mguerra

Re: Replacement probes for the BBQ Guru competitor I have had a couple of bad probes from them.

Re: My Brisket is dry Long time members may be sick of hearing this, but for newer members here goes: Low and slow is the traditional method for brisket, but it can easily result in a dry product. High heat, fast cooking with foil at the halfway point WILL give you a super juicy and tender result. There is a sticky, I think under the "Techniques" thread. Basically you cook your brisket indirect at any temp from 225 to 325 until it hits an internal temp of 160 to 170. Then wrap it tightly in foil and cook it until it is very tender when poked with a sharp object. Having done many briskets both ways, I will never do a low and slow unfoiled. Check the sticky for the full method.

Re: Waiting on my Cobalt Blue Apogee, perigee, syzygy. Gee!

Re: Everyday Misc Cooking Photos w/ details I'd like that recipe/technique for your fermented hot sauce, Syz. Please.

Re: Florida Charcoal 2011 Nothing to say, just a picture of Dixie.

Re: 1st bacon I'm not a home brewer. But the best beer I have EVER tasted came from a home brewer! Must be like roasting your own coffee, you get quality that far outshines most(not all) commercial product.

Re: My KK needs a sidekick!! Of course you realize we will be getting the KK Junior here sometime soon. And I take full credit for urging Dennis to make it! So you can just wait for it, and then have a proper fraternal sibling for your KK. I was going to get a Primo for my secondary, but once Dennis agreed to go with KK Junior, I decided to wait for it. The "Portable" is actually Dennis' name for it, not the Junior.

Re: How long are your butts taking? Here's a little pork butt trick. When I pull mine, I pull the muscles apart along their natural seams and scrape ALL the fat off. Also the fat/skin cap if there is one. I used to just throw all that fat away. Now I take all that fat and cook it down in a skillet. You get a fair bit of liquid fat in the pan along with a handful of crispy bits. I drain and save the cooked crispies. Now take the meat and chop/shred it and saute it for a few minutes in some of the liquid fat in the skillet. Add a little salt to taste and eat that hot right away! Oh my. And eat a few of the crispy bits, too. Basically, they are home made cracklin's. I eat just a smidge of these crispies for the awesome flavor and give the rest to the hounds. Now I seek out picnics and butts with the MOST fat cap/ skin!

Re: Greetings and Thanks! It's funny, I just installed Campy Ergo shifters for the first time on one of my bikes. They have been around for 20 years or more, but I never tried them. I still keep reaching for my downtube shifters. What's even funnier is my indexed downtube shifters still seem new and fancy to me, having been used to friction shifters before that!!! I've been riding a LONG time and I'm really getting old, I guess.

Re: My KK needs a sidekick!! I like the Meco products. Last time I bought one they were made in the USA. These used to be widely available at local stores but I don't see them anymore, so I bought mine straight from the company. I like the Swinger II. http://www.aussiegrills.com/index.html The only reason I never tried a Weber is that they don't have a hinged lid, but they do seem to be VERY popular and well made. They were on "How It's Made" one night and the QC looks good.

Re: First cut chuck ("rib eye") = best burgers ever Interesting and consistent with some of our past posts extolling the superiority of low and slow chuck over briskets. For newcomers to the forum, search "Chuck Roll". Also see: http://www.virtualweberbullet.com/chuckroll.html The Weber Bullet forum is dense packed with cooking info, I peruse it often: http://www.virtualweberbullet.com/cook.html A great primer on brining there, btw.

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.