Web Analytics Made Easy -
Jump to content
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

All Activity

This stream auto-updates

  1. Past hour
  2. As a Giants fan, ask me how I know!
  3. If last year is any evidence, they can still come back and win it. As a Braves fan I still almost feel like 2-0 is not enough of a lead against these guys. Great story @Syzygies - thank you for sharing.
  4. This sounds like a really cool tradition @jeffshoaf- if you don't mind sharing, what area do you live in or hail from? Getting some of the veggies done over a wood fire is the easiest / quickest way IMO. I don't know if your recipe calls for onions or peppers or celery but - Like to get a little smoke in a pot of chili, I use my wok topper on the BGE (soon to be KK - it's on a train heading a cross the US now). 300-400 degrees dome temp. I throw a wood chunk on right before I put the food on - but I wait until the chunk has caught fire so that it's not the super thick white smoke - just saute the peppers and onions over the smoky fire. This usually yields not too little smoke and not too much.
  5. Today
  6. Take into account how liquids take on smoke more quickly. If you like the effect but it's faint, you're on the right track. If the results are wretched, it could be either that you don't like smoked milk, or you used too much smoke. I prefer to have the chicken itself carry the smoke into the stew. In the late eighties I visited New Orleans on a soon-to-expire airline bump voucher, and ate over a dozen gumbos. Then I was visiting Nice, France with a friend, and had this idea of getting invited over to people's houses to cook dinner parties. Cooking French for the French didn't make sense, but I was impressed how Alice Waters had transported the idea of Provence to California, founding Chez Pannise. I thought, turn-around is fair play, I'll bring New Orleans to Nice and make a Mediterranean gumbo. My friend rolled his eyes at the implausibility of this fantasy, but humored me. A Chez Panisse connection? That's over-thinking things, like the LA Dodgers. A complication for my second host (a dear, now departed friend who made me feel French) was that they kept strict kosher. I wasn't allowed to make the stock. I spent what would be over $100 now on amazing vegetables at the farmers market. Soon we realized we were making an overhyped chicken soup, with twelve guests about to arrive. Jacques came up with the idea of smoking the chicken over vine cuttings. Back in the gumbo, the smoke came up like a house fire, then ... then ... stopped at just the right point. To my surprise, one of the coauthors of Chez Panisse Pasta, Pizza, & Calzone arrived, expresses her pleasure at an American who cooks. Then everyone is stunned, Jacques kindly (a clear lie) pronounces our gumbo the best meal served in his home. My friend and I get a return invitation a few nights later, learning to make pizza in the home and garden illustrated in the pizza book.
  7. Here is award winning pit master Harry Soo’s setup video for his Weber Smokey Joe. Works fantastic on the KK for long cooks. No cast iron pots needed. Be sure to use a little less fire than Harry does when using the chimney to start things or the temps can get away from you in the KK. Also, there is lots of smoke in for the first hour when I am preheating but then it tapers off beautifully to a clean blue smoke. The method works fantastic. Enjoy.
  8. Quick Question Fat side up or down? Or doesn’t it matter? Check out award winning pit master Harry Soo’s method for setting up his Weber Smokey Joe. Works fantastic on the KK. No cast iron pots needed. Thanks
  9. Thank you. @Troble, yet another winner of a recipe. One set of friends are having their kitchen re-built so we gave them one chicken and sides and the other set of friends just happened to be visiting yesterday morning so I offered them the other chicken. Once you are roti'ing one chicken you might as well do three! Here is the feedback they sent me afterwards: No kitchen folk were brief: Phaaw Great supper!!! Thanks We agreed that the dish went well with red wine. The other friends were more effusive: Just eat? I get it now.:5⭐️, would eat for free again. Thank you so much for a wonderful unexpected supper. I don’t know if the new rotation hack for the KK worked as desired, but the chicken was excellent. Not dry and beautifully spiced with the marinade. The ‘comes with’ was lovely too. The yam was a lovely surprise and worked so well with the sauce (as did everything else) and the carrots beautifully sweet. Excellent—would order again. So, if you have not yet tried this recipe - what are you waiting for?
  10. Found some ribs in the freezer from a few months ago - cooked super fast! Took about 3 hours then I sauced and cooked another 20 mins. Cooked at about 225-250 with cherry and a little bit of pecan. Used meatchurch rubs (honey hog base and topped with holy gospel).
  11. No lump, cold smoker only. Saving a little milk is a side benefit - the goal is to get smoked milk to flavor stews, etc. The dehydration is just to allow longer term storage. Think buttermilk powder, but for smoke. That actually reminds me -- I have some buttermilk powder I got for making bread. I'll try to remember to include that in the cold smoker testing I'm planning for tomorrow.
  12. Would it really be worth that much time to save a little milk ? You are going to burn lump and smoking wood and then take time to dehydrate and powder a little milk ?
  13. Yesterday
  14. I let my re-smoking session go for an hour or so, burned less than half the chips in the cold smoker. After I'd shut it down, I realized something that had been nagging at me: while I had good smoke output the whole run, it didn't smell like hickory smoke. That makes me question whether it really was hickory chips; it was Cowboy brand. I have up on Cowboy lump years ago due to qualify and consistency issues and wouldn't have got this butt it was the only brand of "hickory" chips they had and I was too lazy to go anywhere else. The smoke smell didn't remind me of any particular wood smoke (I can usually recognize several types, hickory, mesquite, pecan, oak, etc.), not unpleasant but not really flavorful either. Anyway, the meat did pick up a bit more smoke flavor but not the hickory I was looking for, but the sauce was noticably better than before - it really smoothed and mellowed out. Lexington style sauce (commonly referred to as "dip") generally isn't cooked so I tend to wait until the last moment to make it, but this may lead my to make it earlier so I can smoke it! I'm hoping to continue to experiment tomorrow assuming my back doesn't rebel on me when I do some required chores in the morning. I'm leaning towards using the hickory chunks I have in the cold smoker; this will let me see how the chunks do in the cold smoker as well as verifying the hickory smoke smell/taste. I'll re-smoke some more of the butt as well as smoking the rest of the sauce I have ready.
  15. Still gotta lift the wood up there! Repetitive lifting ain't good for me. I have a kindling cracker to split my splits; I sit in a chair and pivot around to take a piece off the track and put it on the cracker. Is that chain drive or hydraulic or ?
  16. You missed the “electric wood splitter” part of my post. This thing is almost fun to use. Made by Wen and called the lumberjack.
  17. I was thinking that this could be a way to make use of milk that's on the verge of aging out and saving it until I had a use for it; my timing just isn't good enough for that to happen at the same time I want to make a stew!
  18. Sounds like more work than it is worth. If you want to smoke dehydrated milk I would buy powdered milk and give it a go. My preference would be to smoke the liquid milk, leave it overnight to develop the flavours as others have suggested and see what you get.
  19. What can I say? We gave two of the three chickens away, together with some baked/grilled yams and carrots and green crack. Loved by one and all.
  20. Lovely looking cooks one and all. I have been away from my KKs for two weeks and looking at your cooks made me drooool. Next time I travel I will pick my destination based on whether there is an active KK’er nearby!
  21. I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.
  22. Per my earlier post, I'm experimenting with the cold smoker a bit. Loaded him up with more of the hickory chips from my earlier butt smoke, removed the charcoal basket from the KK, and I'm resmoking some of the pulled pork as well as some of my Lexington style sauce. Smoke is a-rolling! PXL_20211017_202131075.mp4 PXL_20211017_202214901.mp4 PXL_20211017_202401453.mp4
  1. Load more activity
  • Create New...