johnnyboy

Re: How To help.. Chuck Tenders?

Interesting! I had never heard of Chuck Tenders. A quick Google search did find the below slow cooker recipe. Not what I had in mind (thinking chicken tenders), but what the heck I'll post it anyway.

BRAISED CHUCK TENDERS OR BEEF SHORT RIBS IN A SLOW COOKER

(Dr. Meats From Holiday Market, Royal Oak, Mi.)

Add 1 t. liquid Maggie seasoning, 1 t. Kitchen Bouquet, 1 t. crushed garlic, 1 t. seasoned pepper to 1 c. dry red wine and mix. Add 1 medium onion sliced thin. Pour over 1-3 lb. chuck tenders* in a slow cooker and cook 8-10 hours on low. If you need to cook in an oven, set temperature to 325°, cover and cook 3 hours. Or you can cook in a Dutch oven on top of the stove: simmer for 3-4 hours.

* You can use bone-in or boneless beef shortribs instead of the chuck tenders. The tenders shoud be 2 1/2 inches in diameter and 2 inches thick.

Re: My Brisket is dry

I'm no "meat authority" but I've played with it enough to give what I would consider an above average opinion. In my experience' date=' for choice and lesser grades no question go high heat, just plain increases your odds of a great brisket. Choice CAB, Prime, Wagyu and Kobe, low and slow baby.[/quote']

Dave Z, You may need to go to Sams Club for us commoners! Ha!

Larry, soooo what's the difference using a high end brisket on fast cook versus slow, that makes slow better?

Re: My Brisket is dry

Smoking at 220 F until 192 degrees.

It's too dry.

I generally dont need to open the KK more than once during the entire 16-20 hour process.

I haven't brined or injected - what can I do - any advice?

Hot open face sammies!! With lots of brown gravy. Yummy.

Dave Z, evaluate the fast method for us please. As a respected "Meat Authority" would be nice to hear your thoughts on it.

My personal claim remains; I have more consistent better results using the fast method. I too struggled with slow cook briskets drying out.

Re: Waiting on my Cobalt Blue

Also' date=' can you phonetically indicate how to pronounce "Syzygies?" Or, is it not intended to be pronounced? Thanks[/quote']

Ha! I can remember the day thinking Syzygies was reference for a couple Sizey Guys! ha!

I since learned better!!

Re: KK in Freezing Temps

I can't remember the exact procedure but; I think the idea is to close hat/damper to snuff out the fire then open the damper/hat again while KK still warm. Let cool with vents open thus air drying any condensation that may form in the cooling process. Then close hat/damper later.

I've never done it though.

Re: Big Apple BBQ Block Party - KK Debut

That's cool! I'd love to hear Jeffery Steingarten take on the KK.

Re: Suckling Pig

I just have to ask; is there a rotisserie involved?

Having turrned a big one on a spit over a pit; I'm interested in how you do it with a KK.

Re: Pork Shoulder Country Style Ribs

3 hours just a smidgen too long. Good ribs but, could have been a little juicer. Adjust temp time accordingly.

Re: Pork Shoulder Country Style Ribs

Okay, ended up spicing up with: Salt, Pepper, Garlic powder, onion powder, and worstershire sauce. Cooked Indirect with stone and large drip pan with one beer inside. Oven temp 325 F. for 3 hours. Sauced last 30 minutes. Haven't eaten yet but they sure look good, and little taster I had was awesome.

.

Anyone out there have cooking suggestions for these Pork Shoulder Country Style Ribs?

Re: My email has been hacked

Who knows where the Chuck Roast recipe is that's been talked about here lately (I think Doc) that's supposedly tastier than the brisket?

Yesterday I picked up two large chuck roasts from Sam's for this weekend.

Search didn't turn up very many convincing ideas. Looks like - unless I hear something more convincing before tomorrow - ye ol' roast is going in the dutch oven for cooking. Today is country style ribs.

Re: Greetings and Thanks!

I am holding off on the Guru vs. Stoker decision until I get commanding knowledge of the KK basics and assess the true need.

Good call IMHO. Reminds me of my days getting started in mountain biking, my first mountain bike purchase. Buddy of mine, pro rider, advised me not to get a suspension fork until I first learned how to ride without one. I heeded his advice and still think it was some of the best riding advice I ever received.

Re: My email has been hacked

I knew it was our Dave soon as he continued asking for money!! Ha! LOL

Sorry Dave, couldn't help it; had to help Larry lighten the load..... hehe

Who knows where the Chuck Roast recipe is that's been talked about here lately (I think Doc) that's supposedly tastier than the brisket?

Yesterday I picked up two large chuck roasts from Sam's for this weekend.

Re: My email has been hacked

How do we know this is David and not someone who hacked his KK Forum account? Maybe he really is in England and needs money and the Hacker doesn't want us to send him any? Just saying . . .

I'm convinced it's our Dave. I talked to him on a different email account. Thanks.

Re: My email has been hacked

Shoot-fussy!!!! I just opened it, replied questioning it's validity, then came here. What kind of action should I take now?

Re: Pasadena California

Sweet!

You could put a cover on it and McCool would have a house. hehe!

Re: New KK Owner in Nevada

Very Nice!

Re: Introduction, a bit late and my new love

Thanks for clarifying Syzygies.

Re: Lost Wife

Ha! ROFLMAO!!! Good one!

Re: Introduction, a bit late and my new love

If Kamado King is who I think it is. Initials RJ. Been there done that won't do it again!!! Advise your buddy to put his seat belt on and be ready for a ride.

Re: Order placed and now the waiting starts.....

Johnyboy and I have traded e-mails about a cover.

If you're wanting to match your Kooker color; couple suggestions might be Linnen Tweed #6054 or True Brown #6021.

Re: Order placed and now the waiting starts.....

Congrats!! tile sounds awesome; can't wait to see pictures. And don't forget the hole punch in case the jump rope doesn't work! ha!! Welcome aboard.

Re: How long are your butts taking?

Can you resterilize and start the clock over??? I'm thinking about last weekends brisket left overs sitting in the fridge about to expire that I'm going to have to toss. Dang I wish there was a way to restart the food poisioning clock!!! That was a good hunk of meat!!

Yes, I used your fast high temp method again Doc. Love it!

Re: Rough draft of the Roti Drip pan

Doc, at least a few of us agree with Cruzmisl comment "The heat is so intense that it burned the fat beyond the smoke point and tainted the flavor of the meat.".

My wife for years complained about a tainted flavor; got to a point we started thinking she just didn't like the flavor of charcoal cooking. At some point we realized keeping the dripping grease away from the hot coals eliminated the tainted flavor she didn't like.

Re: Rough draft of the Roti Drip pan

I suspect water would work too for eliminating the fat drippings from burning, but I think beer also adds a little flavor with it's steam.