bobvoeh

There must be a joke here' date=' I just can't think of one.[/quote']

Its a guy thing

My gen II had that smell to at first, only after I heated it up to over 325 degrees. After each cook it smelled less than the previous. I can't smell it at all now, even after I cleaned it at over 800 degrees. Not a bit of smell. Don't worry, it will not affect your food, its only external to the cooker.

Enjoy !!!

THey do not like anything spicy' date=' so I'm the one that gets to eat all the bark when I put a rub on it (not that I'm complaining) [/quote']

Alas, Bob, how you suffer for your family. Your willingness to sacrifice on their behalf is admirable! Well done, Bob! You're a model for us all.

Looks good, something for me to try. The citrus bark sounds like something my family would like. THey do not like anything spicy, so I'm the one that gets to eat all the bark when I put a rub on it (not that I'm complaining)

I can't wait to hear how it comes out, good luck !!!

Re: Sour Oranges

Anyone with access to east coast Hispanic markets should be on the lookout for "sour oranges" (big orange fruit, ugly skin like Kaffir limes). A key ingredient throughout the Caribbean, it is far more sour than typical oranges, and replaces the "orange, lemon, lime" in original recipe. I know it as a classic marinade ingredient; I'd guess that it's the authentic ingredient for this pork, but I'm not Cuban.

In the late '80s, "Key Lime Pie" was at peak hype in NYC restaurants, but various factors made authentic Key Limes virtually unavailable, so everyone cheated and used ordinary limes. Meanwhile, the Francophile food culture overlooked the sour oranges readily available in Hispanic markets throughout the city, which makes a fantastic orange pie by the same recipe.

Everynow and then I can get them at our supermarket. You wouldn't want to eat them, but they are great for this marinade. And its true, you don't need the lemon and lime if you use the sour oranges. Save the limes for a Mojito !!!

I've been thinking about doing a whole pork butt marinated in - and maybe injected with - mojo' date=' cooked low and slow for pulled pork. Has anyone tried this?[/quote']

I have thought about everytime I have done one, however I haven't wanted to experiment with that big a roast, just in case it didn't come out well. One thing for sure, if you inject it a day or two ahead of time, it will sure as hell be tender, the citrus juices really tenderize well. Maybe I'll actually do it next time.

What cut of meat is that? A pork loin? Looks great!

Actually, that is a 3pound boneless pork butt from the supermarket. Just a cut off of what you would make pulled pork with.

Yum! Look up recipes for "Cuban sandwiches" on the web' date=' I'm quite fond of them from living part-time in NYC. You just made the key ingredient.[/quote']

Yea, South Florida is full of Cuban Bakeries. My wife, being cuban, has taught me the finer ways of making them Cuban Bread, yellow mustard (not too much), pickles, swiss cheese, ham and that good ole pork roast. Squish that in a sandwich press or between 2 cast iron skillets until the outside is nice and crunchy. Mmmmmmmmmmgood.

Yea, the walls are nice and dirty the way they should be. The inside of the dome is pretty much jet black . I have not sprayed anything on the damper screw, just wiped it with olive oil when I put it together. It probably could use a new coat. I have not had a problem with the Grill Pam, it has a different oil in it (Regular has canola) that can resist some higher heat but I only apply it to the cooking grates anyway. Thanks for the tip though. I just try to keep the draft door slides clean. It started to get sticky so I just cleaned them off and now works like new again, probably got some ash in it.

But damn' date=' my grill hasnt been that clean since it was a week old. Did you scrub it out or what? Im not sure mine will EVER get that clean again, short of a sand blaster [/quote']

All I really did was run it at ??? degrees (needle was buried) for around 20 minutes to burn off the old lump and wood from the 4th. After that, all that was left on the grates was white ash. That came off with the grill brush with no effort at all. Then I just hit them with a hose and dried them off. I applied some PAM Grill Spray on them and then they were good to go.

I had some of the Mojo marinade left over from the pork roast I did so I decided to make some wings. I put the wings in a zip lock with the mojo overnight and then cooked them on the KK at 350 until they were sticky and falling apart.

This is a recipe I would do all the time on the old gasser and the kids love them. But since I've been cooking them on the KK, its amazing how tender they are. It still boggles my mind how this cooker can make food come out so much better without even changing the recipe, just what you are cooking it on. Thanks again Dennis !!!

I didn't have much time to take pictures, but I managed to snap one as I was slicing. All I can say is WOW, it almost squirted me.

Basically I took some orange lime and lemon juices, kosher salt, fresh black pepper, onion and garlic and made a Mojo marinade with it. I injected about 1/2 cup directly into the meat and then poured the rest into a gallon zip lock bag with the roast and let it sit over night. Cooked it on the KK in the rotisserie at around 325 until the thickest part of the meat registered 157 then I pulled it. I let it rest before slicing so it would finish cooking. Man oh man, that was good. I think a roast beef is in my near future.

Its been awhile since I've posted any cooking pics. I've been very busy lately, so here we go. Just cleaned the grill after my last low and slow so it was time to fire that baby up and sear some steaks.

I got these inch thick rib eyes at BJ's (local warehouse store) Just some kosher salt, fresh black pepper and some turbinado sugar.

Did I say they were thick?

Yea, that grill is just way too clean. Time to gunk it up.

Its up to temp, Start Cooking !!!

Sizzle Sizzle

Puff the magic dragon

This is the only done shot I could get. They didn't last long. As soon as I got them inside, the troops attacked me. However, they were done a nice medium.

Mine comes out of every opening there is when the fan is running...

At least the fan was on, but dude, if it's coming out all your openings you really need to change where you get your meat from. Or at least cook it a little longer!

Now that would be called "Losing watertight integrity"

Is there smoke coming from the left side of the cooker at the opening?

Looks like it is coming out of the Polder hole. I bet the BBQ Guru is positively ventilating the cooker so the smoke is coming out there as well as the upper damper.

It was a little lopsided--but it didn't come loose and tasted great. The skin wasn't as crispy as aI would have liked it so I will turn up the heat maybe 30 degrees. It is a little tricky cooking things at 9,600 ft elevation and I haven't mastered it completely.

Zorro

Yea, I wouldn't have a clue what to do up there seeing I'm pretty much at sea level and 95% humidity

Amen

How do you have it secured in the EZQue? It looks as if the "Meat On" clamps are not securing the chicken in the cradle, but more to the side of the chicken.

That looks like it came out great! I'm craving ribs now !!!

Nevermind, I figured it out.

I boiled the stem in water and just turned the hex nut with a pair of pliers until it read 212.

How do you calibrate the Tel-Tru? After a cleaning cycle, it is a little off.

Happy 4th to everybody !!! Lets keep all our fingers where they are !!

...I used a start stick...

Now you need a STOP stick!

I pretty much had to shut it down, it took about an hour and a half to get down to 225, but its hanging tight now !!!

Stop stick would be great as long as it doesn't flatten the KK's nice rubber tires

Any idea of the brand on it??

Royal Oak is $5.24 per 10# bag here in FL.

That is the only reason I walk in to Wacky Mart.