mguerra

Re: Pork Butt: cook time by hour per pound??? For a 200ish fire when using the Guru you want the slide just barely open. Less than 1/4 of its slide travel. Top hat should be barely cracked enough that you just see some smoke coming out when the fan is off. Any more open than this, top and or bottom, and you will never keep the temp down.

Re: Pork Butt: cook time by hour per pound??? Here's an illustration of how forgiving this cook is. Yesterday I did a pork butt and somehow forgot to put in the heat deflector. I also did something I never do and that is I opened the bottom vent a little at the start of the fire. Normally I only use the Guru or the Stoker as a bottom vent. Several hours later I discovered my mistakes and found a 300 degree direct cook going. So I put in the deflector and got the fire back down to 225. Even after several hours of a hot direct fire this butt came out as perfect as you like. As an aside, I also used an injection of a Rosemary Garlic marinade. Those of you who inject know how little of the injection actually stays in the meat. Muscle is so dense and compact most of your injection just shoots back out of the needle hole. But enough stays in there to make a difference. All pork butts are good, but this one was super good! I'll be doing more injections.

Re: Pork Butt: cook time by hour per pound??? You can take it off at 185 and it should be excellent.

Re: First Guru Cook (Pork Loin) Yes, that tip was for general consumption. Worcestershire is a great component to a marinade or injection, we use it routinely. Got a pork butt right here right now, you made me think to do that injection, ifly! Think I'll fire up the k, throw on the butt and hit the golf course.

Re: New owner of KK in Mendocino County, Ca My favorite rainy day cook suit: http://www.cabelas.com/product/Clothing ... t104091480

Re: New Member - Soon To Be Owner Your only regret may be having waited.

Re: Annoying Feature It was not me that called it a warning. I no longer care about this, let's talk about cooking.

Re: Annoying Feature If two people post similar replies in rapid succession, I don't see that as a problem... that requires a "warning". Seems like a solution in search of a problem. Let's don't turn this in to the over-regulated Primo forum.

Sometimes when I create a reply to a post, a notification box pops up saying something to the effect: "Someone has already replied, you sure you want to?" For crying out loud, GET RID OF THAT!!!! Of course we want to reply, that's the whole point of a forum...

Re: First Guru Cook (Pork Loin) If your injection contains ANY particulate matter, do not use the needle with the side holes! Use the straight bore needle. Use the side hole needle for 100% pure liquids only. Trying to unplug the side hole needle is a HUGE pain.

Re: Leg of lamb cooked in hay Did not notice the link, got it!

Re: Leg of lamb cooked in hay So is that hay dampened and in there for moisturizing?

Re: Pork Butt: cook time by hour per pound??? If the "middle" means the main grill that is just about lip height then yes, cook your butt there. No need to change levels mid-cook, you're overthinking this. Just slap your butt in there, put a thermometer in it and pull it off the fire at the suggested temp range. This is a super forgiving cook that is hard to screw up. My opinion? Pork butt low and slow is the highest use for a KK. And one of, if not the tastiest, most succulent cooks you will do. People LOVE this stuf!!! Makes you a super star at any party. Get it done before the party, so you are not rushing and/or tempted to take it off too soon or jack up the fire temp to get it done. Take it off the grill, wrap it in foil, then in towels, then place in a cooler to hold til party time. It will stay very hot and at a safe temp for a LONG time this way.

Re: Pork Butt: cook time by hour per pound??? 1-1/2 to 2 hours per pound will ball park it. Cook to a finish temp, the internal temp of the meat, of 185 to 200. Anywhere in that range will be super! Cook indirect with a fire temp anywhere between 220 to 280, it's not that critical.

