mguerra

Centex goats We eat a fair bit of cabrito around here in Mexican restaurants. Lots of folks around here raise goats, very common. We also have quite a thriving Mohair industry as well, different goats for that.

re-post Here's a keeper. Marinate a hunk of salmon in pineapple juice for some hours. Lightly brush on some soy sauce. Rub on a mix of brown sugar and cayenne. Grill skin side down, don't flip it. When that white squoogy goo starts oozing out, it's done. Keep the lid shut as much as possible. Absolute heaven.

fitment From the Ribolator website: "You will need a tape measure. 1st place your rotisserie rod and motor onto your grill 2nd remove the grill grates (cooking surface) 3rd depth: (up and down) from the center of the rotisserie rod measure down to the heat plate covering your burners. You will need 5 ½ inches clearance, if you do not have 5 ½ inches, then remove the heat plate covering the burners and re-measure. 4th length: (end to end) now measure lengthwise. You will need 19 inches from end to end. 5th width: (front to back) now measure the width (side to side) you will need 12 ½ inches. The video says 10 ½ inches, this is incorrect. If you find the above measurements will work in your grill, then the Rib-O-Lator™ will fit." In the 5th step above, "Width" actually refers to front to back dimension on our KK's. Looks like you would have to cut the main rod to fit inside the KK, but the rotating device itself seems to fit.

cool device Looks like the main advantage of the ribolator is for gas grills, in that it will do two things. First it looks like it increases the food capacity, and second it prevents one food from being in a hot spot and another food in a cooler spot. Neither of these is an issue in the KK. There is plenty of capacity and pretty even heat from the thick ceramic. But it is a cool toy! And it would impress your guests to pop the lid open and see that thing going around.

foiling See the sticky at the top of the "Techniques" section, high temp brisket. Foiling is not needed in a KK, generally speaking, however it can be used for a fast cook. On butts or briskets. The purpose in a fast cook is tenderization more than moisture retention. These hot fast cooks come out as good if not better than low and slow. Low and slow has a place, however, if for no other reason than purely emotional! If you do some low and slows and some hot fast cooks, you will start to decide when you may want to do one or the other. But for low and slows you really don't need to foil. Here's one reason you might want to, however. Let's say in the latter part of a low and slow you need or want to go do something and you are not sure you will be back at exactly the right time to pull the meat off. Foil it. In this scenario you ARE using the foil for moisture retention. Even if you really let it go longer than you might like, as long as the fire temp is 220ish, and you have the meat foiled, it's going to come out excellent.

probe Go to Radio Shack and get a pair of battery clips big enough to clamp on the grill rods. Maybe take a grill with you. They are cheap! The battery clip will have a pair of tangs that are meant to be crimped to a wire. Just bend them down to where they will loosely grip your pit probe. That's one solution. You can also just lay the pit probe on the grill when doing an indirect cook, I do it all the time. If you are doing a direct fire cook, you don't want the probe or the wire exposed to direct fire. But, you also don't need a pit probe in this scenario. When doing a direct fire cook, you just want a good hot fire, the exact temp of the fire is not critical. What is important is the finish temp of the food; you SHOULD measure that with your food probe. I never use a pit probe on a hot fire cook, just eyeball a good hot fire and measure the meat. Here's another observation. When doing a low and slow cook, (which we have shown is unnecessary), the actual fire temp is not that important. Anything between 200 to 290 is fine for any low and slow. So your dome thermometer is fine for that. Even if the dome temp isn't exactly the same as the grill temp, it doesn't matter. It will be close enough. This is if you are not using a Guru or a Stoker. Of course for one of those units you will use the pit probe since you paid for it and it's real purpose isn't so much to keep the fire at the "right" cooking temp. The real purpose of the Guru or Stoker is to allow you be assured the fire will stay lit and under control while you do something else. Like golf. Or sleep. There's the real reason for a low and slow! So you can do something else. I sort of rambled there. The point is you don't have to clip your probe to the grill.

copper pan sizes If you want a really nice copper paella pan, here is some good info! Dear Michael, Thank you for your message and for visiting LaTienda.com! The measurements for the Copper Paella Pans are as follows: PP-33 9.5" measures 13.25" PP-34 11" measures 15" PP-35 13.5" measures 17.5" PP-37 12.6" measures 16" PP-38 15.75" measures 20" All of the above measurements are from handle to handle. Should you need further assistance please feel free to contact us. Lesa A Robinson Customer Service Manager [email protected] LaTienda.com 3601 La Grange Parkway Toano, Virginia 23168 Tel (757) 566-9606, Fax (757) 566-9603 Toll Free: 888 331-4362 Here is the webpage for the copper pans: http://www.tienda.com/paella/paella_pans.html

sweet Looks pretty heavenly, actually!

versatile Of course you would cook everything, but I just wondered if you were heavy into that Santa Maria Q sub cult. Saw a whole show on Food Network once about the Santa Maria thing. http://lospadrescounty.net/et/smbbq.html

Santa Maria BBQ So, Slu, are you a tri-tip and pinquito bean bbq'er? Where exactly you located?

sourcing There are quite a few websites for paella equipment and supplies, here is just one: http://www.paellapans.com/default.htm They also have some good tips, recipes, ingredients and so on. Best price I can find on saffron is at Amazon, ~$7.00/ gram.

finished product Well, you can buy a nice stainless paella pan for about $100.00, or a cheap carbon steel one for less than $20.00, or use your nice stainless KK heat deflector! Works perfect. I used Arborio rice, which is not the exact recommended rice, but it came out fine. Not sticky nor creamy, just a nice al dente. This was a test cook, and I would say totally successful! The Naked Whiz article referenced above was my guide. I guess the key was that the ratio of liquid to rice was correct, per the Whiz. My wife thought there was a little too much smoke flavor, I did put one small chunk of mesquite in there. Next time I would just go with straight lump. That should give just a hint of outdoorsy flavor to it. Haven't tried paella on your KK? Do it!!!

