mguerra

Re: New KK landing on the Redneck Riviera (Florida Panhandle It's unfortunate to see the slow economy around there, I'm always surprised anything is still open from one year to the next. I try to do my little part by buying the stuff I need instead of bringing it. Get a haircut at the local barber, stuff like that.

Re: New KK landing on the Redneck Riviera (Florida Panhandle They sell something called smoked mullet dip in Carrabelle. I could eat it until I threw up.

Re: New KK landing on the Redneck Riviera (Florida Panhandle Where exactly on the redneck riviera? I go tarpon fly fishing there every year. Carrabelle.

Re: Fruit Cove Florida (Jacksonville area) Looks good compared to a regular nasty trash can! Well, except for the lid. I'll keep an eye out for similar.

Re: Fruit Cove Florida (Jacksonville area) Where did you get that decorative trash can on the left with not very decorative lid?

Re: 23 & 32 KK side by side pics You'll have to drill down to bedrock and install reinforcing piers under your deck!!! I actually have to do that to my deck for the 23".

Re: Best Ways to cook Hamburgers Cooking burgers on the middle grill is a good idea. For steaks I like to go up to the main grill. It takes longer and uses more fuel, but the steaks stay in smoke longer. If you don't like them too smoky, cook lower.

Re: Everyday Misc Cooking Photos w/ details Super duper. Thanks.

Re: Updated: Brisket going on soon/Done What a perfect example of the uncritical nature of temperature control for a low and slow. I know I'm always harping on this. Any temp from 200 to 300 will work fine for a low and slow. Your temps ran from 240 to 290 and you got a great result, apparently also without foiling. So 225 is a great temperature for a low and slow, but it's not critical. You also finished by meat temperature, not by feel, and that worked too. KK Q, it's awesome.

Re: Everyday Misc Cooking Photos w/ details I had a few vertebrae included the way the butcher cut the shoulders I got from my 4H pig. Nothing like the Boston Butt you get at the grocery store. So the "neck roast" must be a type of shoulder cut, or thereabouts.

Re: Greetings from Stumptown! aka Portland, OR Yeah, I just put my naan on one of those thin cheap pizza stones. Works fine.

Re: Everyday Misc Cooking Photos w/ details I have never heard of a pork "neck" as a cut of meat. From the looks of the muscles, I would guess that is a part of a leg. It looks decidedly like a boneless leg of lamb, which are usually tied with string. Do you know what it is? Neck must be a euphemism because those are certainly not para-vertebral muscles. Whatever it is, it sure looks delicious!

Re: Greetings from Stumptown! aka Portland, OR Did you stick the naan right on the sidewall of the cooker?

Re: Just learning about our new KK Start only a very small amount of charcoal. Barely crack the top vent open. I mean barely. Like this: close the top vent so no smoke is coming out, then ease it open just the least amount to see a little smoke. That is your low and slow top vent opening. And everything every one else said...

Re: New KK Site is up and running.. Those terra cotta saucers are good. I use one to set my hot charcoal chimney down safely. They also allow you to set down a hot greasy grill a few inches above any surface, and give your fingers room to do so. Handy.

Re: New Big Bad 32 at home in Singapore Makes sense, you have a Ducati. The first time I rode one, I realized there IS no other sport bike...

Re: Best vacuum packer? (FoodSaver alternatives?) I opened a separate, dedicated checking acct just for PayPal purchases. I keep just enough money in there to cover PayPal purchases. PayPal has no access to my personal nor business checking accounts.

Re: pork butt and ribs Remember that butts and briskets go through a temperature stall where the internal temp won't go up for a while; this is normal. No need to increase the fire temperature, just leave it alone. The stall will finish and then the meat temp will start going up.

