mungeti

Re: Salting Steaks Hey guys. I have utilized this method to some success. I did not understand all the chemistry behind it, but I knew what good taste is. I would like to offer another method that I think you find very tasty. I cooked this the other day, and did not think of taking pictures. Let me run this by you all. I like to buy roasts from Sam's. They are all vacuum packed sometimes I buy goose neck roasts. Meaning cheap grade bottom rounds. They turn out well if you cook to medium rare, my favorites are top rounds. In this case you get what you pay for. Buy them with a thick fat piece on the top. Again, these are vacuum packed. I cut the top of the vacuum pack off (right at the seam) and pull the meat out of the bag. I wash out the bag and also the meat. I take kosher Rock salt and knead it into the Fat. I put the meat back into the bag and put soy sauce in the bag. You really cannot put too much in. The goal is to get even coats across the meat. Let it soak in the fridge for 24 hrs. Obvious standing it up or in a piece of tupperware to prevent any spills. Pull the meat out 2 hrs before cooking. I take off the salt and replace with a very thick coating of Montreal seasoning on the fat piece of the meat. I mean thick coating. Cook to medium to medium rare. Your friends and family will think you are some sort of cooking genius that we all know we are. This method works for NY Loin roasts as well as Rib roasts. Happy grilling.

Re: VersaGrill I am in. Pls send me a pm

Re: What is your KK's name? We call ours "Puff", some symbolics to the dragon........

Re: 4th of July 2011 I am going to do 2 pork butts. Gotta love the pulled pork. I use Mesquite as my wood for the smoke. Layer it in. My sauce for the coating on the butts is a 1/3 bbq sauce, 1/3 ketchup and 1/3 mustard. Smother the pork buts with it. Then I put a liberal dose of garlic powder, Onion powder, and Cumin over the top. Lastly I put a sprinkle of Montreal seasoning for a dose. The bark is out of this world and a family favorite. The dog even seems to know when I am cooking this. I do a slow cook and pull it off around 190 degrees. I have included the photos for your perusal. I am also going to attempt the Korean BBQ Baby Back ribs mentioned on this site. I am thinking of cooking them as an appetizer for my guests and have them drip over the top of the butts. Should be good. Have a great 4th e1. Tim n66911 n66912 n66910

Re: Argh.. Haas Avocados @ $10.42 a pound... Dennis, Sounds like their is an agricultural opportunity to be growing some produce there if you can afford the ground and the climate is right.

Re: Augmentation - Dennis & Johnnyboy, anything with the word augmentation sure is an attention grabber. Nice way to intertwine with marketing.

Re: New KK owner in Iowa Winds congrats on your K2. Where abouts you from? So sorry for late post as my job and kids have kept me more than a bit busy. I recently had a premature injury, so going back and revisiting past items I used to keep up on. I am from Council Bluffs....

Pizza Peel Hello all I have not been on here in like 5 months. I have been a traveling fool for my company. So I am sure I owe an apology or 2 for people send me messages. Still loving the KK. Just got on here, I believe I have mastered the temp setting and cooking on the KK. I have yet to cook a pizza. As I am reading this, I see people keep referring to a peel. What is that? Also, if anyone has a special dough recipe they recommend, I would not mind trying it out. TYSM.

Interested Fetz, Let me know what you need and I can take a few boxes off your hands... CR is my home town... I live in Omaha, but have plenty of relatives there and could arrange a drop. Tim

Zoning Pretty cool. I will take my KK. I am thinking that the majority of the zoning appropriate for such an apparatus would most likely be in a rural "red" state. Have to thro that in being so close to convention time. Go Hawks

You know it buddy. Go Hawks

Excellent... This looks like something to try... I am thinking I will need to test something.... Something to share.... Something to be entrepreneurial with...... Hmmm

Was it Wallaby ribs?

Jackie - O My imagination is sooo vivid.... Mmmmmmmm All kidding aside, sounds very good. I would love to try a pizza on the KK. I am not sure I would try the one you did as My wife is a bit picky.... However, if you or someone would not mind sending some picts with instructions I sure would not mind trying it out... I have my wife warming up to the KK. She still gives me regular"crapola" to our friends and neighbors about my purchase. However, the kids have definitely warmd up to it... And, I think my cooking skills on it are novice at best. The cooks I have done so far have been a result of what you all have wrote about here in the forum.. Thanks for the post Jackie...

Gosh When I saw the subject, "light my Fire" and it was from Sanny......... Ahem, had to go have a looksee.... well I see it was just about lighting your fire to......... cook. Anyway learned something.. Good post.