bobvoeh

Re: Re-Newed my Vows and on a US Road-trip

Congrats Dennis !!

Re: Sure fire pork butts and ribs

A helpful tip I learned from Dennis for overnight cooks, is start with a fresh basket of coal. Don't leave any used pieces in there and just put new coal on top, you can run into an issue where the fire goes out on you. Used coal does not light as easily. Another thing I always do for overnights, is empty the ashes out so I have no air flow problems.

Re: KK Coming to Naples, FL

Welcome to the family! I'm just on the other side of the swamp in Lake Worth.

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Re: Bacon Cook - VIDEO

@bobvoeh - I used both. 1) Morton's QT and real maple syrup 2) Morton's QT and brown sugar

Thanks LarryR! I have some store bought bacon I need to finish up, but as soon as that is gone, I'm going to try my hand at it.

Re: WOW Ribeye

That is a nice looking ribeye! I have never thought of doing low and slow first and then searing. I might have to try that.

Re: Bacon Cook - VIDEO

Are you guys doing a dry cure or a wet cure? Larry, that bacon looked awesome!

Re: Bacon Taco?

Anything is good with bacon, so why not tacos? Bacon and fish tacos sound really tasty with some steamed corn tortillas.

Whats everybody cooking for their Memorial Day? I have 3 racks of baby backs cooking. I started them at about 12pm so they should be ready for an early dinner.

I slathered on some yellow mustard and then a healthy coating of Dizzy Pig's Dizzy Dust.

I have the coals and wood chips all nice and neat. Combination of Hickory, Mesquite and Apple with Royal Oak.

A couple of minutes after hitting it with the MAP torch and its lit.

The ribs are lined up and ready.

The next pics won't come until their ready, it doesn't get opened until then

Re: July 4th Babybacks

I used Royal Oak Natural Lump, cooking temp started at 225 rising to about 245. Left them on about 4 hours. For smoke I used a combination of Hickory, Mesquite and Apple chips. I used to use chunks, but with the small amount of fuel the Komodo goes through, I find I get better results with the smaller chips.

We were just hanging out at the house for the 4th, so I woke up early and fired it up and put 4 half racks on.

Its about time to give the outside a cleaning.

4 hours later...

Man, they just melted in your mouth.

Anyone else do any BBQ on the 4th?

Re: Incredible Technology

Good job on setting it right!! I have found that by letting the temp creep up slowly like you did, I get more consistent results. If you try to get it up to temp quicker by "opening her up" at first, you will have a hard time stablizing the temp.

But, where's the pics???

Re: Three Extruder Machines are in the House!

I'm looking forward to trying some of this. I've never used coconut charcoal before.

Re: I'm interviewed about KK on Kingsford's Grilling.com

"Magical Chewy Jacket"

Only you could get away with that in an interview! Good stuff. Congrats on all the recent press.

Re: Pork Butt

Beautiful!!

Re: July 4th Weekend Pork Butt

Last time I did one, I put it on the upper grill and I put a brisket on the main grill under it. The butt seemed to do ok up there, so I figured I'd put it there again. I did the foil trick on the lower grill you told me about and that worked great. Is there any reason to NOT put it on the upper grill?

Re: 4th of July 2011

Pork butt is done. Pics here... July 4th Weekend Pork Butt

Well, I haven't been posting in a long time due to being just plain too busy, but here goes nothing. I had a hard time finding a decent sized pork butt. Are pigs getting smaller? Biggest bone in one I found around here was around 8lbs.

I settled on a 9lb boneless from the local butcher. At least it still had the fat cap on it.

I tied it up and put on a coating of Course Grind Dizzy Dust and then put it back in the fridge for a day.

After I lit the charcoal, I took the roast out of the fridge and put on the final coat of Course Grind Dizzy Dust.

Smoking away while it gets back up to temp after putting the roast on.

13 hours later, a perfect 195 degrees.

A little zoom action.

Mmmmmmm, bark.

I never take pictures of myself pulling my pork, but here is the aftermath.

Oh man was it good. Everyone was pleased.

Re: My kk is on the road!!

Tell your boss I said its ok.

Re: My kk is on the road!!

I see a post holiday cook in someones near future...

Re: 4th of July 2011

I'm going to do a pork butt. I haven't done one of those in a while and I've been craving pulled pork sandwichs. Then, for that first cook after the low and slow I have some boneless Rib Eye steaks. Steaks come out so good after a low and slow. Must be all that pork fat and left over wood in the charcoal basket that does it.

Re: Gonna buy one Monday!!

Congrats! You will love it.

Re: Ok, some of you new kiwi members need to explain this!

Our manager of development is from New Zealand, I sent him that as soon as that article came out. Too funny. I love the picture of the horse, it just sets the article off!!

Re: Gonna buy one Monday!!

Its Monday get crackin!!

Re: Foreign objects in lump charcoal

I can't recall finding anything after using Royal Oak, but I can't say the same thing for Publix Greenwise. Lots of rocks. Several per bag. The Greenwise is usually my backup for when Wallmart is out of RO. It used to be better, but they must have changed who is making it for them. The chunks are very dense, therefore a bag is usually only 3/4 as full as they used to be, but they are the same weight.

Re: Turkey on KK

Very nice. I like the simplicity, Butter Salt and Pepper. I've never tried ice bags before, that sounds like a good idea. I've done something similar with steaks though. I like mine a little less done than the ladies of the house, so I'll throw one in the freezer to drop the temp a little before I cook them. Then I just cook them all the same and mine will still moo a little bit.