Conodo12

Re: Order placed and now the waiting starts..... Good looking KK SnoweyNose! Welcome to the club!

Re: Pro Joe - New Ultimate Contender? Before the KK, I used the tried and proven method of holding my hand over the fire to gauge the heat of the coals. If I could only hold my hand about an inch from the grates for about a second, then I knew I was ready to grill the steaks. Today, I get the KK up to the 500º - 600º reading on the Tel-Tru and know I am ready. I have not wrapped my Tel-Tru (yet!) and see no reason to cook at temps over 750º. What cooks at that temp?

Move Thread? Hi All - Just a couple of notes after reading this thread - I get that we want to keep abreast of new equipment coming into the marketplace - especially those that have to deal with ceramic cooking. Good enough but lets place this information where it belongs - in this case "The Ceramic World Online & Other Relevant Links" would have been a better fit. Also, I don't think we need a page of information (read advertising!) for another product on our forum - the link will suffice. Please know that I don't want to discourage any posts. I just like to see the posts where they belong and not be accidentally misconstrued as blatant troll advertising. That's actually how I took this post at first glance. Dennis - you are a class act. Many forum owners would have discouraged this post. You not only kept it but had some positives to say about the product - Nice! OK, I am off my soapbox except to say that this thing looks closer to a stainless steel over-sized hand grenade than it does to a ceramic (or any) smoker! (JMHO, YMMV)

Re: Can I sear steak the day before for Beef Wellington? Great follow up on this one Susan! Often times these threads become deserted after "x" period of time with no resolution. I hadn't realized this was a two-Christmas thread until your last post. Now that I have read how you perfected your technique, I will give it a go too! Thanks again!

Re: Huge Christmas 2010 Cook! Anton - this is one of the better posts that I have had the pleasure of reading and seeing on this forum! Thanks so much for sharing!

Re: Happy Holidays to all Merry Christmas and Happy New Year to you Dennis and of course to the great crew of folks on the KK Forum! May we all enjoy peace and prosperity in the New Year!!!

Re: Help - Do I trim these ribs? Not much else to say - I think Syz nailed it with Country Style ribs (we do them all the time!) and Dennis nails it with cook that flap of meat with the ribs and give yourself a little "chef's treat"! A quick shout-out to Dave just cause!

Re: Cucumber Water I always find it interesting when these older threads come back to life! That's one of the reasons I enjoy this forum - one of many! Anyway, add just a pinch of salt to a pitcher of cucumber water and dissolve... you will bring out that cucumber flavor in much less time and really enjoy your Pimms! (now, where are my golf clubs?!?!?)

Re: 1st Brisket attempt And a touch of holiday flair in each one... See?!?! You gotta love that!

Re: Very Sad Story + Photo. Need Advice. To be clear - you are welcome here as all fans of ceramic cooking are! By "the club" I am sure that Doc meant a KK owner! Yours is a unique case as you literally had a working antique. The value is more to some... However, I am sure that you just want to get back to cooking on a ceramic grill. Click on this link: viewforum.php?f=35 and scroll down to check out the other ceramic manufacturers out there. I am sure you will find enough information to make up your own mind as to what is best for you. You lost a ceramic grill and the quality was such that it was perfectly fine after 30 years. You should get a comparable replacement. If you do get the money and decide to go with a KK - pick a color your grandchildren will like!! The fact is, THEIR grandchildren may be cooking on that same KK one day!!

Re: Questions for the stoker people Hi FM - I have the BBQ Guru with a 10 CFM fan. The nice thing about the Guru is that you slide a door to allow as much or as little air in the KK as you wish. I can use the fan full blast to stoke that fire for steaks, pizza, etc. or choke back on the air for low and slows. The other nice thing is that with the 10 CFM fan, I can take it to other cookers that might be larger than mine and use it too. Just some food for thought...

Re: Thanksgiving Turkey on KK So you can check out my recent post on fixin' up ol' Tom Turkey for the feast here: viewtopic.php?f=30&p=36165#p36148 Or, just know that the KK is essentially an outdoor oven. Follow the cooking temps and times but substitute your KK for the oven and you'll have a tasty bird!!

Re: Hi to all Congratulations on your win txbigguy!!! Can't wait to see pics of your new KK and your first cook!! Congrats again and welcome aboard!!

Re: Any news on the smaller cooker? Awww, c'mon!! That's just cruel and unusual!!

Re: Spatchcocked Turkey Hi Doc - Yep, pretty much. Cambro is an industrial supplier for Restaurants, Caterers, and Facilities (Hospital, Hotel, etc.) Many pros on the BBQ circuit use their wares to keep the competition class chow hot until turn-in time. Here's the website where you can find out a bit more... http://cool.cambro.com/Insulated_Transport.ashx

