bobvoeh
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Posts posted by bobvoeh
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You may be letting your grill get too hot before the cook. Once it gets heat soaked, you can almost forget trying to get the temps down. You are better off getting it up to your target temp and leaving it there. So if I'm doing a low and slow, I will only let it get up to 225 - 245 and let it heat soak there. Don't let it get out of control, if your coals get too lit up, you might not be able to keep it down that low.
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bricket flats
They are kinda tough....right?
Duk, sometimes you just gotta highlight it for them! hehe
-=Jasen=-
I thought thats how you made them flat !!!
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check out the briskets too
I can't remember the last time I saw a whole brisket around here.
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Butt on Upper Grill' date=' Brisket on Main Grill?[/quote']
Yup, that's the way. Butt drips porky goodness and moisturizes the brisket.
Life is good.
Well, I just may have to run by BJ's wholesale, they had a crap load of bricket flats last time I was there.
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Awesome first brisket! Is that your first brisket ever, or just on the KK?
Bobvoeh wrote:
On the 4th, I'm doing another pork butt. After that my next low and slow is going to be a brisket.Try both at the same time; butt over brisket. That's awesome.
Butt on Upper Grill, Brisket on Main Grill?
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Very Nice Indeed !!
Count me in for one !!
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That brisket looks fantastic. On the 4th, I'm doing another pork butt. After that my next low and slow is going to be a brisket. I can't wait after seeing how yours came out. Great job !!!
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Re: Fines - Great for Low n Slow
If the lager pieces don't quite touch they might now light each other. Just my 8¢
You put beer on your charcoal? Man, I drink mine instead!
-=Jasen=-
Beechwood?
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I had that happen towards the bottom of the bag, now I know why. Thanks.
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What a bunch of bunk...
Apparently, QVC is implying Paula Deen to be the inventor of pork wings, and made a deal with Deen and Smithfield to sell them. Precooked, and for about $10/lb.
I think I will use Al Gores invention to find myself a source for the ones produced by Farmland, and cook them myself.
BTW, the portion size on the QVC/Smithfield/PAula brand are huge - 7oz each piece. You get 16 for $65
I wonder if Sysco carries them. Our cafe where I work is renovating right now. I think they will be back in 3 weeks. If we can't find any by then, they will get anything for me that Sysco carries, I can ask them. Maybe we will get lucky.
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Yea no kidding, those look like some tasty treats. I'm gonna bring that printout to my butcher and see what he thinks. Maybe Dave can chime in?
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Re: Second cook on new cooker
Those look awesome !!!
Slab of ribs may not have happen' date=' NO PICTURES.[/quote']I think the Churrasco Steak I made tonight is with your ribs, in the fantasy land of pictureless food.
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Glass Black Rules !!!
Great color choice for the first one !!!
Beautiful piece of work Dennis, I can't wait to see it with all the CNC Lasercut Trimmings.
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I'd love to get a box to try out. I've got easy access to Royal Oak, but would love to give this coconut stuff a try.
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There are several other breweries that use mini kegs. Spatan, Warstiener, and Bitburger (I think Dinkel Acker also...not positive) are a few. Only thing is these require a CO2 cartridge to dispense.
I guess I was poor as a kid, we would just use the little spout it came with. You'd punch a hole in the front at the bottom and let gravity do the rest. We'd drink it before it got flat !!
I know we tried the Spatan, Warstiener and Bitburger, I can't remember Dinkel Acker. The first three are the big names at our local Oktoberfest as well. Good times there !!!
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This is getting closer to the size beer dispenser I need!
hehehe
-=Jasen=-
Way back in the day, a fellow tech at the computer shop we got started at had one of these http://www.beermeisters.com/general.html
Not sure how long it would keep a keg, but it was nice, cold and fresh when I was over there
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Beer stuff is always cool!
-=Jasen=-
M'mmmmm, beer stuff... http://www.buildafunnel.com/beer_bong.php
They are getting fancy now, single, dual and quad beer bongs. Share the love !!!!
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I just make sure I have enough beer mugs to keep some in the freezer. Drink, wash, put in freezer and grab a cold one.
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I have tried direct and indirect while cooking a whole chicken in the rotisserie. What I have found is as long as my temps are maintained, the meat is cooked the same. However the skin would get more carmelization using direct vs indirect due to the sugars in the marinade. My problem with using direct was all the chicken grease dripping onto the coals really kicked up a thick smoke which you could taste in the chicken. I compromised by taking a small foil loaf pan and placing it under the chicken. I sat it on top of a brick that was in the bottom of the firebox and surrounded it with lump. Fire burned very evenly, drippings went into the pan and there was still enough direct heat to get the skin the way I like it. Here is the post of that cook http://www.komodokamado.com/forum/viewtopic.php?t=2439. If you try it, let me know how it comes out.
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Re: Excellent
I have to agree what a great read. I just ordered mine.... Same basic scenario as yours... Dennis has been very responsive. My wife has given me the same...... hmmm what do I call it....... skepticism........ I am optimistic that my story will end as yours. Have a great weekend.Tim
Skepticism, that is actually a better word for it. I could have used that to describe it as well. Thanks, and I'm sure yours will end as well as mine did. Enjoy the cooking !!!
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Learn to drive without auto control first; you may find it isn't necessary. That's what happened to me.
I agree with johnnyboy. When I ordered my KK, I was very close to punching the button on purchasing a Stoker. The only reason I didn't is I was going to wait 1 month for funds to be available for that. Turns out, my 2nd cook was a low and slow with a 9lb pork butt. Even though it was only my 2nd cook on the KK, I had absolutely no problems keeping it between 230 and 245 (I was aiming at about 235). That was so painless, I decided against buying the Stoker and I am still cooking without cruise control. It will surprise you at how easy it is to control the temps.
I'm going to do another 9lb butt for the 4th and will do my first overnighter. I think I'm going to try what johnnyboy stated about heatsoaking it for a few hours before putting the roast on, that sounds like a good idea. Johnnyboy, did you add wood when you add the meat or when you started the fire?
I use plain French's yellow mustard and a rub. You will not taste the mustard at all, it just cooks into this crunchy and extremely tasty bark. Finger food for the cook !!!
Good luck and enjoy your cook !!!
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Re: Check out my new toy....
How large are the kegs (capacity) that go in?I'm guessing that it is those little Heinekin kegs I saw advertised on tv. I think its like 5 litres or so.
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poke it in the butt at some point Only in a bbq forum is that an ok statement.
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I love it!!! Microsoft user model would need a "Are you sure?" switch next to the "Off" switch.
Or it could turn the gas burner on high automatically, blue flames of death instead of the blue screen of death
Yea, but with Microsoft in the picture, if the fire went out, you would just have to do a CTRL-ALT-DELETE to restart the coals.
Hello all from Iowa
in Forum Members
Posted
I just overshot my temp too !!! Its coming back down now, but it takes forever. Instead of my usual Bernzomatic lighting a couple of spots, I used a start stick so I could spend less time at the grill. Man that thing got it going quick !! Back to the torch.