mguerra

Tony you get the spices from World Spice? I can cook faster at a higher heat when cooking indirect. I cook most steaks, burgers, roasts, briskest, chicken, really everything at 300-400 when cooking indirect. Except pork butts. They do come out better cooked in the 225-275 range. In the past I have made a big deal about not needing precise temperature control in the KK. It's a fact, you do not need tight control. Early on I was a freak for tight control, y'all remember my penchant for Gurus and Stokers. I never use them anymore. I remember guys saying all you need is to learn your vents. I thought they were boneheads for not taking advantage of the techy control units. I HAD to have them. So now I have two Stokers and a Guru that just sit and take up space. Those boneheads were right. I was wrong. If you can cook the best brisket ever in four hours just using vents, you don't need a controller, and there's no need to ever do an overnighter again. Except for maybe a pork butt, or cooker full of them.

I have two things to talk about here, a technique, and a spice. We have previously discussed getting spices from World Spice in Seattle and they have a spice there called Baharat. It is a Middle Eastern thing and it goes great with just about any meat. I put a boatload of it into some ground beef and folded it in very well, made some patties, doused the top of them heavily with granulated garlic and fresh cracked pepper. I cooked them indirect, 350-400 degrees, never flipping them. I used Royal Oak lump with a good bit of Dennis' coffee wood. So the spice and the coffee wood makes them super flavorful, of course. And cooking them indirect gets you a sort of smoky sous vide effect. Finish temp was 160. I talked about this before for cooking steaks. You get a longer, slower, smokier cook indirect. Try it.

Nice that both the snake and the flank steak roll were laid on the same tile for their photo ops! Probably added a nice top note to the flavor of the steak.

The salad looks great but I appreciate your thought on Memorial Day. For those who died in service to the USA, thanks to God for such men and women.

Here. I'll bump this thread from a while back: http://komodokamado.com/forum/topic/4590-bacon-cook-video/

Making your own bacon is really easy. "Charcuterie" has instructions and they are all over the net. I buy a pig from the 4H show and tell the processor to let me make the bacon! All foodies should make it once. Well, at LEAST once.

Correct. Muscle tissue is dense, not a sponge, and any single muscle takes in very little of an injection. We have all had it squirt back out upon withdrawing the needle. If you have the patience to inject VERY slowly you can get the muscle to take a little more. Home injection involves using one needle repeatedly. Commercial preps use an enormous number of needles all at once and get more solution in than most of us would ever hope to achieve. Getting the injection in the interface between muscles might constitute sort of an internal marinade. Sometimes I think we talk ourselves in to believing injections are more efficacious than they really are. I still do it sometimes nonetheless.

I went to the Kamado Joe website to see if they have some sort of affiliation with Costco and could find no such connection. Then I went to their dealer locator to see if they indicated Costco but in fact all the dealers in my area are those Conn's stores that sell TV's appliances and so on. Since the original post specifically mentioned charcoal I checked the Kamado Joe website to see if they sell their own brand of charcoal and they do. I checked and saw that all of those warehouse locations listed at the top of the post do refer to Costco locations. Maybe this guy is going to go try to sell Komodo Joe charcoal to Costco. Just a wild ass guess.

Very Teriyaki is good product. Everyone should try it.

Ate it. If you have not made it, it's as good as the thread says. Try it.

I remembered this after six years. Got it going on now. Good time to bump this thread.

The one with the red flame? FIRST thought that popped in my head: Primo No good... That one with the Asian looking letter and the stars? Looks pure f...ing communist, horrible. My two cents.

Just smoky flavor. You would have to pay more attention to get that perfect caramel action and I was not interested in even the slightest amount of effort! Actually, the corn is just an excuse to eat the buttery goo...

Not critical how you do it. I was cooking some brats and filets direct on the main grill. I just tossed the pressure cooked corn on there for a few minutes to get some smoky roasty action. Brats and filets, I call that turf and turf. You all know what I say about grilling. The fire temp, dome temp etc is not important. You just want a "good hot fire". You see that with your eyes, not a thermometer. What you DO use the thermometer for is to finish the meat to your exact preffered finish temp. As far as the corn, just getting it anywhere in the KK will do. Direct, indirect no matter. On the main grill or up higher so you don't burn it. You already cooked it in the pressure cooker, just get it in the vessel long enough to get some flavor on it.

Since I got the pressure cooker I tried another method. I pressure cooked the ears with husks on for 18 minutes, removed the husks and silk and finished on the KK for about ten minutes. This gets it done fast, and you get a little roasty, smoky flavor on it. Again with the garlic, paprika, cracked pepper butter per post#1.

I vacillate between torch and chimney. Never had any problem with a chimney fitting in the KK, pouring out the coals or anything. Works perfect. Even for a low and slow, I just put about 1/4 of a chimney's worth of charcoal in and that gets it going without getting too hot.

I remembered this from 2010 and finally tried it. We bought a corned beef brisket, 4.2 pounds, it was a piece of flat. It came with a spice packet, meant for a boil, which I sprinkled on the meat, it wasn't very much at all. I made a rub of peppercorns, coriander, allspice, nutmeg, cloves, mustard seed and ground ginger; and pulverized it in a coffee grinder. I put a thick layer of the rub and did a hot fast cook, foiling when the meat hit 167. It's a really tasty alternative to a standard brisket and worth cooking. I did not try to soak out any of the brine, just cooked it as is. Pretty nice little change of pace.

I just keep cooking the same old things and don't come up with any new good ideas. Well, except that pressure cooker stuff. I figure everyone has heard enough about "hot fast brisket" and " pork butts are the best thing on a KK". I have to come up with some new ideas to talk about. Plus, I'm totally obsessed with my new pyro technician hobby... But when I saw the knife for 15 bucks I had to jump in.

A few minutes ago I just ordered the knife tonyb recommended because they dropped the price... To $14.99! Now might be the time boys and girls. http://www.amazon.com/gp/product/B00MOOUHDU

It is seriously rough and dangerous territory around here, cactus, rattlers, coyotes and mountain lions. And ranchers who shoot dogs. My wife won't let them hunt. Couch potatoes all. They stay safe and I'm cool with that.

16 5 star reviews, must be a winner. I have one MAC chef's and one Global carving. They are sweet. I think we better get one of these to try.

I have two Black and Tan, three Treeing Walkers, and one Beagle. Actually my avatar there, Dixie, is a Treeing Walker mix. All rescues.

Black and Tan

I believe we have discussed this before, but it bears repeating. Cleaning your grill with a wire brush can be lethal. Don't do it. Every year several people suffer significant morbidity and mortality from ingesting the wires. Use a pumice, a grill floss, an oily rag or whatever you like that ISN'T a wire brush. A moderator might wish to sticky this in some very obvious location.

I use a VP 112 but don't do sous vide with it. It's big and heavy and a PIA to move. But it works great for saving food and that's all I do with it. $520.00 at Webstaurant right now.