mungeti

Re: Salting Steaks Hey guys. I have utilized this method to some success. I did not understand all the chemistry behind it, but I knew what good taste is. I would like to offer another method that I think you find very tasty. I cooked this the other day, and did not think of taking pictures. Let me run this by you all. I like to buy roasts from Sam's. They are all vacuum packed sometimes I buy goose neck roasts. Meaning cheap grade bottom rounds. They turn out well if you cook to medium rare, my favorites are top rounds. In this case you get what you pay for. Buy them with a thick fat piece on the top. Again, these are vacuum packed. I cut the top of the vacuum pack off (right at the seam) and pull the meat out of the bag. I wash out the bag and also the meat. I take kosher Rock salt and knead it into the Fat. I put the meat back into the bag and put soy sauce in the bag. You really cannot put too much in. The goal is to get even coats across the meat. Let it soak in the fridge for 24 hrs. Obvious standing it up or in a piece of tupperware to prevent any spills. Pull the meat out 2 hrs before cooking. I take off the salt and replace with a very thick coating of Montreal seasoning on the fat piece of the meat. I mean thick coating. Cook to medium to medium rare. Your friends and family will think you are some sort of cooking genius that we all know we are. This method works for NY Loin roasts as well as Rib roasts. Happy grilling.

Re: VersaGrill I am in. Pls send me a pm

Re: What is your KK's name? We call ours "Puff", some symbolics to the dragon........

Re: 4th of July 2011 I am going to do 2 pork butts. Gotta love the pulled pork. I use Mesquite as my wood for the smoke. Layer it in. My sauce for the coating on the butts is a 1/3 bbq sauce, 1/3 ketchup and 1/3 mustard. Smother the pork buts with it. Then I put a liberal dose of garlic powder, Onion powder, and Cumin over the top. Lastly I put a sprinkle of Montreal seasoning for a dose. The bark is out of this world and a family favorite. The dog even seems to know when I am cooking this. I do a slow cook and pull it off around 190 degrees. I have included the photos for your perusal. I am also going to attempt the Korean BBQ Baby Back ribs mentioned on this site. I am thinking of cooking them as an appetizer for my guests and have them drip over the top of the butts. Should be good. Have a great 4th e1. Tim n66911 n66912 n66910

Re: Argh.. Haas Avocados @ $10.42 a pound... Dennis, Sounds like their is an agricultural opportunity to be growing some produce there if you can afford the ground and the climate is right.

Re: Augmentation - Dennis & Johnnyboy, anything with the word augmentation sure is an attention grabber. Nice way to intertwine with marketing.

Re: New KK owner in Iowa Winds congrats on your K2. Where abouts you from? So sorry for late post as my job and kids have kept me more than a bit busy. I recently had a premature injury, so going back and revisiting past items I used to keep up on. I am from Council Bluffs....

Pizza Peel Hello all I have not been on here in like 5 months. I have been a traveling fool for my company. So I am sure I owe an apology or 2 for people send me messages. Still loving the KK. Just got on here, I believe I have mastered the temp setting and cooking on the KK. I have yet to cook a pizza. As I am reading this, I see people keep referring to a peel. What is that? Also, if anyone has a special dough recipe they recommend, I would not mind trying it out. TYSM.

Interested Fetz, Let me know what you need and I can take a few boxes off your hands... CR is my home town... I live in Omaha, but have plenty of relatives there and could arrange a drop. Tim

Zoning Pretty cool. I will take my KK. I am thinking that the majority of the zoning appropriate for such an apparatus would most likely be in a rural "red" state. Have to thro that in being so close to convention time. Go Hawks

You know it buddy. Go Hawks

Excellent... This looks like something to try... I am thinking I will need to test something.... Something to share.... Something to be entrepreneurial with...... Hmmm

Was it Wallaby ribs?

Jackie - O My imagination is sooo vivid.... Mmmmmmmm All kidding aside, sounds very good. I would love to try a pizza on the KK. I am not sure I would try the one you did as My wife is a bit picky.... However, if you or someone would not mind sending some picts with instructions I sure would not mind trying it out... I have my wife warming up to the KK. She still gives me regular"crapola" to our friends and neighbors about my purchase. However, the kids have definitely warmd up to it... And, I think my cooking skills on it are novice at best. The cooks I have done so far have been a result of what you all have wrote about here in the forum.. Thanks for the post Jackie...

Gosh When I saw the subject, "light my Fire" and it was from Sanny......... Ahem, had to go have a looksee.... well I see it was just about lighting your fire to......... cook. Anyway learned something.. Good post.

