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Tyrus

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Everything posted by Tyrus

  1. 2 pieces of Salmon done two different ways, one a little spicy, the other with a sweeter side. 1/2 lb of scallops baked/sauted over the coals with some garden dried herbs, garlic and butter. Curiously the scallops were $28/lb not far from port, is this comparable to your area? Just thought it was high for market price, a good treat though.
  2. With these ribs I prepped them first by laying them in a sheet of Aluminum foil and dousing them with enough Japanese BBQ sauce for absorbtion. Wrapped up and placed in frig for 2-3 hours. They come out a nice soft brown in color, then a rub called Saucehound sweet/salty and well balanced. It's a rub you can use on beef, pork, chicken or fish....find it on Amazon however they only have it in the small shaker, I generally order the 5lb bag and divy out shares. At the 3hr point I wrapped in a combined sauce of Go-Chu-Jang, Sweet Mirin and a sweet Ginger Sauce for a little heat. I removed the ribs after 30 to 40 mins and placed back on the grill for some more sauce to set. Beautiful colored ribs and the taste was there too. Layers of flavor
  3. A modern look Basher, unique inset counter and cabinets and cut out look/function to the counter...top show. Were these your ideas? Nice
  4. Welcome, a unique Australian flavor sounds good. Tasmanian pepper was the last secret, another would be nice. 5 months will soon pass
  5. I did one few years back John when the price of fruit didn't exceed the price of the turkey, however it is a 24 hr brine with the recommended salt and brown sugar or a bit less sugar since it requires some orange juice. Your std brine generally requires 1 cup salt/gal of water with a half cup brown sugar. The additional amounts are a half gal of orange juice, 6 squeezed oranges all bodies added, 6 limes repeated and 6 lemons all in a 5 gallon bucket covered in ice and placed in the garage. Any additional ingredients like cloves or dry herbs are by choice and a personal decision. You could use a cooler if in a warmer climate, the idea is to keep the bird 40 degrees or as long as the ice doesn't fully melt. As some of the salt migrates into the meat it also draws in citrus flavor, what your left with is a hint of citrus noticable in the meat. Nothing overpowering, but as I remember I had stuffed the carcass with either new citrus or the brined ones. When it comes to brines John your only limited to your imagination, as long as the parameters work with regards to how your ingredients work well together. I would still use a solid deflector if spatchcocked, maybe start lower on temp and draw up to finish, it's all a bit of science and nobody to copilot. Enjoy the ride I wish you luck and umm KK787.........nice bird, great idea.
  6. This burner checks alot of the boxes, it's all cast iron except for the brass fire element and it has an adjustable gas pilot and it's capable of up to 95,000 BTU's. I have it sitting on a thick brass sheet that has been fire proofed underneath. It serves two purposes, the surface is good for cast iron cooking and it holds the wok station burner. I'm sure the unit could be built in to hold the tank and burner quite nicely if so desired and at a reasonable cost. Not much to look at, but boy it sure gets the job done.
  7. That's a cute piggy you got there Mr. Bill, coincidentally I have one in the front too. What kind of speakers are those?,,I recently acquired a tower set of JBL's so I could hear Mike Zito play his guitar.
  8. Weight is a consideration but even the motor won't do much good if your turkey is sitting in the coals. The onegrill recommended for the 23 has a 50 lb max capacity for a balanced load with a 30 lb limit for an unbalanced. With the 42 you may have the up grade but even so the smaller motor as I have would be enough with a secure load. The 5/16 spit rod with an unbalanced load could have some bounce and if your ends aren't securely fastened you'll be pulling the meat from the fire. Anyway you slice it, all factors for setting and spinning should be cautiously observed. Moving it to the side will minimize any bounce
  9. Wouldn't trust it on 42 if your placement is centered, and the rod is the same thickness/diameter as the smaller kk's. You may get away with hugginng the side and using a half basket. Brine your turkey and spatchcock it for something that large IMHO. Ever try a citrus brine?
  10. I finally found one, a new mascot one made to share the spotlight with the grand ol'pig. I found this guy by a roadside at an antique and used whatchamacallits items church yard parking lot sale. It wasn't cheap, but you know once you get bitten and gotta have it you have to buy it. Well, after some back and forth dickering we settled on a price and here he is, pretty sure it's a he. Anyhow it's aluminum base with a nickel or chrome surface, it should look pretty good hanging up 9 or 10 feet as an inspiratioal motivator. The search continues, may even have mounted on my tombstone after my cooking days expire, but's that's for another day, he'll be sitting by the fire until spring.
  11. Nice looking bird, the heat deflector allows for some crispng to the skin and the Roto does it evenly. Taking a veggie griller and repurposing it's use for this application is a step over the solid deflectors that can't provide what the perforated one does. A few years back I took Dennis's round SS plate and did the same for the same purpose, however I had some opposition or maybe misunderstanding, though I've still been using it continuously for cooks such as yours that make it a unique item. Here's another veggie griller similar to yours only with holes, having the correct amount heat to by pass through the deflector when cooking a large bird as yours gives you results a solid deflector can't especially on the Roto. I'm glad you think outside the box and your results were so rewarding, good luck at Sonoma, a wonderful bird
  12. I popped these out of the freezer quite late so they went on the KK with a 2 hr frozen marinade being flipped a couple of times on plate with some fork poking for penetration. The coals were set to the rear of the basket and the chops were placed in the front for indirect heat. After 1/2 hr or so they were moved to rear over the heat and brought to 145 for a tender/moist chop. No searing, the sauce had a sugar content and I was content with the look it presented, so no pushing the limits. We've mentioned frozen steaks and getting it done, why not a nice thick chop
  13. Tyrus

