mguerra
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Posts posted by mguerra
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Hooray!
My other buddy, Russell, also an obsessive freak, and an ophthalmologist to boot, has full on Stage 4, NHTIOD. We played golf yesterday and I'm going on and on about my KK. Still feeling guilty about stiffing Bert, and seeing Russell's reaction to over 3 grand for a KK, I mentioned Primo.
I got a text about 5 minutes ago: "Bringing home my Primo." I'm off the hook now, better have Skip come over and play with the KK, and eat some KK chow. I'll never mention Primo again. Thanks Russell. And to top it off, Russell opined he would eventually move the Primo to his place over in College Station and maybe get a KK for here in Kerrville. It's all going according to plan...
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BQRB308T
I'm finding prices from $116 to $190, not from EZ Que. EZ Que says none available from them til late May. How in the hell can you not have product from September til May?
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great turkey info
I found a great site full of info on cooking turkeys:
http://www.eatturkey.com/foodsrv/manual/prepintro.html
It's not too early in the year to start practicing for The Big Day!
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Shoot!
Shucks, I thought I was going to have a one-off. (':roll:') Seriously, congrats and hope you get some sleep!
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double entendre
Extra "dough"?? Oh, Yes.
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research
Regarding botulism, I found the following. As a food borne illness it is associated mainly with home canned foods. I found no reports of botulism from barbecued meats. There are about twenty cases/year of food borne botulism in the U.S. 65% of botulism is infant botulism and 15% is wound infection. These two categories are considered separate from food borne. Here is a link to one nice summary report:
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go with the butcher
The butcher should know, I'll heed his advice.
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2 steps ahead of you
I put the Stoker silicone gasket between the plastic and the cooker. I have a little piece of fiberglas insulation to put in the bottom vent hole to prevent splash-up. It is air porous.
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Stoker Raingear
Photos should be self explanatory. Unfortunately the Stoker isn't rainproof, but here is the 84 cent Wal-Mart solution. And I'm using it tonight because thank God in heaven it's raining in Kerrville!!!! We are in the the worst drought in 50 years. We've had about 6 inches of rain in the past 2 years.
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Careful!
In case you did not see my post:
Here are the moving instructions from the company:
If you use this technique, be very careful NOT to put very much pressure onto the side of the cooker with the 2x4's. Best to pull them slightly outward away from the cooker. Or you should put some substantial padding between the 2x4's and the cooker. Or use a different moving method. If you allow extreme pressure to be applied to the tiles by the 2x4's the tiles can be gouged and displaced in the elastomeric grout/ adhesive. Ignore this advice at your peril.
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Can't get no satisfaction
Oh, I told him about the KK alright, and sent him to this forum. But I kind of nudged him Bert's way. Skip went over to Hill Country Propane and peered through the window; they were closed on Good Friday. It was kind of like old school porn for him, he could sort of get a glimpse at the grills through the tinted glass, but not really see what he wanted. Which riled him up even more! My guess: he'll have a Primo or a KK by the end of the month.
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another dilemma
Bert, my friend and patient, sells Primo. I felt really bad I didn't buy one from him. He doesn't know I bought the KK. So I'm telling Skip, the Anaesthesiologist, all about the KK the other day during surgery. He gets all jacked up hearing about this ceramic cooking deal, goes home and scours the internet, and finds Primo. One week later we're in surgery and this guy has become the ceramic and barbeque knowledge expert! He's telling me all about how he's going to Minion Method this and Finney that and spatchcock this. How this lump makes more ash but burns hotter than that lump. How he's going to use Mapp torches, and Stokers, and Maverick ET-73's. He's already plotting how he's going to hack the Stokerlog software. I mean, this guy went crazy! In a week. Nobody is worse than me on New Hobby Total Immersion and Obsession Disorder. Except maybe Skip. As much as I want Dennis to sell product, I kind of pushed Skip toward the Primo, and specifically told him to tell Bert that I sent him. And Skip, DON'T tell Bert I got a KK! Once Bert sells one Primo from my referral, my duty is done.
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plug
No kill plug, I'll use the foil wad trick, thanks!
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kill plug
How do you plug the port in your KK when you pull the Stoker out? The kill plug from the BBQ Guru is not designed for this application. You should not just leave the Stoker in there all the time because it's not waterproof. Which kind of ticks me off. I'm going to make up a little waterproof sleeve or box so you can run the Stoker fan in the rain.
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gobbler
It seemed that pulling out that pop-up contraption would leave a juice leak hole, so I just left it and ignored it. Never opened the cooker til the meat hit 175. The vino and the bird were super! Wasn't as smoky as I expected, either. I guess that one hunk of mesquite was not overkill. Anybody ever have a Greenberg smoked turkey? We give them as gifts at Christmas to the vet, yard guy and so on. They are super tasty!
I was driving out of our property this morning and there was a bunch of turkeys standing in the road, three of 'em all fanned out. Pretty cool. I keep trying to talk myself into shooting one for the table, but I can't do it. They are so beautiful, I just buy the farm turkeys. But the next time a rattler comes inside the fence line, it's going on the grill! Outside the fence I don't care, but my coonhounds live inside the fence and rattlers beware. If'n I get one , I'll put up the pix and give a taste report. Last one I just whacked off his head and threw him to the dogs. Seemed tasty to them.
