primeats

maybe just a shim inserted from the inside would snug it up a bit. If you don't use the plug for a temp probe possibly insert something in the hole to expand the diameter of the plug .

Hmm. I didn't know they came with a plug, in any case some high temp silicone usually works pretty well, it's usually rated at 500 degrees and probably won't be a permanent attachment/should be able to remove it when needed.

Are you talking about the Guru port, which has the stainless faceplate, or the Polder opening? If it's the Guru plate that has come loose I just used some Rutland fireplace cement.

It'll buy the first round when you get here.

Thanks Sanny, The sugar content does play a big role in the charring, but if you keep the flames from reaching the meat and keep the temps down, you'll have less of an issue. Yeah I know dry sherry ain't the same as merlot(it was a 'sparament). While the ribs yesterday turned out ok, today I made a few substitutions, instead of soy sauce and garlic, I subbed SoyVay Very/very Teriyaki sauce(same aprox measures as total liquid levels), added more sugar, and DRY SHERRY. lowered the hoisin sauce level to about half. We then used a vacuum tumbler to marinate about 50 lbs af individually cut spare ribs.

put them in our smokehouse and cooked them for about 2 hours at 250. Result...very tender and just the right sweetness level...not as bitter as yesterday's. Tomorrow I will carmelize them on the KK.

The ribs were a little more "caramelized " than I like. Forgot to remember that if you look at the Tel-True thermometer on the dome add about 25 degrees for the cooking surface.( Forgot to remember?) The sauce needed more sugar than I used,way more! And I would shoot for about 250 to 300 degrees and then ramp it up to 400. They were very tender, surprisingly so, and had a great texture profile, those that weren't charred that is. I don't think it helped that the cooker got up past 400 right off the bat. Oh well, live and learn.

Catering a surprise birthday party Saturday nite, they wanted Chinese spare ribs. After searching on the net for a recipe(and not wanting to have to go to our local favorite spot Tsing-Tao on Green Bay Road)I found this recipe from Joyce Chen,circa 1962.

1/3 C hoisin sauce

1/4 C soy sauce

3 T dry sherry(I used Merlot)

2 cloves finely chopped garlic

2 T sugar(I used less)

1/4 t Chinese five spice powder

1 slab St. Louis style spare ribs cut into individual ribs

1.whisk together ingredients in a large bowl(SS or glass). Add ribs,toss to coat with marinade, set aside at room temp for 1 hour

Heat oven( KK) to 350, arrange a baking rack on top of a foil lined sheet-pan. Remove ribs and arrange on rack bone side down,place on center rack in oven, pour in enough water that it reaches halfway up the side of the pan,making sure that the water doesn't touch the meat. Bake ribs for 35 minutes, baste ribs with reserved marinade,flip and bast again. Bake for 35 minutes more(add more water to pan if it dries up. Raise heat to 450. flip and baste with remaining marinade. Continue baking ubntil ribs are glazed brown and tender, about 20 minutes more. Serve with Chinese mustard or duck sauce.

OK...I used the KK, so I omitted the whole water and rack on a pan thing, I got the KK up to about 400 before I put the ribs on(only 'cause I was on the phone and let the temps run away) got the temp down to about 320 -350 and flipped the ribs every half hour and basted them a few times, and raised the temp to 450 to finish them off. Hopefully I'll have pics posted later...my office comp doesn't have a card reader!

Way to go Tony! Great deal! Happy New Year!

The recipe we have used,many years ago and pre-KK, was a two day method for Wellington. I can only imagine yours turned out superbly!

Looks great,FM, Keytickler, I'm sure yours will turn out great as well(inside info). To me nothing looks more appetizing than a picture perfect slice of M.R. Prime Rib. Unfortunately I was unable to prepare ours this year, we dined at my Mother-in-law's house. This time she followed my instructions and it turned out perfectly. She even cooked it right side up this time, and used the meat thermometer. Last year I had to steal a battery from the thermostat so we could use the thermometer, and the roast was cooked rib side up...not my recommended method... but she's a lovely lady and she accepted me right off the bat when Denise introduced me!

Sorry Syz., been there. You've been fortunate to have had 16 years.Peace to you and your family this holiday season.

Ditto, 12 hours for me at 225 or until internal temp hits 180-190, indirect with a drip pan, dwell time anywhere from 20 minutes to a few hours wrapped in foil& towel or in an insulated cooler, or I just tear right into it depending on if the bone wiggles or comes out easily, or we're just too hungry to resist and we burn our fingers! I bet the next cook is gonna turn out better...we've all been there!

