Eric Moe

Impressive! Sent from my iPhone using Tapatalk

Re: KK Covers coming? Likewise, my Johnny Cover is as good looking as it was when I put in on my KK more than a year ago. Texan sun my not be as intense on an hour per hour basis as Singapore, but we have many fewer rainy days... Especially lately... Sent from my iPad using Tapatalk HD

Re: BBQ Guru with KK Just clip the probe to the retaining clip for the analog temperature sensor, what you want to measure for low and slow is dome temperature, not grate temp. It is preferable not to have a heat sink on your probe as this would guarantee an overshoot. Sent from my iPad using Tapatalk HD

Re: First Class Delivery Yes, as soon as I make it back to Texas in a week (or two) I will touch base. It's been a busy January and I may detour through Jakarta before heading home Sent from my iPad using Tapatalk HD

Sitting in Malaysia adjusting to jet lag and am watching a TLC program on Texas traditional barbecue. I have been enjoying barbacoa breakfast tacos for years from various taco trucks and now that I have the perfect equipment I believe it is time to do this dish myself when I get home. Barbacoa traditionally is pulled from a whole smoked cow head, tongue, eyes, etc. should be fun and I have a week to do some additional research and plan my cook. Any voices of experience tried this already? I also found the link below (the poor guy could use some help from JM on his next video http://blogs.houstonpress.com/eating/20 ... rbacoa.php Sent from my iPad using Tapatalk HD

What a great way to start 2013 (a box of new toys from Dennis) As there were two nice NY Strips ready and waiting, I installed the sear kit first) which took all of 45 seconds) and lit my ECC Last month there was the usual debate of Looftlighter vs. Torch. I still think the Looftlighter excels at low & slow, but when you want hot and are hungry, the answer may well be both . The Looftlighter turns a standard Benzomatic into a lump lighting mini MAP torch! Of course a hair dryer works too, but it wasn't within easy reach. Salt n pepper, wait an hour, then on the grill 3 1/2 mins first side, 2 mins on second. Nice and rare with great sear! It's going to be a good year! ​

Re: Pizza Stone - direct or indirect? High heat is all about air flow, the deflector would not help (though it wouldn't hurt much). If its not helping than all you would be doing is heat cycling your deflector for no real reason? Some downside + no advantages = don't use it imho Sent from my iPad using Tapatalk HD

What a great way to end 2012! Delivery of 400# of ECC along with my pizza stone, rib rack and modified sear basket kit This should keep me well stocked for a good portion of 2013, can't wait to start cooking pizza in the KK, but since I have two Prime Taste of Texas strips set aside for tonight it will have to wait at least one more day Sent from my iPad using Tapatalk HD

I missed out on the turkey madness surrounding Thanksgiving as I was vacationing away from my KK. Being home for Christmas however has given me a chance to try myself. Thanks to mguerra as this cook was inspired by his recent post. I went with apple brine instead of the maple and also had a dramatically shortened brine (18 hrs) and air dry (6 hrs) before the cook (335 for about 4 hours for a 21# bird) Pulled when the breasts hit 170 and they were perfect. Thighs were only 165 and could have stood a bit longer, however creative liberties by the carver and a large stock pot for carcass and cast offs made sure nothing went to waste (I can smell the soup I am starting as I type) Next time I will ice the breasts to help everything come to temp the same time ( a great tip I did not appreciate until it was too late!)

Re: Heresy? The biggest difference between my BBQ and what I had at Barnes was the moisture. In my typical cook I inject, smoke, foil and then pull. Great BBQ, but if I wanted to add any new liquid it would ave to be a sauce and not something that had the benefit of 15 hours to combine with the meat and rub. The pot simply reserves all the excess liquid from the injection as well as what renders during the cook to use instead of a prepared sauce. When I do not use the pot, this same liquid ends up evaporated on top of the foil of my drip pan. Perhaps I should simply learn to embrace BBQ sauce, but I have never thought well executed BBQ should need any? Sent from my iPad using Tapatalk HD

Last month a spent a week away from my KK and visited Tybee Island (near Savannah). After a few days on the beach, Went into town to get supplies (more beer,) and stumbled across Barnes BBQ. Their pulled pork was good enough I found an excuse to grab another dose the next day. Hot, sweet and the right amount of basalmic... So today I adjusted my cook to replicate. To get the flavor I wanted I modified my approach. First I rubbed a 9# bone-in Boston Butt with my own hot & sweet mix, then combined the following - 1/2 cup Backstrap Molasses - 1/2 cup Basalmic Vinegar - 1/2 cup Apple cider vinegar - 1 cup 100% apple juice Next I put the butt in my large cast iron Dutch oven and injected the above with my SpitJack. At the end whatever was not in the butt was in the dutch oven. I put it on about 6 pm last night at 225 (used pecan wood for smoke) and then pulled about 11 am. I let the butt rest an hour to cool down before pulling. I reserved the drippings (~ 3 cups) in a bowl and put into the fridge to make it easier to spoon the fat from the top. After removing the fat, I added the drippings back into the pulled pork as my sauce. I didn't nail it (need to add a bit more sweet, or back off basalmic), but pretty damn close . Good smoke flavor, great bark on top anyway... So smoking in a dutch oven... Heresy or anyone else played with this technique?

