Saucier

Well, I am in the midst of fixin red pork, and thought the cooking minded amongst the group might want to make it sometime so here is the process. Start out with some good New Mexico dried red chile, about half a pound for a single batch. The photos are a double batch so ymmv. Rinse your chiles a bit, and then take some scissors and cut the tops off, and knock out all the seeds you can. Once this is done cut them into 1" pieces, then put them in a large bowl and fill about 2/3 full of boiling water. Put a ceramic plate over the bowl and let them sit a couple of hours, giving them a stir now and again, until the water cools off and they are soft and pliable. Throw them in a food processor, in batches if necessary and process them until smooth. The next step is easier if you use plenty of liquid, and it really doesn't matter to the recipe as you can just cook a bit longer to get rid of excess moisture. Should be the consistency of gravy or so. Here comes the work. Get a sieve or big strainer and a spatula and place it over a bowl. Scoop out 2 cups or so of the chile mix into the sieve and start smashing it through with the spatula. This is where it pays a little to have a thin consistency as it works through easier. Just keep working it through, going round and round until there is mostly just skins and seed left. Tap the sieve hard against the bowl to get all the chile puree off the bottom, then throw the seeds/skins aside. Repeat this until you have strained the whole batch. (If you have a kid, maybe you can train them to do this part)!

Fourmorgy Not to interrupt this most tasteful forumorgy, I havent ever seen Dales myself. I usually like to concoct my own stuff too. However I did order some Charcrust stuff... The original was great on steak, the other ones are ok, but for the $$ I think good old Tony C's is hard to beat if you dont feel like whipping one up..

Procomm Primo, I have a procomm, and really like it, except the range is not anything like they say it is. Bit it is nice to be able to make changes remotely on the cooker indeed, comes in right handy, and like DJ says, you want bottom closed all the way and top pretty well shut. If you cant hold your low temp you need to crank the top shut a bit more, and if you cant get it up to temp, open it up just a bit. Another thing not clearly pointed out is how much lump you can put in the KK. I thought you just could fill the metal basket, but if you are doing a low and slow, you can fill it just about to the top of the basket handles where you put your diffuser. You can get a right long cook out of that bad boy!

FM FM, what temp and how long did that fellar take to cook? I haven't yet done a whole turkey, and its looking powerful good! I used to do a 22lb one, split in half, one half on each rack on the water smoker w/kingsford (b4 I saw the light) and it would take 11 hours or so, had to refill the water basin mid cook too. I used to load the water basin up with quartered onions, a split garlic head, some bay leaves and peppercorns. That liquid with the drippins it caught along the way, made for the bestest gravy ever concocted! Can't wait to see your all done pic!

Wikki It is another name for beautiful Jack Daniels! I think I will fetch a glass now!

Direct? Are ya'll cooking those your birds direct? Or w/deflector ?? I am doing chickens!

Ran across this on you tube, the guy has some other interesting videos too, check them out.

Autumn Rust I would call the second tile Autumn Rust.... I just might order one like that! I am missing my cooker whilst out at Havasu!

Royal Oak Primo, I have been using Royal Oak from Wallyworld. They always have a supply, and its 5 bucks and change for a bag. Sometimes there are bigger pieces, but as previously mentioned by FM, it breaks easy. I have not had any issues with the fire dying. I would like to try the extruded too, but havent found any around that is much good according to the reviews.

Procomm I have a procomm, and have to tell you that the range that they claim, is pure BS. I have been within 25' of range and have had it lose signal. I called and asked the Guru joint about it, and they said that Shotgun Fred would call, but this never happened. Other than that is neat, you can change the temp settings and all from the remote. They are also making some braided ss probes and leads, they are pricey but look heavy duty. All in all a great product, but the range really blows!

Fungi I like porcini mushrooms, does that count ?

MMMMMmm Looking mighty tasty!

TC TColiver, we await your jerky report!

Gee tanks Thanks for all the great ideas. I will give it a whirl. I am familiar with the outboard smoke generator, I made a big smoker out of a food service warming cabinet on wheels, about the size of a reefer one time, and had a sheet metal guy bende up a box on the side, and I punched a 4" hole through it. Put a hot plate and sawdust in it. Worked good. It had 9 racks in it. One of my favorites was to buy 25 lbs or so of the maple smoked bacon at costco, and lay it all out in slices, and resmoke it (cold) and give it out for Christmas bacon. FWIW there is a little smoke shop in the Eastern Sierra Nevada mtns near where we go camping / fishing that makes mahogony smoked bacon, hams, jerkly, etc. Their claim to fame is selling bacon to the whitehouse for Christmas breakfast. They mail order too. If you want to look its here. http://store.smokedmeats.com/index.html Thanks again for the info!

Ok bbq brain trust. I have a friend who wants to smoke up some salmon, not like to eat right away but more like jerky. I have done this numerous times, and am familiar with the marinade and all, but have always smoked it at a lower temp than I normally run on the KK. If one is using a guru, how low do you think you could get the temp in the KK and maintain the fire? 150? 170? Speak oh mighty bbq Gods!!

Normal Yeah, its normal,, just cosmetic, and not part of the actual cooker refractory material. Just kind of a white skim coat to make it look good. Mine did the same thing the first time I got it really hot. Just brush off the loose stuff, and keep on cooking!

Camping size Dennis, my birthday is in late June, do you think you could r&d one, and get one ready by then ? I think green would be the best hue for a camping model!! Or maybe variegated greens for a "camo" cooker! And of course misc tans & browns and grays for Day Desert camp cooker!! Just big enough to get a chicken on, or 1 butt maybe...Maybe with the facility to be able to easily remove the dome for easier transport if necessary. Would be great if it fit in one of the bays in my motorhome!

Fix? One would think that there would have to be some method that you could seal the bottom of the pot so it would be usable. I don't think liquid seeps out until the pot gets hot and expands, its that small.... Any of you genius types think of anything?? More advanced than a piece of foil in the bottom

10-97 Pot arrived, and I am in the midst of round two of the seasoning process.. They didn't even ask me to send the old one, so nice on them.. I guess it would be expensive to ship back.. The busted one is still too beautiful to throw out, so it will become a flower pot in the garden, and we will let that copper band take on a nice patina.. I really hope this one holds up!! So thus far their customer service gets a 10...

Re: I would go for a camping size one too Wow, Sanny, its like seeing you nekkid.. Thanks, Saucy. I think Firemonkey is the only one who saw the brief emergence of a "full face" avatar. I took it down - afraid PC might hurt himself. lol

I would go for a camping size one too I would be totally in for a camping size one!!! You could pre-sign me up for one Dennis!! PS.... Sanny is back!! woo - hoo I mean dogs are OK and all... But this avtar is much more spectacular!

soooo What was your final cooking temp & time on that baby J ?

New Pot They wrote yesterday and said they would send another pot... Can't wait! (again)

Well It took a bit to get a response from my email, but they replied and said they had sent my photo to the owner, and he said it was a vein, not a crack. My response was that call it what you may, the pot wouldn't hold liquid, and I wanted it replaced. (Also let em know we are chatting about this on the forum). They emailed back asking the size and what type of ring was on it, so I assume they are fixin to send another. I might not have explained it clearly enough in the first email.. so maybe my fault ? I will keep the masses informed as to the status of this customer service issue, should you be contemplating buying one of these!

Car Sanny, I think you need to buy dog food, not a car! Besides, its just 200 bucks, sneak another "billable hour" on to one of your corporate clients, and buy two of em! Thats what my lawyers do!