larry0071
Member
Yesterday I made use of our new KC Combo Platinum, and my ribs were far better than anything I had ever been able to do on a gas grill. The difference is startling, I never knew!
So I ran a 3 hour period uncovered starting at 10:30 am, I would fluctuate my set temp from 180 (SMOKE) to 260 about every half hour for the 3 hours, then we placed the HD foil down and sliced up a half stick of salted butter to lay in with the rack of ribs and sealed it, then doubled it in a second layer. Then the second rack got it's half stick of salted butter and double wrap. At this point I had my 4 large chicken breasts rubbed and wrapped and in the fridge for a couple hours, so out came the chicken. It was about time to merge them based on estimated cook times. So the 2 wrapped racks of ribs now moved up to the upper small cooking rack. and the giant chicken breasts went down on the main cooking rack. I ran this way until I hit around 145 internal on the thickest part of the bird meat (Around 1 hour), then dropped the ribs back down with the chicken that just got foil wrapped (double wrapped) and punched the temp to 300° for the final 1 hour. So that took me out to 3:30 pm, I then opened turned off the KC Combo and let the cooling shutdown process begin as I left the meats in there for the next 20 min or so. I probed the chicken and was seeing 170 in the very thickest areas.
My wife was up in the house getting her baked beans (Heinze baked beans, honey, brown sugar, tons of ketchup) out of the oven and getting the Kraft deluxe (my fathers FAVORITE) mac and cheese on the table while I carried the rested meats up. The entire family was there, my parents, my son and his family, my daughter and my youngest boy.... Everyone was happy, excited and exclaiming how fabulous this worked! How much better than I had ever done on my gas grill, and how you could compare this to Longhorn Steakhouse.... Trust me, this is big compliments from my group of people! I am so proud of myself and so happy with how well the KC Combo Platinum worked out. I just never knew. But now I know.
So I ran a 3 hour period uncovered starting at 10:30 am, I would fluctuate my set temp from 180 (SMOKE) to 260 about every half hour for the 3 hours, then we placed the HD foil down and sliced up a half stick of salted butter to lay in with the rack of ribs and sealed it, then doubled it in a second layer. Then the second rack got it's half stick of salted butter and double wrap. At this point I had my 4 large chicken breasts rubbed and wrapped and in the fridge for a couple hours, so out came the chicken. It was about time to merge them based on estimated cook times. So the 2 wrapped racks of ribs now moved up to the upper small cooking rack. and the giant chicken breasts went down on the main cooking rack. I ran this way until I hit around 145 internal on the thickest part of the bird meat (Around 1 hour), then dropped the ribs back down with the chicken that just got foil wrapped (double wrapped) and punched the temp to 300° for the final 1 hour. So that took me out to 3:30 pm, I then opened turned off the KC Combo and let the cooling shutdown process begin as I left the meats in there for the next 20 min or so. I probed the chicken and was seeing 170 in the very thickest areas.
My wife was up in the house getting her baked beans (Heinze baked beans, honey, brown sugar, tons of ketchup) out of the oven and getting the Kraft deluxe (my fathers FAVORITE) mac and cheese on the table while I carried the rested meats up. The entire family was there, my parents, my son and his family, my daughter and my youngest boy.... Everyone was happy, excited and exclaiming how fabulous this worked! How much better than I had ever done on my gas grill, and how you could compare this to Longhorn Steakhouse.... Trust me, this is big compliments from my group of people! I am so proud of myself and so happy with how well the KC Combo Platinum worked out. I just never knew. But now I know.
