mguerra

Re: Gas Burner Heaven forfend! In the words of postman Newman, " It's the wood that makes it good."

Re: Gas Burner Or just use a charcoal chimney, you'll get a raging fire in under 10 minutes. Cheap, easy and fast. Torches, however, are WAY more fun! Put the potatoes on well ahead of supper time, and bake them just like in the oven, 350 to 400 is fine. When they are done, cook the steaks. Baked potatoes can take an hour or two. Steaks just take a few minutes, or 20 to 30 if you do it like I do.

Re: Pork Hocks and Crackling Query. I used to work for a butcher. We sold fresh and smoked hocks, and cracklings. But they are not the same part of the pig. Dave Ziers may wish to chime in here, but so far as I recollect, the cracklings were fried, made from skin and subcutaneous fat. Which there isn't much of on the hocks! You can do an internet search on both to find the details. Most of our customers boiled the hocks with their beans, then created "pulled hock" which went back in the bean pot. But I'm sure there are lots of other preps/ uses. We also sold hocks that were slow smoked in a smokehouse. I think they found their way in to beans also, but I guess you could just gnaw on them!

Re: Faceting NHTIOD? See: viewtopic.php?f=3&t=2994&hilit=NHTIOD Or search "NHTIOD"

Re: Thanksgiving 2011 Thanks for the tip Susan, I just sent a fried probe back for rebuild.

Re: Faceting Oh no, oh no, oh no, NHTIOD...

Re: Faceting How do you learn to do that? Looks like a cool as hell hobby!

Re: Lamb / Mutton There is no harm in filling your charcoal basket, when you are finished cooking close the vents and the fire will go out. We have more than one story around here of people who DID NOT fill the basket and had their cook disrupted because they ran out of fuel. Fill the basket. Learn from our mistakes. What is thar?

Re: Brisket Pic and help request The hot fast brisket technique is stickied here in the forums. You cook the brisket unfoiled until it hits an internal temp of about 160. That's where you get your bark and smoke ring, which you can clearly see in my photos. Then you foil the brisket and put it back on to finish. I did not include a photo of the naked brisket on the grill, but it spent about three hours or so on there unfoiled. Check the sticky for the full description.

Re: Brisket Pic and help request Photos would not load, so: http://www.flickr.com/photos/46399761@N ... 682344619/ I rested in a towel and used the oven mitt below to keep it off the cold granite, the oven mitt above to keep the towel folded so it wouldn't flip open. Look tasty? Yeah, it was.

Re: Aged Strip Loin Steaks My dogs will eat a dead old rotten deer carcass they drag up from the canyon, and they seem none the worse for it. If the trimmings don't seem rotten or putrid, I would braise them in some water or broth and serve 'em up on top of the dog's chow.

Re: Brisket Pic and help request I repeat only for the newer folks here: The hot fast foil pack yields a LOT of juice, you can make an au jus, or gravy, and I love to just pour it straight in to mashed potatoes. The dogs love it drizzled on their chow. Hot fast juice, "I think that's just the tops!"(remember Mel Torme in "The Jimmy"?)

Re: Brisket Pic and help request All this brisket talk got me going. I have a hybrid out there I'm fixing to take off the grill. I injected with a mixture of Barbecue butcher, worcestershire and a new Swanson's concentrated beef broth/syrup product. The rub was fresh ground pepper, kosher salt, cardamom, garlic powder, allspice, ground ginger and a little Adolph's tenderizer. I injected it at 11, rubbed it and put it on the 225 degree fire at 1, and it will come off by 6, Central time. At the 160 point I foiled it and kicked the fire up to 350. Pics to follow... Yes, I worked today. Did surgery early and only had a couple office patients afterward.

Re: Brisket Pic and help request Here are links regarding injection: http://www.theingredientstore.com/ for Fab-B http://www.butcherbbq.com/ for Butcher BBQ

Re: Brisket Pic and help request I often marinade a brisket in Worcestershire and some other stuff for 24 hours, the injection sounds good!

