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Keith B

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Posts posted by Keith B

  4. First Go At Pork Ribs KK32

    in KK Cooking

    Posted

    :smt046
    Here's the bend test for doneness.
    bend_test.jpg.a7dd187a792d8ab779f1c461cc420ff3.jpg
    I'm in the 275F camp, dry rub only, naked, for ribs. No foil/butcher paper or spritzing needed - IMHO.
     
     


    I prefer 250f dry rub only and no wrapping. I don't bother opening the grill until 4 hours in. Then I check every 30 minutes for doneness with the bend test.

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  6. 2nd cook on Obsession, reverse seared tri-tip

    in KK Cooking

    Posted

    I have done cheese with the pitmasters blend and found the smoke flavor to be very strong.  I have also used pecan and alder pellets and the alder smoked cheese was just about perfect.  I am doing another tri-tip on Saturday.  I will probably fill up to the induction tube with chips, then throw in a rutland starter with some pellets, let that get burning and then top off with pellets.  We shall see how it goes.

  7. 2nd cook on Obsession, reverse seared tri-tip

    in KK Cooking

    Posted · Edited by Keith B

    On 4/13/2017 at 7:43 AM, HalfSmoke said:

    I've tried pellets and they really gunk up the inside of the induction tube. 

    I've been experimenting a bit to find best practice as well. So far, my best results come from laying that bed of chips to just above the induction tube, adding a small piece of charcoal, then dropping a lit Rutland starter in there. Let that go for 5-10 minutes with the lid off, then top it off. 

     

    Jeff,

    What kind of pellets do you use?  I have been using the A-Maze-N products pellets with their smoking tubes for cold smoking cheeses and salmon.  Their website says that the pellets are 100% flavor wood with no binders or fillers.  I have only had some ash left behind much like I would expect with wood chips.  I wonder if different kinds of pellets use different binders that might increase the gunk.  I am going to try the A-Maze-N pellets in the KK CS this weekend.  I will report back with any issues.

  8. 2nd cook on Obsession, reverse seared tri-tip

    in KK Cooking

    Posted

    The last time that I used the cold smoker was for my bacon. I have to admit that it was a fairly windy day, so that might have had a part in it. I did use the small piece of lump, just like you said, and my chips are from Fruita as well. I lit the charcoal outside the smoker and made sure that it was going well, then dropped it in the tube on top of the chips. Then covered the charcoal with more chips up to the top of the tube. I've only had one experience similar to yours and it was my first. I let the smoker run overnight and when I woke up in the morning, it was empty. So, I thought "woo, hoo" this thing is the schniz! Unfortunately, I have yet to repeat that experience in multiple attempts. I was thinking about shifting from wood chips to pellets???


    Tony,
    What size chips did you order from Fruita? Mine are the medium.

    I have done a lot of cold smoking with the A-M aze-N tube using pellets and those things burn a long tome. Next smoke I may try mixing pellets and chips.

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  9. 2nd cook on Obsession, reverse seared tri-tip

    in KK Cooking

    Posted

    I'm still struggling keeping my cold smoker lit. I've even tried Dennis' suggestion to light a small charcoal piece and drop it on top of the chips just above the air tube, then fill the cylinder the rest of the way with chips. It went out after about 15 minutes. I end up babysitting the damned thing and relighting it through the side holes with my MAPP torch about every 10 -15 minutes. 
    Any tips, Keith, would be appreciated.


    Hi Tony, I went with Dennis's suggestion and filled the bottom up to the tube with medium chips from Fruita wood. They were much smaller than I expected. I then dropped in a golf ball sized piece of lump then filled to the top with the wood chips. I then fired up my torch and lit the piece of lump through the holes on each side til it was smoking good. It had burned all the way down when I checked it this morning. I am not sure how much was left in it when I pulled off of the KK. I was ready for dinner by then.

    Hope that helps.

    Keith

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  13. 2nd cook on Obsession, reverse seared tri-tip

    in KK Cooking

    Posted · Edited by Keith B

    I reverse seared a 36 oz tri-tip last night that  I got from Harter House Meats. I first rubbed it with EVOO then Dizzy Pigs Cow Lick Steak. I used the cold smoker with pecan chips and the smoke flavor was pronounced but not overpowering. I really like this setup as I can add wood without opening the lid. I cooked it at 230 to an IT of 125. Then pulled the tri-tip and opened the vents to get to searing temps. Once the fire was blazing, I seared on the bottom grate.

     

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    • Like 4

  18. "Obsession" is home

    in Forum Members

    Posted

    [mention=975]tony b[/mention] - it sounds from your post above that you're just about as obsessive as am I!  I'm obsessed with my KKs, my businesses, etc. as you are about KKs and brewing.  Back when I had hair that was gray,  I used to cook up a great mash and distill it in a glass bead packed column, do all kinds of reflux, kick it up to about 170-185 proof,  run it through an activated carbon filter, and use it for rocket fuel, among other things.  I haven't done that in a few years, but man was it good.
    How about posting a few pics of your home brewing set-up?  I'd love to see that; I really would!


    CC, here is my set up.

    8673a041a0fd1b43a2e922b8c4893696.jpg

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    • Like 2

  19. "Obsession" is home

    in Forum Members

    Posted

    Glad to see that Dennis' bot was kept at bay! LOL
    Nice looking ribs, too! 
    I have a crazy brew schedule coming up. After the Oktoberfest is in primary, going to try my hand at a kettle sour for the first time - a Flemish Red, ala Duchesse de Bourgogne, for a beer festival in mid-May. Then I need to get my Imperial Stout done for our club competition in July. And, then a Green Tea Belgian Golden Strong for NHC (HomeBrewCon) in June. Finally, at the beginning of May, we're doing a wort rally with a local brewery again. We're hoping the winner can qualify for the GABF Pro-Am in the Fall. Going to be totally brew'ed out by May! 

    Man, you will be busy! I have done a few kettle soured gose's using lacto cultures grown up from probiotic capsules. The first one I did was awful due to the fact that I did not purge the headspace in the kettle with co2 prior to sealing it with plastic wrap. It smelled like vomit. That batch went over the back fence. Since the first one, I have rebrewed the gose four times without issue. Make sure you purge with co2 prior to sealing it and minimize the stirring of the wort as you will want as little oxygen as possible. The Duchesse is one of our favorite beers. My wife and I love sours.

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  23. "Obsession" is home

    in Forum Members

    Posted

    Ribs, are looking good, Keith and that umbrella will keep you dry.

    Thank goodness I got the cook in before the bot came! I was nervous because I saw a bot looking thing by my back fence!

    We pulled the smaller of the sections and had them with some delicious baked beans.

    f2bdb3e87bd8cdb3bca5f28ac4c174dc.jpg

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    • Like 2
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