Syzygies

Re: Komodo Kamado Safe / Practical Cookware Yep. My favorite in this category is a large cazuela. It lives in the garage when not in use. Awesome for example for brined salmon over a bed of supermarket basil. Or roasting tomatoes, that sort of thing.

Re: Grill design mod from forum feedback No the coals are low, but not out. It doesn't surprise me that others don't bother. I've made KK chicken perhaps 40 times, for an audience that isn't shy about telling me which version they like better. There's one chicken source within driving range that they like, and my roasting technique is all about the skin and the smoke taste coming out a certain way. The moral of the story: Please your family, and don't be afraid to experiment! There's no one right way.

Re: Grill design mod from forum feedback Sure, you can grill without heat soaking, but if your roasting you will have far better results if you let it heat up. Otherwise, your getting all your heat from below rather than even heat from all sides. I'd add to this that once heat-soaked, one can get a decent cook out of a fire that is nearly spent, with the advantage that the smoke taste is very clean. Our basic roast chicken is brined 4-6 hours in 1/2 cup sea salt, 1/3 cup sugar per gallon water. We make up the brine in a Cambro in advance, so it's cold when the bird goes in, in quarters. I then light a fire about two hours before serving time, and hold it at 450 F. The chicken quarters cook nicely on the main grill in the last half hour, less time than I'd expect using an indoor oven. I turn once and get a great skin, no burning. This wouldn't work if the fire was still raging, no matter what the grill thermometer reads. Except for an innocuous binder, Lazzari hardwood lump and Lazzari hardwood briquets are the same wood, same source. I'm coming to the heretical conclusion that the briquets "ash over" more quickly and uniformly, for a cleaner taste when roasting. I added one piece of lump to last night's chicken, and I could taste the difference. We've considered just using KK extruded coconut charcoal for everything. It would be an economic decision; we never eat in restaurants.

Re: Grill design mod from forum feedback The pictures aren't loading for me.

Re: New Grill - Concord, CA Hey neighbor! We're off of Walnut, between Concord Blvd and Clayton Rd. We never use our Rotisserie, if you want to test drive it. I was going to sell it for a pittance on the forum. Our chicken keeps getting better, other ways. (Don't chase the High Temp God. Sources matter.)

Re: Rib Eye Steaks Yes, this also works great searing in a pan, though I prefer fire. I actually sometimes fire up our small Weber for this duty, but using the KK is just as easy. It depends on whether I left the KK "ready to use". The one point I didn't explain, protein seizes up when it reaches a certain temperature, which depends a bit on the meat but is above the range we're discussing here. Then it takes a long time to tenderize. If it never reaches this "seize up" temperature, time isn't really a factor. The "less than four hours" advice may have as much to do with bacterial danger zones as muddying the taste..

Re: Rib Eye Steaks 136 is medium rare as long as one doesn't cook too far later. Try 134 first? An hour is just a rule of thumb I heard somewhere, without a thickness attached. The beauty of the method is one could go two hours, e.g. having "a drink" with the neighbors and not getting back when expected. After too long, the steak will lose some character, but not much. What happens is the internal temperature of the steak approaches the water bath temperature, in "half lives" like radioactive decay. Suppose that the steak starts out at 72 F in a 136 F water bath (down 64 F), and after ten minutes the steak is 104 F (down 32 F). Then ten minutes is the "half life" of the temperature difference. After twenty minutes the steak will be 120 F (down 16 F). After thirty minutes the steak will be 128 F (down 8 F). After forty minutes the steak will be 132 F (down 4 F). After fifty minutes the steak will be 134 F (down 2 F). Finally, after an hour the steak will be 135 F (down a degree, close enough). If you wait another hour the steak will be very, very close to 136 F, and you hope the wife didn't actually prefer 135 F after all. I actually have no idea (I made that stuff up), but I've heard an hour works.

