primeats Posted August 14, 2007 Report Share Posted August 14, 2007 When ever I give cooking suggestions for the oven I always say to let the meat come to room temp first, would you do the same for a low and slow roast, or would this only be redundant? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted August 14, 2007 Report Share Posted August 14, 2007 I liked the PC on a monkey better one better Majestik was re-opening some old jabs at PC there, bobket. Nothing personal. BTW, be careful ever posting pictures of your face Quote Link to comment Share on other sites More sharing options...
Bobkat Posted August 14, 2007 Author Report Share Posted August 14, 2007 BTW - in case anyone was wondering where I came up with the 210 degrees, I didn't just make it up . I have a book called "Smoke & Spice" by Cheryl ad Bill Jamison. They say to cook the "low and slow" method which they describe as 200 to 220 degrees...so I picked the middle. Even for the big roasts they say 1 to 1.5 hrs./pound at these low temps. It just didn't work for me and you guys make some good points. Think I listen to you guys next time. Speaking of which, any suggestions on what to tackle for my fourth kk cook? I'm taking requests Quote Link to comment Share on other sites More sharing options...
Majestik Posted August 14, 2007 Report Share Posted August 14, 2007 Have you done your tandoori chicken yet? That's one of my faves. Also love whole chicks spatchcocked with Deej's "good for chicken" basic rub (modified). I've been eating way too much chicken lately. This thread (and Deej's brisket) has got me craving some cow. Though I did do a nice Ratatouille this weekend: Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 14, 2007 Report Share Posted August 14, 2007 maj - ah yes... sweet memories! prime - when i do low & slows, butts, ribs, or a chuck roll, i like to put on cold, as it helps with smoke ring formation. from what i understand, tho, steaks should be brought up to room temp first, for tenderness. in fact, i remember seeing a technique in the "green room" advocating a warm water bath to bring that up sooner. many were very impressed by this. bobkat - cant remember what your previous 2 initial cooks were. have you tried ABT's yet? these would be a fairly easy, but worthy, item to grace your new KK. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted August 14, 2007 Author Report Share Posted August 14, 2007 I should probably know this, but ABT's? First two cooks were Beer Can Chicken and Pork Butt...yum Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 14, 2007 Report Share Posted August 14, 2007 Atomic Buffalo Turds jalapeno stuffed with cream cheese, wrapped with bacon, smoked on the kk til bacon is crisp and jap is soft... many and varied individual tweaks to this "horse doover" exist. i split them in half, seed, and fill with a sweetened "honey nut" softened cream cheese, wrap in half slice of bacon, sprinkle with rub, and let them rip. they are horribly addictive. testify, yall! Quote Link to comment Share on other sites More sharing options...
Majestik Posted August 14, 2007 Report Share Posted August 14, 2007 ABTs I roll mine in a dry rub before baking... soooo goooooood. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted August 14, 2007 Report Share Posted August 14, 2007 BTW - in case anyone was wondering where I came up with the 210 degrees, I didn't just make it up . I have a book called "Smoke & Spice" by Cheryl ad Bill Jamison. They say to cook the "low and slow" method which they describe as 200 to 220 degrees...so I picked the middle. Even for the big roasts they say 1 to 1.5 hrs./pound at these low temps. It just didn't work for me and you guys make some good points. Think I listen to you guys next time. Speaking of which, any suggestions on what to tackle for my fourth kk cook? I'm taking requests I think most would agree that at least a 30 degree differential between desired meat temp and pit temp is a good starting point. Otherwise, you will take forever (if ever), reaching your desired meat temp. I used to be a 225 cooker myself, but have since learned you can be happier at 245-250 on a lot of cooks. Best thing to remember is relax and have a beer! I also agree with Majestik and PC, higher temps needed and you probably pulled before the collagen finished breaking down. I also think fat is great on a steak as it is fast rendering, but for a low and slow, the connective tissues play the most important role. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Bobkat Posted August 14, 2007 Author Report Share Posted August 14, 2007 they look delicious direct or indirect and do you shoot for a particular temp? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 14, 2007 Report Share Posted August 14, 2007 i do mine indirect 250 for as long as it takes; can take a couple hours for the bacon to get crisp. don't use thick cut either. as thin as you can get it. my favorite brand for this is DAK, danish bacon from good ol' wally world. inexpensive and good. otherwise, on-sale brand name, NOT the el-cheapo Aldi/Sav-a-lot brand stuff. Farmland's good, Hormel Black Label, or Oscar Mayer even. just as long as its the thin stuff. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted August 14, 2007 Author Report Share Posted August 14, 2007 Hey Maj, were those ABTs sitting on your piano for their photo op? Quote Link to comment Share on other sites More sharing options...
Majestik Posted August 14, 2007 Report Share Posted August 14, 2007 Haha... yep. Or rather my in-laws' piano. The kamado was on the deck just outside. As for temps... hehe... I do mine direct for 40-60minutes at 350-400F. You know, high and fast. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted August 15, 2007 Report Share Posted August 15, 2007 Re: ABTs I roll mine in a dry rub before baking... soooo goooooood. Ok, let me get this straight; you roll your turds first, then you smoke them? Sounds like a Cheech & Chong recipe! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Majestik Posted August 15, 2007 Report Share Posted August 15, 2007 Re: ABTs Ok, let me get this straight; you roll your turds first, then you smoke them? Sounds like a Cheech & Chong recipe! -=Jasen=- This bud's for you. Quote Link to comment Share on other sites More sharing options...
Curly Posted August 21, 2007 Report Share Posted August 21, 2007 Hey Bobcat, why was it tied? Did you carve it and season the inside and tie it? Quote Link to comment Share on other sites More sharing options...
Bobkat Posted August 21, 2007 Author Report Share Posted August 21, 2007 Nope...it just came that way from the Butcher and I have no idea what it is supposed to look like. Are they mostly untied? Quote Link to comment Share on other sites More sharing options...
Curly Posted August 21, 2007 Report Share Posted August 21, 2007 Just a huge chunk of untied beef as I've seen (only seen 2 up close though). I'm sure there was a reason he tied it...maybe he cut a bunch of fat off and that was why it was a tad dry. And the 2 I've seen were >22 lbs and >25 lbs. Wonder if he cut a bunch off? Quote Link to comment Share on other sites More sharing options...
primeats Posted August 21, 2007 Report Share Posted August 21, 2007 Chuck roll When I get a chuck roll I will almost always cut some of the neck meat off. Very seldom will I trim any fat from the thing unless there is an unusually large piece of pure fat . I have tied them for folks for two reasons, one, for aesthetics, looks much nicer,two, it will fit better in the roasting pan, and will not puff up during the cooking process( OK that was 3). Until my K-KK gets here I can't comment on what the difference would be tied or untied as far as cooking times and shreddability,although I don't think it would matter for the latter. Quote Link to comment Share on other sites More sharing options...
Curly Posted August 21, 2007 Report Share Posted August 21, 2007 Definately looks better tied. What's a general weight on one of those beasts? 16lb sounded kinda slim Quote Link to comment Share on other sites More sharing options...
