Saucier

The photo requests only count, if you ask on the same day as the post... Please read the fine print!

Just in case Just in case this photo drivel started.... Gee this is fun!

Mmmmmmm We got up this morning, and after exercising (yeah Sanny, we have to walk off all that good chow to keep our arteries from looking like that picture). My wife was looking at the left over cornbread salad, and asked how I thought it would be with eggs. I said GREAT, so she made some patties, no additional fat or oil to keep the nutrition (sanny) police away They were friggin awesome! I mean REALLY awesome, even better then the cold version from last night. Knowing the frequing picture rule, I enclose the following!

BTW By the way, @ 1700 hrs, the internal temp was 195 on the button, gave it the one hour rest in the foil & towels and it was puuuurrrrrrfect. Everyone was threatening mutiny if they didn't get some to take home! LOL. It was the best batch yet, used some pecan this time! So it was an 11 hour cook and 1 hour rest, came out just great!

Beer Speaking of liking beer DJ,,,

For the Majestik one You asked for a pic! Here u go... And if you want to make your house smell good, and spice up the CB salad, roast some chiles! We left half a batch normal, and I got to add three roasted chopped jalapenos (not enough) so plus one small call chopped jalapenos and some sea salt to my half! If there is one thing I hate to hear other than "well done please" ,,, its "ooooohhhh its too spicey" LOL...

Okey dokey Okey dokey, got it.. Thanks FM... Nice lookin racks o' ribs too!! Butts have been in 10.25 hours now, temp 188. brought temp up to 275 when the product passed 175 as suggested.. So far so good! Smells great outside too!

OIC I thought you were just to fill it to the top of the cage part of the basket, I usually only get 1/3 bag in it, didn't know it was OK to fill it up to the top of the handle. Hey, it says "newby" in my tag line! Gimme a break

She will be She will be impressed indeed, I know this because as of last Monday, I have been so impressing her for 24 years

Hmm Well, my true temp is AFU, so I go by the guru "clip"probe that I clip onto the exposed end of the product probe, so it is lower than the dome temp one. I am using Royal Oak lump, and there is no friggin way, one basket would last 20 hours. I fill it to the top of the metal basket. Do you guys fill it higher than the body of the steel basket? Maybe that is where I would be wrong? If ya filled it up towards the handles I could maybe get it to burn that long! I was aware of the collagen situation, wasn't aware that you should try to get it to dwell in that temp range... Thanks for the info! It will all be fine, this is the fourth butt in the KK, and I can't count the bbqd & smoked ones!

Oh, I see how it is, rip me a new one for the fat/calorie content of an innocent lil salad, and praise the bront burger.... Sheesh... : Oh, the indignity! : BTW, damn nice looking steak, even crosshatched 'er for a nice shot!

Re: Yo Saucier... OOps,, didn't read your whole post, those are the arteries in question.... Will get back to you on the pic later this evening!

Curios Just wondering, when you guys do these 20 hour cooks, how many times do you add more lump? Do you usually light it in another container and dump it in? Or just pull your stuff off, lift up the grill and dump more in and let it light? Do you do that as soon as you see the temp drop? Or do you have some pre-determined time you know it will generally be out??

LOL Sanny, there are just so many terrific lines available to that statement, that I will be a gentleman and use none. LOL

Hmm, seems to be some different opinions here! Seems to be some varying opinions here! I like it!! I have never had butts take 20 hours, I am talking to pieces that are 7 - 8 lbs each on the lower rack @ 250 or so.. I take them to 190-5 internal, then pull them off and rest an hour before the pull. They have been in 4.5 hours ant the temp is about 140 internal,and 240 pit. I guess I could crank it up a bit, worse that can happen is to be done early and let er rest more!!

Geez Geez, you don't eat it every day! I will post my recipe for an alfalfa sprout sammich on whole grain bread, with lemon juice.. And atone for myself

Right on it You are right on it FM, on at 0600, and I don't think there will be a problem. Excellent point about more time for martini's too! A nice frozen bottle of ZYR, pouring into a frozen martini glass misted with chilled vitamin V, and three skewered bleu cheese stuffed olives slowly, oh so very slowly drifting down trough the thick frozen vodka, nestling on against the bottom of the glass.......... Eva Cassidy crooning in the background.... A rainy night....

In time Well there are two pieces, each 8 or 8.5 pounds, I think 9 hrs 225 should do it. If not... A wise female chef once said,,, "We can always go for Chinese"

1 pkg 6oz Cornbread mix 1 pkg 6oz Jalapeno Cornbread mix 1 lb bacon, cooked & crumbled 2 bunches green onions chopped up tops & all 1 tomato chopped 1 bell pepper chopped 1 cup mayonanaise (Best Foods) Generous amounts of, various chiles to your taste, celery, shredded cheese, black olives, more tomatoes. Bake the cornbread i a long pan, then crumble it into a large bowl and add the other ingredients & referigerate until service. This is a Texas recipe, and good corn bread mixes are available there. If none are available you can just bake a couble batch from a box of corn meal, and leave out the sugar. Then add a 7 oz can of ortega green chiles, and maybe a pinch of taco seasoning. You can bake it in the iron skillet you used to fry the bacon... don't you dare leave any drippings in the pan ! Best foods Mayo seems to be best, if you add many of the varios extra inredients, you may need to add more mayo. Its a good make ahead dish too. Serve with Tobasco or taco sauce ! Enjoy it

Well, having guests on the way for dinner this evening, and of course wanting to impress.. I got a couple of pork shoulders from costco. Not a bad price, but they pull the bones from them... Sheesh then you have to tie them! So I get up at O-dark-early this morning am in the kitchen whipping up a new batch of rub, some coffee etc and ready to walk out and fire up the KK, but noooo000000, I open the door and it is pouring! So I had to rig an umbrella and load it all up in the torrential downpour. And of course as soon as I got it loaded and lit... The rain backed off!! Well at least now that its at temp, I can look at the Guru and not have to go back out til tonight!

Almiwood Use alumiwood, no painting, no splinters, no burning from ashes here and there. I would put it right next to the door, I LOVE smoke drifting through the house . It is really nice that the KK is not really affected by wind much, and it is rollable

Supply and demand Well Sanny baby, if it gets close to Christmas, and you don' have yours.... Maybe I would Fedex you one of these But of course you would need to get your CHECKBOOK out ( I am a devout capitalist)

Hey, I recognize those~!~ Ya don't have to hide my name as a "happy bbqr" U2... Those mills are MINE! And they look even better in person then in the photo. I got one set for me, and another for a good friend for Christmas, but I dunno if I can part with the one set or not

LOL Now thats funny right there!

Resting your meat Now I am talking about from the cooker, you guys... Sheesh... Here is what Cooks Illustrated said about resting ... Sounds good to me! A final but very important step when cooking all red meat is allowing it to rest after it comes off the heat. As the proteins in the meat heat up during cooking they coagulate, which basically means they uncoil and then reconnect in a different configuration. When the proteins coagulate, they squeeze out part of the liquid that was trapped in their coiled structures and in the spaces between the individual molecules. The heat from the cooking source drives these freed liquids toward the center of the meat. This process of coagulation explains why experienced chefs can determine the "doneness" of a piece of meat is by pushing on it and judging the amount of resistance: the firmer the meat, the more done it is. But the coagulation process is apparently at least partly reversible, so as you allow the meat to rest and return to a lower temperature after cooking, some of the liquid is reabsorbed by the protein molecules as their capacity to hold moisture increases. As a result, if given a chance to rest, the meat will lose less juice when you cut into it, which in turn makes for much juicier and more tender meat.