Re: Rib Eye Steaks Standard sous vide technique would be to vacuum seal the steaks, simmer in a water bath for an hour (We like 136 F, modify to taste), then grill quickly over a hot fire and serve. Once one has tried any approximation of this technique, it is very hard to go back to the other order, sear then dwell. I use the main grill, some like the intensity of the lower grill. It's a balance with the fire intensity (I've tried 900 F, not recommended!) so there isn't a firm rule. A local interpretation of this is the "reverse sear". Search the forums, you've got to try it. Adherents swear by it, for much the same reasons. It has the same effect, with a bit less accuracy, but only using your cooker. One can also play with this style of sous vide with minimal equipment. Vacuum seal or zip lock (if worried about plastic safety, use SousVide-Supreme-Quart-Pouch-Bags) the steak, and stabilize a large pot of water over a small flame, at target temperature.

Re: New Grill - Concord, CA Yep, that's where our KK lives. Do all your neighbors also trade eggs for 'cue?

Re: Best Way to Start Extruded Coconut Charcoal ? ECC leans in the direction of fabled Japanese Binchotan charcoal. From The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables (A great BBQ book, by the way.): That also works for EEC, but so do lots of methods. My favorite is a propane weed burner. The little screw-on camping canister lasts a long time this way. A MAPP gas canister burns hotter, for the impatient.

Re: So I got 4, going for 7. If that's what they want they have to go to him. I believe that guy has a "business model patent".

Re: Coffee wood too much for Coffee Cardamom Brisket? I did a coffee and apple smoke brisket a few months ago, without reading the warning that coffee wood needs to burn down to ashes a bit to calm down. I instead used a smoke pot: 1 or 2 quart cast iron dutch oven, 3 1/8" holes in bottom anywhere, lid sealed with flour water paste. As usual for this approach the effect was mellow, not excessive.

Re: Soon to be a new KK owner... YAY!!! A KK does come apart into two pieces. The top isn't actually that heavy, and several people can manage the bottom. Of course, if a crane can reach your deck from outside, that would be easiest. No idea how much cranes cost, but piano movers aren't as much as one might think.

Re: Beef and Venison jerky Well, for my yearly batch of hot sauce, using a sauerkraut-style fermentation, I use a $100 pH meter and add enough champagne vinegar to bring down the starting pH well below botulism-supporting levels. (It doesn't take much, gotta love log scales.) There are instances of home sauerkraut botulism, and that's not a "canning" situation. I'd agree with Doc that botulism is highly unlikely here, but it's not impossible. One has to set up protocols to account for people doing some things wrong. There were these guys back in 1945 who knew a great deal, and were very sure that testing an atom bomb wouldn't incinerate the planet. It worked out that they were right. I remind myself of this story whenever I think I know something. When things go wrong, the reason why is always surprising, and tends not to contradict what one already "knew". I wonder if the small amount of acidity required to inhibit botulism would taste good in jerky? Does it occur naturally in some recipes?

Re: Coffee wood impressions Hmm. I missed the warning, and threw in a few chunks with apple chips for my last brisket, using a "smoke pot": A two quart cast iron dutch oven, a few 1/8" holes in bottom, lid sealed on with flour paste. I noticed a different taste but nothing askew, and the brisket was a big hit. Once I worked out the smoke pot idea, Laurie has more or less forbidden me to use open chunks of smoking wood. (Hey, it was her idea to upgrade to the KK, Dennis has really nailed the SAF rating for these cookers.) Two quarts of anything would be pretty rough, burning out in the open, but in a smoke pot the effect is mellow.

Re: Meltique Beef the world's finest larded meat? Legends of Texas Barbecue Cook Book (Amazon) This is the bible for this school of thought, it profoundly influenced me when I was learning to use a ceramic cooker. One doesn't use the actual recipes, but the book frees you from all recipes, with the confidence that there's no one right way, and salt, pepper and smoke can easily be enough. Standing in blazing heat at the door of a 1930's butcher shop, to collect barbecued lunch on butcher paper, is quite the romantic image. The idea of being a good consumer, and opening lots of jars of processed foods to blend my personal glop sauce for cheap meat, doesn't have the same traction for me. Of course, just the other day it took me an hour to get through TSA airport security, after my organic durum wheat berries (to mill for fresh pasta) set off the chemical bomb sensors. Nothing hardens one's extreme tastes like being persecuted for it! Dave

Re: Covering your KK We gave ours to our next-door-neighbors. To be fair, it looks the same as the day we gave it away, and it works. To be fair again, we also swapped a Mazda that was dissolving into the driveway, and had to be driven around the state with a tankful of Smog-B-Gone to pass inspection, for a new Infiniti. The difference moving from K7 to KK was about the same: Why did we wait? There's only one good answer to such a question. If you don't wait, you might not make decisive enough a move. We waited till it was clear we wanted a KK, and clear we wanted an Infiniti.

