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wilburpan last won the day on May 18 2016

wilburpan had the most liked content!

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About wilburpan

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    East Brunswick, NJ

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  1. Last week our local grocery store had a sale on "prime" rib roast. I used quotes because it really wasn't prime rib. The label said "choice". This isn't the greatest angle, but if you look at the center portion of the cut side, you'll see that there's really no marbling going on. Still, this was $0.77/lb. That's less than $5.00 for the whole roast. I made a rub from salt, black pepper, cayenne, rosemary, thyme, and minced garlic. I mixed up the rub ingredients well, smashing the minced garlic as much as possible, and applied it to the outside. I reverse seared this thing. Smaug decided to settle in at 250ºF. After about 4 hours, the IT was 130ºF (a little higher than I had planned). Here's what it looked like when I took the rib roast off at this point. I took out the main grate, drip pan, and deflector stone, put the main grate back in, and opened up the vents. I seared the rib roast long enough to put a little crust on the outside. I know that some folks like split set ups where one side is indirect, and the other is direct, but honestly, at low and slow temperatures, taking out the deflector is pretty trivial. It turned out a little more done than I like, but not too much so. Overall, this was a relatively easy cook. My main lesson from this cook was how much the initial quality of the meat can matter for your meal. The outside part of the prime rib roast was great, but the center part was not nearly as tender as real prime rib from real prime quality meat. I know I overshot my intended IT, but there was a distinct difference that I really can't attribute to the higher IT. Some might say that the price can't be beat, and it's hard to argue with $0.77/lb. vs. $15-20/lb. for real prime quality prime rib that my local specialty butcher would charge. On the other hand, I still had to put the time into the cook, and one could argue that if you're going to put the sweat equity in, you might as well spend the money on quality ingredients. For me, I think I'll go for the quality in the future. I actually learned this lesson a while back, when another local grocery store had ridiculously cheap prices on beef tenderloin. I thought I could buy a whole one and cut it up into filet mignons. What happened was that the filet mignons I cut out had this weird chemical taste that I didn't get with higher quality meat. You think I would have remembered.
  2. True, but my bet is that the Boston butts I've made in the past are also injected. Or, if they are not injected, the grocery store isn't advertising that fact very well at all. I have a good line on prime quality beef here in NJ. Quality pork for BBQ is harder to come by in these parts. There are some local farmers selling heirloom pork, but they tend to concentrate on chops, ribs, tenderloin and ham, not so much shoulders for low and slow.
  3. I had to look back on posts I had missed out on when I was on my hiatus to see what this was about. Hope your finger is healing up well.
  4. What's the skin like when it comes off? Crispy? Overall, I do like keeping the temp down in the 200-225ºF range for low and slow cooks of all types. When the weather is warmer, I find it a lot easier. My very first cook was a pork butt at 225ºF, and I had no problem having Smaug sit at that temp for the entirety of the cook. That's one of the great things about KK grills - they are much more "set and forget" than the other kamados out on the market.
  5. He has this progressive rub recipe that's worked really well for me. It's all here in this video: I've made some adjustments to his approach. I don't worry about adding sugar if I'm doing pork, as I don't have the issues with burning that he's concerned with, and I'll go higher on the sugar if I feel like it. Having said that. he also cooks everything at 275ºF, where I like to go longer with lower temps. That's probably why he has issues with burning. I also don't add extra black pepper if I'm making ribs. I think there's plenty of black pepper in this rub method. One other thing: I aim to make a little more than 1/4 cup total when I'm making a batch of this rub. That's good for a pork butt, 2-3 racks of ribs, or a whole chicken. For a whole packer brisket, I'll make about 1/2 cup of rub.
  6. Hi everyone, It's been a while since I've been on this forum. I've been using Smaug, but work has been crazy busy — so much so that I haven't had a chance to shoot photos or post. But things calmed down a little this past weekend, and I managed to take some photos of what I made. Some friends of ours were hosting a karaoke party, and my wife volunteered me to make some pulled pork. During the week, work was still nuts, so she went out to get the meat. I said, "Look for Boston Butts, or pork shoulders". She came back with two pork shoulder picnic roasts. When I unwrapped them, I found out that this was not the usual cut that I was used to in making pulled pork. It had the skin on, and the bones were different. But I didn't have much choice, as it was 1 AM, and I needed to get the cook started, as it was for the next day. I did a quick internet search on making pulled pork