gadgetgeek

I love 'em.. I bought one off of Ebay a few weeks ago while I was sipping wine (I guess). It is a Fagor, but is the single pressure (8lb), and it is TOO SMALL (6qt) for how I cook. Now I wish I could get rid of it and buy an 8qt dual pressure.. .

Actually, the folks at Guru sell replacement probes with a SS sleeve and higher temp rating. It is standard on the DigiQ and they sell them as an upgrade for the Procom. But I imagine they will also make them for the competitor. -=Jasen=- They do make and sell them for the competitor. Mine work great. .

In an oven bag, sitting on top of some root vegetables in a large pot, pressure cooked, long sauté, something like that... I just rarely do a large chunk of other than prime or rib roast on they grill.. But I am here to learn. .

Re: Burnin' burnin' hunk-o-cow Strange as it may seem.. I have no idea what internal temp you would cook that to? I could go look it up, but I so rarely do a roast like that I guess I just forgot? I almost always cook that roast in a wet environment, for a long time..... I would bet you could get away with 140º if you foil, towel and rest for a long while, but I might be wrong.. ? .

I feel properly stimulated... Tnx... .

Comments on the wood choice... I really like the flavor of white oak on ribs. I sure can't add advice for a Kamado, there are REAL pro's in that department here. I like the smoke on for about half the time required on the smoker too, especially if it is hickory mix. Good lump charcoal will give it the rest of the smoke it needs IMHO.. I use Wicked Good "Competition Blend, and really like it.

I'd hang check them at 3 hours... or tear check them.. if they are somewhat close to done, I'd wrap 'em in foil then.. You may want to go to a dry rub rather than a mop? Then when you unfoil them later you can doctor them up with whatever suits your fancy... So many ways, so many different sets of ribs, and so many kinds of cookers.. Thank goodness all of the backyard chefs are the same... .

Re: Chicken Parts & Stinky Beans for the Kids.. I see those bean/peas in our local ethnic markets and can never get anyone to tell me what to do with them... Now I have a starter lesson... What do you do with them once you shell them? Salt them? Are they soft like boiled peanuts? Any other things to "do" with them but crack them open and eat-em out of hand or on your plate? Thanks in advance... I did a little Googleling----- ______________________ Petai beans or seeds look like broad beans. Petai has earned its nickname 'stink bean' because its strong smell is very pervasive. Like mature broad beans, they may have to be peeled before cooking. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to ones urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence. ______________________ Oh great... being a Hungarian and eating nearly any dern thing isn't enough... LOL My wife will LOVE these... .

Thanks... I picked up a 20# whole fresh ham from a Central, GA. Hog killing yesterday, and have been thinking about just what to do with it... I think I'll cut mine in two (it helps to have good suggesters), slice some nice Hamish steaks to freeze and smoke the shank end for dinners this week. I may just chunk up the rest in serving size pieces, drop some marinade on them, vacuum pack them and toss them in the freezer? I just don't have the place to do a good cure, or I'd do that with the whole thing. .

It looks great and I bet it tasted super... I am just in from a "Hog Killing" in Central Georgia with a nice 20lb (freshly killed) swine whole ham... I am debating whether to brine it, freeze it or just proceed with cutting it into two sections and smoking it today/tonight? If I just had me one of those dern, fancy-tiled cookers I'd be in good shape. One day, when I win the lottery, or open an apple stand down at the street I'll get me one...

Re: Third Cook on the Dragon, Spatchcock! btw.. I clip off the wing tips, and the leg joints to make it a "for sure" Spatchcock".... sometime I clip the wingz off to the second joint, but I ALWAYS scissor off the end of the leg knobs. To each his own......? .

Re: Third Cook on the Dragon, Spatchcock! GG>- Cumon DMAX, turn your pictures right side up... I love your cooker, and your cooking.. but daymn... turn the pics around.... .

You mean, the size of the eaters' buns! Off topic.. but yes... For More Pictures of some old pulled (pounded) pork click HERE .

Okay.. the short version....: Step one.....When the meat is cool enough to handle either have someone or you pull the meat apart into sections and pull out some of the fat and sinew and yucky stuff, remember to keep the cap intact to work back into the pulled pork when it's finished but you can certainly take out (for your own health) some of the fat and connective tissue.. Hurry with this process or have someone work with you so you can do step two... Step two involves a lab-clean rubber mallet (mine is white and goes into the dishwasher often) and some heavy duty zip-lock bags.. The two gallon bags are thicker than the others and are what I use... I toss a couple hunks of the still warm pork in the bag (turn the top of the bag away from the floor) and pound the meat until is starts to separate. You don't want to mush it, you just want it to come apart in long strands. turn the bag over and whack it a few times on the other side making sure you get the section you are working on good and pounded, but not mashed up, toss the meat in the bag into a big bowl for you and your partner to pull later and go on to the next few sections of pork shoulder. I promise you that this works, and it saves a bunch of time. I know it sounds strange, and folks that have been with me when I am whacking at that bag of pork looked at me strange, but time (in the catering business) is money, and I know I shave off a half hour per pork butt doing it this way.. pulled pork done right goes a long way, fluffing it up by pulling it extends it by at least half over chopping it. A 10 pound Butt usually gives me 6-7 pounds of finished un-pulled BBQ'd pork and 30 to 50 sandwiches depending on the size of the buns and the size of the eaters. Hope this helps. GG>-

Re: How long should I cook an 9 pound butt? Do tell... You promise you won't laugh...? .

Re: How long should I cook an 9 pound butt? It kindof depends on what you want to do with it... If you want to chop it into BBQ sandwich meat then getting it up to about 185º with a long rest is all that is required IMHO. On the other hand if you want to pick or pull the pork, you have to get it to 195º and hold it there for about an hour in order for the collogen to break down and make it moist but easy to pick/pull. I am NOT a know-it-all when it comes to this but I have been doing it for a long, long time and keeping good notes. The Hint about foil or paper wrapping it and sticking it in the cooler is a great idea. the best results for me have been after a long rest held at near the cooking temperature. You have to be cautious not to let the meat get above 200º or 205º as it will start to dry out, and the results will be less than desirable. I have some unusual but workable methods to speed the picking/pulling process that we used in the catering business that saves about a half hour per Boston Butt. .

Okay, you win.. enough of the children with steak pictures... we (though we peeked at it) want to see some pictures of the cooker... (not you, the hardware)... Good response, and good attitude btw.... .

Even a sketch would do... Get out the crayons, and make us a stick-figure sketch 'till you light up the camera and treat us to a first peek.... .

Coconut Charcoal....... Did this charcoal ever get shipped? I want to be in on the Atlanta order. I would take 10 boxes, or more... If it did get here to Georgia, could I buy a box from one of you local guys until we and Dennis get another order together? .

Hot Sauce, Home-Made and Tasty... Very interesting... it's flavor I'm always after first and heat second. I have never made hot sauce, but do make kraut and kimchee. May I post your answer on another food board and see what reaction I get? .

Re: Hot sauce pairings Really good question... answer in process.... .