mguerra

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.

Re: Bacon Cook - VIDEO I agree 100% w Larry, home cured and home smoked bacon is easy as can be and so rewarding. Takes almost no effort and is scrumptious beyond belief. In fact, I am going to go fry up a piece or two right now! Same with the ham, by the way. There's plenty of internet instructions, but I used "Charcuterie" by Michael Ruhlman.

Re: Roasted Corn Sanny, I leave all the husk on when I roast it so that keeps it from drying out. It is HOT when you take off the husk and slice off the kernels!! I take one of those two pronged corn holders that you use for eating corn on the cob and jam it in the tip of the corn. Then I hold it vertically, by that little handle, in the bowl and slice down to remove the kernels.

Re: Steak Tips The closer you cook steaks and burgers to the fire the more precise you need to be in your timing and technique. That's why Susan's method of precisely controlling the fire temp at the dome works. When cooking up high, you can be much more loose with your fire temp control. As I have often said, for grilling you just need a "good hot fire" without any mention of a specific temp. That applies if you cook up high, and or indirect. It's a more relaxed method of grilling that actually is part roasting. As has been said, any technique that gets you the result you want is the right technique. When I was an engineering student, we used to say "What's right is what works." It's true when we "engineer" our steaks!

Re: Steak Tips Remember that Alton Brown conclusively proved that searing meat does not "seal in the juices". It does create a nice flavor, however.

Re: Steak Tips Norm, I don't get any crust or sear at all this way. But if I wanted it I would do a reverse sear. Cooking up high gets a very even doneness throughout, like a sous vide. Some people don't want that, they like a more charry outside and a more rare inside. You know, you can put a cast iron vessel in the KK and actually do the sear in it. In fact, consider this: Use a cast iron vessel as a heat deflector, cook your steaks up high, indirect, to within a few degrees of finish temp. Throw some bacon fat, olive oil, or whatever in the cast iron, toss the steaks in there for a quick sear. I just thought of that.

Re: Steak Tips If you don't mind your steak being evenly cooked throughout, cook it high up on the main grill, it increases in internal temperature much slower than cooking it right down low over the coals. I keep a remote thermometer probe in it all the time to monitor its progress. Either the Stoker, Maverick, or Oregon Scientific. Once it is within a few degrees of my done temp, I check it with a Thermapen to verify the remote. Cooked up high, it doesn't speed through rare to medium to well done in mere moments. And you get a little more smoke on it, if you like that.

I think I posted this before. There's a lot of ways to roast corn on the KK. I roast it up high in the dome, with the husk on and undisturbed. Some people say to soak it in water for a couple hours pre-cook but I don't. Some folks peel back the husk, slather on butter and other stuff, and reapply the husk. I don't. I just roast it up high for about an hour and a half or two hours at about 300 to 350. Then I take off the husk, cut the corn off the cob and put it in a bowl. I melt some butter in the micro and mix in garlic powder, paprika and fresh cracked pepper. Then pour that all over the corn and serve it up. It's not the only way to do corn, but it's a good way! Next time I may take the husk off at the finish point and then put the corn back on the grill for 15 minutes to get a little browned and smoked. The main thing I wanted to mention here was the simple butter mix. It is tasty.

Re: Ribeye Roast cook I'm a day late with this comment, but a rib roast does not need a low and slow. You can cook it fairly quickly, indirect, and get a super result. Anywhere from 250 to 400 fire temp will work. Just cook it to your desired finish temp. A rib roast is a spectacular cook on the KK, your guests will think you are a chef genius. It's a fairly tender cut so does not require a prolonged cook to tenderize it. The longer it's in there the drier it gets.

Re: Lamb AND pork for Memorial Day What a superb application of KK.

Re: Bacon Taco? I had a bacon sandwich the other day. Didn't feel like getting out the lettuce and tomato. My home cured bacon, whole wheat bread, and a thick gob of Miracle Whip. Disgusting? Well, it was a kind of bacon taco...

Re: Everyday Misc Cooking Photos w/ details Pretty impressive spread! Nice photo.