trudeto

Re: Bacon, bacon, bacon Good thing, cause i think I will have a several year supply!!!

I have started the biggest KK 'project' to date. Bacon . . . . My son in law and brother have both made it, so i decided to give it a try. But the only way to get pork bellies locally was by the case. Thus the biggest 'project' to date. 64.32 lbs to be specific. After trimming, I had about 51 lbs from the 4 bellies. To better handle them, I cut them into thirds, giving me 12 4-5 lb pieces. My son in law got 15 lbs, and I have the rest. Saturday I put them in to cure for a week. The cure for each 1/3 belly: Brown Sugar (actually turbinado sugar!) Black Pepper Bacon 1/4 cup kosher salt 1/2 cup turbinado sugar 2 tbsp black pepper 1/2 tsp ground bay leaf 1 tsp ground garlic 1 tsp powdered onion 1/2 tsp thyme 2 tsp Prague Powder #1 Variations: replace half the sugar with maple syrup or molasses. (I am beginning to think that 1/4 cup molasses might be too much, but will report back on that one!) Maple Brown Sugar Bacon 1/4 cup kosher salt 1/4 cup turbinado sugar 1/4 cup maple syrup 2 tsp Prague Powder #1 Pineapple Head Bacon 1/4 cup kosher salt 1/2 cup Pineapple Head Rub from Dizzy Pig 2 tsp Prague Powder #1 (Hey, it sounds good to me, but will report out on it!) I have some of each of the above, with more black pepper versions than any others. After rubbing down, I put each in its own 2 gal ziplock bag. (Important safety note: don't get any dry rub in the zipper area, or the bag won't seal properly). So now the wait begins, flipping each day . . . .

Re: Emulating Wood burning pizza ovens with KK A year or two ago, someone posted about a stainless steel cooking pot by MSR, that has a spring locking lid. I bought one, drilled holes in the bottom, and use it as a smoke pot now. It's called the MSR Stowaway Pot. I know myself, and i knew that i might spend an hour or two (or three) trimming, injecting, brining, tying and otherwise preparing meats for my KK, but I knew that i would NOT make dough every time i wanted to use a smoke pot. So, I toss in a couple of chunks of smoking wood, put a piece of foil over the top, place the lid on the pot, and close it with the spring latch. it may not be absolutely airtight, but it seems to work just fine. If i were to do it again, i would drill the holes in the lid, and put it on the fire upside down, then any minor leak there might be, would also be directed downward into the fire. Here's the link to the pot I got, its about 1 1/2 qts. I have used it dozens of times, and other than the discloration stainless steel gets from expossure to heat, it is doing fine. i will admit, though, that i have not used it for a high temp fire like needed for good pizza. For that, i just put 2-3 pieces directly on the fire. The temps are so hot, that the wood lights quickly, and smoke burns off, leaving just the fast burning wood, which to me, imparts enough wood fire flavor, without overpowering the pizza. good luck. VRTom http://www.rei.com/product/601897/msr-s ... pot-1600ml

I received 1000 lbs of KK last week, shared between 5 of us in the DC area. I used about 7-8 lbs of charcoal, which I broke into 2-3 inch pieces. It filled the basket about 1/2-2/3 the way full. I made 6 racks of ribs at 250 for about 5 hrs or so. Unfortunately I forgot to put a drip pan in, so at the end of the cook, I opened the vents wide, and let the temps run up to do a 'self cleaning' of the racks, heat deflector and rib rack. Last I looked about 45 min after I opened the vents, temps were around 600 deg and rising. I headed out of town, and didn't look inside until just now. The inside was cleaned, and the charcoal basket had just the outline of the original charcoal. It burned pretty cleanly! I used a combination of hickory, oak and cherry for smoking, and the ribs turned out great. I am planning to smoke a turkey over thanksgiving, and will probably start with just a bit more charcoal, and shut it down when done. I will report on how things go, but given the first success, I think this is gonna be great! VRtom

All, there are 3 of us ready to share a charcoal shipment to the Wash DC area. Anyone else interested in sharing a pallet or two? We have one pallet spoken for, but the larger the order, the cheaper per case it will be. Let me know soonest, and I will assemble and order. VRTom

Re: VersaGrill All, i have had a VersaGrill for over a year now, and it's great! It's fit and finish is worthy of Dennis, and if i didn't know better, I would have thought it was FROM Dennis. I like it to make ABT's when the other grills are full of other stuff, or when using the roti. It is also good as a 'storage shelf' for things like burgers or dogs as they come off the main grill. keeps them just a little cooler, till served. It's worth the investment, if for nothing else than ABT's! Tom

Re: Syzygies's pork butt: what went wrong? i did 3 pork butts this weekend; 2 8 lb, and a 10 lb butt. They went on at 10PM at 225. One 8 lb butt came off around 2PM (26 hrs) at 195 deg, and the other two i finally pulled at around 630PM (20 1/2 hrs) and 190 deg after pushing the temps up to 250 for the last 3 hrs. these two stuck at a plateau around 170 for hrs and hrs, and they stayed within about 2 degreees of each other even though they were different weights. My experience is that each butt behaves differently, and i haven't broken the code on precisely determining how long they will take. slu, I think i will try your method and try pulling them at 180 deg and see how they do. By the way, you did the right thing in pulling yours off at 195! VRtom

Re: New KK on the way to Manassas VA CaptPat, welcome to the region! Looks like we are getting a Navy quorum going here. i am also retired USN, on the aviation side! and also looks like we have all 3 communities represented here! I live in Southern Md, near Pax River, and paswesley and i have been discussing ordering a pallet, and Dennis has contacted me directly. I will send you all a pm tonight so we can do a little planning! Regards. CaptTom!! By the way, my KK's name is Captain Stanley!