The general thought on cooking wagyu beef is that the fat melts at such a low temp, the higher the heat the greater the risk of having a tough or chewy steak. personally I have not found this to be true. I have grilled them as I have any other steak and almost cried out of overwhelming joy. This method might differ depending upon the marbling score of the cut. I have had some wagyu steaks that were pretty lousy as far as marbling score...lower than usda choice, those didn't turn out very well even on the KK. If you got these steaks from Allen Brothers, enjoy, they have some of the best, I've gotten stuff from them in the past and have always been pleased.

Ronnie_Suburban,a forum member and KK owner, uses the reverse sear method on his prime rib every time. It totally eliminates the "bullseye" look to the roast. Let me try to find the pics on the LTHForum. Here: http://www.lthforum.com/bb/viewtopic.ph ... ib#p233727

Hmm, after actually reading that post he may not have seared it at the end, although I know he has done it in the past and continues to now.

I may have to give it a go, for years we've suggested a hot oven/grill 450 f for 25 to 30 minutes. Really depends on the diameter of the tenderloin,and on the grill indirect method.Works flawlessly every time!We print it on the label!

Way to go Keytickler! Many happy returns to the Q for you! You are in for a treat when it comes to BBQing on the KK. Did you fill the neighborhood with a nice cloud of smoke during the night? Your deck is elevated enough that it would have been a nice view! Can't wait to hear and read of more of your successes!

Really nice looking birds. I need to change the font on my Macbook, thought the subject title was about dry rum,naturally I was intrigued.

Botulism spores aren't killed by cooking. No foodservice, or food handler would ever advocate leaving any food out ,or thawed at room temp in a sink overnight. One of the most difficult organisms to kill are Listeria... check this out http://www.medicalnewstoday.com/articles/164762.php Given all this information, I still eat raw beef and oysters and sashimi from time to time. With liberal use of Tabasco, and the occasional single malt or fine Cognac or Rum or vodka or.....

I had No Idea

The news producer said she needed a smoke after the porno-pork roast.Lots of chuckles in the control room. I didn't get it until I saw the recording at home. Next time I'll skip the actual stuffing part.

OK, I think the camera angle was just fine until one of the hosts decided to move the platter!

http://abclocal.go.com/wls/video?id=7095363

When I worked for Hy-Vee food stores(Johnnyboy knows them)we would run the cheeks through the tenderizer machine, and sell them as pork cutlets. If you can find a hand held Jaccard machine, this should also do the trick. Otherwise try marinating them in a fairly acidic solution, or with an enzyme like papain(sic?). Or use a meat cleaver or meat hammer to flatten them out and bread them and fry them.You could probably grill them on that fancy charcoal drier you have!Just a thought!When we cook whole hogs, the cheeks just melt in your mouth...hint,hint.

Great photos, and way to head off the "did you eat that bug" question!

Forgot to mention, that is one hellofa good looking stew, gotta try the olives next time. After all I did marry into an Italian family.

Doc, are you burning mesquite instead of charcoal? You may be the first person to ever achieve Super Smoker status! A few times a year I use the Magic Eraser to clean up the tar build up, but you may have to use denatured alcohol to strip off a large deposit of tar. Unless Dennis thinks it may damage the tiles or grout.

I wonder why you couldn't just remove the heat deflector to crank up the heat after the rib cook to crisp up the ribs? I have never foiled baby backs, and most of the time they are fall off the bone. For me it usually takes from 3.5 to 4 hours at 250/300, I usually do 9 or 10 at a time,and the ones on the outside are done a bit before the rest. No problem, I just move a couple racks around on the rib rack( I don't have Dennis's yet,someday!) to finish them off. The whole idea of the KK, or any ceramic type cooker is to take advantage of the low airflow,keeping the moisture in the product. I've not used foil before, so I can't say it's not a great idea, I'm just saying I have achieved a level of Q'ing that I'm really satisfied with, brisket included, I may try foil once just to try it. If you guys want to try something that is a whole lot easier try a chuck roll, very forgiving, and it stays moist longer! You don't get the dissolve in your mouth texture profile as from the point cut of a brisket, but it sure is satisfying!

Re: And now for something completely different...

That guy clearly has swine flu...

Sooooo, would you take it to the Doctor or the Vet????

Well, you could bring it to me, but the inspectors would probably condemn the meat!