mguerra

Re: lighting the grill Extra insulation.

Re: lighting the grill http://www.flickr.com/photos/46399761@N02/6447011965/in/set-72157628260693123/

Re: lighting the grill You can rest the chimney on the charcoal basket handle and lean it against the inner wall of the KK. Works perfect.

Re: kk tool accessories Could not find the Jomac gloves on Amazon, emailed Jomac and they said Wells Lamont handles them in the U.S. Have an inquiry in to Wells Lamont... Standby.

Re: Thanksgiving 2011 Dang. I trashed my fried probes.

Re: Thanksgiving 2011 There is a school of thought that says you should not cook your stuffing in your turkey. However a number of folks here seem to get good results doing it. The idea is that it takes longer to reach a safe finish temperature, the stuffing itself should be at least 160 to 165 before removing the bird; and that longer cooking time can result in an overdone breast. If undercooked, the stuffing can result in food poisoning. Susan flirted with that food safety issue removing the bird with the stuffing at 140. But, no one on this list has reported any problems with cooking the stuffing in the bird. In fact every report is positive. For myself, I am going to cook the stuffing separately. But if anyone has a food poisoning event, please report it to us! Fried probes: I have done exactly the same thing, laid my probes over the edge of the KK while doing something in the grill and having a huge fire build up in just a few moments. Those Stoker probes are expensive! REMOVE them if you will have the cooker open more than a minute. If you do get a big raging flare up, shut the lid, let it die down a little, then open it and get the probes back in position right quick and shut that lid. We have said this many times; Start every cook with a FULL basket of lump, it will save all sorts of grief. If you just top off the old, which I do routinely, shake the charcoal basket vigorously beforehand to get all the ash out and allow good airflow. You can have a significant amount of ash that is not obviously visible, but up in the basket and around the charcoal, obstructing airflow. Tough lessons there for Susan, I have had all the exact same!

Re: Thanksgiving 2011 No coffee flavor at all, that would come from the beans, not the tree wood. It's not really describable in terms of flavors we are familiar with. Good is all I can say. And this is coffee wood, not coffee wood charcoal

Re: Thanksgiving 2011 Bird 2 just coming off the grill.

Re: Thanksgiving 2011 TNT, that is some awesome color! Did you use straight coconut charcoal, or add some smoke wood of any sort?

Re: Thanksgiving 2011 I have bird number two on the KK right now, for a big family blow out tomorrow. Exact same procedure as number one. Because of time issues I have to do it a day ahead, so after I rest it a while, I'll carve/pull it tonight and refrigerate. Then we will either eat it cold or rewarm it. Here's a link: http://www.foodnetwork.com/recipes/alto ... index.html Only thing different I did was ice the breast. And used a KK. And coffee wood.

Re: Thanksgiving 2011 The Alton Brown/ Dennis Linkletter turkey was the best ever. The combo of brine and coffee wood smoke was over the top. I also iced the breast and cooked it hot and fast. The result was the juiciest breast meat we have ever experienced. "Dry" is not a word that you would apply to this white meat!!! My plan was to cook at 500 for the first half hour and then back down to 350. Well, it was more like a 450 plus or minus for about two plus hours. When the deep breast meat was 161, I pulled it off the fire, foiled, toweled and coolered. I never measured the deep thigh, contrary to most suggestions. Did the long rest in the cooler add to the tenderizing? Maybe. It rested about six hours, and was piping hot when I broke it out, too hot to handle, really. Partly that's due to the Yeti cooler. We aren't skin eaters, so I did not do a prolonged air dry. The dark meat just fell off the bone, it was so well cooked. So pulling it at breast temp 161 did not result in under done dark meat. All in all the best turkey we have ever had.The coffee wood smoke is hard to describe, aromatic, mild, flavorful; you just have to try it.

Re: Happy Thanksgiving Happy Thanksgiving to all! And thanks for the KK, Dennis. Coffee smoked turkey just off the grill, foiled, wrapped in towels and snugly ensconced in a Yeti. Down to San Antonio for a nice meal in 2-1/2 hours.

Re: Thanksgiving 2011 I just fired up the KK at a low smolder to pre-heat for an early AM cook.

Re: Thanksgiving 2011 Empty 12 gauge shell and use as a "shot" glass for your favorite sipping spirit. Send someone to store to buy turkey. Sip your spirit and build fire. Install turkey. Give thanks. Commune with family and friends.

Re: Thanksgiving 2011 I don't mind giving out medical info, as long as it relates to Ophthalmology! I'm not sure what the final level of salt is in a brined bird, but I know if they TASTE too salty, people wouldn't eat them.

Re: Thanksgiving 2011 My birds are thawed and the brine is chilled; I'll start brining at noon. We are going to find out just what a coffee wood smoked turkey tastes like! Not paying attention, I bought 8% solution enhanced turkeys. I believe it is recommended not to brine enhanced birds. I'm doing it anyway, but I cut the salt in half for the brine. I used one of Alton's brine recipes: A gallon of vegetable broth, 1/2 cup of brown sugar, 1/2 cup(not the 1 cup called for) kosher salt, allspice berries, peppercorns, and candied ginger. Instead of using a gallon of ice water I'll use a gallon of iced apple cider! One bird for mini Thanksgiving on Thursday and one for the super jumbo family party on Saturday.

Re: Waxed for the Winter Pas, don't worry about the vague sexual implications on this forum! This bunch is pretty cerebral, not gratuitous! It's all plays on words and double entendres around here. High brow humor more so than crude raunchiness. Probably even at a level a pastor could chuckle at. Hardly ever comes up anyway...

Re: Freebie Coffee wood. Chunks of tree. For smoke wood.

Dennis sent me a freebie, unannounced. I found a box of KK charcoal and a box of coffee wood sitting on my porch a few minutes ago!!! Thanks, bro. No other company I buy products from ever sent me such a lagniappe. Those of you wondering about the quality of the product, or paying sight unseen, and so on... Don't worry about it.

Re: Goat: Cabrito So are you cooking a cut, or a whole animal? It's really popular here in Texas, I have never cooked it.

Re: Brisket using the new coconut charcoal from Dennis I might try one anyway just to see how it compares to other pork.

Re: Brisket using the new coconut charcoal from Dennis We talked at some length before about humane pork. I thought I would try the Snake River Farms product. $60.00 for the 14 pound shoulder and $69.00 shipping. I think I will stick with having the local high schoolers raising me a pig or two a year!

Starting a thread for all this years Turkey Day posts... I'm going to try Alton Brown's method of doing the turkey for the first thirty minutes at 500 degrees, then back down to 350 for the remainder. They replayed his Thanksgiving show last night.

Re: KK is here and first cook pics! First cook two pork shoulders. Now THAT'S a first cook!!! Super looking results.

Re: Assembling the rotisserie basket Voice over guy? Just have Siri do it!