Re: What is your KK's name? My KK's name is Captain Stanley. Captain Stanley started his career as a boiler on a Naval Gunboat in the China fleet in the 1920's. After an illustrious career in the Navy, he retired, and was living comfortably on his Navy pension. It is here, where he took his original passion for providing slow, steady heat, and decided to turn his skills in the Navy into somewhat of a hobby, and he developed a real skill for slow cooking. He would have remained in relative obscurity, except for a quirk of fate that brought him into the limelight. In the early 1960's he was hired as a consultant for the movie 'Sand Pebbles' which was released in 1966, and starred Steve McQueen, Candice Bergen, and Richard Crenna. This is a great movie about a gunboat in the Yangtze River in the 1920’s, a subject the Captain knew something about. During filming of the movie in Taiwan, the cast became bored with the food, and asked Captain Stanley to provide a few BBQ lessons, to spice up the meals a bit. Attached is a photo of Richard Crenna posing with the Captain. Upon completion of the movie, he once again retired from the public, and settled in Southeast Asia, eventually befriending the young grandson of the great Art Linkletter. Once again, Captain Stanley shared his extreme knowledge of fire, heat and his long smoldering passion for cooking, and the result is, of course, the Komodo Kamado.... and the rest is history. In grateful acknowledgement of his contributions to the world of KKooking, Art's grandson offered him a free berth on a shipment of KK's headed to the US, and Captain Stanley made it to the Patuxent River, a stones throw from Annapolis and the US Naval Academy, from which he started his long journey those many years ago. ...you asked..... Tom USNA 78 ( i got a feeling the picture won't embed. i am not smart enuf to insert the pic, but i do have one of Richard Crenna and a younger Captain Stanley!!)

Re: I'm STOKED!!! (newcomer) I woulda put a pic of Captain Stanley with his uniform on, if only i could figure out how to attach photos!!! Tom

Re: I'm STOKED!!! (newcomer) I agree all suggestions on moving should work. leaving the top off and the fire box and grates out until you get it placed is probably the best thing to do, just be careful with the top. It wants to flip over when you carry it, and place it on the body, so be gentle, and use two people. I have a pair of long bbq gloves that go up the forearm that work well, but most of the time i use either welding gloves, or just a pair of leather work gloves if the fire isn't too hot. Finally, get a cover. JohnnyBoy can custom make pretty much anything you want. I had a nametag made for 'Captain Stanley', complete with Navy shoulderboards. I sent the nametag to Johnny, and he sewed it on for me. Even though the KK is weatherproof, it seems penny wise and pound foolish not to get a good cover for it. Most times, as soon as i close the vents after a cook, i put the cover on, since the outside is usually warm to the touch. If i can put my hand on it, i put the cover on. Good luck, and enjoy. VRTom

Re: New Member/Owner in the Nation's Capital Brian, welcome aboard! Glad to hear you were able to convince your wife to commit to a KK, and of your recent arrival to the DC area. My wife took a bit of convincing, but she hasn't complained once since mine arrived about 3 yrs ago. I have a 3 rib Standing Rib Roast on right now, as a late Mothers Day dinner. I am about an hour south of DC. If you hurry, you could just about make it to dinner!! Tom

Re: KK on Best in Smoke This is the first show in the series, and i saw bits and pieces of it. i think the TIVO times are for the first show. the second one is Sunday night at 9PM on the food network. It looked like a pretty cool show, but my brother called so i only watched about half of it, and then without sound! gonna catch the first show Saturday, and pick up again Sunday night.... VRtom

Re: What to do in Kuala Lumpor? I was in KL last week, but only for 2 days. it's a big city, but for a nice few hrs, consider going to Petronas Towers, and take the trip up the tower.you only go up to the bridge between the two towers, but it's not bad. there's also an orchid garden and butterfly garden in KL as well, that might be worth the trip. i have been to the Orchid garden in Singapore, and thats quite impressive. Not sure if you are going to have time in Singapore as well, but there's lots of things to do there. Tom

All, I am a bit late to this discussion, but I have an aluminum grill as my backup, called a Portable Kitchen. My father has had one since the 1960's, and still uses it to this day. Several years ago, someone bought the company and is now making the PK again. It is made of cast aluminum and has a grill about 15x21 in. it can cook direct or indirect, and you can shut it down to save charcoal. A great addition if you want more cooking options and flexibility, and they last forever! 40 yrs plus from my father's personal experience. Here's the web site for anyone who may be interested. http://www.pkgrills.com/ VRTom