mguerra

Re: Hawaiian Luau/Kalua pork Here's something interesting, a buddy of mine wants to do it. http://cuban-christmas.com/pigroast.html I saw Bobby Flay doing a throwdown against this device, same concept: http://lacajachina.com/

Re: Creosote I also suggested keeping the post. Perhaps I jumped the gun suggesting you withdraw it, I apologize. It looked like you were reposting something from a newsletter, which while interesting in general, could confuse some of our newer members in regards to the vent openings that we specifically need on our units. The creosote issue is interesting in that we can easily have a problem with it for low and slows, because of the tiny vent openings we need to maintain low temps. I do have an enormous amount of tar/creosote myself from doing so many L&S cooks. But I don't get the sense a lot of others here do have the same problem, maybe because of doing a lot more high temp cooks. We did have that one fellow asking about using wood as fuel, rather than charcoal. That would probably cause a lot of tar/creosote trouble. For myself, I just use one fist sized hunk of seasoned smokewood directly in the fire for smoke and that undoubtedly adds a little tar, whereas Syz's trick of using a sealed iron smoke pot, vent hole down to direct the smoke in to the fire, probably gives cleaner smoke. No doubt using fresh green smokewood would probably cause the most acrid smoke and the most tar. I guess the bottom line for us is that using a lot of airflow to prevent creosote won't work in our KK's, at least for low and slows, and we need to control creosote more by our wood/ charcoal selection.

Re: Creosote I was not talking about creosote, only saying that the way to avoid it, by opening the vents wide, will cause high temps. Yes, green wood should be avoided. Yes, creosote can occur in our KK's or on our food.But the way to avoid it is not to open the vents up wide, that will cause temps way too high for a low and slow. We have to keep our vent openings very small to keep a low temp. That was my only point. Creosote avoidance is another issue!

Re: Creosote That post cannot apply to the KK. If you open the bottom vent 1/4 and the top vent to allow "rapid" smoke egress the temp will go sky high. Maybe this could work for a big metal offset smoker or something other than a KK. I humbly suggest the post be removed and this thread as well. There is no relevance to our cookers, just a potential source of confusion. Or, keep the thread to simply illustrate that not all posts at all boards have relevance to us.

Re: Polish your kk! Let's race!

Re: Polish your kk! F360 Modena

Re: Delayed appreciation and thanks... Boy, Jens really looks like a Jens! You sure you live in California and not Minnesota?

Re: Polish your kk! Ferrari.

Re: Can Post more pics now!! I see you didn't pad your 2x4's, and your tiles look OK. Good deal! I advise all buyers to PAD your 2x4's before moving the beast.

The Hotter 'n Hell 100 is the biggest 100 mile bike ride in the country, held every year 9 days before Labor Day, in Wichita Falls, Texas. This was the 30th anniversary ride and the hottest it's ever been, 109 -111 depending on the weather station you pick. There were over 14,000 riders this year. Anybody on this board ever done it? It was my first century ride, at age 56, and it was the most brutally hot unbelievable inferno you could imagine. People were dropping like flies, some took the sag wagon back to town and some took the ambulance. I've never been so hot in my life, on the verge of collapse once or twice. Fortunately there were rest stops every ten miles for the first eighty miles and then about every 5 miles for the last twenty. I made good use of those to recuperate enough to get to the next one! So yours truly finished, vertical and in the saddle, and not last. I was well pleased to see a bunch of twenty somethings being drug in by the sag wagon, while I plodded on. My group started at 0620 and I finished at 1625, long after I anticipated. My average speed across the road was good, but I had to spend at least 20 to 30 minutes each at the last 4 or 5 rest stops to sufficiently cool off to continue. And at least ten minutes each at the rest stops from mile 20 to mile 80. If you have never done it but are considering it, DON'T! Well, that's what my friends and family kept telling me all year, but what the hell do they know? Apparently they know more than I thought. I did manage to stay properly hydrated and with a good electrolyte balance, but I didn't eat enough. I figure I put out about 8,000 plus calories but only ate 600. That's OK to do in an endurance event, as you can mobilize fat for energy, but I would have finished stronger by eating about 2,500 calories. Well, for all the cyclists here in the group I thought I would just beat my chest a little, but I know some of ya'll have finished century rides a lot stronger than I did. But maybe not in the 110 degree heat!!!

