mguerra

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.

Re: Butts over Butts Advice Needed Butts cook fine at 275. The longer you rest them in foil,towels and a cooler, the better.

Re: Taste Seasoning for KKs? March 23, 2009, just prior to first pork butt! n67010 http://www.flickr.com/photos/46399761@N ... 365802907/

Re: Taste Seasoning for KKs? n66616 http://www.komodokamado.com/forum/viewtopic.php?f=36&t=2996&start=15

Re: Taste Seasoning for KKs? It's in the thread "lighting the grill" Well, I am doing my first post burn out cook right now, some chicken thighs. Should be able to report later this evening. I'll build that tarry gunk back up all right, with plenty of low and slows and plenty of mesquite. Won't take long.

Re: Merry "ECC" Christmas to Me In fact, we use mesquite bbq eye drops to soothe our eyes!

Re: kk tool accessories I grab my hot grill grates all the time using the silicone gloves from the grocery store. They are like these: http://www.amazon.com/Steven-Raichlen-B ... 345&sr=8-6 There are others out there, as well. I don't know that you could grab and hold a hot grate for long, I move pretty quickly with these and they have not burned through. Some older posts have a few links to this type of silicone glove.

Re: Merry "ECC" Christmas to Me Hundreds of pointers! Read the forums...

Re: Merry "ECC" Christmas to Me Absolutely no way to give a time figure on that. But do an experiment. Cook something inexpensive like burgers and use the very first smoke, then cook a couple more when the smoke goes more translucent. First, you will see how long it takes for the smoke to change. Then you can taste test the two smokes. I personally like the first smoke. Some people don't, see what you think.

Re: lighting the grill Slu, I did: http://www.flickr.com/photos/46399761@N ... 325381655/

Re: lighting the grill Next job: Clean up the tar stalactites... http://www.flickr.com/photos/46399761@N ... 473943263/

Re: lighting the grill I cooked a couple of pork tenderloins a few days ago with an overfull basket of lump. Once they were done I opened the daisy wheel all the way and spun the top open, letting the fire rage and go until it burned itself out. Wrapped the TruTel needle. Just as you said, Firemonkey, two and a half years of thick tar from innumerable low and slow cooks turned to flaky ash! Kinda sad to see all that goo go away, i'll just have to start over...

Re: Temperature Probes Two of us here on the list had our ET-732 crap out in short order. Very disappointing, since it seems so cool. Not only did my probes fail, but the screen went half blank also.

Re: Rib Roast pic The water heater pans also work well to stow the grills you aren't using.

Re: Rib Roast pic I've never cleaned my grates...ever. I will scrape off the stuck on fish skin, though. Nice marriage of flavors there, like a molcajete.

Re: Whole Beef Tenderloin A while back I was in contact w Thermoworks about making a high quality version of a two probe thermometer like the ET-73 We even had a poll going here about the price point people would accept. I kinda dropped the ball on that and we never came to a conclusion. Maybe I will reopen that conversation with them. I'm a proponent of the AW-131, even though it is a single probe unit. Although I often use a Guru or Stoker with their two probes, it's not necessary on shorter cooks. It's easy enough to just monitor your meat with the AW and set your fire with your vents and your TruTel. One thing I have found is that for roasting almost any meat, accurate fire temp control is just not necessary for an indirect cook. Any temp between 300 and 500 will roast almost anything. I do prefer the pork butts to go between 200 and 300. I laugh now when I think of my first pork butt cook! I got the KK that day, put on a Boston Butt, and absolutely freaked when my temps climbed to 240 from 225!!!! I was out there nudging the vents a millimeter or two for hours, trying to keep the temp down. Only later experience would teach me that was completely unnecessary. Same thing for grilling, there is no need for accurate fire temperature control. And in fact it would be almost impossible to measure. You would want the temp at the grate, not up in the dome, but most probes can't survive grilling temps at the grate. Grilling just needs a good hot fire. And you can see that with your eyes. Of course your meat probe will be subject to that same hot fire, but you can insert it from the top and be creative in routing it from the probe hole in a way to avoid direct, hot, flame exposure. You can grill up high on the main grill, as well, and that limits your meat probe exposure compared to grilling down close to the fire. Grilling up high takes more time and fuel but works beautifully. This is my long winded explanation as to why a single probe can work for a lot of, but not all, cooks. If you need two probes, you can use two AW-131's, or a Guru, or a Stoker, or various others like the ET-73. For a long cook when you will be away for a while, I really rely on the Stoker or Guru to keep the fire regulated.