Re: Rib Roast One of the most complimented cooks I ever did was a standing rib roast. Here's my post from April 27, 2009: Alright folks, I know these forums are full of superlatives, but this is no joke. You HAVE TO do a slow smoked, standing 4 rib roast!!!! This may be the best meat I've ever eaten, superior to even the best filet mignon. I took a boneless 4 rib roast, about 8 lbs., marinated it in soy, Worcestershire, garlic and olive oil, and roasted it at 225. I put a LOAD of mesquite in there. Because this is in essence just a giant ribeye steak, I pulled it at what would be about medium, 150 degrees, and foiled it. It was out of this world good. If you are not a fan of ribeye steaks, do this anyway. Because this meat is so tender to start with, it doesn't require prolonged cooking. This baby was done in about 4 hours or so. After you do your first one, you can adjust your done temp to how you like it. I'm sticking with 150! You will absolutely be the star of the party with this one. http://www.grasslandbeef.com/Detail.bok?no=781 I still get raves on this, two years later. 150 might be too done for you, the only way to perfect your finish is to do a test run. The surface texture was great, no need for any sear at all. Interestingly, and on a related note, I did two big prime ribeyes last night which reinforced my opinion that these can be tastier than a filet. And we have said this many times; KK will ruin you for any steak cooked on the "outside". NO steak at any restaurant can come close to what you can do.

Re: Komodo availability - Good & Bad News Grilling season is 365 days a year!

Re: Order placed and now the waiting starts..... That Weber is going to wind up as a storage vessel for your charcoal chimney, torch, tongs etc.

Re: Suckling Pig Wow. This whole time I thought that was you!!!!

Re: Intro, My KK, and My first Cook Finish temp means the finish temp of the meat, not the fire. A safe finish temp for poultry is 170. I have found that cooking chicken by my technique a good finish temp is about 180ish for a nice texture, juicy, not dry, and not rubbery. I finish all my meats by temperature, except brisket. To do this you will be best served by using a Thermapen if you don't have a remote thermometer. For grilling, I turn meats once. I cook them for a short time one side, long enough to get a nice surface texture, then flip them and cook until done by temperature. Cooking to a finish temp will get you reproducible results every time. Here is a quick rule of thumb for initial cooking experiments. Cook poultry to 170, beef to 140 and pork to 150. Not pork butts, other pork. Not briskets, other beef. Now see how done that is and if you need it more or less done, adjust your finish temps a little. You will quickly hit on your perfect finish this way. Pork butts go to 185 to 200. Briskets are not finished by temperature, but by feel. We have a sticky, and whole threads on this!

Re: Uneven Burn of Coals Not much to add, do exactly what has been suggested. I would merely emphasize that for a low and slow, DO NOT start too much lump. Just a little central bit. Start too much and you will not be able to keep the temp down. If you do this without a Guru or a Stoker, it will take some time to bring the temp up to your desired 200 to 250 range. During this slow climb, keep the vent openings very small. Maintaining a low fire only takes a sliver of opening of both vents.

Re: Suckling Pig So who is the dude who beat anorexia?

Re: Intro, My KK, and My first Cook I have had the same experience with chicken. You cook it to a safe finish temp, but it feels underdone in your mouth. Especially if you cook it indirect. My thought is that this occurs because of the moisture retention in a KK vs. the dehydration that occurs on most other grills. We get used to that dried out texture of grilled chicken on other cookers. Experiment with your finish temp on chicken by bumping it up a little over the next few cooks. You will hit on a good finish temp that gives you the texture you want. Not rubbery, but not dried out either. You can get a perfect texture that is between rubbery and overly dry. One way I do this is to cook direct on the top grill. It takes longer because it is so far from the fire, but you end up with a perfect balance of doneness to the meat, and the skin if you leave that on. Don't cook chicken indirect, it comes out rubbery for sure!

Re: First Pork Shoulder So you have fan blowing through the corrugated hose and that is routed through the gas door on the back? I see you have not removed the plug in the fan port.

Re: Suckling Pig The belly on the guy tying up the pig doesn't look like the guy who "beat anorexia"!

Re: cabinet Somewhat reminiscent of Kramer and the three Japanese tourists...