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nolan8v

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Posts posted by nolan8v

  4. Coffee Cardamom Brisket

    in KK Cooking

    Posted

    I have been lucky enough to locate a chuck roll and am planning to use the coffee cardamom rub.

     

    My question is: 

    Is there a minimum and maximum time frame for letting the meat marinate in the rub before I place it in the KK?

     

    Any advice is greatly appreciated.

  13. Best vacuum packer? (FoodSaver alternatives?)

    in Relevant Product Reviews

    Posted

    Hi Guys,

     

    I sell and service commercial vacuum packing machines.

    The biggest killer of these machines in the restaurant industry, is moisture mixing with the oil in the vacuum pump.

    It is best to always pack your products when they are cold. Many restaurants try to pack food when it is hot. Firstly, a hot product does not vacuum very well. Secondly, the steam from the hot product mixes with the oil in the vacuum pump.

    Regular changing of oil in the pump will keep it in good working order.

    Some of the more expensive machines, have pump conditioning programs built into them. That is, they run continously for 15-20 minutes. In this time, the pump will reach full operationg temperature, and any moisture mixed with the oil should disipate. We recommend running the conditioning program at least once a week.

     

    Feel free to ask me any questions etc.

    I'm interested in getting a quote from you for the Vacmaster VP215 (and extended warranty, if available). We can communicate by way of PM.

     

    Thanks

  18. Low Temp Problem - Part 2

    in Komodo General

    Posted

    I do love my cyber q wifi. While it's not necessary' date=' it takes the guesswork out of lighting, and maintaining a fire. Plus I love the tech aspect of it. Robert[/quote']

    Robert,

    Out of curiosity::

    What size KK do you have?

    What size BBQ Guru blower are you using?

  22. Turkey rehearsal problem!

    in Poultry

    Posted

    Thanks for the responses Susan and Tony B. I was a bit apprehensive about bending the probe, so I purchased a backup just in case. After I straightened the original probe, I was able to push it through the port hole and it worked with no problems.

  23. Turkey rehearsal problem!

    in Poultry

    Posted

    First turkey on the KK.

    Steps:

    I used an apple brine recipe; it was worth the experiment.

    I brined a 14lb bird for 36 hours, then let it air-dry in the refrigerator for 12 hours.

    I heat-soaked the BB for roughly 30 minutes. The KK stayed at 325 degrees the entire time.

    I cooked the bird for roughly 3.5 to 4 hours. I did not use a heat deflector; I only used the pan that you see in photo. Once temperature reached 165 in breast, I let it rest for 30 minutes before I cut into it. It was very moist and full of flavor. The skin (while a bit dark, had a very good texture and taste).

    Please let me know what I should have done differently. I am open to any recommendations as I am still learning.

    Thanks in advance.

  24. Turkey rehearsal problem!

    in Poultry

    Posted

    I'm probably late on this response, but I cooked 3 turkeys over the last 2 days. The first day, I cooked two 12-13 pounders at once, on racks in roasting pans on the top grate, at 300-325 degrees, with heat deflector in place. It took right at 3 hours and 45 minutes for the breasts to reach 167 degrees (thighs about 171). Yesterday, I cooked a 10.5 pounder. The grill temp got away from me a little, up to about 340 degrees, and turkey was at 170 degrees in 3 hours and 10 minutes. On both cooks, I took brined and air-dried birds directly from refrigerator to heat soaked KK, with no time at room temp. I would say you should start checking IT at 2:45 - 3:00. depending on size of turkey.
    Re:

    "I cooked two 12-13 pounders at once, on racks in roasting pans on the top grate, at 300-325 degrees, with heat deflector in place."

    Question: How was the texture of the skin afterwards? I am in the process of doing a 14lb brined turkey the same way and am interested to know if I should be concerned with the skin (for presentation purposes only).

    Was the turkey on a rack inside of a pan or was the turkey and rack on upper level and the pan on a lower level?

    Thanks in advance.

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