mguerra

Penny did this yesterday with a tenderloin, not a shoulder: http://thepioneerwoman.com/cooking/2011 ... dded-pork/ It's an okay alternative if you don't have the opportunity to fire up the KK; a shoulder might have been better but the tenderloin was good. Took about ten hours. Pretty spicy too! She opined it could also be done on the KK in an open or covered cast iron vessel.

Re: Newbie to the Stoker Temperature regulator...it is Great This temperature discrepancy between the KK thermometer and the Stoker, or Guru, thermometer is oft remarked on. It is of no consequence whatsoever for a low and slow. Set the Stoker for 225 and forget it. You will get perfect results. Don't waste time thinking about it.

Re: First Rotisserie Cook: Very nice I was a sheetrocker all through college, had my own drywall company. I don't ever want to see another sheetrock implement of any kind! Probably still have a couple pounds of gypsum dust in my lungs. It was hard work, paid well, and we took it seriously with pride in our work. If we don't repeal Obamacare, I may have to go back to it!

Re: First Rotisserie Cook: Very nice The open lid cook would definitely yield less smoke and or "off" flavor, but you would have big fiery flare-ups. Of course the main grill is so high above the fire it might not be a problem. Somebody try it, and report. Or I might.

There are some folks here who think the chicken grease hits the fire, smokes off and yields an off taste. So the point of the grease catcher is to prevent that. The challenge then is to design a rig to catch the grease and prevent it burning or smoking. For myself, I don't worry about it.

Re: First Rotisserie Cook: Very nice If you just pour your lump in the basket, the various shapes and sizes of the pieces do result in a patterned burn. For an indirect low and slow this is fine. For even high temp grilling it is not. I load my charcoal basket full, then take a charcoal chimney and fill it about 2/3 full with equal sized pieces of lump. Start the chimney and then dump out these even sized pieces on top of the basket. Arrange these even sized pieces equally over the top of the unlit to get an even distribution of fire. Or use briquets for even grilling.

Re: Is the Benzomatic JT850 the best? That I will buy.

Re: First Rotisserie Cook: Very nice I did not specify non-stick, I was merely indicating the general concept of using that type of contraption as a small fire basket. The one I use for smaller fires is stainless. I do have some non-stick ones I use for grilling shrimp, veggies and the like, but they hold the food, not the fire!

Re: First Rotisserie Cook: Very nice Like this thing: http://www.amazon.com/Charcoal-Companio ... 484&sr=1-2 There are a number of variants of this, stainless, round etc.

Re: First Rotisserie Cook: Very nice Use a grilling wok as a small charcoal basket. Just set it on top of a basket full of lump, or on the charcoal basket handles.

Re: Is the Benzomatic JT850 the best? That seems an odd phenomenon. The contents of the torch are under pressure higher than atmospheric. When you open the valve, the contents should come forcefully out. And vaporize in so doing, as the pressure the outgoing propane encounters is atmospheric. The concept of a liquid "plug" is at odds with physics. I have a cigar lighter with a clear tank. You can hold it upside down such that the liquid butane is at the bottom where the jet is and a gas pocket is at the top and it fires just fine. Strange.

Re: Latest Happy Camper Carolina Julep? Recipe please. Oh, yeah, welcome!

Re: First Butt and Ribs on the KK I've done two standing rib roasts on the KK and you will NEVER be able to eat it again on the "outside". It is other worldly scrumptious. Do it ASAP!!!

Re: First Butt and Ribs on the KK Good job there bri, bet you got some serious kudos from those who partook! We had a big party today, including some folks from Massachusetts, Maine and Connecticut. First off, they were freaked that we all pack heat, they just couldn't understand that we take self defense seriously. We schooled them on the finer points of natural law and the Second Amendment and then got down to the real business off the day, thirty pounds of slow cooked, hickory smoked, pork butt. I guess they don't cook a whole lot of it up there. They scarfed it down! I used an injection of garlic and some other herb, a Tony Chachiere product. It comes with a big syringe and needle, too. Using ya'lls recommendation, I ground up a shitload of pepper using a coffee grinder, for the rub. Works real good, you can grind a lot fast. Also included some paprika, cinnamon, sage and cayenne. It came off the grill yesterday at 2PM, I wrapped it in foil and towels and held in coolers until this morning, when I pulled it about 8AM. It was still warm. Anyhow the Yankees loved it and just raved. Typical KK result. Makes you a star every time. Am I right, bri?

Re: Top Sirloin Speaking of primals, I smoked one of these babies a year or two ago for a birthday. Expensive but superb! http://www.grasslandbeef.com/Detail.bok?no=601

Re: Three different types of Side Tables available.. Perfect! I'll top my tables with granite.

Re: How do you use the "Quote" device? Of course!

Re: Three different types of Side Tables available.. I like the aesthetic of the wood tables, but they get filthy and nasty from grease, sparks, splashed and spilled marinade and sauces etc. I guess stainless would be super expensive, and not as warm looking as wood, but very cleanable. Maybe a dark stain and a heavy polyurethane top coat would repel/hide some of the filth. Those stained tables look pretty good!

Re: Help With Spam! No, I want to know how to just quote a portion of a post.

I wondered what that exclamation point was for. How do you use the "Quote" device?

Re: New Member/Owner in the Nation's Capital Hey, another Italian "fragile"! But they didn't pack that leg lamp with the easy off box, like KK.

Re: Pork Butt: cook time by hour per pound??? No stage fright, no freezing up. ALL the info you need is in these forums. Of course, there's thousands of posts! Just peruse them. Or ask anew.

Re: Taste Differences Maybe too late for this comment but for the BBQ Guru, if doing a low temp cook, you want the sliding damper on the blower barely open to less than 1/4 of the total opening. Otherwise your temps are likely to overshoot. Unlike the Stoker, which closes off the fan opening when it is not blowing, the Guru blower port stays open all the time. It just doesn't blow all the time. A fully open Guru will allow WAY too much air flow to maintain low temps.

Re: Newbie 101 "PLEASE NOTE: there is no reason to run out and get a Guru, Stoker, or other computerized blower." I disagree. It is true that there is no necessity to do so. But there IS a reason... Because it's cool and fun to have toys!!!!! And some other reasons too, but mainly it's cool and fun to have toys!

Re: KK on Best in Smoke The judges are real shitheads. And the fact they wander around during the cook, pre-judging how they think the food will turn out is ridiculous. They should do a blind tasting, and then pass their judgement. The show is totally contrived, made for TV, and not very well made. I won't watch anymore, but I did appreciate seeing Chris and a KK on network TV. Other than that, the show is worthless.