mguerra

Re: gyros with pics No skin, Loq, just a little fat. These shoulders had vertebrae, short rib pieces, and the head of the humerus attached to the scapula. Never seen them like that before. Outrageously juicy and tasty.

Re: Rib Eye Steaks I looked up the vac chamber my friend lent me. MVS31X. It is over two grand!!! And here is a quote from the user manual: "This machine represents what the modern technology of vacuum-packing may express at its best. It is flexible, easily programmable and cheap." Uh, right, cheap... Well, I couldn't get it to work, maybe user error, I don't know. So I used my sub $200.00 FoodSaver. Worked perfect. My round roast is simmering away at 135 at present, using the PolyScience heater. For two days.

Re: Rib Eye Steaks A friend just let me borrow his vac chamber and sous vide equipment. I'm going to see if I can get a round roast to come out tender, these are notoriously tough. One web site said to cook it for three days!! I'll cook it more rare than I like and then smoke it for an hour. Round roast is not a cut I would generally prepare, I'm just playing around w the equipment for fun.

Re: Just learning about our new KK A low and slow in C would be about 108°, by the way. In direct sunlight your KK will get hot even with no fire!

Re: Just learning about our new KK 250 degrees C or F? The outside of your KK should barely be warm if it is running at 250° F. 250° C is 480° F and that will yield a warmish exterior. Fill your basket with charcoal, light a small central bit at the top, that is correct for a low temp 200° ish F. For a hot fire light more.

Re: Just learning about our new KK Whoops, we forgot to give Gazza the standard reply. Do you know that your lid latch has two positions? If you push it lightly it will catch on the first detent and you might think you just latched it shut. In fact, my wife did that just 2 days ago. Nope, that first detent leaves the lid slightly open. You have to push the latch hard and feel it go through the first detent and then latch hard in to the the second detent. THAT seals your lid down airtight. And if your lid is not airtight, you cannot achieve low temperature control. Also, you might destroy your gasket by exposing it to a higher heat than it can tolerate.

Re: gyros with pics n67399 n67400 Nice cook, nice post, good pics. I'll try to get some cooks and photos up soon. Actually, now: Last week I got my 4H pig and the butcher cut the shoulders whole. They were huge! And everything was frozen down to about -274F when I picked it up!!! Well, my freezer didn't have enough room for all of it so I just threw the two massive frozen shoulders on the KK and fired it up with a lot of hickory for smoke wood. No rub at all, it wouldn't stick to the glacial surface... I let it come up to temp very slowly with the frozen shoulders in from the start, and then kept the temp about 225 the whole time, with a Stoker. It took 16 1/2 hours to get the shoulders up to 185 internal. Because they were frozen I did not put my temp probe in the meat until about the 12 hour mark. They came out as perfect as you could want. As I have said before, you can cook frozen items on the KK and they come out fine. (The best turkey I ever did was frozen when it went on the fire.) After about a 5 hour rest on the countertop, I pulled the meat, and bagged it in FoodSaver bags. This was the first time I have ever used the FoodSaver device, I like it! I only got the post-op photos, not the pre-op, but they took up almost every square inch of the main grill prior to cooking. So there is a cook report and a couple of pics. I will cure and smoke the hams and bellies later and try to get a good photo set.

Re: Thermoworks probes Ribs, yes, I forgot about that. There are several timed methods for those.

Re: Another argument for using grill-floss I was just reviewing this thread and decided to trash all my brushes. Even though the wire ingestion injuries are rare, I figure if there is an easy and effective non-wire way to clean a grill, I will do that instead. A Grill Floss, an oily rag, a kitchen plastic pot scrubber, whatever.

Re: Thermoworks probes I don't suppose anyone here on the forum needs to know it, but for any newcomers, you definitely want to finish most of your cooks by temperature, not time. The only exception I can think of is the brisket tenderness test. Glad your probe worked out craig.

Re: 32" Main Grilling area - Scale I prefer to use cherry wood when smoking Coca Cola.

Re: Just learning about our new KK One way to start very little charcoal is to simply set one lit True 'Cue, (or equivalent) starter on top of your charcoal. http://www.amazon.com/True-Cue-Natural- ... rue+%22Cue A disadvantage of this is that it will take a long time to get the fire up to and stabilized at 225 or so. If you are hanging around the house and don't mind, it's OK. Sometimes I want to get a 225 fire going, get the meat on and get out of the house in mere minutes. In that case I use the Guru. I open the little sliding vent on the Guru to 1/4 or even less, set the temp to 225, start the fire as above, close the bottom KK vent, barely crack the top vent off its seat, and leave. We have talked about overshoot before. Even if you get some overshoot with the above method, it won't be enough to matter with those tiny vent openings and that tiny fire start. Also, a low and slow is not temperature critical. Any temp from 200 to 275 will yield perfect low and slow results. 225 is THE NUMBER you see referenced all the time for low and slow. Well, that is not written in stone, I promise. That was a long winded comment to say just start a very little bit of charcoal to keep the fire temp down.

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder If you cruise a lot of BBQ and cooking websites, you will see a common thread emerge regarding rubs. Lots of folks use just salt and pepper. I don't use it exclusively, but put in my rub rotation, (please, no clever remarks regarding self gratification!) I know several of the most famous Texas BBQ joints use just S and P on their briskets. When I do it, I like to use a LOT of fresh cracked pepper. Generally I will put over a quarter cup of peppercorns in a whirly blade coffee grinder and grind it that way. Try a brisket this way, you might like it.

Re: **Big Bad 32" Komodo** We used to have a really huge fat doctor here. He was so big we called him "Tres Ninos" because he looked like he was carrying triplets. That 32 incher reminds me of him...

Re: I cooked all weekend! I just found my copy of "Charcuterie" so my pig will get specialty prep...

Re: **Big Bad 32" Komodo** Did you have to reinforce the factory floor with piers driven down to the bedrock? How much does one of those weigh, gross tonnage?

Re: I cooked all weekend! Nice cure recipe, thanks! My pig is meeting his fate this afternoon...

Re: I cooked all weekend! Dave, how did you cure the pork belly? I just bought a pig and will probably cure my own bacon and hams.

Re: Nueske's Meats / Usinger's Meats Nothing subliminal, just confessing to a horrific nutritional episode. Doing a vegetarian penance day today.

Re: Nueske's Meats / Usinger's Meats I had half a pound of cherrywood smoked Nueskes bacon, a chocolate chip cookie and a Dr. Pepper for lunch.

Re: Nueske's Meats / Usinger's Meats Thanks for the tip, just ordered several pounds to try.

Re: Thermoworks probes Just bend it by hand or with the aid of a bench vise. We all do it!

The cooker is great, read all the other posts about that. I had a significant problem requiring a serious fix and it is being taken care of no questions asked at no expense to me. Not only that but from time to time Dennis will send you add-ons and updates at no charge. So you send your money overseas to someone you have never met in person for a product you likely have never seen in person and I can assure you it will be one of the best purchases you have made. WELL worth the price.

Re: Everyday Misc Cooking Photos w/ details Once I was cooking something on the main grill and also had a piece of salmon that needed cooking that day. I put the sear grill on top of the main and put the salmon up there, high in the dome. It was the best cooked salmon we ever had, texture wise. Maybe we will try cooking salmon at every possible level to see how it comes out.

Re: Thermoworks probes If I had the Thermoworks probe I would chance it, and try a slow bend, knowing I might break it. All the probes I have bent survived.