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First Turkey
Bought a fresh turkey, 13 pounds. Did nothing to it, just threw it on the KK. Tossed one fist sized hunk of mesquite in the fire. Mesquite, this is Texas for cryin' out loud! Shoot, we got mesquite bbq eye drops down here. Honey mesquite sunscreen, too. And lipstick. Smoked at 225 for about 3 1/2 hrs, then kicked 'er up to 300 for about 3 more hours. Used the Stoker. Here's the pix:
http://gallery.me.com/mpguerra#100111
Pulled it off when thigh hit 175. So, how does she taste? Mmm... don't know. Brother in law and sister in law coming over in a few minutes to find out. Mainly I want to crack open that '99 Pichon-Lalande, one of my favorite chateau. Stay tuned for the critique. BTW, I put the neck and those weirdo innards in a piece of foil, openly wrapped, (got that?) and cooked 'em up fer the hounds. Spoiled rotten coonies!
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empirical observations
The only reason I mentioned the time was it surprised me it both cooked that fast and came out so tender. Just an observation. It concurs with some observations made over on the Weber forum about cooking briskets faster than I would have thought. As far as cooling, again I'm just making an observation of what happened, esp. regarding the lack of juice loss. It was only my 2nd brisket, I'm no expert! All I can do is learn from y'all. BTW, got a turkey on there right now, 13 pounder, at 240. No rub, no baste, no breast ice down, just threw it on. We'll see.
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The Big Green Egg. I wonder how many people discovered the ceramic world from that critter. One day a year ago I was at Barbeques Galore in San Antonio looking at a Weber grill that had a propane charcoal starter, just curious. Out of the corner of my eye I spy this big green thing propped up in a giant table. They had a whole section of the store devoted to a little vignette to showcase it. Like those "rooms" they have in a furniture store. "What the hell is this!?" I wondered. The guy explained it a bit and swore it made the best tasting food you could imagine. I took a look at the price and thought "You crazy!" Hmm... that price. After shelling out 4 G's for the KK and side tables, it seems like a bargain. Sheesh. Anyhow I went home and looked it up on the internet, read some BGE forums. And the Grill Dome forums . And the Primo forums. And the Naked Whiz's site. Searched a little more and stumbled on the Kamados by RJ. I was sure that was the one for me, and was ready to write a check, til I dug a little deeper. Somehow I stumbled on this site around last July. It was immediately obvious I had found "THE" kamado. So from last April until this March I read every conceivable thing their was on the internet about ceramics. The only thing standing between me and my first low and slow was... my wife. She near about blew a gasket thinking I was going to spend a grand on a "grill". That was the RJ product. When I found out about KK, and saw the price, I figured this ain't happening. So, I just always left the computer on a KK forum page every time I left it. For the last nine months. I figured she would both notice my keen interest, and read some of the posts before she flipped to another website. It kind of half assed worked. In March I surreptitiously ordered the Bronze Behemoth, and in less than 12 hours my wife found the hidden file where I stashed the pay pal receipt. DANG! Man, I better dump all the porn. (Kidding) I got a brief ass chewing followed by a shrug and a "Whatever." Day one I was bound and determined to knock her over with a mouth watering L&S pulled pork spectacle and damn if I didn't pull it off! She's a convert, haven't had the thing two weeks and she's already bragging to everyone what a freakin BBQ hero me and the KK are. And it all started from a peripheral glance at a Big Green Egg.
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brick wall
I've got a laptop, but trying to figure out how to network the Stoker has me stumped. And that's why I got it! The guy at Rock's said no problem using the Stoker with an Airport Express for a wireless network connection. But trying to read their network instructions is just mind numbing. Apparently you can connect it to your home network either with or without internet connectivity, and the setup is different for each. I don't know a DHCP from a TCP from an ICBM. I guess I'll have to spend a month learning all about computer networking, from scratch, before I can hook this damn thing up. And I have studiously been avoiding becoming network savvy because I really don't care about it. They say the Stoker works fine with Macs, but not Stokerlog.
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found a good one?
The Maverick ET-73 works OK, as long as it's fairly close to the transmitter. I went to bed last night with the receiver on the nightstand and had a reading, woke up at one point and found the display was just a set of dashes. The bedroom is just a smidge too far, and that's EXACTLY where one needs a remote to be most reliable. Anybody found a really good wireless thermometer? How about the Oregon Scientific AW 131? The Stoker is useless if you can't go to bed while cooking and have a reliable remote alarm.
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tips
Skewer with small diameter sticks, the giant metal skewers tend to split and fracture the asparagi. Tooth picks work excellent. Don't waste time trying to keep the three pack of asparagus flat and planar while you roll it. Just roll 'em up quick and tight and then tap flat. Add some brown sugar or honey to your teriyaki if you want them a little sweeter. I prefer them a little sweeter, it's a great balance to the salty of the bacon. I grilled them and flipped once. You could probably slow cook the little pretties. Experiment!
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evidence
Did them on my Meco Swinger grill; it's a little easier for straight grilling.
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value for money
Don't forget Dennis has previous build cookers at a discount:
Anyone own a KK in the UK?
in Komodo General
Posted
I don't know if there are any KK's in your neck of the woods, but welcome aboard this forum! Read everything. Then have Dennis send you a KK. After you read these forums, you'll be compelled to anyway. I imagine most of us bought them sight unseen, well, except for the photos here.