mguerra

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.

Re: Temperature Controllers The Stoker fan closes off completely when it is not blowing. The Guru fan outlet has a sliding door that you adjust. This opening remains open when the fan is not blowing. You have to learn that to maintain a low temp requires a very small opening of this sliding door. If you just leave the door wide open you cannot maintain a low temp. It's a brief learning curve. Overshoot: Here's a scenario that can result in a temp overshoot with either controller. You need to start the fire, put the meat on and leave in a big hurry. You should start only a very small amount of lump to keep a low temp. You set the controller to 225 or so. The cooker is cold, you have started only a little lump, the blower is running non-stop to try to bring the temp up, and it winds up igniting a lot more lump than necessary during this warm up period. The temp finally hits 225 and the fan shuts off, but by this time WAY too much lump is going. So even though the fan is off, your temp will overshoot... a lot. And you are on the fourth hole at the golf course by now, unaware. To keep a low temp you should start a very little lump, and monitor the ramp up with very small vent openings, and no controller. This takes a while. What you are trying to do is keep only a little lump going as the temp climbs to 225. Once you get around 190ish, you can convert over to the controller. If you really need to move, the alternative is to start a little lump, put on the meat, don't use the controller and just go old school. By setting the vents. Which you have to have done several times before so you have the experience to know the vent settings for 225. Then go play golf. When you get back you can set the controller if you like. It's good insurance for overnight cooks.

Re: Temperature Controllers BBQ Guru has several controllers, they work well, peruse their website. I use the DigiQ. http://www.bbqguru.com/ The Stoker from Rock's BBQ works a little better in my experience, but the buttonology to set it up for each cook is unnecessarily complicated. I use it nonetheless for low and slow cooks, more often than the BBQ Guru. Do realize that current KK's have a port that is sized to accept the Guru fans without an adapter. Rock's has an adapter to fit the Stoker fan to the new Guru sized ports on current KK's. If you have an older KK with the original sized port, Rock's has an adapter for that as well. https://www.rocksbarbque.com/

http://www.amazon.com/gp/feature.html/r ... d_i=553760

Re: Charcoal basket - Sear grill modification Grilling for two: Fill the basket with lump. Start ONE HALF of a charcoal chimney of lump, this isn't much. And it is enough to cook for two. Once the chimney is raging, dump it out on the full basket and grill your meat. Your grilling does not take long, and most of the unlit basket of lump is not going to light nor be consumed. By the time your grilling is done, you will have a very hot fire to sear with. Sear briefly and shut down the KK. It will use very little lump, you don't need any special contraptions. This is a solution in search of a problem. Another option: Fill a grilling wok with lump and lay it on top of the basket. The grilling wok is just acting as a small charcoal basket. Like those little Weber half baskets Susan uses. Proceed as above. http://www.amazon.com/Charcoal-Companio ... 330&sr=8-2

Re: Summer Cheer No. And the PIC clears pretty quick, less than an hour anyway.

Re: Summer Cheer Wouldn't you know, I was knee deep in to the serranos this afternoon before it dawned on me not to scarf so many. Too late. On a totally unrelated note, I made some pork loins for NYE dinner, and they were very good. But they just don't compare to a slow smoked pork shoulder, do they? The only thing they really have going for them is they cook pretty quick. Unless someone specifically asks for them, I really don't care if I ever cook another one. On the other hand, sliced super thin, they might make for some good sandwiches. They are TOO lean! It almost seems like their flavor is so mild they just become a carrier; for other flavors in the rub, or the marinade, or a sauce. Which is OK, but the shoulder is just so much more flavorful, and cheaper to boot.

Re: Forum Upgrade-Upload multiple images at once! test 2 n67039 worked for some reason!

Re: Forum Upgrade-Upload multiple images at once! test wouldn't load photo said file size too big

Re: Forum Upgrade-Upload multiple images at once! Does it have a file auto-sizer?

Re: Ribeye Roast A rib roast on the KK is right up there with a pork shoulder as being one of the highest purposes for the cooker. They just come out luscious. If you haven't done one, do so!!! They come out superb at any cooking temp between 300 to 400, indirect. If you want to show off at a party, this is one way to do it.

Re: Summer Cheer Yes. Banana, jalapeño, habanero, bell, chile pitin, peppadew, bhut jolokia, poblano, hatch, serrano, tabasco and Trinidad scorpion.

Re: drybag dry aged meat project Where do you source your grassfed?

Re: Tips on cooking a beef tenderloin The KK is fired up on low, preheating for a Christmas Eve tenderloin cook, with my wife's family. It's cold here today! The tenderloins have been marinating since yesterday, in soy, worcestershire and garlic. I will either use mesquite or coffee wood for smoke. Probably just a straight indirect cook without a sear. Maybe I'll throw the Lodge pan down in there and sear. The rub will be a light dust of Kosher salt and a heavy dose of fresh cracked black pepper. I will let them come up to room temp before they see fire. We cook ours more done than a lot of folks, medium nudging up against medium well. Later tonight a pork butt goes on for tomorrow's celebration with my family. It will supplement a leg of lamb my Mom is doing. In her oven. Oy. Not everyone likes lamb so we need something else. Merry Christmas to all, may God bless you and all your loved ones.

Re: Thanksgiving 2011 Cool photo Syz! We have a flock that hangs around, but have not had any "volunteers".

Re: Thanksgiving 2011 Pas, I just put it in the KK sans anything. But there are so many ways to do it. Some folks lift up the skin and put butter, herbs, rubs and so on under there. Others coat on a rub on the skin. The neat thing is you can do it as often as you like and try different tricks. On chicken I like to lift up the skin and put rosemary, garlic and butter...

Re: Summer Cheer I'll go in to more detail. It's true the anal burn is bad, but it is really the colonic distress, the boiling, writhing pressure, the deep pelvic discomfort more than the ass burn that's the real killer. I guess the capsicum just really sets off the smooth muscle in the colon wall into wild peristaltic gyrations.Too much info? What the hell, we talk about everything here. Sadly, I know I will do it again...

Re: Tips on cooking a beef tenderloin Get a Lodge cast iron pizza "stone". http://www.amazon.com/Lodge-Logic-Cast- ... 555&sr=8-1 Use it as your heat deflector to cook a tenderloin indirect way up high on the top grill. When you reach your finish temp, take off the tenderloin and the top grill and then roll the tenderloin around for a few seconds on the cast iron heat deflector. Squirt a little olive oil on the iron just before.

Re: Summer Cheer I ate about one and a half habaneros Sunday night, then drank two cups of coffee Monday morning on the way to surgery. That's a mistake I hope I will never make again! Another Ophthalmologist buddy of mine calls it PIC. That's not pilot in command for you fellow aviators, by the way. Pepper Induced Colitis. Russell and I are like dogs who never learn their lesson on skunks. At the time we are scarfing the habaneros, bhut jolokias or jalapenos, the addictive endorphin high just totally overrides the realization of what is going to occur later!

Re: LooftLighter Rattlesnakes that come in the yard or the garage are immediately dispatched. Elsewhere, I leave 'em.

Re: Poll - Main and lower handle position/placement They are usable as is, if not a little inconvenient. By being so far outboard they maximize food space. Would moving/ angling them in reduce food space significantly? I don't know. But just making them taller would sure make them easier to grab, without intruding on food space. So I'm with slu and rick on this one.