Re: Spatchcocked Turkey So Syz did us a nice favor by uploading a few videos of how to spatchcock a turkey and by providing his findings using kitchen shears to get the job done! Thanks Syz! I'll add on to this thread by describing my set-up for Turkey day: 1) Definitely spatchcock that turkey. If you have never tried this method you are really missing out! I remove the backbone as described in the videos provided by Syz. However, I also remove the breastbone. This makes carving the turkey SO MUCH EASIER! There is a good video on how to remove that breastbone right here: - So you know ahead of time, this video was done by Fred at fredsmusicandbbq.com. If you've not watched his videos, you are in for a heavy dose of product placement and some silly but fun humor. Move to 3:00 in the video to see how to remove the breastbone with little fuss. One other note, the gent in the video split the back of the turkey rather than remove it. I don't endorse this method. Remove that backbone and get it out of the way. Carving will be easier without it! 2) Educate yourself on carving the turkey. This link has been posted in the KK forum in the past but it is worth repeating. Read this article from the NY Times and watch the video on the page: http://www.nytimes.com/2007/11/21/dinin ... ref=dining This is the go-to page for carving your bird! The nice thing here is, once you've spatchcocked your bird as described above and removed that breastbone, you have that nice big piece of breast meat all ready for slicing down! Great time saver and you can cut that meat down while it is still very hot! 3) OK, you have to have some sides when you have a turkey and this is my favorite as you get both your starch and veggies in one casserole: Broccoli, Rice, and Cheese Casserole: Ingredients: 2 boxes Frozen Broccoli 3/4 cup Onion 2 cups Uncooked Long Grain rice 3/4 cup Celery 1 can Cream of chicken soup 1 can Cream of mushroom soup 1 lb. of Velveeta (melted) 1 stick Butter (melted) 1 cup Milk (I find this to be optional - milk makes the casserole a bit wetter if you like that) 1 box Fresh or canned mushrooms & a handful or two of shredded Cheddar cheese. Preparation Cook broccoli and rice; combine with all other ingredients. Place in buttered 13 x 9 inch baking dish. Top with a handful or two of shredded Cheddar cheese. Bake at 350 for 45 minutes 4) The Set Up - Sorry non-KK users, I have a Gen 2.2 and the following describes how I set up my KK to cook this feast! So, I get my fire started and place my heat deflector right on top of the firebox handles. I get my KK up to 325-350 degrees. I prefer to let my KK stand at this temp for at least 30 mins. to ensure that the temp is steady and that the KK begins to be heat-soaked. Use your BBQ Guru or Stoker to get the KK heated up and temperature steady if you like. Next I install the Lower Grill grate. I place a 13 x 9 aluminum baking pan on the Lower Grill grate and I have about 1/4" of hot water in the bottom of the pan. The water provides a place for your drippings to fall from the turkey without evaporating. Next I install the Main Grill grate. At this point I will close my KK and let the grates warm up for about 15 mins. or so. Next, I put on the Turkey! Center the Turkey so that it is protected by your heat deflector. Also, make sure the pan with water is right under that Turkey. If not, simply open the front of the Main grill and move the pan around with a pair of tongs. Next carefully place the Upper Grill grate over your turkey - long legs down of course and close the KK. Your Turkey will cook at a rate of about 10 mins. or so a pound. My 15 pound turkeys are usually done anywhere from just inside of 2 hours to maximum of 2.5 hours. The cooking time really depends on whether you decided to let your turkey sit out for an hour or so before putting on the KK. During the last 45 mins. of your cook, put your Broccoli, Rice, and Cheese casserole on top of the Upper Grill grate. Do this step quickly as not to lose a lot of the heat from inside the KK! If you used the Guru or Stoker, simply wait for that alarm to sound! If not, start checking the temp at about the 2-hour mark or when appropriate for your sized bird. Sorry kids, you'll have to sharpen up your math skills a bit to determine the approximate time that your turkey will be done! 5) ENJOY!!! I hope this guide helps some of our newer KK members and provides a refresher for some of us more seasoned KK vets. Speaking of seasoning... I skipped over this part! It really is a matter of taste whether you decide to brine your bird or not. For those of you buying prepackaged birds, check the label. Your bird may be sitting in brine already! To season my Turkeys, I use Cavender's Greek seasoning. You can find them here: http://www.greekseasoning.com/ This seasoning is perfect all by itself or add a bit of paprika for color and hint of spice! Also, Cavender's can be found in its original formula or low-sodium formula if you are watching your salt intake. I have seen Cavender's for sale at some Walmarts so it is easy to get! One last note - because this method of cooking the turkey is so easy and requires little time, we find ourselves having turkey throughout the year. This method of cooking the turkey on the KK just makes this typically awkward and time-consuming dinner another easy day on the KK! Sorry, shameless plug but we are all in a KK forum!

Re: Stoker Rocks On these? On these what, the picture of the Stoker Log? (Sorry, couldn't resist!)

Re: Rookie about to be called up Welcome Teddysurf - Let's see some pics of that new KK and of your first cook! Also, can you post a bit of information about the pic in your avatar? Thanks!

Re: Cookie's Monster Arrives In Singapore Welcome Cookie! Great shot of your KK's new home and of your first cook! Thanks for the pics!

Re: Ok, so we have a new look... Very nice on mobile and desktop!! Thanks!!! Wayne

Re: Ok, so we have a new look...

Re: Home made beans Those beans look amazing! I've doctored up cans of beans in the past by adding some pork drippings from my KK cooks. Then I add in some of the shredded meat from the cook and let them simmer for a bit on the KK. When we pull everything off, it is amazing! Plus, I tend to load up my beans with meat so they are a meal in themselves the next day. Now I am inspired to try homemade beans - thanks for the recipe and for the pics!

Re: Roti Duck That looks like an impressive Duck TRex! Nice cook! Now I wonder if employing a little "reverse sear" would crisp up that skin? Interestingly, I don't eat a ton of the skin from any of my cooks, but I always like just a little taste and don't want that taste to be rubbery in texture... Looks great!

Re: Hello from Michigan! Welcome Grilldoc - looks like you are getting the hang of this forum quickly!! Nice KK!!!

Re: Another NY Strip There it is, mystery solved! Also, I have to agree with Dennis - I would have overindulged with the meat hot off the KK and then made sandwiches with the leftovers - I can taste the steak with brown spicy mustard and a touch of horseradish sauce now!!