ckreef

12:30 am sitting outside on the porch in a T-shirt ........ Just sayin ...... Sent from my QTAQZ3 using Tapatalk

Definitely yummy. When I was younger I hated cocktail sauce. Tried it again recently and liked it. Not sure if it's my taste buds changing (they do change over time) or maybe just a better cocktail sauce. Sent from my QTAQZ3 using Tapatalk

Consider this .......... For the science of it all........ Let's say you have a roast that is 6" in diameter and 8" long. The closest distance for the heat to get to the center is half the diameter (half of 6" = 3" for the closest distance to center). Now this is with a 6" diameter 8" long roast. If you had a 6" diameter 16" long roast your weight would be about double but the closest distance to center is still only 3". Time calculations by weight alone becomes somewhat useless as with the above scenario the longer roast being twice the distance is not going to take twice the time to cook. The longer roast will probably take a little longer to cook but that has to do with more meat mass pulling heat out of the kamado not actually being double in weight or double in length. Shortest distance to center is what really counts. Also probably not that much longer going low-n-slow with a fully heat soaked situation. Also boneless or with the bones attached will definitely make a difference as Wilburpan mentions. Just something to consider. Sent from my QTAQZ3 using Tapatalk

Make a fresh salad. Corn with Tsunami Spin. On Cassiopeia. A light dinner featuring Alaskan King Crab Legs. Kraft paper table cloth. Just fold up the mess and move on. For desert a Hot Buttered Rum made with Bacardi Black. Not exactly the same when it's 75* out on the porch but who's going to let a little warm weather mess with the Christmas spirit. Sent from my QTAQZ3 using Tapatalk

In kamado cheesecake that is. I've made plenty of cheesecakes on a kamado in the past. They rise, they crack, they fall and even though they may taste good I consider all of them failures. So when the question was asked what are you going to do in 2016 to up your kamado game, my answer was "The perfect kamado cheesecake." Since then I've done a bunch of reading. There are thousands of different recipes and techniques. So I started with a hybrid version of all that I read. Here is last night's attempt. It didn't crack and it only fell a little but I really was not happy with the texture. We ate one and threw the other two in the circular file. FAILURE ....... Second attempt in the KK as I type this. Sent from my QTAQZ3 using Tapatalk

Happy holidays to you, your family and all your employees. 2016 should be an exciting year for KK's if even half of what you've told me works out. I'm glad to be part of the KK family along with all the other wonderful brothers and sisters on this forum. And crazy uncle CC too. Charles & Susan Sent from my QTAQZ3 using Tapatalk

I had that happen once and started tweaking the vents. Took me a while to realize the end was stuck in the cook - Yea it sucked. Had the temp all whacked out before the realization. You did the right thing. Both of my KK's are very consistent with their vent settings from one cook to the next. As long as you know the vent settings you're golden. Let us know how it turns out? Sent from my QTAQZ3 using Tapatalk

You basically had it right. Definitely have to foil the bones so they don't burn. Not sure about your sear setup but I would have pulled the upper grate then installed the lower. Crank it up to raging coals and only give it 30 seconds to one minute per side. Just enough to sear but not enough to burn. I've Burnt more than a few herb crusts but when you get it right it's to die for. Mrs skreef hit perfection with her pork roast cook for last month's Guru challenge. I can only hope to do near that good with my rib roast on Christmas. BTW, I still would have torn it up 😎 Sent from my QTAQZ3 using Tapatalk

1/2" thin pork loin chops. Marinated in semi homemade Italian dressing for a few hours. CI seared on Prometheus @400*. 1.5 minutes for the first side, a little over 2 minutes for the second side. Came out way better than I thought they would. Very moist at a nice MD doneness, just perfect for the family. Sent from my QTAQZ3 using Tapatalk

That tag is what they used for the holiday sale. They initially brought out a whole with the ribs cut and tied. I told them to take it back and find a cryopac with the biggest fat cap. Fortunately the manager was listening and he's know me for a couple of years now. He knows I only want whole primals for dry ageing. I've showed him all the pics along the way. 😉Sent from my QTAQZ3 using Tapatalk

Go ahead and check yourself in too. I'm bringing a KK. Were going to have a party.Sent from my QTAQZ3 using Tapatalk

