mguerra

Re: Posting Photos That's about 59 seconds too long.

Re: Gonna buy one Monday!! So, yet another member having trouble posting pics... Like I said, one of you smart guys needs to make it dead simple, no resizing, just pick your photo and click upload. Period. Telling us the 10 step method kind of reminds me of Steve Jobs telling us why we really don't need Flash on our iPhones and iPads. I love Apple stuff, but he's full of sh.. I know one of you is savvy enough to sort this out! C'mon, show us how smart you are. We will give you great kudos. I will anyway.

Re: Bronze Behemoth Game On! 2 Looks good, we will try some of their product! On a separate note, have ya'll seen the new Maverick ET-732? It is supposed to address some of the shortcomings of the ET-73. It has very high temp probes, a MUCH longer transmission range, external transmit button (instead of that one behind the closed door!) and external antennas, no more rigging your own! I ordered one and will report. Check this:

Re: Pork Butt in the crock pot Sounds good, will do.

Re: Bronze Behemoth Game On! 2 Oh, the ribs. First off I got some "enhanced with a 12% solution of some BS" ribs which is a mistake. Normally I get the regular. But combine that enhanced juice with jerk seasoning and you get some mighty hammy ribs. I believe this has been mentioned before. Even so, I think jerk seasoning on non enhanced ribs just isn't going to taste right. We will stick with brown sugar based rubs henceforth. Or other proven rib rubs. Let's see how easy it is to add a photo: n66903

Re: Bronze Behemoth Game On! 2 Yeah, I knew about dragging the photo to the desktop. But I just wanted to bellyache, and make a dramatic story. But still, even your method is a minor PIA. Easier for sure, though.

Re: Bronze Behemoth Game On! 2 On a less frustrating and less obscene note, we are trying something a little different this afternoon. I'm smoking a rack of baby backs with an unusual rub. Adams Reserve Jamaican Jerk. In a few hours, I'll give a report on jerk ribs. Uh, no photos.

Re: Bronze Behemoth Game On! 2 Belated photo: And it was a PAIN to attach it! I selected the photo in iPhoto, clicked share, clicked email, addressed it to myself, clicked picture size,clicked medium, sent the photo to myself, opened the email program, opened the mail to myself, dragged the resized photo back in to iPhoto, restarted the computer, because if you don't, the "upload attachment" tool doesn't see the newly added photo, reopened safari, opened KK forum, looked for this forum, clicked "post reply", clicked upload attachment, picked the photo, clicked "choose", and finally got the f...ing picture in my post!!!!!! Holy hell can't one of you smart guys make it easier?!?! Like I said in the other thread, we should just be able to select the file, click "choose", and boom, it's resized automatically and added to our post. Two clicks. Sheesh. n66902

Re: Posting Photos Like I said, a pain in the ass!

Re: Posting Photos Yeah, it's a pain in the ass to resize the files. What would be cool is if there was a tool that just grabbed your file as is and then auto resized it. I stopped posting photos too.

Re: outdoor kitchen You probably will never use a gas grill once you cook on a KK! There are literally hundreds of posts attesting to this on the various ceramic cooker websites. However some on this forum have suggested a gas grill could come in handy for cooking/warming various side dishes while the KK is in use for the main meat course. If I were building an outdoor kitchen from scratch I would build the KK in as the main cooker and incorporate a secondary charcoal grill like a Weber. Or if you have the time to wait and the money, you could wait for the, hopefully soon to be available, KK Portable. I am in line for one. Or do as a few folks here do, have two KK's. Either both full sized, or one of the 19.5's as your secondary. Those of you forum members who never touched gas again after getting your KK might want to comment! A secondary KK will be far more versatile than a Traeger, and easier to fuel.

Re: Fully Open Top Damper Cooking Experiment! Here's a simple setup for chicken. Open the top damper fully. Open the lower daisy wheel fully, with the door itself closed. Start a full chimney of lump and spread it out over a bed of lump. Cook the chicken on the main grill, direct. You get enough air flowing through to not over smokify the chicken, your temp will range from about 300 to 400 with these vent openings, your chicken comes out perfect. I turn the chicken over once when it's about 130 degrees and take it off at 170. Dead simple.

