mguerra

On some KK's the wind can spin the top hat more open or more closed. I presume you verified it was at the opening you set and did not change.

Which pressure cooker?

It turned my pic sideways because?! Loading photos on this forum, big fun...

OK, this was exactly 100 minutes again. After the 15 minute pressure cook, I took a few minutes to apply the rub, and then on to the grill. I pulled the ribs off the grill at a temp of 185, 100 minutes after popping them in the pressure cooker. I had a little Manchego with the Irish Whiskey for the duration… Ribs are under foil now, as soon as Penny gets home, it's chow time. So maybe this going to be a 100 minute total time deal. Only way to find out, do a few more!

Alright I have pressure cooker rib test #3 in progress. And to assist in the adventure, a wee dram of Midleton Irish Whiskey. Oh yeah, the ribs. I pressured them for 15 minutes this time and they are on a mesquite fire now. I can't decide if I want The Doors or Dvorà k for the ambient music… update later.

I have previously extolled the virtues of boneless, skinless chicken thighs and I will reiterate that, they are great on the grill. Here is another version. I took a pack of them, used poultry shears to remove as much of the fat as practical, and marinaded them. The marinade was a little champagne vinegar, a healthy dollop of hoisin sauce, and a bit of soy sauce. As an aside, whenever you use soy sauce in your marinade, reduce the amount of soy sauce as your marinade time increases. The longer it goes, the saltier it gets. Be discreet, experiment with your quantities. Some places marinade their chicken for days or weeks, I just did these for about two hours. Then I added a whopping dose of Special Shit rub. I pulled them off exactly at 165, so they were not dried out. Well, they came out super tasty with that Asian hoisin flair. No smokewood on this cook. My wife was well pleased with the unique and different taste. When you want a quick cook and something different, hoisin sauce on boneless, skinless chicken thighs is worth a try.,

Pulled pork, my first cook on my KK. I did it in the driveway where the truck driver dropped it, still on the pallet, within an hour of receiving it. Had it all planned out. I always say it is the highest function of a KK. Won't be your last, Wilbur, will it? This is a cook to win your spouse over who can't believe how much you spent...

Don't baste a turkey. Alton Brown busted that myth sky high. You let heat and moisture out of your cooking chamber, increase the cook time, DRY out the turkey more than it otherwise would and not moisten it at all. If you got a good moist turkey, it was in spite of basting, not because of. Skin is a barrier to moisture loss for your body (and the turkey's). If I flayed some skin off your bicep, you would see that your muscle started shiny and moist and then dried out. Well, skin won't let moisture IN to your muscles(meat) either. Muscle tissue does not absorb moisture through skin! In fact it is very hard for muscle tissue to absorb moisture in any way other than brining. Ever tried injecting? The muscle fibers are so tightly bound to one another, most of your injection comes squirting back out the needle hole. Basting may have some positive effect on the skin, but you are letting out heat and moisture and increasing your cook time every time you pop the KK open. On the other hand if you like the process and the tradition of basting, go ahead! But your turkey meat will come out better if you don't.

One bad thing, you could end up doing ribs so often you turn in to a friggin manatee. I feel like cooking them all the time now. Danger, Will Robinson.

This pressure cooker also has several non pressure functions. You can brown and saute in it, slow cook with it and dump your crock pot, it is a rice cooker as well. There is a learning curve, just like using your KK. It is bar none the best kitchen purchase I have ever made. http://www.amazon.com/Secura-Electric-Pressure-Stainless-Browning/dp/B008A852ZW/ref=sr_1_1?ie=UTF8&qid=1413387325&sr=8-1&keywords=secura+pressure+cooker Heres a couple of resources: http://www.hippressurecooking.com/ http://missvickie.com/ I could run my mouth endlessly about this thing but just trust me, you want one. Read the Amazon reviews and check the two websites. You are getting one.

