mguerra

We have a little blue pill for that...

Kravnh In stage two you said to put the meat probe in the meat and to put the lid on the Dutch oven. How do you route the probe wire out of the Dutch oven?

Goya Mojo Criollo That's the ticket for sure. If you don't find it locally source it online.

Ok I looked at it more carefully, the left side. Perfect! Thanks for the heads up.

The forum was so screwy for a while it just frustrated me and I wasn't interested. Seems good now. I do miss that "View unread posts" button. Maybe the "view new content" is basically the same.

Ok, over at the Forno Bravo website for pizza ovens, it seems that the pizza isn't getting a lot of smoke from the wood used to fire the oven. The pizza oven guys are looking for heat, not smoke. I think the pizza oven design sends most of the smoke up and out and not on to the pizza.

If you go to any source that sells smoke wood you won't find cedar. "Cedar" is used to refer to a lot of different woods, by the way. Here in Texas it means Ashe Juniper, which is a nasty, awful tree that we all hate for several reasons. It would be terrible as a smoke wood. I'm curious about this pizza reference and will look in to it.

There's lots of steak methods. Try this one once. Get the fire between 300 to 400 degrees, it's not critical. Roast the steak up high above the fire, on the main grill, with the lid closed. You will flip it once, let it cook on the first side for about seven to ten minutes and flip it. Now you will finish it by internal temp, not time. What temp? Experience will tell you what you like. This method keeps the steak in the closed KK longer than a quick grill down on the fire. It gets more smoke. It cooks evenly throughout. You can sear it at the end, or not. We just take ours off, no sear. If you like it charred outside and raw in the middle, this is not your method! If you sear it, the fire temp up in the dome is irrelevant. You just put it down right on the fire with the sear grill for a few moments. Everybody likes their steaks different, this is just one you might like to try.

For a low and slow leave the weed burner in the garage. You just want to light a very small amount of charcoal to maintain 200 to 250. And to repeat, barely crack the bottom and top vents for a low temp.

I have bent every probe I have for BBQ Guru, Stoker, Maverick and Oregon Scientific. No problems. Just bend them.

Re: Definition of OTB I use a vendor out there who sells all the wines of the world, not just French, and also has some direct imports of smaller chateau. I'm jealously guarding their name to protect my supply but wine people know who it is.

Re: Ash Deflector The heat deflector is for cooking with indirect heat. It basically turns your KK in to a giant charcoal oven. You roast and bake with it, you do low and slow briskets and pork shoulders with it. If you roast a chicken, I would do that direct. Done indirect, your chicken will be done, but the texture is a little weird. You can do a lot more than just grill with your KK, be sure to do so! You can grill on a $30.00 Wal-Mart metal unit...

Re: Definition of OTB aavkk I sent you a PM. What's your first name? For all on the board who don't mind, please share your first name. If you prefer not, understood.

Re: new Vibrant Blue headed to Charleston, SC Wine, whisky, golf and cigars huh? Welcome!!! Oh yeah, having a KK is pretty cool too...

Re: Definition of OTB A first growth is really expensive. But I buy one or two bottles a year just for the experience. Very, very tasty Bordeaux can be had for a LOT less, and those are the ones I seek out for daily drinkers. For those on the board who aren't familiar, a cheap Bordeaux is 40 or 50 bucks, a first growth several hundred to over a thousand. There are some direct importers who have found some smaller chateau who make top quality product for 15 to 40 dollars. I stock up on those!

Re: Definition of OTB Cos d'Estournel is luscious, I have a few bottles aging. I looked at the Margaux, it was a Cru Bourgeois Superior, not a classified growth, La Tour de Mons. Not too expensive but it was very silky and a perfectly aged claret. In fact, I finished it last night. Now you have me thinking about popping a Cos...

Re: Pork Butt Feedback I'll repost something I have said before. This is my personal analytical conclusion, it is not from the FDA, the Dept of Agriculture, nor any other "authority". When your brisket or pork butt is finished at a temp above 170 or more, everything inside the KK is sterile. If you remove the meat with clean, uncontaminated utensils or gloves and immediately foil it in clean, uncontaminated foil, you have not innoculated the meat with any pathogens. Some airborne mold spores will hit it, but they are of no concern in the short term. I personally have no problem holding meat like this for 24 hours, even if the temp drops below the theoretical danger point of 140. If I didn't drag it through Shigella, or Listeria, or Clostridia, or Proteus or any other scary bug, I don't worry about it. That is not a recommendation, just my analysis. And what I do.

Re: Pork Butt Feedback Since you can hold a pork butt(or brisket) for hours, piping hot, in a cooler with towels, start them WELL ahead of party time.

Re: Definition of OTB Margaux appellation, not the chateau... It was a lower cru, but really top notch anyway. I've only ever bought one bottle of Margaux Margaux, and it's still in the cellar.

Re: Definition of OTB Soha you are right on! Last night I grilled some chicken, popped open a bottle of '95 Margaux, and sat downwind of the KK. After a hot summer we finally had a cool, dry evening. The combo of the Bordeaux, Miles Davis, and the smoke was intoxicating in the cool breeze. Heaven.

Re: Bacon, bacon, bacon Once you make your own, you don't want store bought any more.

Re: Inaugural cook experience questions I think Dennis is going to have to make an absolute point of seeing to it that people know about the latch. This problem is too common and totally unnecessary.

Re: PORK BUTT ( great for first cook) The dry stuff, I am quite sure. That was four years ago, I don't even remember doing that!!!

Re: Aussie lamb I get local lamb raised right here in the county. It's a real treat to be a "lamb localvore"! The Aussies must be in lamb heaven.

Re: Buying decision help requested! That's crazy, you order a KK on the 10th and get it on the 16th. Most of us waited weeks or more. You are one lucky ---!It will be a great weekend for you.