mguerra

Re: Charcoal choices? Syz makes sense. For grilling you really want an even fire, even heat distribution. Should be easier to accomplish with uniform fuel size like briquets. You could always size sort your lump if you had nothing better to do. Lump does start faster. I'll try some briquet grilling.

Re: Tappecue - May be interesting? I didn't even think of that reference! I do look a little like that guy, at least in that I am a graybeard Mexican.

Re: Everyday Misc Cooking Photos w/ details OK, finally visualized it... Use some cheap serrated steak knife. Remember those freebies you used to get at the Shell station?

Re: Everyday Misc Cooking Photos w/ details My brain has not gone click and I'm still trying to decipher that one...

Re: Charcoal choices? I use Royal Oak because it is readily available, and add the smoke wood of my choice. I also use straight mesquite lump for my briskets. I also have a big assortment of hickory, apple, cherry and a few other lumps that I haven't tried yet. I forgot which specialty lump supplier I used for those, but someone here recommended them. Maybe Halls Hill or Montana.

Re: More Sear basket fun Don't forget Alton Brown's sear method. Use a blow dryer to blow all the ash off the coals and then throw the meat directly on the charcoal. Briefly, of course!!!

Re: Charcoal choices? You want to know about lump? Look here! http://www.nakedwhiz.com/lump.htm

Re: Tappecue - May be interesting? I drink very little beer, but the best beer I ever drink is usually a home brew.

Re: Forestlumps charcoal I don't mind smalls, they actually help you get a more even fire if cooking direct. Really big hunks are not too useful for direct cooking, grilling. I pull those out and hold them for indirect low and slows. Chips and dust, well, who wants that? But I do sprinkle it on top of the charcoal just to get the heat energy out of it.

Re: Sure fire pork butts and ribs The temp probe hole, although small, is a significant source of air if not blocked off...

Re: Sure fire pork butts and ribs You are not going to get a red color, forget that. Your butts will come out nearly black. It's no problem. If we didn't say before, make sure your lid is closed and latched in the second position! As said, the vents need to be barely cracked for low temps. 225 is not a magic number, 200 to 275 will suffice for a low and slow. Even 300 works, but pork butt is a little less tender at that cook temp, although acceptable.

Re: Buying decision help requested! OK, I looked up Fire Magic. Here is my opinion. DON'T spend that much on a gasser!!!!!! Some of our group do use gassers now and again for veg and so on while the KK is cooking the meat. If I wanted a gasser for that reason, I would get a cheap POS from WalMart... or Lowes, or whatever. Just my opinion.

Re: Buying decision help requested! I don't know what Fire Magic is, but if it's gas, banish it. You can cook almost anything on your KK, regular sear, reverse sear, roast, bake, low and slow, hot grilling, whatever! Meat, fish, bread, pizza, veg, stew, pretty much anything. Just get a KK, don't waste time with hours of pointless mental masturbation. All you have to do is peruse this forum, present and past, to know that's true....

Re: Sunday BBQ Pork Thanks.

Re: Buying decision help requested! Using lump charcoal and a charcoal chimney to start it, you can have a hot grilling fire ready to go on your KK in under 10 minutes. 7, 8, or 9 minutes. Easy.

Re: Re-Newed my Vows and on a US Road-trip Wondered where you went, Dave.

Re: Sunday BBQ Pork Link to potato recipe please...

Re: Updated: Brisket going on soon/Done Interesting. The separation between the two muscles is not dead planar. I'm surprised he gets a clean cut between them. I might have my guy try it just to see how it does.

Re: Emulating Wood burning pizza ovens with KK That would be a great pot, undrilled, to cook with in the KK! I keep a number of vessels that I only use to cook in the KK. They get black and nasty and I keep them away from the regular kitchen stuff.

Re: Updated: Brisket going on soon/Done It's really easy to separate them after cooking, and remove ALL the inter-muscular fat. But I would like to separate them prior to cooking and remove all that fat so I could get rub on all four surfaces. I'm guessing trying to separate them and remove all the fat before cooking is a PIA. When you cook a packer or even a trimmed one, you can really only get the rub on one bare meat surface, the top of the flat. I know you can separate them after cooking, scrape off all the fat, put the rub on the now bare surfaces, and put them back on the fire. I just never do it.

Re: Vent Settings Dennis will email you the pdf.

Re: Updated: Brisket going on soon/Done Did you separate the flat from the point prior to cooking?

Re: New KK Video in the works - your feedback please Fantastic video work. Kudos.

Re: Did I make a mistake? Lots of people mix in the wood chunks through the lump. So how do you burn off the initial smoke of a chunk that eventually catches fire 2 or 3 or 4 hours in to the cook? You don't. Just do it a few times and let your taste buds tell the tale. If you don't like how it comes out, put all the wood chunks in on top of the lump next time and burn off the white billowy smoke. No need to soak, it's a myth... Now if you contain your wood in a foil pouch or an iron pot, with the holes facing down, the theory is the white billowy gaseous smoke gets consumed in the fire. That's what Syz does.

Re: Updated: Brisket going on soon/Done You might want to finish your brisket by feel, not internal temp. Use an ice pick, skewer, or any sharp probe. When it is very tender, it's done. Having done many briskets "old school" and "hot, fast" I prefer the hot fast with foiling at the 165º mark. Injecting always helps but isn't necessary. It really helps prevent the flat from being too dry. If you inject the point, it will likely fall apart when you try to slice it, not necessarily a bad thing! Here's a good source for injections: http://www.butcherbbq.com