Re: grilling with minimal lump For a low and slow, don't use the chimney! You should start just a little lump in your, FULL, basket. For high temp grilling, you can start half a chimney, but not a Weber chimney. Those are too big, use a regular, cheap, smaller chimney. A half chimney is enough fuel to get your grilling going, it lights really fast, and you don't have the bottom part raging while the top part hasn't even caught yet. You can have a hot grilling fire ready to cook on in less than 10 minutes! This isn't briquette cooking. Once your half chimney is going, just dump it out on a full basket of lump and spread it around a little. For grilling you don't need to heat soak your KK or try to get a certain dome temp. That's a total waste of fuel. Once you dump your half chimney on top of your basket of lump, put the meat on immediately. Open the daisy wheel all the way and the top vent wide open. Grilling doesn't take long, your meat will be cooking on a fire that is steadily getting hotter with these vent settings. You are using the available heat as it is increasing so as not to waste it. Just use your temperature probe and when the meat is about 30 degrees shy of your finish temp, flip it, once. When it's done, reverse sear it if you like and shut down the KK. This is very quick and doesn't use much fuel. You can grill on the top(main) or the mid level, I like to grill on top because it takes a little longer and spends more time in the smoke, and gets a more even level of doneness from the surface to the inside of the meat. It takes more fuel up there.The closer to the fire you cook, the more the outside will cook faster than the inside, which some people like. It takes less fuel down there.

Re: Another Test of ECC and the new upload. Yeah, we cook ours to 145 also. On the KK it's not dried out at that temp, not at all. It "chews" MR, but tastes M or MW. We love us some rib roast!!!

Re: Forum Upgrade-Upload multiple images at once! Yeah, it's NEVER low and slow! Hot fast every time. Cruise 190 KTAS on 13 GPH.

Re: Another Test of ECC and the new upload. So, fc, how was the rib roast? As luscious as it looks?

Re: Brisket Pic and help request Good article. I wholeheartedly concur that you should hold for a good long time, foiled and wrapped in towels in a cooler. Definitely. I separate the flat and point after cooking, scrape off ALL the fat, and slice. You will need the silicone heat gloves for this, it will be hot! I have no problem injecting Butcher BBQ in to the flat, but have not tried the beef broth injection. If you inject the point w BBBQ, it will fall apart after cooking! Which you may or may not like. I like it. Now I want to do one tomorrow.

Re: Bronze Behemoth Game On! 2 I was trying to get a rise out of the forum members with that goofy cook of fish sticks paired with wine. I thought it was hilarious! Plus that whole husband home alone in his underwear imagery. Slu, I cooked direct at 350, on the top (main) grill. Boneless, skinless chicken thighs, my go to chicken parts. I'm with Alton Brown on the whole concept of basting, I don't do it. It can't penetrate the meat, and you have to keep opening the cooking vessel, letting out heat and moisture and prolonging the cook. Which, paradoxically, can DRY the meat out! So, for any meat that needs a flip, I flip once.

Re: Bronze Behemoth Game On! 2 I did the roadside chicken yesterday. Marinaded for about 6 hours, then cooked with no basting and only turned once. I wish I had tried this sooner! It's yummy, if you haven't tried it, give it a go.

Re: Brisket Pic and help request Be sure to separate the flat and the point after you cook, so you can slice 'em up correctly, across the grain.

Re: Brisket Pic and help request Way to open up a can of worms, mk! Plan on doing a bunch of briskets in the near future. Do both low and slow and hot fast. Inject some, rub some, and do both. The journey is all the fun! All the techniques, rubs, marinades and so on are right here in these forums... But, you are going to like the hot fast!!! And I do like the results when using the Butcher BBQ injection. The flat on a brisket can easily dry out, the injection really helps that. As does the foil part of the hot fast. There are some adamant low and slow advocates here so you need to do both. Let 2012 be the year of the brisket trials.

Re: Temperature Controllers There is a way to do it Susan, but I have not figured it out. I need stuff to be 100% plug and play or I don't f... with it. That's fool with it, BTW. If it requires you to know a domain this or a subnet what sit or IPmajig, I'm out of it.