rorkin

Re: Anyone figured how to double seal foodsaver bags new mod well the 10 year old one gave out and there is not a lot of choice

Was wondering if anyone has has a way to double seal a foodsaver bag with the new vertical model.. I am having some seals fail.. The automatic features seem to limit the abilty to do this ..

Also pricy but is a lower priced chamber machine http://www.vacuumpacker.com/index.php/K ... _id/108069

Forschner Knives---- Inexpensive -- good washable handle-- easy to sharpen and raise edge with a steel-- Can buy 5 for the price of one of the expensive ones and cuts just as well and smothly.. Will find everywhere in commercial kitchens.. Light weight is good for a lot of work, easier on the hands.. IMHO

I do not know what is best but this torch works for me... It least you can stand away from the KK and put the lid down a bit.. The charcoal if it has any moisture in it will spark and send a small shower of sparks from time to time which you want to get out of the way of

Re: High Temperature Proceedure I find it easier to get a really high temp if I use a full chimney starter full of charcoal dumped in when all coals white.. I use the gas weed burner for smaller fire, lower temps

Re: My ribs are a little dry

My neighbor and I just did a joint venture rib cook off for 18 people. I did 8 in the KK . She did 9 in her smoker.. 18 people did 11 racks.. 6 left over to freeze.. I was able to actually get the 8 on by putting 5 in the rib rack (could have done more and 3 on the lower grill.. When it came time to foil, I put 3 on the lower , 3 on the upper and 2 more on the sear grill stacked on top.. Not a record I am sure but quite a bunch.. Big lesson was serve everything.. Even the couple of burnt ends(I mean really burnt) went.. Different levels did cook a little diferently so I did rotate them some.. I found that the Dome temperature was 25 degrees hotter than the guru temperature on the first grill.. I know that the heat rises but I never had this happen before. Something about all that meat causes the temperature to stratify somewhat. You would think that the ceramic would even that out but not so with that much meat. I usually do the ribs at 275 so I let the lower grate stay at 250 and the dome at 275 and just kept an eye on them.. THe party was a great sucess as we went through the ribs, 2 pots of jumbalaya, salads and uncounted bottels of wine and beer.. Dennis your cooker was an intergral part of a wonderful evening shared with a group of wonderful people.. That is what it is all about

got it. I use Humphrey Lump

Re: Best wood for Standing Rib ?? That is how I cook it as well.. Perhaps I was not clear.. I used charcoal with some soaked hickory chunks added.. I assume you mean straight royal oak charcoal. I scatter some wood throughout the charcoal when I want a strong smoke and use a cast iron smoke box wrapped in foil with a few holes poked in it for a lighter smoke..this is same process as the smoke pot just dont need to mess with the flour paste sealant. I was just looking for opinions on wood other than Hickory.. Many people use fruit wood on pork and I have never tried on beef Just my 2 cents - For a standing rib roast I use straight Royal Oak. Also, I ensure that the KK is heat-soaked at my desired cooking temp before putting on the roast. Lastly, I only reverse sear my rib roasts. I will never sear first then roast again! Try it for yourself and I think you will like the results. Just another 2 cents on smoke - make sure you wait for that billowy white smoke to dissipate before adding your meat. What you are looking for is a translucent blue-gray smoke. It will be very pleasing to the nose as opposed to the billowy smoke that burns the eyes and nose. It will typically appear about an hour after your smoke wood burns off a bit.

I did a standing rib a few weeks ago and felt the smoke flavor was a little much and overwhelmed the flavor of the beef.. I used Hickory and were I to do it again I would use less.. Anyone have a preference for apple or another wood for a rib roast ??

agreed.... Also they are slow and usually horribly mismanaged and under staffed. Used to go there also

how long & what temp

Re: GURU Procom 4 Not really a problem with older units flat seal but the new lip must crimp the wires

What is EVO ?? Extra virgin Olive ? My guess

Well since I am dry aging the roast and that involves trimming a small outer layer b4 cooking, the seasoning goes on just b4 cooking. Also I would imagine more time for the salt to penetrate the roast would cerainly draw out some liquid

so you are suggesting say .036# of salt for a 6 # roast ?? which comes out to about .57 oz ?? Got the math right here ?? Gotta figure out how to weigh 1/2 oz of salt Not sure my kitchen scale is that precise.. Could always measure out an oz and put some back.. Getting a little obsessive here.. It is only food .. (let the flames begin)

Sorry no pictures but the roast wad 6.5 pounds and took 3-1/2 hours to 118. Then sear.. Came out perfect. The only thing I would do differently would be cut down on the smoke. I used hickory and the roast took on more smoke than I would have thought.. It of course only penetrated the outside inch or so but I think it overwhelmed the meat a bit.. I also used an Acme on sale roast.. It was tender but I wonder if a better roast might have had more flavor. I dry aged it for 4 days and really could not tell if it had much impact on flavor because of the smoke.. I have a piece or 2 left over and will see how it is cold.. I used olive oil , garlic cloves stck into meat , a bunch of pepper and a very small amount of salt.. I saw an article that advised not using salt as it would draw out the moisture.. Most recipies advise a healthy amount of salt.. I am looking for opinions. Thanks to all for the advice.. R

Plan to cook a 3 rib roast tomorrow at about 225-50 then take off at 118 and sear at 500.. Roast weighs about 6-1/2 lbs bone in.. I do plan to let it sit at room temp for an hour or 2 b4 starting and this may have a major impact on cooking time.. Anyone want to venture a cooking time to 118 ??? And did you put it on cold right from fridge ?? Some say over 4-1/2 hours .. seems pretty long.. want it done for 6 PM serving after sear and rest.. Opinions welcome

Trying to estimate cooking time.. Do you remember how many ribs or the weight ?? Thanks

The oysters are in such decline the state figured it had to step in before they were actually extinct. Nothing done so far has stopped that decline. A moratorium on harvesting female crabs has led to a major rebound in that population and the thinking is that perhaps a similar action will help the oysters.. Only problem is that it will probably put the traditional waterman out of business. Not a popular move around here

There are a couple.. the picture is of the Rebeca Ruark which is now sailed as a tourist boat in the summers . It was dredging in the winter up until a year or 2 ago. The captain is getting too old for that. She is the oldest surviving skipjack. State is trying to take over the remaining oyster beds. THe Choptanks are actually commercially farmed.

I do a rub first then lightly smear on the mustard. The Idea being to get the rub into the meat and under the mustard.. The mustard keeps ribs moist and does create a bark..

Do them here in winter when they are fresh and can be bought by the bushel.. My avatar is a skipjack.. The traditional sailing vessel used to harvest oysters on the Chesapeake Bay.

Don't have any evidence but given the choice I would go with recirculating wet air. I Know that some areas are very moist a lot of the time but I bet that even so, there are periods where the air can absorb more moisture thus the benefit of circulating air. I live 200 feet from a body of water but humidity levels do drop below 50% with dry air masses and proper temperature