mguerra

Re: Knives Got one, thanks for the heads up!

Re: Air Combat USA That's funny, my whole goal was to get the airplane as out of shape as possible. I'm sick of straight and level!!!

Re: New Blue Use a FULL basket of lump for any cook, grilling or low and slow. You can grill at any height level above the fire using your various grates. I like to grill up high on the main grill, because it takes longer and gets more smoke time. It does use more fuel. If you like the "done on the outside, red on the inside" then grill down lower. If you like it more evenly cooked throughout, cook up higher. There is no need to monitor your fire temp for grilling. Just get a good hot fire going. I start a chimney full of lump and dump it out on to a full basket of charcoal. Open the daisy wheel all the way and open the top vent fully off its seat. That gets a hot grilling fire. If you want it hotter yet, pull open the bottom front draft door. If you do this BE SURE to put something under the opening to catch embers!!! Don't set your porch on fire, your house will follow.

Re: Air Combat USA I wasn't sure just how much G we were pulling, I see it was about 4. You had six high G pulls in 90 seconds, pretty cool!

Re: iMac, iPod, iTunes, iPhone and iPad. Now iGrill. As far as Bluetooth range is concerned, I would think the 10 meters for iPhone refers to transmission, not reception. Since Bluetooth is a radio, as long as the received signal strength meets the reception threshold, there is no inherent "range" on reception. The Bluetooth radio receiver has no idea how far away the transmitter is, it only knows how strong the received signal is. My guess is the iGrill has a powerful enough transmitter to achieve threshold reception strength at the designated 200 feet. I am not a Bluetooth expert, but I am sure there is a technical standard for Bluetooth power and range. It is a radio. I seem to recall the standard is a pretty short range. So if 200 feet exceeds the Bluetooth technical standard, maybe the iGrill folks are bending the rules on transmission power.

Re: How long are your butts taking? The way I view refrigerated leftovers is simple. I look, smell and feel. If it looks bad, smells bad or feels slimy, it's trash. If not, I eat it. I don't care how old it is. If it does pass the look, smell and feel test, no need to "re-sterilize".

Re: How long are your butts taking? Doesn't matter where you hold it. I have previously made the argument here that if you take the properly cooked meat off the fire with clean, uncontaminated implements or gloves and immediately foil it with clean uncontaminated foil, it will not be a problem if the temp drops below the 140 degree mark. I personally am completely confident the meat can be held at room temp this way and be safe to consume if eaten within 24 hours. The meat is sterile when it comes off the fire. Unless you contaminate it with a big bacterial load, there should be little if any bacterial growth. This is what I think and I don't guarantee it is safe. Having said that I do foil mine and wrap in towels and hold in a cooler. The reason is I want it piping hot when I serve it to guests. Butts held this way will stay VERY hot for many hours. But I don't do it to keep it above 140 for any safety reasons. Raw food is another story!

Re: Rough draft of the Roti Drip pan When I do a roti chicken direct at 400 degrees it comes out great. Of course all the fat drips right down in to the fire. I notice no ill effects from this. What is the idea behind using the drip collector?

Re: How long are your butts taking? They need to hit at least 185 before you pull them off the fire. Having pulled one at 175, I can tell you that is a mistake! 185-200 will do. I foil them and wrap in towels and hold in a cooler for anywhere between half an hour to eight hours depending on when I want to eat. Only reason for the foil is to keep the towels a little cleaner. You could probably just stick them in the oven on warm, unfoiled, and that would do, while waiting to serve. But the cooler does not burn any electricity nor gas.

Re: Saisuda my Wife and Endorphin Junkie.. Wow. I'll edit my natural first male reaction and say this: Good job.

Re: New Kamodo kamado Photos please.

Re: New Blue You don't need ANY gas to be good to go! Bag of lump, a pork shoulder and you are in business. That is a beauty all right.

Re: Bronze Behemoth Game On! 2 n66726 n66727 n66728 A while back we were talking about doing a super low temp cook for a beef round roast. This cut is normally really tough and dry and hard to get tender and juicy. Well, here's something interesting. I had my butcher process a hog last year(ya'll remember?) and I was not sure what to do with the ham, the back upper leg. That is the round, of course. So I had it cut across the femur in to 2 plus inch thick roasts, or really thick steaks. So these would be round roasts, or round steaks. This was raw, not cured, you understand. Today I cooked one. I slathered it with mustard, much like is often done when we do a shoulder. Doused that heavily with a rub one of my patients made, and roasted it indirect on a hickory fire. It cooked at 350 to 400 til an internal temp of 150. I foiled it, wrapped it in a towel and rested it for an hour. It was awesome! Very juicy and very tender, far more so than I expected. I would say it was medium. Took about 2 hours maybe. The juiciness and tenderness was outstanding, far more so than a beef.

Re: Thermapens on Sale Got one! Thanks for the heads up on the price.

Re: Greetings and Thanks! What is that, a guitar amp?

Re: Bronze Behemoth Game On! 2 There is a girl there at Dai Due who knows how to do curing. Pancetta, guanciale, salame, pepperoni, sopressata, prosciutto and on and on. I begged her to put on a class! We will see...