Wife Knows best Well, I have to say I told my wife that I could go and get a functional cooker... One that will do well and will most likely be 1/2 the price. However, I told her there is a cooker I just would like to have. It is the best. I can only afford to buy once, so buy it right the first time. I told her if she did not think we should buy it, I would be comfortable with the alternative. She responded, you always wanted the King Ranch F150, but settled for the Lariat. How many times were you frustrated that you did not buy the one you want... She stated buy the one you want if you can afford it. That stated, I was always upfront with her. She knew the prices and I did not rush her into it. This went over about 3 months... When the decision was made, she was on board. Key is to keep her informed and open on your preferences and desire. The more you are upfront, she will come to your side. Once bought, if your spouse is like mine she will make shit of you in front of others for spending the amount of money, however, the steady stream of admirers will win her over as well. Johnny Boy: Asking her to participate in the color selection is a good tactic, tried that as well. Can never hurt. Buy what you want and what you can afford. Good luck to you. Tim

Council Bluffs Zorro, Would you be willing to ship any to the Council Bluffs area? Tim

Cook Time I cooked everything at 230 - 240 degrees F for about 6 hours. I put in 8 chuncks of hickory... Too much for the wife... I am thinking 4 chunchs provides a nice element of smoke. I made my fire per recommendations.... Prestarted and got the temp under control before starting which also worked well.

The postings on the forum have helped me significantly in the trying out the new KK. I have also fixed my camera, so I believe you wil see better pix. That stated, I believe Sanny mention cooking pork butts ( | ) over the brisket to help keep it moist. Well I decided to modify that a bit and instead cook baby backs over a beef bottom round. I also decided to take Firemonkey's suggestion for Mustard Goo and made a few modifications to it.... My mstard basting goo has: 1 part reg mustard 1 Part Dijon Mustard 1 Part Aunt Jemima Butter Rich Syrup The syrup took just a bit of the tang sharpness away. The ribs I made I had 8 chuncks of hickory... A bit too much for my wife on smoke flavor. All that said... the 12# Beef Bottom Round I took out at 163 degrees. I brought the baby backs off at the same time.. The ribs were nearly perfect and the bottom round was nearly flawless. Juicy is the word. I put it in the freezer for 45 minutes and sliced for dinner... I will throw some pix for your purview. Hope e1 had a great holiday. Tim

Oooo ahh ahhh ahhh oooooo ah ahhh ahhhhh Firemonkey, Talking my language big boy... Looking forward to seeing how it comes out... I am liking the mustard goo... My first cook I just used plain mustard and my thoughts were a bit mixed on it... Your combo of ingredients looks good. Tim

EXCELLENTE' i GOT IT. You all would have been laughing at me... I had a full chimney lit and it was should I say....... Roaring...... then I put it in the grill and tried to contain the temp.. I eventually did. But it was challenging. This will work a lot better.. Doing a 12# outside bottom round in place of a brisket... has a nice fat layer on both sides of the meat I will provide picts later and then also some baby backs... Looking forward to it... I am going to add more then the 4 chuncks of hickory that I used for the pork butts. Hope for a little more smoke flavor... May even try to cook them both at the same time. Lots of the neighbors are envying the grill... Thanks e1

Thanks Bob, I am sure that is what I must have done. How do you control the heat when you are starting your coals in a chimney? Or do you not let them get real lit up... Is that the key? Tim

Arrived and first cook I rec'd my cooker around 11am on Thursday as promised. The delivery man was a nice guy, but did not have the kind of equipment necessary to help me move it to the back yard patio. So it sat in my front driveway all day until about 8pm, where I enlisted a small army. I followed the instructions for removing the crate and it went without a hitch. I took the lid off. Took the grates out, took the fire box out and made it a lot lighter. I then extended the ropes that Dennis' team put on the K2 so that I when I put the 2x4's through the rope loops you would only have to bend over 4 inches. This idea worked very slick and also prevented it from being top heavy. We had one person on the end of each board (4 peop's) and it moved rather easily. It is now at its final resting place. I have include picts. I then followed some advice as to doing a dry cook.... No meat involved... Sorted the charcoal..Put the large pieces in first.... added smaller and smaller pices... Did a chimney light for the charcoal. All worked well. Practiced getting the temp down and learning how to control it. I got it to 270 degrees and did not have a lot of luck getting it lower.... sooo I mad a small assumption that perhaps my thermometer was not calibrated. I decided to do a cook..... These were bone in Pork Butts... Approximated 9#'s each. I did not tie them up. I think I would do that the next time. I put the butt's in at around 10:30 pm at 270 degrees... I bought a polder and was very happy with its performance.. It read 43 degrees when put on the grill. I put the butt's in the freezer for about 1 hour and 15 minutes.... wa laaaa Here is the rub Recipe I have used over the years on ribs. Is very nice. Barbecue Rub 3 tablespoons of Coarse Salt 3 tablespoons of (packed) dark brown sugar 3 tablespoons of paprika 1-2 tablespoons of ground black pepper (depends if it is fresh ground or not) 1 tablespoon of garlic powder 1 teaspoon of cumin (We usually double this recipe for rub. We like to use just the rub on shrimp and cook it on the grill with kebabs etc… It is quite good for other seafood also. We have received alot of compliments and other suggestions for its use from our friends.)

ha ha ha ha ha :laughing5:

Welcome. I have just rec'd mine and am in the middle of my first cook. Incorporated the tips of these fine folks... More to come. Welcome to the forum. Tim