mguerra

Re: Chris Lilly's Six-time World Championship Pork Shoulder For a low and slow just crack the top vent so that a little smoke comes out with the blower off and only a little bit more when the blower is on. Barely cracked open. If you open it more, it will inevitably get 300 plus. Even so, a pork butt cook at 300 comes out perfect. Absolute temperature control is unnecessary for a low and slow, anywhere between 200 and 300 will do. I remember my first pork butt I freaked when the temp got up to 240! 225 is NOT a magic number, don't sweat it. My personal view of holding meat is at odds with food safety guidelines. When the meat is finished (at 165 or higher) it should be sterile. If you remove the meat with clean, uncontaminated gloves or implements you will not inoculate it with bacteria. If you immediately place it, uncontaminated, onto clean foil and wrap it up, there should be almost no bacterial load applied. I will hold meat like this, wrapped in towels in a cooler, for as long as 24 hours. It will actually stay quite hot, above 140, for a LONG time this way. Especially if you use a Yeti or Frigid Rigid, and pack all the air space out with toweling. I think if you finish your meat the same day you serve it, and handle it as I have described, there is almost no risk, even if it drops below 140, which it probably won't on a same day service. This does NOT comport with food safety guidelines; it is what I do, based on my reasoning. But almost all my cooks finish on the same day as served and in the Yeti they stay HOT! Only rarely does my meat fall below 140 prior to service, and in those instances I don't care or worry about it. If you wish to follow the guidelines, don't allow it to fall below 140.

Re: Pork ButtCook/ Sauce Advice It doesn't matter if you take the skin off to cook it as far as your results. It is a royal pain in the ass to take it off prior to cooking. After cooking, it just scrapes off with no effort. Leave it on whilst cooking.

Re: Murry's Beeswax A piece of brown paper bag and a charcoal chimney half full gets a raging fire in six or seven minutes. A full chimney takes longer.

Re: Restaurant capacity? I don't think the NASA crawler is heavy duty enough for a KK... A Saturn 5 maybe, but not a KK!

Re: Did a Brisket today due to LarryR Video Inspiration Yeah, I've seen Chris Lily using that thing.

Re: Did a Brisket today due to LarryR Video Inspiration That looked awesome! If I didn't have a freezer full from my last cook I would do one this afternoon. That Islamic decapitation knife was scary... What knife is that, anyway?

Re: Beef ribs a cookin! I have never put a water pan in the KK for any cook. Not necessary.

Re: High Heat Brisket Cook - VIDEO MadMedik, search the BBQ websites to learn there are two muscles in a brisket, the point and the flat. There is a thick intermuscular septum separating them. The grain of the two muscles do not run the same. So there is not one grain to slice across in a whole brisket. Most barbecuers separate the two muscles after cooking. It's nearly impossible to get a good separation before cooking, don't try it. After separating the point from the flat, I scrape ALL the fat off of each. Then you can slice each one across its grain. The point is fattier, more marbled, and is often returned to the grill for "burnt ends". The hot fast brisket method will NOT dry out like shoe leather! It is fast, easy and foolproof. We have a sticky on it in "Techniques" and it is well described on numerous BBQ forums. Here's one: http://www.virtualweberbullet.com/brisket4.html The cooking temperature IS NOT critical!!! The pre-foil phase can be anywhere between 200 to 375. The hotter you do it the faster it will be finished. The post foil phase can also be done at any temperature from 200 to 375. You will get excellent results. Of course the "high temp" method is done for speed, but if you are just lazing around and don't care how long it takes you can do it lower and slower. What makes it come out so good is the FOIL phase. And the finish is not by the meat temp, it is by tenderness. I poke mine with a shish kebob skewer to test. Start testing one hour after foiling and then every 30 minutes after that. If you don't cook briskets on your KK, you are not using it to it's maximum potential! Last weekend I went to one of the famed Texas BBQ shops, The Hard Eight, in Stephenville. They do their briskets with a foil phase. Enough said. You will not get a super crisp bark. That, however is not the sole measure of a good brisket, and this method with foil will beat the pants off of a non-foiled low and slow that dries out like leather. Once you do your first one, you will want to do them all the time, you really can't screw it up.

Re: High Heat Brisket Cook - VIDEO Yeah, the ET-73 is not too reliable, but if you got 5 yrs out of it that's awesome!

Re: She's in Cali I took the crate off mine in the driveway and cooked a pork butt right then and there. Only moved it in to position a week later.

Re: Welcoming KK to Houston, TX No shortage of either at HEB in Kerrville.

Re: Dove Season coming up! The jalapeno, cream cheese bacon wrap method is the standard here in south Texas. Some folks also do an overnight marinade with orange juice as the base, and your choice of spices.

Re: Meats. Info Worth Considering? Since ellab's graphic has been removed, my satiric post doesn't seem too funny anymore.

Re: KK shelter KK shelter. I thought the thread would be about abandoned, abused and neglected KK's all penned up and looking for a good home! Thought I would pick out the saddest, homeliest one and rescue it.

Re: Celsius thermometer? http://www.teltru.com/ Website for the TelTru brand.

Re: What should I sell this for? If this is not an inappropriate question, why do you "have to" part with it?

Re: She's in Cali TROOF? I dunno...

Re: She's in Cali There are quite a few urologists in the Big D.

Re: Another argument for using grill-floss OK. Appreciate the feed back, I think I will get one.

Re: Another argument for using grill-floss Several reviews on Amazon suggested the scraper end piece is flimsy and easily bent. Have those of you who use it found this to be a problem?

Re: The "Stall" Who cares if there is a stall or not? Just cook it til its done and enjoy it!

Re: Church cookout Nah, just live in a small retirement town. But my staff check the obits daily!

Re: Church cookout Do it. Post photo. Most of my church cooks wind up being for funerals, it is a "higher purpose" for the KK. I get the most satisfaction cooking for these folks who are so overwhelmed with grief and so busy with things that cooking is just one little chore we can unburden them of. Most of the time I barely know the folks involved, but it's a small town. As I have said before in these forums, in these smaller communities people tend to help out other folks they may just peripherally know. So if you hear of funeral in your area and you feel like it, cook them up a brisket. You can drop it off without a word, nobody even has to know who you are, and know your effort will be appreciated. I slice the whole thing up, wrap it in foil, and take it over. Or give it to someone who is going to the house, or memorial venue or whatever.

Re: Mail Order Bride Vent the Scent! Oh yeah, that has to be the new KK slogan!!!!

Re: Church cookout Yep, you can put frozen meat on the KK and get a great result. Done it.