Re: Bronze Behemoth Game On! 2 I spent this afternoon at a whole hog class. We took a half hog and broke it down. First, out came the leaf lard, which we rendered and then strained. Pastry chefs go nuts for this lard. Then we took out the tenderloin, took off the belly, cut out the spare ribs, took off the picnic and the butt (shoulder), then the feet and the hocks. Cut up the chops and so on. For today's class this chef used the shoulder for sausage, pate, and rillettes, not pulled pork like we do. We made chorizo, kielbasa, and white boudin. The boudin was French, not cajun. It was made with cream and breadcrumbs, as well as some chicken, but not rice. We took a piece of loin, butterflied it, filled it with herbs and spices and then rolled it back up in to a roulade and tied it. We made a cure for the bacon which they cure for six days and then smoke. The chef made something I never had before, roasted pork belly. He took a big piece of belly, crosshatched the fat with knife cuts, put on an aromatic herb rub, placed it in a pan with wine, onions and some other aromatics and popped it in the oven. It was out of this world tasty. We made Tasso ham and rillettes, and something that was so good I could not believe it, head cheese!!! We boiled the head and the feet with a big cheesecloth sack of spices, removed the ears and julienned them, took off as much meat and fat as possible, discarded the snout, chopped up the tongue and mixed all that meat and fat with the incredible spices and lemon zest. The huge pot of water used to boil the head was reduced to four cups and all the fat skimmed off. This was a thick, collagenous reduction. Then all the meat, fat, tongue and ears were put in a loaf pan and the reduction poured on. We tasted it at this point. HEAD CHEESE! Oh my gosh it was so good I could not believe it. Then a weight was put on it to compress it and it went in the fridge. We made a pate with shoulder meat and fat and a pork liver. The liver was maybe 25% of the total. Fantastic. The whole affair took about 5-1/2 hours. If you live in or near Austin, TX, you should go do this! The class is put on by Dai Due Supper Club, eight people per class, about four classes a year. I was surprised how good these fatty, weird preparations were, but they were superb. Did I say HEAD CHEESE!? Never in a million years would I have tried the store bought version of this. And it was probably the best thing we made today. This was a fresh, humanely raised hog from a local farm, prepared by a supremely skilled chef/butcher. Tomorrow we pick up everything we made today except the bacon, which I suppose they sell next Saturday at the farmer's market. Unfortunately I live two hours from Austin so I will not go back to get mine. My niece lives there and she will be the lucky recipient. But I told her to reserve half of everything for me and I'll get it next weekend! An absolute dream day for a foodie.

Re: OTB Grills - How many and where do they go? Uh, what about the KK Junior...?

Re: Komodo Kamado on CNBC's Today Show Aug 31st! Hey eight, you fly fish?

Re: Bronze Behemoth Game On! 2 This may not seem all that interesting, but as the old saying goes, it's the simple things in life... For a really easy and fast go to cook, try boneless skinless chicken thighs. I lay them all out on a tray, douse them liberally on one side with Special Shit, (sorry, I'm not the adolescent who named this stuff), put them on the top grill with a good hot fire, rub side down. Now cover the top side liberally with the rub. Cook five minutes with the lid closed and then flip them. Cook until your Thermapen hits 175 or so. Doesn't take long as this meat is fairly thin. Take them off, rest under foil for a while, and enjoy! You may never eat white meat again. http://www.specialshit.com/ Generally I don't use too many store bought rubs because you never know how much salt is in them. This was given to me as a gift so I tried it. Damn good on chicken. We have been chowing on this a lot lately! You can just use any seasoning or rub you like. I have talked many times before about a " good hot fire". Just open the daisy wheel all the way, spin the top damper well open, and that will get it. That will typically get a dome temp of 350 to 400ish. I use this for most all grilling and simply cook the meat to my desired finish temp on the Thermapen.

For 2-1/2 to 3 lbs of pork tenderloin: 1/2 cup soy 1/4 cup hoisin 1/2 cup dry sherry 1/4 cup honey 1/4 cup orange juice 1 tbsp black bean sauce 4 garlic cloves crushed 2 inches grated Ginger 6 chopped scallions 1 tbsp dry mustard My mom made this recently, in her oven, not a KK, and it was delish! I made this marinade per the recipe and it is a fine amount for a 1-1/2 pounder, which is marinading now. I'll roast it tonight on apple smoke. "2 inches" of ginger is pretty imprecise, just eyeball it.

Re: Bronze Behemoth Game On! 2 No, I did not say I don't like them. I just started using lump some time ago, in fact even prior to getting my KK. I had used briquettes in my metal grill, of course. I have not used them in the KK because initially I only ever did low and slow cooks. I was not sure how long they would last for a 12 hour or more cook, so I just used a full basket of lump. But now I do a lot more grilling in my KK. So just for grins I decided to try some briquettes. And yes, it is the same Stubbs who makes the rubs and sauces. The briquettes are billed as being only hardwood and some vegetable binder. We talked a while back in one of our threads about these wood only briquettes. I'll go back and look for that thread. If memory serves, there were some called Rancher and maybe Wicked Good makes some as well.

Re: Bronze Behemoth Game On! 2 I know a few folks here cook on briquettes, I have only thrown a few in my lump fire when I bought a bag by mistake. But yesterday I bought a bag of Stubb's briquettes just to try them out of curiosity. Who likes 'em, and why?

Re: Huge Christmas 2010 Cook! "Aftermath photos", that's hilarious! And a true testament, as well. Kudos.

Re: Huge Christmas 2010 Cook! How are you preparing the collards? I love 'em!