mguerra

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.

It's a time thing. Open it up and then shut it down if you are in a hurry. But you have to stay RIGHT on top of it if you do this. If time is no problem, start and end the cook at the final vent position.

Go up to the top and read post one. I remembered this post and finally, 4 years later, decided to try this outfit. HOLY SH.., I will never buy spices at the grocery store again!!! Dennis is dead on about this one. I just got my first order and really had no idea how dull and dead grocery store product is compared to this FRESH, just ground yesterday, ridiculously aromatic product. Do yourself a favor and do a little test order from World Spice. You will never go back. In fact, a moderator needs to sticky post one of this thread in the appropriate place as a core, fundamental principle of KK-ology.

I think it ran from about 225 to 300 whilst cooking. I had an indirect pork shoulder on at the same time. I'm pretty sure it cooked in less than two hours from frozen. I went out after about an hour to stick the temp probe in, giving some time to thaw/ cook. I had it high up in the dome above the pork since I knew it would get through first. 165 internal was my finish temp.

I tried a Butterball turkey roast, out of curiosity. It is a mix of dark and light meat tied together with a string net. It was great! All meat, no skin nor bones, the whole thing cooks at the same rate, and cooks quickly. The surface to mass area is nicely proportioned so you get good smoke coverage. It is injected with a 12% solution, not natural, and I actually liked the result of that. When it is done, you just slice the whole thing up easy peasey. Would you serve it at a family gathering? Some of you would never do that, but I would! My sister will deep fry a bird for our big family blow out, and I will supplement with a couple of these babies. It is an EASY way to have some turkey any time of year, quick and tasty. Try one to see how you might fit it in to your armamentarium of cooks. And I smoked the hell out of it with mesquite, another typical poultry no-no. We will be having these often. And you can throw it straight on the KK frozen hard as a rock.

Alright Loquitur, who fly fishes?