Re: KOSHER SALT VS. SEA SALT Has anyone used Pickling Salt? I saw an episode where Alton Brown had recommended it, but my one experience to date was negative. My wife who must have some mineral deficiency (over salts everything), thought it was good but in my opinion it was a bit much. Pickling salt dissolves very quickly, but it seems more potent? Anyone have a good experience? Sent from my iPad using Tapatalk HD

Re: Indirect with the Drip Pan Call me crazy, but as the deflector and the drip pan both stack neatly under the lower grill surface, this has been my default setup for low and slow. Just to keep cleanup easy I also add about two cups of water the drip pan. At 225 to 235 this works well when your cooking on the upper grill. Sent from my iPad using Tapatalk HD

Re: New Owner I also have been very impressed with the Looftlighter. Hard to find anything easier and you never have to refill a 110v outlet. Sent from my iPad using Tapatalk HD

Re: Help on how to maintain grill temp Something to try. I have been cooking every weekend since my KK arrived about three months ago and initially I have similar issues. My issue was that I was bottom lighting my full basket of CoCo char from the bottom by lighting a bit of tender under the coal basket. Too much charcoal would be started and keeping low temps (I set my BBQ Guru to 230F) woud be challenging, sometimes hitting 300 before backing down. Now I am getting 30+ hour cooks and using half the charcoal. The difference? I am top lighting the CoCo with a Looftlighter (about a silver dollar patch is all that is needed) and then opening bottom 1/3 and top half turn from snug. "Debbie" heat soaks in about an hour and holds steady with no drama.

Re: Help! Need charcoal in NoVA Village Hardware, should (or used to stock) Wicked Good Lump to get you through the weekend.

Re: Temperature for Grilling Salmon Since the eight years I spent in Lafayette, Louisiana I can not find a better way for cooking salmon that Blackening... Heat you cast iron griddle as hot as possible... Smother salmon in melted butter and dredge in seasoning... Skin side down for about five mins drop a shot of butter onit... Will stick solid till realeases near end... No reason fo panic . Flip and cook four mins on other side and add another shot of butter, serve immediately. I use by big NG Profire for this (~500 deg) but will have to try on KK just to see how it goes for an inagural high temp cook as I have seen much higher temps discussed?

Re: Dove Season coming up! Awfully good if you stuff with jalapeno and cream cheese, wrap in bacon and skewer... hit with a bit of your favorite hot n sweet rub. Cook indirect at 400 ish? Haven't done this on my KK yet, but on my Profire I run about 8 mins a side on med flame. I need to play with this next weekend as my teaser and post pics Hungry now... Time to go take off brisket..

Re: Welcoming KK to Houston, TX Excellent, Great minds think alike. Just took advantage to the break in the rain to cut the last few inches of the thinner end of the brisket that had been smoking at 220 since yesterday afternoon. Made for a fantastic brekfast for the wife and I! I'm only starting the second box of CoCo Char from the six I had shipped with "Debbie", but as each weekend is an overnight cook, let me know when you want to order as I will definately split with you. Linda in the same thread is also up for dividing the next shipment. Will send you my cell in private message as I only check he board on the weekends. Also, per your moniker, have you noticed a real shortage of packer pork butts or briskets at either HEB or Kroger... Not that I really mind stopping by B&W Meats in a pinch, but am surprised that large cuts are getting seemingly harder to find?

Re: Welcoming KK to Houston, TX Started up a cook early today and the Looftlighter is amazing, top lit two sticks of Dennis's CoCo charcoal and after about 45 mins Debbie was heat soaked at 240 deg ( new personal best, lol ) Today I have a few racks of beef short ribs going on for a 4-5 hr cook and am looking forward to pulling them off for supper. Too much fun...

Hi all, Hoping to find out there are in fact a few other Houstonians with KK's, but the reactions so far seem to indicate no one has seen anything like my new Gold Pebble 2.4 decked out with the Teak side tables and with the CyberQ pit monitor installed. Had two weekends of great cooks, 15# of pork butt, 3# of pork belly then a few racks of ribs. Outstanding results have me looking forward to another trip to the butcher to start planning the next cook. Only issue so far has been using newspaper to light the coconut charcoal can light a bit too much and make it tough to keep it 240 or lower... But I picked up a Looftlighter at Beings Hardware and think this is an issue soon to be solved... Look forward to trying a few of your recipes and reading through a few of the forums to benefit from all the experience of this great community. Best regards, Eric Moellendick Houston, TX