mguerra

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?

Re: Roti Question My stuff falls out all the time. You have to really crank down on the screws harder than you think. I thought about tying the whole rig shut with wire.

Re: Cooking salmon I recently cooked some salmon indirect high up in the dome. I was cooking something else and just put it up there on the sear grill above the main. Came out best ever. I cook it until that white goo starts oozing out. It was probably a 350 degree cook.

Re: Small Slow Cooked Standing Rib Roast I will assume the rotisserie cook was direct. That's the actual difference, in that the roasting pan cook was actually a kind of indirect cook. My guess is it would have come out about the same without the rotisserie if just cooked direct, and flipped once. But I like the idea of the rotisserie method and will sure try it.The idea of not having one side, and then the other, facing the fire the whole time sounds good.

Re: tortuga Thanks!

Re: Just ordered new KK Mavericks are notorious for wildly varying range of reception from one unit to another. And for a lot of them it's a pretty short range at that. cpwebb's isn't unusual. That's why I prefer the Oregon Scientific.

Re: tortuga I entered a flower photo contest, if you like my photos you can vote for them. You can vote for ALL of them! If you like... https://www.wizehive.com/voting/search/ ... aebe%253Ap

Re: Just ordered new KK The display periodically blanks out, or jumps from one mode to another sporadically, or resets itself at random intervals. I have not been 100% attentive to keeping it totally moisture free. I speculate that's the problem.

Re: Just ordered new KK Yeah, I go on and on about the Oregon Scientific here. But that's because it works; it's a go to product. The single probe means you need one for each thing you are measuring, so you could wind up buying several. My Stoker finally crapped out so I will send it back and see what John will do, maybe upgrade to the new wireless.

Re: Just ordered new KK I threw mine in the trash and never even bothered to try to get satisfaction from the seller. Now, get this... I just bought another one. But if this one goes belly up, I will ask for a refund. My probes never got wet nor were exposed to excessive fire.

Re: Just ordered new KK I might try another one. If I recall, Loquitr had one that went belly up like mine did, and maybe Slu? If yours works well, it kind of supports the notion that their QC is spotty. On mine, the front clear cover over the display popped off, the digital display numerals went dark on the top half, and the temp probes went off by nearly 100 degrees! Yes I had good fresh batteries.