Looks and sounds good. Any picture is better than no pictures. Sent from my QTAQZ3 using Tapatalk

Does this mean I have to check myself in too - LOLSent from my QTAQZ3 using Tapatalk

Great set of pictures. Sounds like you had fun with your KK. Can't wait to see more cooks. Sent from my QTAQZ3 using Tapatalk

Ribs are still on(still in original cryopac). You can't see the ribs from that angle(on the underside). I would have preferred a bigger fat cap but that was the best looking primal they had left. For what I cook on Christmas I'll cut them off then tie them back on. For the bigger chunk I age I'll wait till it's all done before I cut them off. Publix sale goes through Thursday if I remember correctly. Go Today, my Publix only had 2 cryopac primals left. All the rest had been trimmed up for sale. Charles - Prometheus 16.5", Cassiopeia 19" TT

Check out Petsmart in their reptile section. Got mine there. A digital, remote temp/humidity monitor. Not scientific grade but probably close enough. Run the wires through the door so you can check it before opening. About $20. I'm interested in seeing your parameters compared to mine. Biggest problem with my mini fridge is about a 5° degree temp cycle. That also gives me about a 10% RH cycle between 60% and 70%. None of this is really A problem as it's still basically within reasonable parameters. From what I can tell after about 14 days the crust is so well formed the only thing that really matters from there out is temp between 32* and 40*. Also the crust doesn't form much more at that point. I'll test this as I'll do the NY strip for 21 days and the ribeye for 35 days or more. I'll get pictures of the crust thickness. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice - any pictures? Charles - Prometheus 16.5", Cassiopeia 19" TT

Will be looking forward to seeing that cook. Pictures, pictures and more pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Well GA is usually not 110% but during the summer 90%+ 24/7 is fairly common. When you stand outside in the shade and just drip water - yup the humidity is way up there. Charles - Prometheus 16.5", Cassiopeia 19" TT

I basically agree with what you say ....... I'm not a fan of reverse sear either except in beef or pork 2"+. I've always had good results using a reverse sear on larger cuts. Most all steak cooks I do are just roaring coal cooks or even caveman from time to time. But since there is almost no residual cooking when doing a Low-n-slow cook (with the exception of foiling in a cooler) then you have exact control over a forward sear. When you pull it at 135* after the Low-n-slow phase that is going to be what you serve it at. My only concern is really the herb crust. You get it nice and crunchy during the initial sear phase, does it go soft and smushy in the final Low-n-slow phase? Going to give it a try. Should be a good experiment. No guests coming for Christmas dinner and my family is fully used to experimental cooks (almost everything I do is an experiment). Charles - Prometheus 16.5", Cassiopeia 19" TT

Bosco I thought you cooked pork ribs, looks like chicken ribs to me - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Somebody also mentioned SV wings - you all are going to make me want a SV. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm good on pulling it at 120* but forget the oven. Tent it and crank the KK up to roaring coals with the lower grate in position. Give it a minute or 2 sear on each side then serve. The hotter the coals the shorter the Sear time and the less final carry over. I'm actually considering an initial sear on Prometheus followed by a Low-n-slow on Cassiopeia. Doing the Sear first with cold meat should give me even less cooking while searing compared to a reverse sear where your meat is at temp for the Sear. Charles - Prometheus 16.5", Cassiopeia 19" TT

Awesome bosco, can't wait to see a rotisserie cook on the big bad. Whatcha spinning on Christmas? Charles - Prometheus 16.5", Cassiopeia 19" TT

Good post Firemonkey. Dry ageing is really a no brainer. I've only had one disaster. Lost power to the house sometime in the afternoon. Fridge stayed good but by the next morning the power still hadn't come back on and the fridge temp was now in the low 40's* f. So I fired up the kamado butchered up the primal and ate really thick cut dry aged steaks for breakfast and lunch and dinner - LOL - not a total disaster but I was done with steaks for a little while. I think the frost free issue is really about humidity level. Living in GA (me) or FL (you) just opening the fridge once a day would probably introduce enough humidity. If you lived up north in a dryer climate or had the fridge in the house with dry winter furnace heat it might not work so well. Only draw back would probably be forming a thicker crust which translates to a little more waste. Charles - Prometheus 16.5", Cassiopeia 19" TT