mguerra

Smokydave do you have a photo? Well, have fun trying to upload it...

We had quite a few chuck threads a while back. Might find it in an archive search. Chuck roll, actually. Ok, I found them. Time to revisit the chuck roll, I think.

By the way, the quick and dirty solution to this is to use water heater pans placed on some of those wire shelving units that come from Metro. It does not conceal anything, but is handy, convenient and completely impervious to the heat and the grease.

I have wrestled with this problem for several years now. The affordable solution is the plastic deck storage box and it is not very attractive, as Susan said. From my perspective, the most attractive solution would be a custom-made stainless steel cabinet. check the Internet for a company called Lasertron. They can make anything you want however you want it and you will freaking pay for it. During a cook you are going to take scorching hot filthy greasy grills heat deflector stones and so on and want to put them somewhere and because of that I do not feel like wood is a good alternative for this application. But it is true that Dennis did make a really beautiful one and people do use them so I guess they can work. If money is no object, call Lasertron.

In a different thread I said I would try some ribs in the pressure cooker and I did it this afternoon. I took a slab of St. Louis ribs, cut it in thirds so they would all fit in my pressure cooker, and cooked them for 10 minutes under pressure. I put about a cup of water underneath the ribs and then elevated them out of the water on a little rack. While they were pressure cooking I started a small fire and threw in about a cup and a half of applewood chips. I did not use a Guru or a Stoker on this cook, I just cracked the bottom vent about the thickness of two quarters, and barely cracked the top vent off its seat so some smoke could get out. I know I have beat this to death before, but you do not need precise fire control for a low and slow. I did not marinade nor brine these ribs, I just took him straight out of the pack, pressure cooked them for 10 minutes, slathered them down with a heavy dose of rub and put them right out on the grill, indirect. I knocked all this out in about 30 minutes or less during my lunch break and went back to work. My original theory on this is that if you pressure cook the ribs you can smoke them for a very short time and still get an excellent result. This is all speculation on my part. As it turns out, these ribs stayed on the grill for 3 1/2 hours because that is as soon as I could get back to them. One of the standard rib cooks is to smoke them by time for four hours and then take them off. So my 3 1/2 hour cook is not a whole lot shorter than that, is it? Doesn't matter, these things came out as good as any ribs I have ever cooked and in fact probably the best I have ever cooked. They were completely and thoroughly cooked but not dried out at all they were super moist and succulent. So this is cook one of this experiment and it came out a smashing success. My goal is to find out what is the shortest amount of time you can pressure cook them and the shortest amount of time you can smoke them and still get super results. Is it possible to come home after work, exhausted, and still knock out super barbecue ribs for supper? Maybe. Standby as I continue to refine this technique.

That boiled rib episode was " BBQ Road Show" at John Mull's Meat Market and Road Kill Grill in Las Vegas... Do you like McCann's steel cut Irish oats? Best oatmeal ever. You can stand at the stove for an hour stirring it. Or... Throw in the oats and the water at bedtime, set the pressure cooker to go off in the morning for 10 minutes, and wake up to a hot pot of McCann’s! Make stock, soup and broth in a flash, jambalaya in minutes, it's a long list of what you can do. Somebody buy one from Syz, bet he will give it up cheap.

The newest version of the Maverick comes with straight probes. No bending needed. http://www.amazon.com/dp/B00KHAANNC/ref=sr_ph?ie=UTF8&qid=1411822435&sr=1&keywords=maverick+et-733

I'm using the Secura 6 in 1 electric. http://www.amazon.com/Secura-Electric-Pressure-Stainless-Browning/dp/B008A852ZW/ref=sr_1_1?ie=UTF8&qid=1411787424&sr=8-1&keywords=Secura+6+in1

It has a fair bit of stainless, might be an OK product. But we will stick with KK, won't we?

Some may remember our discussion before, New Hobby Total Immersion and Obsession Disorder. Crap I got a new one. I am now a licensed Texas Pyrotechnic Display Operator. Here are two links to my last fireworks show, one video has the finale, one does not. The girl shooting the first video thought it was over and turned off the camera right as the finale was about to start. The second video was shot on a cell phone, but includes the finale, starting at 9:35 mark. I shot this show at a local golf course driving range, the pro there is a buddy of mine and lets me put on shows there. This was my first show to combine consumer with professional product. All the professional product is in the finale.

Johnny boy not doing them anymore?

If you are a foodie, you NEED a pressure cooker. I won't go on at great length, if you are curious as to how this will transform your cooking life, research it. You won't be disappointed. You can cook succulent foods so fast it will make your head spin. So consider this: some of you undoubtedly saw that show on one of the cooking channels about the guy who boils his ribs before smoking them. Actually, I believe it was Guy Fieri on Diners, Drive Ins and Dives. Apparently, it gets superb results. I'm going to try something. I will pressure cook some ribs for about 10 minutes and then smoke them. We'll see if you can get excellent results in no time this way. I will experiment with pressure cooking times and smoking times to see if I can hit on a good technique. I'm thinking you can do it...

I have cooked pork shoulders frozen hard as a rock, they come out perfect also. Cookie mentioned cooking steaks at 200º. That is of course roasting, not grilling. I have promoted that concept here in this forum before. It's like the sous vide of fire. You get a piece of meat evenly cooked throughout, and with a lot more smoke flavor than a quick grill, because it takes longer. I do my steaks high up in the dome, and sometimes indirect, if you believe that! For ya'll that grill hot and close to the fire, you should try it once out of curiosity. You might like it! You can sear it first, last, or not at all. I don't even sear mine anymore. It's the "low and slow" of steak cooking...

I always say the highest function of the KK is to smoke a pork shoulder...

Shop vac with a drywall filter. Fast, easy, complete, clean. Just wait till all the fire is out and ashes are cool. Filters are at Lowe's, Amazon, and elsewhere. And there is no flying ash! Every man needs a Shop Vac anyway...

Well. Maybe not. I looked at the photo file I uploaded and it was only 97 kb. I thought it was about 3MB. So I don't know. But the file uploader does say up to 64 MB. Try the above and see.

I got a multi megabyte JPEG to upload. Tap "More Reply Options" Then "try our advanced uploader" Then "Choose file" Then "Attach this file" It says you can upload a 64 MB file.

You can cook your steaks at high temp, just don't shut the lid. It is a very brief cook and if you leave the lid open you shouldn't have any problem overheating the giant thermal mass of the KK. Unless Dennis says otherwise.

I was sweating like a pig on the golf course the other day...

photo upload test

Dittos to slu.

Ultimately I decided it was something you could hang your hat on

I thought long and hard about posting that comment.

Thanks.

My experience is that low and slow temps are not too critical. 200 to 300 will work for any low and slow. I usually try to keep it around 250 plus or minus. When I first started I obsessed that my fire had to be 225, period. But low and slow cooking on your KK does not demand that type of precision. The longer you cook, the more moisture you lose. I do all my briskets with the hot fast method, or a hybrid of low and slow up until a meat temp of 165, and then hot after foiling. It comes out juicier than a prolonged low and slow all the way.