    Char Siu

    Very nice David, the color, combo (bok choy?), and rice....an inviting plate.
  14. Happy Thanksgiving everyone. I did a 21 lb Turkey on the 23, putting it on at 200 and let it rise slowly to about 300 for 2hrs, then finished at around 340 just over 3hrs. Surrounding the turkey were a few Texas twinkies wrapped in bacon as appitizers.
  15. That's a good idea Aussie, I generally wrap the squash in aluminum with all that. Timing is everything, looks really good.
  16. Welcome, it appears you don't like running low on coal, can't say I blame you, it's always a comfort to know you have literally a ton in the shed. We have Thanksgiving almost upon us, turkey is a great cook on the KK for a start, it will certainly please you. Good luck
  17. Mongolian beef, actually skirt steak cut against the grain in an assortment of veggies with a nice sauce, served over Jasmine rice. The appetizer was coconut shrimp on a bed of lettuce and pineapple served with a sweet chili sauce.
  18. Those pots are for some serious cooking, once or twice a year I make a Kapusta (a Polish cabbage stew with meats and sauerkraut, etc), one of these is perfect. They appear to have a hammered finish, and the handles give them a strong imposing look. Definite winner in my book.
  19. So after all drama it actually was a text book brisket. Texture was on par, tenderness, taste and fold was really good and everyone liked it, however the bark could have been better. So if the 24 hr dry brining helped with holding in the moisture as well as using some tallow in the butcher paper wrap then it was successful. All done.
  20. I put the meat on at 10:00 am, 7 and 1/2 hrs later it was off and in the cooler. The meat came off all jiggly/wiggly and the prospect of leaving it in the cooler until 1:00 pm the following day wasn't a consideration. I was hoping and expecting for a longer cook, it wasn't in the cards because the meat probed tender early, when it's done it's done. Three hours in cooler and pulled and placed in the frig overnight. I felt it this morning, praytell I really don't know what I was looking for, but it has to be warmed to serve at half time so it will be warmed slowly on the KK at a low temp. Well, that's that, I once did a brisket for some guests and it didn't cooperate at all, this one pops out early. This is one reason I don't do alot of briskets, they have a mind of their own, so we'll see, not what I was expecting.
  21. 24 hrs later, with these two rubs. Will have some water in the cooking chamber of the offset and as you see pictured some tallow remaining will also go into the chamber to melt and be used as a basting agent, also cooking fat side up. I hope the cooking Gods are with me today, choice briskets have a tendenacy to be dry and this one I fear is somewhat thin on the flat. Anyhow, once complete it will go into the cooler wrapped until tomorrow. I've never rested the brisket more than 4hrs, some say it's ok, how do you feel?
  22. Well they do, with dividends. Today I removed 12 barrels from the back and was so disappointed to see their return within 1/2 hour. Have no fear the end of the world isn't over quite yet, that small set back will soon be forgotten because tomorrow is brisket day. Trimmed out the brisket this morning and applied the seasoning for a dry brine of 24 hrs, I had wanted a wet brine but the Harry Soo method looked good for this 15.75lb full packer of choice quality. On for tomorrow, with hopes of a tasty moist brisket dancing in my head for kick off on Sunday. Now I did take a few shots of the brisket, where they went upon download I haven't a clue. I will try again in the morning, but heres a few of a beautiful Indian summer day in the northeast. I wonder, do the leaves fall from the trees in Bali or Florida or Tahiti?
  23. I was reading from a book called Smoking Meats the other day and came across in the brining section the idea and it's possible application for a cut of meat as this. As you know brining helps to retain moisture during the cooking process and as an addition many different flavor accents could be added to the brine itself to impart flavor. So, it could be an alternative to injecting if your curious enough to try the next time, as an experiment. It does open a few doors of insight as to changing the flavor somewhat or just an approach into changing the cooking method. I haven't done this yet, but in a way the idea seems better than drowning your meat in lard. Hey, just a thought, that's how most things start.
  24. Job well done, you and your guests should feel very comfortable in that setting. Speaking of settings, I had to look twice noticing the fence line and your neighbors roof line, the topograhy adds to your privacy and is easy on the eye's when looking at a distance. Having a roof over your head is always a plus, enjoy your work.
  25. Looks like you had it all scientifically exploited, yep 2 years in the freezer isn't uncommon as one might think. I scratch my head sometime and say where did that 16lb brisket come from, then I look at the date and all you can say is, "well," it's gonna be good.
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