mguerra

Re: Thanksgiving 2010 Sanny; AKA flowergardennj? Thanks for the tip to check out KAF! Looks like some good info there.

Re: Thanksgiving 2010 What's that pan you roasted in?

Re: Got my KK - ready to cook - questions One problem with the turkey on roti is measuring your finish temperature. You can't just use a remote probe with it spinning. So you will have to open the cooker from time to time to check your turkey, letting out all the heat and moisture. This, by the way, is one reason some people are against basting. I just put the deflector stone on the fire basket handles and use the stainless pan for making paella! Flip the stone every other cook to burn off the gunk.

Re: Thanksgiving 2010 Thanksgiving is a state of mind, so you and your Mom are enough people to celebrate. Let us know what you do with that 10 pounder.

Re: Questions for the stoker people 5 CFM is more than adequate for KK in my experience.

Re: Thanksgiving 2010 Here you go: http://www.virtualweberbullet.com/brining.html All you could want to know right there. Hypertension and brining? I don't know, but I do remember that monument of intellect, surgeon general Jocelyn Elders, saying this: "Everybody's gonna die from sumpin!" So I just enjoy life. Honestly I don't think that much salt gets in the turkey, and how much of it are you actually going to eat, anyway?

We can have one main thread for Thanksgiving here, like last year, if you all like. Keep all our info in one place. Yesterday I watched Alton Brown and Martha Stewart give two totally opposite takes on how to do the bird, it was hilarious. She's a baster and a stuffer, he is adamant that those are terrible ideas. His logic made sense to me, so I'm going with the no basting and no stuffing of the bird. Just finished making the apple brine a few minutes ago, it's cooling. It's oft mentioned to air dry the bird in the fridge for 24 hours after brining to get crispier skin. We don't eat the skin, so I'm skipping that. Alton, and also someone here on our board, mentioned the technique of doing the first thirty minutes of the cook at 500, then nicking it back to 350 for the rest of the cook. Might be a little tough to cool the KK down from 500 to 350, I'm just going 350 all the way, indirect, on a rack in a roasting pan to catch the drippings. A little apple wood for smoke. I think we will also lift up the skin and spread some paste of olive oil, garlic and fresh cracked pepper under there. It works great on roti chicken! A couple of ya'll have talked about icing the breast and I'm for sure trying that trick this year. On a tangential note, Krispy Kreme have some luscious pumpkin spice donuts this time of year, if you like that sort of thing.

Re: Saturday Night Bone-In Hey, it was other folks who ran with "sleeving the probe hole", I left that one alone!

Re: Saturday Night Bone-In "Saturday Night Bone-In"!? Once you get married, you can pretty much forget... Oh, never mind.

Re: Largest turkey for the roti Here's a quick summary of some turkey info. Brine the bird: http://www.virtualweberbullet.com/turkey6.html ONLY brine a turkey that does NOT have"enhanced with a solution of..." on the label, those are basically prebrined anyway. A good brining vessel is a cooler or Igloo type drinking jug. Ice the breast with cold packs before cooking since by the time the dark meat is finished the breast will be overdone and dried out if you don't.. Per Alton, don't put stuffing in the bird because it extends the cooking time drying out the breast even more, and harbors bacteria. Instead, put some apple, onion and a cinnamon stick in there to enhance moisture and add flavor. There are numerous recommendations for cooking temps and finish temps, they contradict. One way is to cook at 350 til the thigh joint hits 180. Alton sticks a probe in the breast and pulls the bird when that probe hits 161. After you scour the internet for tips, you just have to pick a method. Check out last years thread, "Thansgiving 2009" Good luck, it's hard to screw it up on a KK!

Re: Hi to all Oh buddy, you don't know how lucky!!!! Welcome. You have the best cooking device you could ever want.

Re: Hi to all Where you located tx?

Re: Rookie about to be called up What's that mountain in the background?

Re: Any news on the smaller cooker? I don't see an email option on your profile page, Dennis.

Re: Spatchcocked Turkey What's a Cambro? A cooler or Igloo type jug?

Re: Not much cooking going on I got tired of painting and re-setting nails, so we had our wood deck torn out and replaced with CorrectDeck. The only downside is that it is a little slippery when wet. It looks new, three years on. And no visible fasteners. I would much prefer natural wood, if it didn't require so much care. We have over 2,000 sq. ft. of decking.

Re: Not much cooking going on Is that Trex, or CorrectDeck? Or similar?

Re: Mable's First Cold Cook Tell you what, that chopped up smoked turkey makes some great tacos, enchiladas, and goes real well in scrambled eggs! Here's a good egg recipe for ANY left over Q: Saute a big wad of chopped or minced garlic and onions, throw in a huge fistful of smashed Fritos, add a good portion of chopped leftover Q, throw in your eggs and scramble. It's a modified type of migas. Good chow.

Re: Smoking ducks (again) It's not about duck, but last night there was a show on Cooking Channel about brining chickens in sweet tea before frying them. I might try that for this years turkey. In an Igloo, like we talked about last year! I forgot who recommended that, but great idea and I have been passing that little gem of info on to my friends and patients. Everybody thinks it's a super brining vessel. I hate to give up my mop bucket, though.

Re: Rookie about to be called up Well, I was referring to a KK Junior I hope he makes, but the 19.5 does look a little bit like Little Boy, doesn't it? I was at the Air Force Museum at Wright Patterson Air Force Base in Dayton last year, and remembered that when I was about 6, they hoisted me up on a Fat Man replica and took a picture of me. In those days, you could crawl all over and touch every exhibit they had there. They put me up on the wing of a MIG that my Dad took the surrender of. Now, you can't get near any of that stuff! It was cool to be a kid on an air base in those days, besides the museum, pretty much nothing was off limits to a curious kid. The pilots, officers and so on would let you see and go anywhere under their watchful eye. I'm sure that is NOT true today! Sigh...

Check out aircombatusa.com I went and flew with them Sunday doing their "Fighter Lead In" program. What a gas!!! In six dogfights I lost three and won three, but that's not really the point. It's just fun to pull four or five G's, fly inverted, roll, loop, spin and just get the airplane ANY way other than straight and level. If you are a pilot, you will love it, and if not, they will fly you so you don't have to be a pilot. If you are an adrenaline junkie who loves getting totally jacked up and on the edge, on a motorcycle, or a roller coaster, or base jumping, or in any extreme sport, this is for you. You hear people use the term " the most fun you can have with your clothes on" This is absolutely it. I have never been motion sick in my life, this got me to feel just a tinge of quease. Best anniversary present I could ever get, next to the hotel later that night!

Re: Grilling/Smoking Lite T rex is dead on. Serve up your normal plate, immediately put half of it to leftover storage and eat the other half. 100% effective. At the restaurant, ask for a to go container when you order your drinks. As soon as your food arrives, scrape half of it in to the to go container and eat the rest. The simplest, cheapest, and most effective weight loss strategy in the world. No calorie counting, no special foods or menus, no internet program, no food delivery subscription. Dead simple.

Re: Rookie about to be called up So you have Fat Man. I'm encouraging Dennis to make Little Boy! A pair of strategic and tactical BBQ weapons. First cook? HAS to be a pork butt... Welcome.

Re: Hello from Michigan! When I tried to upload a photo I got a message that said 500k limit. I'll try again.

Re: Hello from Michigan! 500kb