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primeats

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Posts posted by primeats

  3. Pepper Mill

    in Komodo General

    Posted

    Re: Pepper Mill

    good thought Sanny, by the way the first pot of coffee was amazing this morning! don't know if the chipotle residue,of which there wasn't much,had anything to do with it or the fact that I hadn't cleaned the coffee mill out in a couple of years!

  5. Dry Baby Back Ribs??

    in KK Cooking

    Posted

    Re: Dry Baby Back Ribs??

    Cooked a little too long. i have had the best luck at 3.5 hours at 230/250 indirect, no sauce. sometimes even 3 hours at 250/300, but no more . Spare ribs need the extra time, 5 to 6 hours. they can take it, but the back ribs don't have enough "starch" or fat and collagen inside. We've all been there my friend, and people better than you and me have burned a few( and sometimes still do but won't admit it!)Try again, lower temps this time and not as long.

  6. Pepper Mill

    in Komodo General

    Posted

    Re: Pepper Mill

    Funny you just mentioned this Doc, I'm having a tough time finding chipotle powder at a price point I like, so I just bought 5lbs of whole chipotle's and tried to put them through my commercial coffee grinder. Bad news, the peppers are too leathery, clogged up the darn thing! So I'm considering either a magic bullet or an older meat grinder I have stored in the basement.And by the way, to clean out the grinder, my Polish butcher told me to use sugar in the grinder to clean it out, I poured in about a cup and turned the grinder on.Y'know, it worked pretty good! Now I'm wondering how my next pot of coffee is gonna taste!

  8. Easter 2011 cookin'

    in KK Cooking

    Posted

    Re: Easter 2011 cookin'

    Looks great Sanny, and thanks for the FB comments, the prime rib sounds pretty nice as well.Now what's this I hear of dry aging in a garage? Guessing that's in a fridge of some sort, gonna be the best roast you ever fixed!Incidentally, Dennis sold the unit you and your wife viewed, sure was nice having it in the showroom,gave the place some class!Can't reveal the destination, in case it's a surprise,boy are they gonna love it!

  9. Rib Roast

    in Beef

    Posted

    Re: Rib Roast

    If you like your meat charred on the outside and rare in the middle' date=' cook it on a raging hot fire down close to the fire. If you want it more evenly cooked, cook it up high away from the fire, direct. It takes longer, gets a little more smoke flavor imbued in to it, and comes out more evenly done. It's also slower to hit your finish temp and does not blow right past your finish temp so it's a more leisurely cook. Get yourself just downwind, fire up a stogey, grab an adult beverage, and bask in the smells and flavors of that little combo.[/quote']

    Doc, I like the way you think!After staying up til midnight last nite putting a crate around the KK that Dennis is shipping to Michigan, tonight I'm going to celebrate my 51st by doing just that! I saw a nice bottle of Glenfiddich Denise was hiding as a gift for me. Got a great Excalliber Maduro that is just right for tonight. And then a nice bottle of mouthwash for this evening afterwards! ;)

  11. Fresh Ham for Easter

    in Techniques

    Posted

    Re: Fresh Ham for Easter

    you may have missed the window for curing the ham, but probably not brining it. there are several brining methods in the forum, I'm off to work right now or I would find the links to them. Good luck.

  13. Rib Roast

    in Beef

    Posted

    Re: Rib Roast

    Outstanding standing rib roast!Notice there is no "bullseye" in the center! Only MR throughout! I don't have to say this, cause you already know, but you nailed it!

  14. Beef Short Ribs vs Beef ribs

    in Beef

    Posted

    Re: Beef Short Ribs vs Beef ribs

    Short ribs are fantastic on the grill, I've only done them by braising them for about 2 hours and then caramelizing them with a reduction sauce on high heat for about 2 or 3 minutes.I followed a recipe called Vietnamese short ribs from I think gourmet magazine or Fine Cooking. You could probably Google it.In your case treat them like most cuts of the shoulder. The longer you can hold it at around 190 in moist heat the better. The old saying" stick a fork in it "and if it comes out easily it's done.Enjoy!

  15. First Guru Cook (Pork Loin)

    in KK Cooking

    Posted

    Re: First Guru Cook (Pork Loin)

    Congrats on the maiden voyage! I too found out about the wrong needle too late! Truly a PITA. Had to heat the tip of the needle and use a small paper clip to dig out the mustard and dill! Doc your killing me with the golf comment, that's one of my resolutions this year. I retired my softball cleats after last season,now I'm pledging to improve my Golf game.

  17. Annoying Forum Feature

    in Komodo General

    Posted

    Re: Annoying Feature

    I've never seen this message..

    but I have posted rather lengthy replies only to later see that someone else answered before me and said the same thing.. in hindsight it looked lame, like I read what they said and parroted it..

  18. Leg of lamb cooked in hay

    in KK Cooking

    Posted

    Re: Leg of lamb cooked in hay

    John, I am with you. I've thrown enough bales in my youth, and spent enough time in barns to know I like hay.Not sure I could overcome the smell of it smoldering . I could hardly get past that description in the article, I also know not to knock something before trying it. It could be fantastic, but I don't think I'll ever find out!

  20. Rib Roast

    in Beef

    Posted

    Re: Rib Roast

    "NO steak at any restaurant can come close to what you can do."

    Doc, I totally agree with that sentiment! I say this to my customers all the time, and that's without the KK! Once you've grilled a steak on the KK, your ruined for life for ANY steakhouse!

  25. Moving a KK

    in KK 411

    Posted

    Re: Moving a KK

    if you have a way to transport it with the lid removed( I recommend it) you can defo move it in a truck or van. I've done it with my jeep wrangler from my place to downtown Chicago a few times, the trip home it was in one piece, still smoking ! with good ratchet straps it works very well. Carefully remove the racks, and drive conservatively you can do this. Bring a couple of guys with you and it makes the chore a whole lot easier. Search the forum for pics and methods of lifting. Not as tough as you would think, good luck, buy that thing and you won't be sorry!

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