primeats

Re: How long are your butts taking? The meat has to hit 185-190 in order for the collagen to dissolve. The longer the butts hold at these temps the better. I personally don't foil them anymore, I used to hold them in an insulated cooler with foil and a towel until we were ready to pull them. Cook them a little longer and you'll be happier.

Re: How long are your butts taking? I cook 3 or 4 butts every Friday nite, at 200-225, most of the time they are done in about 12 to 14 hours, only a couple times have I had to hurry them up inside the oven cause the coals didn't burn properly. This was operator error, not filling the charcoal properly or not making sure the charcoal had sufficiently burned enough to heat soak the KK. A couple of times I was chasing the temps back down,after being distracted and losing track of time and burning all the fuel and reloading(this rarely ends well!). I don't even use my Polder unit at the shop anymore, only the thermapen, pull between 185 and 195, or when the jiggle!

Re: Bronze Behemoth Game On! 2 Sounds like a great time Doc. Somehow I feel a little satisfaction when I hear of a person who has experienced something like this. I would have enjoyed the charcuterie lesson above all, and you really should try a commercially made head cheese to realize how bad it is and what a masterpiece that you have created! Hats off to you sir!

Re: Triple Bone-In Yep, 3 rib standing rib roast. The foil can be used to prevent the bones from charring, I always do this for a pork rib roast or a rack of lamb, as the bones are very prone to charring to the point of crumbling. Love the tri-tip as well, whenever we grill one of these it's a race to see who cleans the meat platter first, my 17 year old son or the 2 year old Airedale who can practically inhale the whole thing if we're not watching. The bone in rib steak is another almost forgotten cut, it's about the only cut that I don't care for when grilled medium rare or rare, just not tender enough, and the steak Dennis grilled is perfect! For the playoff games this weekend I have a few bone in sirloin steaks I forgot we had hanging in the cooler for about 6 weeks, nobody wanted to touch them so I was brave and trimmed the outsides and cut them into 1 1/4 " steaks, these ought to be pretty tasty. I'll try to post some pics later. I better get going, almost late for work again, hope the boss doesn't fire me this time...

Re: New Member One of the black tiled cookers look like they would fit on your deck very nicely!Dennis can get one to you pretty fast! Nice taking to you and your family today.

Re: Saying expectations were exceeded is like

Re: New Member If you're in N'west Indiana, take a little day trip north to Wilmette, you can view a couple of units in person. Always nice to be able to kick the tires! Drop me an email or PM to make sure I'm in before you journey north, you are going to be stunned at the beautiful functionality of these cookers!

Re: Huge Christmas 2010 Cook! Just wanted to add my .02, that was some feast for sure! Any one of those side dishes or all of them for that matter should be entered into the recipe section! You really added salivation to the salvation for the years end! Congrats on a project well done, anyone who saw your post wishes they were there!

Re: It's Almost Here! If you want to do a dry run first, just load up the charcoal basket and start 'er up! Wait for the beast to become heat soaked , around 230, keep the damper and air intake to a minimum, watch it for an hour or so, then do a refill of coal (not really necessary, but reassuring). Use the heat deflector over the charcoal basket, put the drip pan on top( I cover it with foil), put the pork butt on the main grate fat side down(my pref) and check back 12 hours later. It should almost jiggle when it's done! Do a forum search for similar methods, but you will be thrilled with the results!

Re: Has anyone tried a salt crusted prime rib ?? I tried a whole roasted chicken cooked in a mound of salt when I was at BBQ U this past spring in Colorado Springs, great flavor, but wayyyy salty. I really wanted to like this and I don't mind a little salt(country ham) but that was over the top too much. I have been told by a customer that they tried a New York strip roast encrusted with salt and it was the best roast they have ever had. This is hear say and was probably influenced by several cocktails, as well as the crowd being predominantly British.

Re: Coldest KK Kook? Ruh-roh....

Re: Coldest KK Kook? You need to publish the recipe for that rub!

Re: It's on! I get the red bags in 8.8lbs, the blue bags are20lbs.

Re: Coffee Thanks for bringing this post back. I just ordered one for Christmas on Ebay. This should go over a little better than the hunting rifle I bought Denise one year.

Re: Dear Santa The Charcuterie book is a great reference book to own, I have an autographed copy that I peruse in the shop. The book by Gary Wiviot is a no nonsense aproach to BBQ that leans heavily on the Weber Smokey Mountain. I'll be talking to him next Saturday at Ronnie_Suburban's annual Christmas/Hannukka party. I would like to get Raichlen's BBQ gloves as well. Really recommend the Thermapen, indispensable for any cooking, accurate in about 10 seconds or less.

Re: Help - Do I trim these ribs? I think I know what these are, could you flip them over for a better view? It looks as if you have a combination of some spare ribs and ribs from the shoulder area. I would take that lean flap of meat off and either cube it for chili,or stew. I think if you BBQ with it on it may be sacrificed to the KK Gods.

Re: Rough draft of the Roti Drip pan Are we geniuses or what!?!

Re: New mold finished for a NEW 17" KK Baking Stone Wow! Now that's a big stone!

Re: Rough draft of the Roti Drip pan Great idea for the drip pan, but won't the tube get too hot and vaporize the fat? What about a double layer of metal on the bottom of the drip pan, this might keep the fat from smoking or evaporating at moderate roasting temps.Or sealing some refractory material inside the double layer of metal on the bottom of the drip pan.

Re: Everyday Misc Cooking Photos w/ details A few pics from Ronnie_Suburban on the lthforum.com : Scroll down to the bottom of the page, i don't know how to cut and paste photos directly to this forum(that's why I'm a butcher).Looks like they were smoked on his Smokey Mountain instead of his KK http://www.lthforum.com/bb/viewtopic.ph ... 63#p347963

A few months ago Denise bought a box of skirt steaks, we usually marinate them in SoyVay VeryVery Teriyaki sauce. Well she brought home the wrong ones( inner skirt steaks are not as tender as outer skirt steaks, but a whole lot cheaper) and I caught the mistake right before we packaged them, they were really tough. What to do? We ground them up, Teriyaki sauce and all, and made burgers...holy crap are they great! We now sell Teriyaki Steak burgers in our freezer in 1/3 lb patties!

I will be re-visiting this topic in November, but the times and temps CAN be used on the KK. I have done it, and remember don't baste!

And I use them every day at work. With the help of my Tormek I can keep them in tip top condition. I have a few knives I started with back in 1985, they have been relegated to cutting open boxes now, what were once 6" boning knives are now 3.5" box cutters and sausage knives. At the time the boning knives were around $5.95, now over $14.00. I loved the rosewood handles, tough to find them now, except on the larger knives.

While I love the look and design of Damascus blades, at work and at home my favorite knife of choice is the Forschner chef's knife. If I could keep a set of Damascus knives away from the kids, and my Wife, I would buy a set in a heart beat. Until then, Forschner it is, and I sharpen them on my Tormek water stone, 800/1200 grit... (or something like that). I also use a traditional steel as well as a diamond coated steel to quickly dress the knives. As Syz. does, I stopped using the edge guides and just go by hand, and when you "steel" the knives properly it sounds like a bird chirping, and you can shave with them.

Slu...you are the Man! Fantastic job, textbook in fact!