Re: Gas Burner Have you tried lighting fires with a weed burner?

Re: Frog Mats Laurie points out that caul fat would make a mess used like a mat. I meant, wrap food in caul fat.

Re: Frog Mats I use caul fat. Same idea, all natural!

Re: bbq guru There's a school that doesn't believe in controllers, and one can plausibly argue the KK doesn't need one. There's a school that hates being pinned to their cooker at a competition, so they want a remote with a quarter mile range and a bottle opener. In between, there are those of us who want to set the temperature of the cooker, nothing more. What do you ask of your indoor oven? Most of us can only set the temperature, the oven doesn't text us when the bread reaches 200 F. In our case, we multi-task like crazy, so I just want to be able to start a fire, put some food into the cooker, then leave to do some errands, or get caught up in yard work and forget about the fire. With another twenty minutes and experience, I could set the fire temperature as accurately by hand. With a Guru, I don't have to wait around those twenty minutes. There, one could say I've just made the argument against a controller. The KK is very stable, and I more or less believe this argument. However, a fire is an inherently unstable equilibrium, in the technical sense that leads to a passing or failing grade on a differential equations midterm. If the fire gets hotter, there's more airflow. With more airflow, the fire gets hotter. The KK is so stable and well-insulated that this drift takes place very slowly, but it's there, and one does want to check an unregulated KK every now and then. Perhaps including getting up in the night, if food for 40 people is at stake. I don't like alarm clocks. Most of modern life depends on various forms of "feedback". Why shouldn't my cooker also be equipped with feedback? Nothing beats instinct, a careful eye, and a Thermapen for checking the food temperature. Like stopping in a marathon, it's actually ok to open to cooker, to look at the food. The cooker will recover, quickly. As cool as it might be to have the food temperature show up on your computer screen (and what exactly are you doing indoors on a nice day, anyways? ), it's not as accurate because you didn't just decide where to jab the probe, and you already know what it's going to say. That said, my favorite controller is no longer made. It's the one that put an oven dial on your cooker, nothing more: the BBQ Pitminder E-Temp. I actually owned a fancier model and gave it away. Forced to replace this, I'd buy the NanoQ. It lacks a display and a dial to twist; it defaults to 225 F and one steps up and down five degrees at a time using the buttons. To address concerns about no display, they advise looking at your analog thermometer and adjusting accordingly. In fact, I worry about probe position (near the meat but not too close) and ignore all instrumentation; I have a theory about what temperature I want the controller to maintain, and it's usually a few bumps one side or the other of 225 F. So this would work. I wish that there was a digital display showing the current temperature that the Guru NanoQ probe sees. I could care less what a different probe sees, I want to understand my controller's thinking. I figure this out roughly with the Pitminder by giving the dial a twist and seeing when the fan kicks on. That helps in problem-solving a fire that has gotten too hot. With Guru products and the extremely well-insulated KK, one needs to be sure the airflow with the fan off won't cause a runaway or hotter than desired fire. This isn't hard but one can still miss, as I did the first time using the new KK charcoal. The Stoker apparently can stop the airflow entirely, which some see as an advantage. But do you really need to be worrying about your cooker's IP address? (I'm capable of sorting out very intricate networking problems, but here I just don't see the point!)

Re: Teasing Casebeag Man! That's mean to pretty much anybody who isn't invited over!

Re: Aged Strip Loin Steaks

Re: Bronze Behemoth Game On! 2 Oh but with the right aoli that could really work. At least it was a red. The first time I put a glass of rose in a picture, everyone jumped on me thinking it was pink zin.

Re: Poll - Main and lower handle position/placement Cleaning the main grill once again, I was meditating on how I never use the hinged flap, and it makes the main grill harder to clean. I'd buy a replacement main grill that had no flap, and was truly reversible: Sometimes I want to whale on it from both sides with a wad of foil or a green scrubbie. Now the flap just falls it, when the grill is upside down. Same if soaking in a water heater pan...