jiarby

I have organized two pallet shares before with the "other" KEC, and want to load up on this new batch from Dennis... Send e-mails to me: jiarby at g mail dot com I will make a sign up page on the AZBBQA.COM website in the next day or two. Glenn

Dennis... I need three of them... two to go in a 22.5" cooker and one in a 26" cooker! PM me for cc info. (or however you wanna get paid) Old K7 parts ok.. they are for the drums we've been chatting about.

That doesn't look like a brisket to me... maybe a mislabeled chuck roll? Or sirloin roast. Is it just wadded up??

That's Kim & David... they own a dive shop (scuba stuff) in Virginia. dallaswestondivecenter.com I last saw them in 2005 when they stopped by and had dinner with me in PHX on a road trip, and in 2004 at New Holland PA Cookoff. (shown below at awards ceremony) DougS also used to compete as "Smoke Happens" with a pair of K's in PA area...not sure if he does or not anymore. I competed with my K's in 2004 in Tempe AZ... (6th overall ) I'm in the middle with Dave Williams (left) & Mark Motta (right) If I had an FEC I would not travel with a K... too heavy & fragile to take the banging around.

looks good cozy... I gotta go back out & get come more of that McCormicks Montreal Chicken seasoning... is that the one you are talking about??

glad you liked it, I think Dave is getting me back for the popularity thing!

No, I am not banned at the other forum, but I did commit "Kamado Suicide" and deleted my profile of my own accord. I decided to just ride off into the sunset. I guess I could give Syzygies the flu, but not the plague. I could make him a Plaque to commemorate his achievement and maybe a trophy that kinda barely looks like an Oscar® statue....but not enough to get me sued by the Academy of Motion Picture Arts & Sciences®. Dave told me that he was Russell Crow's "Hand Double" whenever there was a close up scene of Crow writing math on the chalkboard it was really Syzygies in the movie.

Since joining the KK forum Syzygies imdb popularity ranking has plummeted... down 23%!!

I just registered a couple weeks ago too. I am still chugging on my old K's don't have a new one like they sell here. re.. soapstone pot Mr. Sissy-G's came to the 2004 Kamado Kookoff (see photos here: http://www.glennbutler.com/photos/thumb ... hp?album=3) and cooked the greatest Gumbo with homemade stock in a soapstone pot with a copper band. The perfect thing for slow simmering a stew, gumbo, or chili in a K. I thought I had a photo but I can't put my mouse on it just this second. I have coveted one ever since!

sounds like pot roast to me!

Brining is not likely to get to the middle of the thick pork butt without using a tumbler or vacuum, or both. You will have great results if you INJECT the butt with whatever marinade/sauce you like. This gets the juice and flavor right where you want it.

Hello David! I am still longing for one of your soapstone stew pots! Glenn

That burning is the sugar in the teriyake marinade. Better to season with DP Canadian Steak rub and just glaze at the very end if at all. I'd save the teriyake for pork shops and chicken... good steak can stand on it's own.

ooh la la They look great! Thx, Cozy! Glenn

I think I threw it away with the box in my frenzy to unpack the guru when I got it.

it is mesquite lump. Camera has a slow exposure that exaggerates the sparks...even so it WAS a hot fire. The growth above the draft door is the bulb end of a turkey baster plugging the guru port. Long story, lets call the guru kill plug missing in action... the baster bulb fits the hole.

I dont have a KK, and I dont use Royal Oak but I have no problem getting 20+ hour cooks from a 10 pound load of coconut charcoal. It had gone 2+days before. Maybe I'll get a bag or RO and see how long it burns. I gotta think if you are controlling airflow & temp is 225° that you should easily get a 20hr burn from a bag of RO... am I wrong?? weight is weight.... 12# of CEL should burn as good as 12# of RO, although the RO takes up more volume. FILL UP THE cooker with charcoal and let the airflow control combustion. Traditional BBQ cookers (weber, et al) control temp by regulating quantity of fuel...it is completely the opposite with ceramic (and concrete) cookers.

I left out the cup o mayo to make it "diet" bronto steak.

I cook butts at 210°F... until they break through the plateau between 165-175°. Once they get about 175-180 we crank up the heat to 275° and push them to 195°F internal. Then wrap & hold in a cooler for about 2-3 hours. Not a lick of fat left, just pure tender meat that melts apart. Whole process take 14-18 hours, but can go more. All that collagen and connecting tissue melts away between 165-175. The shoulder will hold at that temp (or even drop a degree or two) for 6-7 hours. The longer it stays between 165-175 the more collagen gets melted. That means more tender! If you cook too fast (hot) then the convection heat pushes the pork through the threshold too fast leaving globs of fat & connecting tissue still in there.

When I say "plain" I really mean "not the colored diamondwood" that Cozy is famous for. He also made me a custom set of CocoBola handles and draft door knobs to replace the elcheapo wood ones my cooker came with.

Steak: 2" Thick Prime Porterhouse from Von Hansons in Chandler AZ, about 2.75lbs seasoned with Dizzy Pig Canadian Steak Seasoning (Thx, Chris!) Shrimp: Seasoned with my home made MachacaMix spice pack. (garlic powder, onion powder, salt, chipotle powder, cumin, chile powder) Then it is drizzled with some Queen Creek Olive Mill Mexican Lime olive oil, Tequila, & Lime Juice. Cooked HOT & Fast!

Cozy does plain wood pretty well too... Curly Maple with Coco-Bola... This photo is one of my set of two. Plus I have the Texas State Fair winner's brother...personally delivered by U2PLT himself (although he now flys commercial)

yep, Dennis... I see lots of familiar names. You have made lots of modifications to the original cooker that you started with a couple years ago... One of the things I always wanted in mine was a rotisserie to cook chickens. The chickens are good spatched & beercanned, but you really can't touch a rotisseried one.

I guess I am out of the closet after lurking casually since the inception of the Komodo products. I don't own a KK but have three of the "single-K" cookers. These days I am busy running a retail shop (engraving, trophies, awards, signs, banners, etc...) in Queen Creek, AZ called Optima Creations. We've kinda been out of the BBQ "scene" for about a year or so. I can't post photos for two days (some forum anti-spam rule) so you'll have to wait to see some food porn.

I like to leave the cavity unstuffed, to facilitate quicker more even cooking. A few apples and onions loosely packed in the cavity with some fresh ginger slices would probably complement the brine. My wife like to stuff it with some nasty store bought breadcrumb stuffing. I grew up with my mother making a home made meat dressing that looks like gray baby poop (mostly ground beef, saltines, onions, and poulry seasoning). I've only made it once in 20 years. We did some FoodTV wild rice-sausage stuffing one year that was OK, but nothing special. My advice is to make a basic salt & water brine, then add a couple flavoring components that YOU like. Keep it simple. What's making it work is the brine. A possible negative of an overly flavored brine is that the drippings are also flavored; if you make gravy from your pan drippings then the brine seasonings may affect the flavor. This may be good or bad... I prefer a traditional turkey gravy made from pan drippings and roux.