.
ckreef Posted July 25, 2015 Report Posted July 25, 2015 Really great looking loaf of bread. I'll make sure Mrs skreef sees this post as she loves kamado bread and rolls.
qundoy Posted July 25, 2015 Report Posted July 25, 2015 Picked up a case of butts yesterday afternoon. Got 8 butts on the KKOOKER now, put them on last night at about 9, all was good when I went to bed 11ish. KKOOKER is holding rock steady this morning. Went with the naked whiz MOJO pork recipe this time.
qundoy Posted July 25, 2015 Report Posted July 25, 2015 Picked up a case of butts yesterday. 8 butts on the KKOOKER now. Put the butts on about 9 last night, the KKooker is holding rock steady this morning.Went with the Naked Whiz MOJO pork recipe. I will try to remember to take Pics coming off the KKooker
CeramicChef Posted July 25, 2015 Report Posted July 25, 2015 qundoy - wow! First off, great score on those butts! At that price, how could anyone resist? I love that shot of all 8 on your at once! Here's toma great cook. I can't wait to see the updates here!
tomahawk66 Posted July 25, 2015 Report Posted July 25, 2015 Makes me wanna cry... I'd be lucky to get one butt for that price over here in China 😔😩😢😠Sent from my iPhone using Tapatalk
ckreef Posted July 25, 2015 Report Posted July 25, 2015 Last night I started the weekend by smoking some salt. Course sea salt smoked with Apple chips and cherry chunks. 6 hours at 300*. I stirred the salt and added more chips/chunks about every 45 minutes. Came out better than I expected. 2
MacKenzie Posted July 25, 2015 Report Posted July 25, 2015 Oh my goodness that is one mess of butts and the KK seems to be handling it in fine style.
qundoy Posted July 25, 2015 Report Posted July 25, 2015 Woops, didn't mean to post twice. CC, it's a good day when a person gets to purchase a case of butts. Tomahawk UGH...those Chinese pigs better taste good for that price
