mguerra

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.

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...