from a picnic roast cut, and for a second I considered doing one with the skin on, and the other with the skin off. But then I remembered something my wife told me once: Never experiment with a new method of cooking when bringing food to someone else's house. I decided to do both with the skin off. I also figured that with the amount of skin and fat that came off the first piece, the cooking times for the two picnic roasts would be quite different. I used my usual Aaron Franklin rub recipe. And the roasts went on Smaug at 2 AM. They wound up cooking for 15 hours, finishing up at about 5:30 PM. Temperature control was interesting with this cook. After starting the cook at 2 AM, I was up and checked on the grill at 7 AM. Smaug had settled in at about 180ºF. I opened the vents a crack, and the temperature settled in at 250ºF. Around 2 PM, the temperature started falling. I checked in on the charcoal, and it was almost all gone, so I refilled the charcoal basket. In an attempt to speed things up, I bumped the temperature up to 275ºF. I think the complicating factor for this cook was that the outside temperature was in the thirties, and the cooler incoming air made me go through the charcoal faster than usual, since the incoming air needed to be heated more than if it was summertime. My charcoal situation was also not optimal when I started, as I was using the last bits in the bag, which tend to be smaller, so they burn faster. The pork turned out really well. Our friends put away one of the shoulders pretty easily, and made a dent in the second one. And instead of having us take our leftovers back, they divided up the remainder of the second shoulder among themselves. That's never happened before. I was kind of sad about that, because I wanted to have pulled pork sandwiches the next day, but that gives me an excuse to make another pulled pork soon. [/url] [/url] The other thing I learned from this cook was how different this cut of pork is from a Boston butt. As you can see from the picture above, the bone is round, not like the flat bone that comes in a Boston butt. The bone in a Boston butt is the pig's shoulder blade. Based on the appearance of the bone, I think this cut is from the "upper arm" of the pig. The picnic shoulders took longer to cook than the Boston butts I've done in the past, even adjusting for weight, and my bet is that the increased size of the bone is part of it. The bark set up really well, but there was a few parts that I thought were a little too well done. I kind of expected this, since a Boston butt is nice and round and compact, whereas the picnic roast had some thinner parts that flopped away from the main part of the meat. Also, there's this one muscle where the fibers run all the way across the meat, and so when that got pulled, you got these strands of meat that were 8-9 inches long. They were good, but not as much fun to eat as the smaller chunks of pork. In the past, I've passed up on picnic roasts for a Boston butt, but I think I'll make some more of these now. Picnic roasts seem to be more available than Boston butts here in New Jersey, and they're noticeably cheaper. Besides, I want to try one with the skin on.
  7. Better late than never: Terrific job on your storage unit! It really looks great. That's pretty much true for everything. The more you practice something, the better you get at it. I remember the first time I made a dovetailed box with hand tools. Even over just those four joints, I got better with each one. When I was done, you could turn the box around and see the joints getting better as you turned it.
  8. Seems to be working well for me. Stalled out Javascripts could certainly explain the behavior I was seeing. Without knowing the code at all, my bet is that when my browser window is wider, the widgets on the right side loaded up Javascripts that were behaving badly. If my screen was narrower, those items didn’t load, so no problems.
  9. Spoke too soon. Back to having slow loading issues if the browser window is too wide.
  10. For me, the slowdown happens on all pages. If I narrow up the browser window so that the right hand menu disappears, all pages load quickly. Right now, however, the forum seems to be behaving well. Maybe this is a server issue?
  11. Update on the slow loads of the KK forum: after some testing, it seems that the forum really bogs down if my browser window is on the wide side. I can’t exactly quantify this, but it seems that if the browser is wider than 900 pixels or so, it loads very slowly, or times out. The current version of the theme seems to load stuff in a sidebar on the right hand side once the browser is wider than that 900 pixels or so I referred to. When the browser is narrow, that sidebar doesn’t show up, and the forum seems to load normally.
  12. I’ve been having a lot of problems with the forum not loading in a timely manner for me over the past few days as well. Using Safari and Chrome on a Mac.
  13. Congratulations on the new KK grill! You won’t regret this one bit. And don’t worry about the bubbles. I found bubbles a little larger than the size of my palm on the back side of my KK grill several months after using it reasonably frequently. I poked a hole in it, some fluid leaked out, and it settled down. I’m guessing from your forum name that you’re a radiologist? I’m a pediatric oncologist.
  14. Congratulations! You’re going to have a ton of fun with your new KK grill.