Re: High temp fast brisket A brisket that comes out dry as shoe leather is done wrong, I'll take pot roast texture any day!

Re: Would you have cooked this Chicken? I can't tell from the photo but it looks like they didn't remove all the internal organs and left a bit behind. You can probably assume that ALL chicken has some contamination from the intestinal flora during butchering, that's why we have the food safety cooking temperatures. So even chickens without this little green wad probably harbor some of the same gunk. I imagine if you removed it, washed the bird, and cooked to a safe temp it would have been fine. But I wouldn't have eaten it. I would give the meat to the dogs after a thorough cook. They drag up dead rotting deer carcasses from the canyon and chew on them without any apparent ill effects!

Re: Texas Potjiekos Festival And for your enjoyment, a nice video of same:

Re: Texas Potjiekos Festival Danioro is our member from South Africa, here, in his own words: "Braaivleis - "Burnt meat" (Afrikaans) Ingredients - Meat, fire, wine, beer, meat, BS, meat, women, meat, beer, BS and meat. Salad optional. Mix well and stand back." Look back at his previous posts. And I mis-spelled it, it is braai, not braii. It apparently refers to a method, a tool, and a social gathering, all at once. Basically a grilling party.

Re: Texas Potjiekos Festival We had some posts by the fellow from South Africa, talking about the "braii". Haven't heard from him in a while.

Re: High temp fast brisket After you foil, check for doneness every 30 minutes. The time is somewhat variable depending on the size of the brisket. I did a big 15 lb packer recently and the whole cook took about six hours. But I did the first part at about 250 to let the brisket stay in smoke a little longer, then kicked the fire up to 300 ish for the balance of the cook after the foil. You really have to experiment but I would think 4 hours for smaller briskies cooked hot the whole way, stretching out to maybe 8 hours if you do a hybrid with part of the cook at a sub 300 temp. The beauty of this method is if you do one hot all the way, 300 to 350, you can get it done quick. When I do them hot the whole way, even big packers can get done in 5 hours. If you are pressed for time do it hot. But if you need time to go do something else, do the pre-foil part at a lower temp. Once you foil, you need to stay there to poke for tenderness every 30 minutes. Not a concise answer, granted, you need to just do a few. But it won't take 10, 16 or 24 hours!! For an afternoon party you can definitely do it same day. And I have found that really long hold times, toweled in a cooler, seem to make it even better. So if you get it done well ahead, so much the better. You lose the dramatic impact of having everyone stand around watching you pop the lid and taking it off the fire. That's good for some real ooh's and aah's. But the meat is better with a long rest.

Re: Using a Dutch Oven (cast iron) on the KK? Anyone use the Do a search for almost any question you have and you will probably find a thread or a post: viewtopic.php?f=33&t=2961&p=30913&hilit=italian+pork+stew#p30913 We have some other threads on dutch oven cooking also.

Re: Easy Peasy Pork Butt You don't need the pan of water. Nor do you need to flip and rotate, however if you like the mop then of course you will need to flip. Looks awfully tasty!

Re: No lift gate Bohunk, be sure to take some Q next door to the guys who helped! Did they all come over and gawk at the behemoth?

Re: BBQ Guru Golf Club We have been getting a lot of weirdo spam posts lately. Some are pretty funny!

Re: To Rotis or Not To Rotis I've waxed poetic about the Stoker before. It's so reliable you can leave and go do something else and be sure it will hold the temp. Just be sure to fill your basket with lump, set your temp, and then go play golf. Or go to bed. Or whatever.

Re: Low and Slow With Lump Question I use Royal Oak lump which is hardwood and likely unavailable in Singapore. No trouble with the smoke on a low and slow. You will just have to source any and all types of lump available to you in your part of the world and try them until you hit on the one that works best.

Re: To Rotis or Not To Rotis Guru part number 800-2001-110 $4.95

Re: To Rotis or Not To Rotis The new KK's have a Guru sized port. You can probably buy the plug from Guru. Doesn't matter if you have a Stoker. The plug just fits the hole.

Re: Syzygies's pork butt: what went wrong? Both!