You can do it! Paella cooking in a KK stainless heat deflector pan on an indirect fire at 350º Hey, I found the º symbol for degrees!!! It is alt and 0 (zero) Taste report follows...

cooler We'll see if this pan warps when used for paella. It will be farther from the heat than when used as a drip pan/ heat deflector; and will contain a fair bit of liquid as well. Those two things will cause it to run cooler than a straight heat deflector. Maybe it won't warp.

Hmm... I was just looking at the stainless paella pans on paellapans.com, and then remembered I have a stainless heat deflector pan in its' virgin state, that came with my KK! It looks to be basically the same shape and depth as a paella pan. And, it's paid for! Anybody ever make paella in their stainless heat deflector? Well, I will, and report on the results.

Here they are!

Scrumptious Rather than pork, I did four nice beef tenderloins for Christmas Eve. They marinated for several hours in soy, worcestershire and garlic. Then the fire was 350 degrees, indirect, with one chunk of mesquite, no sear. I finished them at 150 and foiled for 15 minutes. This is our usual Christmas Eve group of family and we usually do tenderloin. They raved that it was the best ever! My wife said we should KK them every year and never do one in the oven again. Perfect medium is how they came out, a little pinkish, not bloody, and just enough smoke flavor; not oversmoked at all. Melt in your mouth tender, too. Absolutely the best tenderloin I have ever eaten. Photo upload stalled out, I'll try again later.

Well, we had the topic Thanksgiving 2009, so let's do Christmas. What y'all doing? I'll do a venison sausage fatty for the appetizer tray, and a pecan smoked pork tenderloin for dinner.

Do It Your technique should work perfectly. Lucky recipients!

Condolences It's a terrible loss Syz, I'm sorry you have to go through it. I'm pretty sure you have a fair number of folks here who empathize, and wish you well.

Top Notch Allen Brothers sell premium product at a premium price. I rarely buy any for myself, maybe once a year. But I recommend everyone try it, just to see and experience the quality. It does make an excellent gift, and can't be beat for that purpose. You will bring a smile to anyone's face with it! Mother's Day and Father's Day in particular give you a chance to be a real star.

pork butt tips You will find you can cook a pork butt at any temperature between 225 to 350. It is super forgiving. As has been said, it is done when it reaches the correct internal temperature; I have had good results with a finish temp anywhere between 180 to 200 plus. Most often I pull them off at 185. So, you need a proper thermometer. There are many thermometer posts and threads here, find 'em!

Sonos There was a Bose Wave Radio in the kitchen, which I had connected to a ZonePlayer 90. My wife did not like the clutter of the two boxes and all the wires on the counter top, so I repaced all of that with a ZonePlayer S5. Simple, sleek, clean, and excellent sound! Yes, either a ZonePlayer or a ZoneBridge can be connected to the router to get internet content. However, it is not necessary to connect to the router if you don't want internet content. You can connect a ZoneBridge directly to an ethernet port on your computer if you only want to distribute music that is stored on your computer. You would not have access to internet music content this way, but this is actually how I initially set my system up. You might think that you could access internet content on your computer, and then send it out to the Sonos network via this ZoneBridge that is connected to the ethernet port, but that does not work. To get internet content you must connect one Sonos device directly to the router. If you want music at the router's location, you connect a ZonePlayer, if you don't need music at that location, you connect a Zone Bridge, which is only $99. And you can only use an iPod or iPhone as a controller IF you have a Zonebridge or a Zoneplayer connected to the router. So ultimately I did connect a Zonebridge to the router. Here is the reason why you might want to connect a ZoneBridge directly to the ethernet port on your computer: if you are connected to your router wirelessly. In this scenario, you are using your computer's wi-fi to send signal to the router, which is connected to a Zone device, and that Zone device then sends Sonos all over the house. There is your weak link in the transmission chain, the wifi signal from your computer to your router. By connecting a Zone Bridge to your computer, you now have Sonos sending signal to the router, and it's Zone device. The Sonos network is much more robust and interference free than the wifi. If you pay all this cash for Sonos, you want absolute dropout free music. So you want your wifi out of the equation. Now if your computer is hard wired by ethernet cable to your router, none of this matters! This is the typical install that Sonos expects, your computer hard wired to your router. And if you have this set-up, your Sonos install will be a snap. But if your computer connects wirelessly to your router, you might want to use my method of connecting a ZoneBridge directly to your ethernet port. If all this sounds complicated, it's really not! Just buy Sonos and if you have trouble with the install, Sonos support will walk you through it in a heartbeat.

beautiful BTW, if you want some beautiful Christmas music, go to Pandora, select Genres, and select "Classical Christmas". It's all beautiful chorales and choirs, super. And it's flowing all over my house right now! Sonos is the bomb.

Easy reverse sear Put the sear grill down on the fire basket, get a good hot fire going. Put the steak up on the middle or top grill and cook til done by internal temp. Put it down on the sear grill for a minute or so on each side. No need to adjust the fire, just the altitude of the meat above the fire! Fast and easy. No need to measure an exact grill temp, just get a good hot fire going, and measure the internal temp of the meat. Easy.