If you want more even doneness throughout, cook higher. If you want charred outside and less done in the middle, cook lower. I usually cook most things up high to get a longer cook, more time in the smoke, and more even doneness. Sometimes I cook lower to get it done faster. So it's not WHAT you cook higher or lower, it's HOW you want it to come out. You can grill a steak down low in a few minutes. You can roast it up high, indirect, for nearly half an hour and get a totally different effect. Play around and enjoy the process. Cool nights, wafting smoke, adult beverages, and fine cigars. That's all good regardless of how your experiment comes out.

There is only one setting on my Secura 6 in 1 electric pressure cooker. "Pressure" Would apple juice flavor the ribs in the pressure cooker? Maybe. It's worth trying.

Even a KK screwup comes out fine, usually. Anyway, a lot of the fun is in refining your techniques.

I tried the pressure cooker ribs again. Another slab of St. Louis cut in thirds and ten minutes in the pressure cooker. This time I finished them by temperature, which, in the rib world, is generally not done. They hit 185 in the thickest part in 90 minutes and I pulled them off the fire. They were superb, had the flavor you get from a 4 hour smoke, or a 3-2-1, and they were a lot more juicy than ribs that cook for 4 or 5 hours. So this trick absolutely works, you finish in less than half the time of a typical rib cook, they come out with the flavor you want, don't seem "boiled" at all and are just super. Can you knock them out after work? Well, it's 100 minutes so you can decide for yourself if that seems reasonable. I hate to promote the Special Shit rub company, because it is such a juvenile name, but their products are pretty good. I took about a cup of dark brown sugar and ran through a coffee grinder to powderize it. Then I mixed in about a quarter of a cup of Good Shit. There are about 1000 good rubs out there and this is just another good one. This is going to be a new staple in my armamentarium of KK cooks. The next time I do it I might increase the pressure cooker phase to 15 minutes and see if that shortens the time to finish in the KK. I was not controlling the fire particularly carefully and the temperature started at about 200 and slowly ascended to about 300 by the end of the cook and the seemed to work just fine.

Goodness gracious...

Where do you get a big flat snow shovel?

Some consumer shells. The fuse is the green thing wrapped around the shell, you unwrap it, lower the shell in the tube by the fuse. The cylindrical portion on the bottom with the white paper and red letters is the lift charge. It is full of black powder and when it explodes it propels the spherical shell up in the air. Sticking out of the bottom of the shell, into the black powder, is a small piece of time fuse which ignites when the lift charge explodes. As the shell is ascending, the time fuse is burning and when the shell reaches its peak altitude the time fuse gets into the shell and ignites the burst charge. Professional shells work the same way, they are just a hell of a lot bigger!

I shoot both consumer and professional products. What you are referring to are aerial shells. Aerial shells are shot out of mortar tubes. Consumer firework mortar shells are limited to 1.75 inches in diameter. There are two types of consumer mortar products. A single shot tube that consists of a cheap cardboard tube attached to a square flange base with one shell preloaded in it and a fuse sticking out the bottom. You light the fuse, the shell launches into the air and explodes, and then the tube is trash and you throw it away. The other type of product is an aerial shell kit. It consists of one or several reusable mortar tubes and anywhere between 6 to 24 shells. The mortar tubes are made out of cardboard, fiberglass, or high density polyethylene. You drop a shell into the tube, and it has a long fuse which comes out the top of the tube. You light the fuse, the shell launches into the air and explodes, and then you can load another shell and do it again. There is no limit to the size on the professional mortars and shells. People have made enormous shells as big as 48 inches in diameter.These shells and mortars work in the same way, you drop a shell into the mortar tube, a fuse comes out the top, and that fuse is either hand lit with an ignition source or electrically fired remotely. There are many other types of fireworks products aside from mortar shells. Most mortar shells are spherical balls, however they can also be cylindrical in shape or multiple balls fused together.

Oh I tried it again last week. Sub 1MB file uploaded fine. A larger file size didn't. Downsizing files just to post them is a PIA, as ever. You buy a nice camera and take high quality photos and then... oy.

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.