Re: Just learning about our new KK The fire or the meat is stuck at 170? If the fire, open the top just a smidge more. If the meat, just wait it out. The heat deflector won't affect the final temp, but it does have some thermal mass and will absorb a bit of heat as the temp comes up and stabilizes. A pork butt low and slow is not very demanding of precise temp control, if you get it anywhere between 200 to 280 ish it's going to come out perfect! 225 is "The Number" you see all the time, but it's not that important. Having said that, I do shoot for 225, but don't worry if it's off some. You can even start with a frozen one and it comes out perfect. Just pull it off the fire when the meat is 185 to 200 and everybody at your house will think you are a genius.

Re: BBQ Guru with KK If I get the energy, I'll do a test. I'll stabilize the fire with the dome thermometer, then put in a cold grill with Guru probe in direct contact and Stoker probe isolated and see how long it takes to equilibrate. Seems like something the Whiz would have done... It is true I have found that tight temp control is really not necessary for my cooks, especially anything done indirect. Low and slows do great anywhere from 200 to almost 300; roasting does well from 300 to 450; and grilling just needs a really hot fire that you can eyeball. At least in my experience. I am far more concerned with the finish temps of the meats. Being a type A, scientist, perfectionist, surgeon, I think the laxity and imprecision of successful KK cooking relaxes me!

Re: BBQ Guru with KK The Stoker comes with a grate clip that has a hole drilled in it . https://www.rocksbarbque.com/images/products/6015.jpg You could make one of these in five minutes. They are five bucks from Rock's. The probe itself has a little silicone sleeve. You push the fire temp probe in to the grate clip hole so that the silicone sleeve is in contact with the hole. This isolates the probe from the grate itself. But consider this. At some point the grate temperature will equilibrate with the air temp in the cooker. How long will it take? I don't know. But for any cook that lasts long enough to NEED a fire temperature control, it will probably be soon enough! I don't think we need to worry about the fire temp probe being in direct contact with the stainless grate. Any cook that is so short that the grate won't equilibrate to the air temp in the cooker is a cook that does not need fire temp control anyway. Because that is just grilling, isn't it? Or maybe pizza. But you use your dome temp TelTru for that. I wouldn't worry about this... Susan, just get the right sized drill bit and drill out a hole in the probe tree so that your probe will fit. Or get the clip from Rock's. If you are concerned about this.

Re: pork butt and ribs We have whole threads full of great tips on this one, read those for some pointers. And don't forget to read the Naked Whiz website tutorial on same. http://www.nakedwhiz.com/pullpork.htm But it is simple: Start a SMALL amount of charcoal. Cook indirect. If no Guru nor Stoker, open bottom daisy wheel the thickness of a quarter and top vent just barely cracked open. If u have controller, shut daisy wheel, set fire temp to 225, and barely crack top vent open. If using Guru, open the slider on the fan nozzle no more than 1/4 open. No rub is even needed, but apply one if u like. Cook to a finish temp of 185-200 ish. A 4 pounder will cook pretty quick, so don't do an overnighter, and don't leave it unsupervised after the first three hours. Do fill the charcoal basket. That's it.

Re: pork butt and ribs I am finishing up phase two of home curing my 4H pig. The hams cured for about two weeks, and I hot smoked the first one yesterday. They were so huge I couldn't get them both in the KK at once! Today I will smoke the second. Like bacon, it is really easy to prep your own ham. It's just like brining anything else, except you put in a little"pink salt", which is sodium nitrate or nitrite, I don't remember. After the brine you air dry in the fridge for a day, just like the bacon, and then smoke it, same as the bacon. You may need a secondary fridge for these, it takes a lot of space!

Re: In Da house on Monday!!! The Party Q is only needed for low and slows anyway, or mid temp roasting; there is no use for a temp controller when grilling. In fact, there is no need to measure the temp of the fire, nor the dome temp, nor the temp at the grate, when grilling. You only need to temp the meat. Grill on!

Re: Rye Whiskey Recommendations I don't drink mixed drinks, just sip straight spirits. I wouldn't know an old fashioned from a martini. But I know Templeton Rye is some luscious nectar! Got a bottle this afternoon out of curiosity, from ya'll talking about it. I drink very little, maybe an ounce or two once or twice a week. So might as well seek out the good stuff.