johnnyboy

Re: Has anyone tried a salt crusted prime rib ?? Just do it then! Is "I suspect when properly done.." your reaction to those with dislike opinions? because speaking for myself I think I did it properly.

Re: Has anyone tried a salt crusted prime rib ?? I tried it years ago and thought it came out waaaay to salty for my preference. But I don't salt much. I'm also one of those who like the crust from a good roasted hunk of beef too much!

Re: It's Almost Here! My opinion. If you're not familiar with rubs keep it simple. Rub with sea salt, fresh ground black pepper, evoo, and French's yellow mustard make a great pork butt. Good luck and Happy Q'ing! And for goodness sake don't forget the pictures!!

Re: Say Goodbye to this Red forum

Re: Say Goodbye to this Red forum That's pretty funny Majestik!! Under your avatar reads "Site Admin". hehe

Re: Another Delivery to Australia Dowlo, and the best part is you can continue cooking/drinking straight through winter!! Congratulations!!! and welcome to the club. I have a sis in law in Melborne. Cheers mate!

Re: Coldest KK Kook? What Sizygies said! Where's all the Canadian posters?? Here in Iowa it's not unusual to cook in the negative temps!!

Re: It's on! Interesting! Comes in this bag here.

Re: It's on! Nice supply!!! Is that a new version of Royal Oak? Maybe briquette. Last time I purchased Royal Oak Lump it came in a Reddish/Orange bag.

Re: 1st Brisket attempt Looks great!! Miller LIte to boot!! Whoo-hoo! Fast or slow cooking method??

Re: POSK Stuck Damper Remover What authorization does one need to read the viewtopic link? Clicking on the link returns me "You are not authorised to read this forum.".

Re: Bronze Behemoth Game On! 2 Doc, Did you try the Pecan's yet, shell and all? You lost me on the "lump charcoal is not wood burned down in to coals". Maybe not coals, as in just prior to ash, but it's wood burned down to something between wood and coals eehhh? What ever that's called. Which can be re-lit then taken to coals. Could stopping the burning process (creating lump) cause a different flavor? TNW, shed some light please?

Re: It's on! And I thought it was an Artichoke!! Ha! I can see we're going to have to watch you Saison!

Re: POSK Stuck Damper Remover

Re: POSK Stuck Damper Remover I love it when you talk workbench tools, Johnnyboy! It's so sexy! lol Oh Sanny!! Now I'm blushing!! I don't know what to say, dang you. Those sexy eyes aren't helping either. Ha! LOL!

Re: It's on! Yes, shoot me an email to [email protected]. Thanks.

Re: It's on! Congrats Sasion!!! You've just purchased yourself the best cooker in the world. Welcome to the club. Cheers!

Re: POSK Stuck Damper Remover

Re: POSK Stuck Damper Remover That's it; a glorified strap wrench!!! I couldn't think of the name!! I was so darn proud of myself, how easy it was to build, and how well it worked; I just had to show it off as an alternative to heat. Took all of 5 minutes to build using scraps laying around the garage. And it really worked great.

It finally happened to my POSK. from Richard Johnson NOT a KOMODO KAMADO. Except this was Not an OVERTIGHTENED stuck damper, this was GUNKED UP THREADS stuck damper. I could clearly see daylight between the mating surfaces. But, as I was opening/unscrewing the damper/hat it became harder and harder to unscrew, feeling as though threads had crossthreaded themselves, trying both directions just got harder and harder, finally coming to a dead halt. I couldn't budge it. I had thought about this idea many times reading about stuck dampers, torches, high temp cooks, etc., but I never had a reason to try it. All it took was a 24" 2"X4" board, 5' of 1" strapping, and a saw. It's all about leverage. I hope the pictures speak for themselves. It really worked great.

Re: Dear Santa Ditto Therma Pen; top of your list. You'll be very happy you asked.

Re: First Cook I'll be turning up the heat for the finish next time. Thanks. I just polished off a bowl of chicken tortilla soup; somehow didn't quite hit the spot like those ribs would have. I feel a rib cooking weekend coming on.

Re: Augmentation - Good one..... but I'll bet there's more truth to it than the customer telling the joke is sharing!!

Re: First Cook Thanks. I didn't think they looked like they had been in foil. My best results come when doing it the same way you did. Except I struggle with getting the sauce to come out looking as good as yours. Do you turn up the heat for the sauce portion, last 30 minutes? 3-2-1 foil method tends to come out a bit too fall off the bone for my preference.

Re: First Cook Awesome job dude! Looks great. What method did you use, how many hours?