mguerra

Re: What's everyone cooking this weekend (5/19/12)? So you did a variant of the 3:2:1 ribs. I have not tried it yet, just done straight 4 hours at 250. But since I'm such a huge fan of foiling brisket and the result you get from that, it stands to reason it would work on ribs. Yours look great and I love that enthusiasm!

Re: New to the club! I don't think you need to heat soak for grilling. But you will get some heat soak parlaying your steak cook into a low and slow. The problem there is that to cook steaks you need a lot more charcoal going than the low and slow will require. But a low and slow can still be pulled off. After you finish the steaks make sure you have a full basket of charcoal. Open the daisy wheel to about a penny's thickness, just barely crack the top hat open. A low and slow can be done hotter than 225 for a pork butt. And you will start hotter after your steaks. But the tiny vent openings will give you a gradually descending fire temp that will work fine for a pork butt. It is a super forgiving cook regarding fire temp. Alternatively if you have a suitable catchment vessel you can just remove some of the lit charcoal from the KK and leave only a little fire behind. Lighting too much charcoal is definitely a mistake for low and slow!

Re: Smoked salmon/BBQ guru Where did you catch the fish? On fly rod?

Re: Lighting Looftlighter Tried it again tonight worked well. I think you have to push the button firmly.

Re: Placement of Wood Chunks Try Syzygies smoke pot. Search his posts for it.

Re: High temp fast brisket True, the bark gets a little moisturized once you foil it. But the overall result is better than a non-foiled low and slow, in my experience.

Re: Lighting Looftlighter I tried it last night and it didn't work well at all. Maybe I have a dud, or a wrong expectation. Of course I'm comparing it to a MAPP torch so maybe that's apples and oranges. I held it for some time and it barely got any lump going. I'll try again.

Re: Bacon Explosion You can cook em on the KK, but hey, why not just deep fry them in lard!!! Then serve with melted butter and sour cream.

Re: Small Slow Cooked Standing Rib Roast Amazon reviews all 5 star. Must be good! Ordered it.

Re: Set up for Spatchcocked Chicken FDA I meant USDA

Re: Set up for Spatchcocked Chicken Chicken cooked indirect can come out done, but seemingly not done. And with rubbery skin. I think that when you cook it indirect the internal meat temp hits 165 before the skin gets crispy. And when you cook indirect, even though the meat measures 165 it seems juicier and pinker than what we are used to. FDA recommends cook poultry to 165. When cooked direct, some people cook it slightly lower than that, thinking that 165 is over done, overly dry. I err on the side of safety when it comes to chicken and poultry.

Re: Set up for Spatchcocked Chicken I will be curious to hear how your indirect chicken comes out.

Re: Is it just me ? I never use it. I put a big chunk of granite under the door to catch any hot embers and protect the deck.

Re: Baby Backs and a Bird Harold, let things cool off around here and stick with us.

Re: "Fuel Efficiency" Harold, stay here. Get a KK if you can afford it. Share your tips and techniques.

Re: Baby Backs and a Bird Agreed.

Re: Baby Backs and a Bird One thing about Dennis is he probably won't kick Harold off the board. Some other forums they yank your post and boot you out if you so much as mention another cooker. Dennis is pretty tolerant and confident. And if you make the KK, why wouldn't you be? Bubba is no threat to KK. The Smart Car isn't eating in to Ferrari sales! Anyhow this particular post was about technique so what the hell. BTW, I got a Looftlighter and a new Stoker wireless and will report ASAP.

Re: My KK has arrived!! The guy with the red car will probably come sniffing around and become your new best friend!

Re: Small Slow Cooked Standing Rib Roast Maverick makes a roti thermometer but it won't work on our system, it works on those rotating spit types with a big extension outside the grill. I can imagine a remote thermometer designed to work inside a closed KK would be a serious engineering challenge.

Re: Small Slow Cooked Standing Rib Roast I'm sitting on a bottle of 82 waiting for just the right moment. But I can't figure out what that moment is, or will be. Maybe just tomorrow night with a pizza....

Re: Small Slow Cooked Standing Rib Roast Can't quite make out the vintage, but I love me some Ducru Beaucaillou! Because something was between the meat and the fire I would probably call that an indirect cook. Whatever you call it, it looks scrumptious.

Re: Mesquite Charcoal En route.

Re: KK Has Landed! Blue by the pool, cool.

Re: Mesquite Charcoal I grill with it, smoke with it, bake with it, steam with it, sauté with it, brush my teeth with it and put it on popcorn. I mean, this IS Texas.

Re: Roti Question I'm pretty sure my roti set-up is not from KK, I remember buying it after market; the motor from one guy and the baskets from Viking or somebody like that. It does work if you are careful. We had a thread going for some time about the sourcing of the baskets, and how they were back ordered forever from the vendor. I have not been paying attention but I guess Dennis is providing them now?