Brooklyn

Happy Easter everyone! I may be tackling the gasket install this week, finally. I saw at one point a step by step guide but cannot seem to locate it now. Can someone please point me in the right direction? Thanks,

Lamb rub Hey Tucker. Sorry for the delay in getting you this. Here is the rub that I used: 2 tbsp mild chile powder 3/4 tsp for each of the following: ground allspice grated nutmeg ground cinnamon ground ground ginger tumeric ground cumin crushed hot red pepper flakes black pepper kosher salt

Sause Peter Luger's http://www.peterluger.com/

Skin side down I start with skin side up for about 20 min and then skin side down for another 20 or so depending on size of birds. Usually mine are 3.5-4.25 Too much fat to start skin side down.

This is my favorite way to cook chicken. Alway on the KK of course! I do this all year round. Butterflied whole chicken with fresh herbs.

Sold! Yes Dennis. You are correct. What my daughter was referring to though was a thoroughly burnt crust due to using NO heat deflector and the heat seeping between the joints of my quarry tiles! I will take a pizza stone!

Ah, perhaps. The one below is the heat deflector. Before I discovered using it, my youngest daughter after tasting my pizza exclaimed, "It tastes like I'm eating charcoal!" Don't have that problem any more.

Well, my pics were WAY overdue. More to come I'm sure. Been distracted by the economy the last few years. Spam on the KK doesn't look so good. Dennis deserves to have them on the site. Anything that helps KK sales is good. It's not about me at all. Good point, maybe I should start wearing a belt!

Yeah, and the sauce made them that much better!

Thanks! Thanks Dennis, guys. I started with a rub for the first 2 hours. Then wrapped the meat (if I remember correctly) in foil with water, honey and orange juice for one hour or so. Then unwrapped and basted with a mixture of homemade apricot preserves and oj. I'll try to remember to post the recipe. It's more complicated than I would have liked.

quarry tiles Thanks! Used 4 quarry tiles... it just looks like two from the front view.

Smoked leg of lamb

Finally mastered pizza! Not a small feat when there are 2 dozen pizza places in a 1/4 mile radius of your home!

Made these last night after smoking a 4.5lb bone in pork butt from 6pm till 8am at 215. Temp held steady the whole cook with no stoker or adjustment needed! Enjoy! Cuban Sandwiches with Tomato Jam ACTIVE: 45 MINTOTAL TIME: 5 HRSSERVINGS: 8 MAKE-AHEAD INGREDIENTS One 7-pound bone-in pork butt 1/4 cup pure olive oil, plus more for brushing 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground fennel 2 teaspoons sweet paprika 1 teaspoon cayenne pepper Kosher salt 2 red onions, cut into 1/2-inch rings 1/4 cup mayonnaise 1/4 cup Dijon mustard 1 garlic clove, mashed to a paste 8 soft hero rolls, split 1/2 pound sliced serrano ham or prosciutto 1/2 pound sliced Gruyère cheese 4 dill or half-sour pickles, thinly sliced lengthwise 1/4 cup sliced pickled jalapeños Tomato Jam ACTIVE: 10 MINTOTAL TIME: 1 HR 10 MINSERVINGS: MAKES 1 1/4 CUPS HEALTHYMAKE-AHEADVEGETARIAN INGREDIENTS One 28-ounce can diced roasted tomatoes 1/4 cup plus 2 tablespoons white wine vinegar 1/4 cup sugar 1 teaspoon mustard seeds 1/2 teaspoon curry powder 1/4 teaspoon cinnamon Pinch of ground cloves Salt DIRECTIONS In a medium saucepan, combine the tomatoes with the vinegar, sugar, mustard seeds, curry powder, cinnamon and cloves and simmer over very low heat, stirring occasionally, until very thick and jamlike, about 1 hour. Season with salt. MAKE AHEAD The tomato jam can be refrigerated for up to 3 days. DIRECTIONS I OBVIOUSLY USED THE KK HERE! Preheat the oven to 350°. Set the pork butt in a medium roasting pan and rub with 2 tablespoons of the olive oil. In a small bowl, combine the cumin, coriander, fennel, paprika, cayenne and 2 tablespoons of kosher salt. Rub the spice mix all over the pork and drizzle with the remaining 2 tablespoons of olive oil. Roast the pork for 2 hours, then lower the oven temperature to 300° and roast for about 2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 160°. Transfer the pork to a cutting board and let stand for 30 minutes. Pull the meat into shreds. Light a grill or preheat a grill pan. Brush the onions with olive oil and grill over high heat, turning occasionally, until softened and charred in spots, about 8 minutes. In a small bowl, combine the mayonnaise, mustard and garlic and spread on the cut sides of each roll. Top with the shredded pork, ham, Gruyère, pickles, jalapeños, grilled onions and Tomato Jam. Close the sandwiches and brush the outsides lightly with oil. Tightly wrap each sandwich in foil. Place the sandwiches on the grill and top with a baking sheet and a brick or heavy can to press the sandwiches. Grill the sandwiches over very low heat, turning once, until the cheese is melted and the bread is crisp, 10 to 12 minutes. Unwrap the sandwiches and serve hot. MAKE AHEAD The foil-wrapped sandwiches can be refrigerated overnight. from december 09 food and wine mag © Keller & Keller

make ahead pork shoulder Thanks! That seems right in line with what I am finding out. Bring it up to temp slowly and gently.

Make ahead pulled pork Thanks. That's perfect! I think I can also get away with wrapping it in Saran Wrap first and then foil before oven. As long as temp is below 375, plastic will be ok. I can always put it on the grill for a few to crisp up the bark again. I'll let you know how it goes in a week. Gotta concentrate now on the pork for the 4th.

cook ahead Thanks for the reply. I need to cook it at home and be finished by Friday afternoon. Then transport it somewhere else (3 hrs away) and serve it Saturday evening. I don't have access to a crock pot. I could put it in a dutch oven at low temp but what would be the liquid.

Hello all! I need to make a pork butt two days ahead of when it will be eaten. Ideally, I would love to show off and pull the pork just before serving. Anyone out there have some ideas on the best procedure. Should I undercook a bit, refrigerate immediately and then bring up to ? temp on the day of the feast? All your expert thoughts are welcome! Thanks

Good morning everyone. Well, the wait may be over. I spoke to the trucking company yesterday and they have my KK scheduled to be delivered today between 9 and 1. I'll keep you posted and take lot's of pics!

Curley, thanks for the wishes for the Fourth! Had some trouble getting your message out.

If you feel like stepping into Brooklyn, I'll take a few?!

I went out with guns blazing. two pair beat by flush!

jdbower, you can call it the Greater New Jersey area since we just met, but I know a "Family" in Brooklyn who might take offense!