mguerra

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

Re: Bacon Cook - VIDEO You can slice it as thick or thin as you want. It's dead simple to make, do one and then decide for yourself if you like it better than store bought. It's just fun to do, anyway.

Re: Everyday Misc Cooking Photos w/ details OK, have to try that.

Re: Emulating Wood burning pizza ovens with KK Soaking the wood with water prior to smoking has no effect. The wood doesn't start smoking until the water has evaporated out. The water in the wood absorbs heat in the process of vaporizing in to steam. Like "searing in the juices" and basting a turkey, soaking wood chips is a myth busted. http://www.amazingribs.com/tips_and_tec ... _wood.html But it doesn't harm anything! And it throws a little extra moisture in to the cooking vessel, although we don't think we need that in a KK.

Re: Hello - Off the fence - Got my KK and ready to learn it I watch a fishing show called "Fishing the Flats". They always have a short cooking segment where guy cooks seafood on a Big Green Egg, they are a sponsor. This season they have a new guy who is cooking on a Primo Oval XL, who are now a sponsor. So they are "ceramically evolving" and one can only assume that at some point they will make the jump to KK. Dennis, you might want to call Henry Waszcuk and offer up a KK! http://www.fishingtheflats.com/

Re: Tarpon on Fly Rod Orvis Helios 12 wt. fly rod, Orvis Mirage Large Abor VI reel. Wulff Bermuda Triangle Taper 12 wt. floating fly line Nine foot leader, 5 ft. of 40 pound Ande Fluorocarbon and 4 ft. of 60 lb. shock/bite tippet. Black and red Black Death fly on a size 1 Gamakatsu SC 17 Tarpon hook. 15 minutes to land the fish using Stu Apte's fighting techniques. Fighting a tarpon for an hour or even more is totally unacceptable and unnecessary. You hear of people fighting them for an hour or two or even three! That is so wrong. We land the fish "green" and not exhausted, they recover in a few minutes. I hooked three and landed the one. The two I lost were equipment failures of my own fault. The first one I lost I had the backing too loose on the spool and it dug in to itself and the spool just stopped! The hook straightened and off went the poon. The second one I lost I tied a crappy fly line to backing knot and it unraveled. Off went Mr. Silver with 100 feet of fly line. Dang. I will NEVER make those two mistakes again. I use a moderate drag and finesse it with my palm to add extra pressure when I want to. I fish at "Location X", if you have ever seen the show :"Chasing Silver, Location X", that's the place. I will only say it is somewhere on the panhandle. Have fun in the Great White North.

Re: Tarpon on Fly Rod Funny you should say that! Megalops Atlanticus is the scientific name of the Tarpon and megalops of course means huge eye. And we did get eye to eye briefly.

Re: Bacon Cook - VIDEO heaven: I answered your message.

Re: Tarpon on Fly Rod Catch and release only on tarpon. We HATE to see a tarpon killed.

Yours truly in Florida last week:

Re: Tower of Steak You get the primals from U.S. Wellness?

Re: Sure fire pork butts and ribs Well? How did it go?

Re: On Memorial Day, thank you. D-Day. I got choked up listening to Ronald Reagan speaking about it on the 40th anniversary. Rush played the audio clip this afternoon. I doubt there's any WW II vets on our board here, but to any of their family members, I salute them and am grateful for their service.

Re: Sure fire pork butts and ribs Once the pork butts are done you will likely not have to reheat them. Wrap in foil and wrap in towels and hold in a cooler. Pack all the empty space in the cooler with towels as well. They can hold in the cooler for many hours and come out piping hot at 2:00. They can take between 1 1/2 to 2 hours/lb. to cook but that's not a hard rule. If yours are small, they can cook pretty quick and not need an overnighter. If they are 4 lbs or less, I wouldn't go to sleep on them, start them early in the AM. If greater than 4 lbs, start them to be finished by 9:45 figuring 2 hours per pound. That way you can get them done and get the ribs going for a 4 hour cook. They are done when internal temp is 185 to 200ish. FILL the charcoal basket!!!! Don't open the Guru fan slider all the way, your temp can runaway on you while you are asleep. Open it about 25%. You probably know all this but all your bottom vents should be closed, the Guru fan IS your bottom vent. Barely crack the top vent off its seat. Set the fire temp to 225 to 250 while you are asleep. Start only a very small amount of charcoal or your fire will runaway on you. You can kick it up as high as 300 when you are awake and watching the internal meat temp in the morning. Do exactly what bobvoeh said. Sorry if I ran on there, but you want to stack the deck in your favor for your first pork butt cook/party. Just relax and keep adult beverages handy in case 2:00 rolls around and things aren't done. It's going to be a swell party for sure.

Re: Bacon Cook - VIDEO I cut mine in to manageable hunks, vacuum packed, froze some for later and put the rest in the fridge. I wouldn't slice it for storage, provides too much surface area for spoilage.