Re: Pinwheeled Pork Loin Roast Thanks!

Re: Fathers day piglet...... Correction: O Ya Sushi

Re: Fathers day piglet...... in Boston: Oh Ya Sushi Number 9 Park BG Oyster Bar

Re: Father's day special: Smoked Prime Rib One of the great benefits of doing a high temp brisket is the jus you can make from the large amount of juice you collect in the foil! KK, good for jus!

Re: Best Smoking Methods With KK? On a related note, about having dinner ready on time. Once you get your low and slow cooking down pat, there will still always be an unpredictable cook time for every given cook. You can never know when it will be done. The general principle, then, is to be sure your cook is done well BEFORE party time! As you gain experience you will be able to approximate your cook times. But if you get them done ahead, you can then foil your meats, wrap in towels, and hold them in an ice chest. They will stay hot for many hours this way. If you use the high temp brisket method, you can be assured that if you start your cook six hours ahead, it WILL be ready at party time. Pork butts are a little different, but most of the time if you start your cook two hours per pound plus one hour; ahead of party time, you will be OK. For example an eight pound butt you would start at 16 plus 1 equals 17 hours ahead. But pork butts can fool you so starting even more ahead than that is OK. Remember they will hold for a LONG time foiled , toweled and coolered. Most rib cooks can easily be started 5 hours ahead and definitely be ready. It is common for barbecue parties to go sour because the meat isn't ready, I have been to some where we didn't eat for four or more hours after the expected time. You don't want to host any of those! Start well ahead, and hold as described.

Re: Father's day special: Smoked Prime Rib A KK smoked rib roast is just out of this world! I have done two, and they were spectacular. Everyone should try one. They are easy, just a low and slow indirect to your desired finish temp.

Re: First Brisket Ever Foiling at 165 is the key. I resisted foiling anything in the KK, thinking it was unnecessary, at first. But after my first foiled high temp brisket, I was converted! The first part of the cook prior to foiling gets the smoke ring and flavor. The second part after foiling gets the juicy tenderness. We have discussed this at great length, but for newer members, try a brisket both ways. You will never go back to unfoiled.

Re: Pinwheeled Pork Loin Roast Yes, post the recipe. And a detailed explanation of how you rectangle out the pork loin.

Re: Best Smoking Methods With KK? For any low temp cook, with a nominal temp of 225 or 250, if the temp gets up to 260 or 280, it will come out fine. Don't sweat it. Ribs, pork butt, brisket, doesn't matter. Anything below 300 will net perfect results. I used to freak if my 225 cook got up to 240, that was a waste of emotional energy! To keep your temps down, DON'T start too much charcoal. And keep your vents barely cracked.

Re: Another Delivery to Australia That glass green is a beauty, it would be great by the pool or any water feature.

Re: are cloth awnings over a KK ok? I was joking of course with the umbrella hat. If you just need sun protection, you can try a sail shade, here's one:http://www.patioshoppers.com/products/Kool_Kolors_9_10_Triangle_Shade_Sail-1572-0.html If you want rain protection as well, you would need an awning. Same website has a bunch. We have some of their patio umbrellas, they are pretty good product.

Re: are cloth awnings over a KK ok? try this n66881

Re: Smoking tips First, to control your temp, only start a very small amount of charcoal. If you have a big bunch burning you won't be able to keep the temp down. If you are cooking with wood, the same applies. Get your wood fire going in a separate vessel, burn it down to coals. Burning it down to coals is going to get you cleaner, less bitter smoke. If you start wood in your KK and put the food right in, you will get too much of the "first" smoke. The problem with using wood is you will need to keep shoveling coals in every so often, because you won't be able to keep the temp down if you put in enough coals to last the whole cook. This is how they do it at a good BBQ joint, but you may not want to stay there tending the fire for 10- 20 hours! This is why you should use lump charcoal. Fill the basket with lump, start a very small amount of it, put in a little bit of smoke wood, not much. That's your answer. You can control the fire at low temp, you don't have a shitload of wood in there smoking like crazy, a basket full of lump will last the whole cook so you don't have to add any fuel, and you will get the result you want.