mguerra

No dice.

test 3

DOF Pretty good photos, might want to stop down a little for better depth of field. Unless you were going for that effect, which I actually kind of like.

test2 OK, that didn't work either.

test

OK, that didn't work.

test

OK, who put this in cooking pics and how did you get the photos from Flickr in to the post? All I can ever get is thumbnails. Which is weird because I thought I used to get full size photos using the "add image to post" tool. Now it's only thumbnails, no matter what size I choose.

Bronze Behemoth smokin' away. Ensconced inside are 4 chicken legs twirling around on the rotisserie. A little salt, fresh cracked pepper, and fresh minced garlic tucked under the skin which is toothpicked back in place. And a healthy sprinkle of paprika and chile powder on the outside. Two chunks of pecan down on the fire. 350 degrees for two hours, and then a little piece of heaven on earth! I NEVER eat chicken skin. However, at the end of this cook, that skin has all the fat rendered out and is thinner and crispier than a potato chip, yet not burnt. And I eat some of it. The flavor is out of this world.

These are the gloves I use when handling lump charcoal, various grills, the heat deflector and so on. Never get dirty hands. Also have some Bluettes, which are basically the same. For moving hot grills and the hot heat deflector, I use silicone high temp gloves. For every activity, I have a "system". For the KK, another part of my system is to have two towels out there with me. A damp one with a slight amount of soap on it, and a dry one. You keep your hands clean at all times this way, especially when grabbing the door or doorknob at each passage. Here's more of my system: I use two separate pairs of tongs, at least when I am using tongs. One set is for the raw meat, I only use this set once to put meat on the grill. The second, uncontaminated set is used for turning and removing. In fact, depending on what you are cooking, here is my sister's modification of this trick. If you don't need the lid fully closed for your cook, you can stick your tongs on the edge of the grill with the handles out and close the lid down on the tong handles. Now you get 99% of the benefit of closed lid cooking while disinfecting your tong's grabber end in the fire. This works great for almost any grilled item because you don't need precise airflow control, just a good hot fire. It also is most applicable to a clamshell metal grill or Weber kettle without the spring assist lid of a KK. You can do it on your KK by adjusting the spring tension or just rigging a way to keep the lid down. Of course you could just take your contaminated "raw" tongs inside and wash them before turning and removing food, which I used to do, but the two tong system is less work. I just throw them both in the dishwasher.

Once back in production they will sell a pallet of 120 pounds for $120.00 plus shipping.

NY Strip primal I cooked one once at 225 indirect to 140 internal no sear. I like mine medium. It was spectacular! Do what Larry says, should work perfect for you. This is a super flavorful cut, please give us the taste report. Maybe a photo? Here's the one I did: http://www.grasslandbeef.com/Detail.bok?no=601

Beautiful! so, was it tender and flavorful enough?

It came out pretty good, my wife thought is was too smoky so we probably won't do it again. I let the fire go for quite a while but the smoke never really died down even up at 600 degrees. That is the only time since we got the KK that the temp has ever been above 350, so it's possible I could do a few high temp fires and clear out some of the interior tar build up. In fact, some of the smoke from this cook may well have been from the high temp burning out some of the tar. If after some high temp fires I see less smoke billowing out, we might try the pizza again.

take and bake We have a local take and bake pizza place, the pizza comes on a baking plate which is sort of cardboardy. You don't put it on a stone. So I have one out there on the KK at 425, their recommended baking temp. We'll see how it goes.

alternate technique Here's something interesting: http://tvwbb.com/eve/forums/a/tpc/f/598 ... #171102635 Rotisserie round roast!

Well, I can hardly believe it. I figured the lower the temp and the longer you cooked it would turn it it so tough you could use it as a heat shield on the Space Shuttle. Bravo. I'll try it.

Do what Cook says, stick a low watt light bulb in there and just crack a vent. In fact running the extension cable in will require a cracked opening. You could go through the Guru vent, the ash door or the gas door. Cheap, simple, effective. A clamp lamp or something.

Someone asked about cleaning the planks. Maybe you could just flip them over and cook on the side that was exposed to the fire, that side should be plenty sterile! I am only speculating as I have not cooked on them, those who have could comment on whether the "fire side" is OK to put food on regarding the flavor that might result.

Here's one link with photos: viewtopic.php?t=2961&start=75 And here's the original recipe: http://primogrillforum.com/forums/showt ... +pork+stew

I don't really know, but my Lodge dutch oven does fine with the recipe I referenced. Let's see if I can find that recipe...

By using the mid level grill, you don't have to reach so far down in to the KK. The cooking is probably about the same. So yes, for grilling you can just have your fire down in the normal charcoal basket and put the sear grill on the basket handles and there's your grill set up. You just have to reach down there a little to put on, and flip your food. Cook and I just gave you an alternative to get the fire up a little higher, that's all.

The first three were at 225 on the KK. The last one was at 300 on the KK, for a faster cook. These lean roasts just dry out if cooked slowly. Now, I did do a standing rib roast kind of lowish and slowish once, but that is a more tender and more marbled cut that responded well to that sort of cook. So when I use the term "roast" in this discussion I mean the lean tough ones. The round is from a working thigh muscle, if I recall, and it is NOT tender!

Four. One to 190, one to 160 one to 140 and one to 130. At that time I was thinking a low and slow must be great for ANY meat because of how the pork butts come out. An experienced cook or chef could have disabused me of that notion. Ultimately I found they cook better at about 300 to a finish temp of 130ish. However, they are not inherently tender. A cheap pork butt is so moist, tender and tasty compared to any roast, I stopped cooking roasts. They just aren't that gratifying. But I will cook one once in a while, cube it, and then do the stew with that. THAT is good!