bryan

Re: Cook_Shack's Wonder Cleaner You are welcome and thank you. Your examples POP

Re: Waxed for the Winter I saw a play on words. "Comedy". (One has to admit it was a good catch for a play on words) INHO

Re: Waxed for the Winter Somewhere on here I posted a do it all cleaner formula.

Re: Waxed for the Winter That is a long ways from a coal stove! But the dampers..........

Re: Goat: Cabrito I would think that is better to make botas.

Re: The KK has landed Dennis is as the ultimate grilled steak, Perfect from edge to edge, with no grey area!!

Re: Two Turkeys - Will They Fit? This works in regular oven. Not sure if it will help skin problem here. But for what it's worth... Thanksgiving turkey: Place it in a paper bag. No, it won’t burn, as long as you keep it below 451F. Long and slow is the way to do it: The bag, I have found, is the perfect containment unit. The juices penetrate the meat just right.

Re: Two Turkeys - Will They Fit? How about a combo of spatchcock and whole on two levels.

Re: Anxiously awaiting my new kk 4 bolts on bottom of crate legs and it all lifts right off. Can't help with the steak but there are those here who can.

Re: Anxiously awaiting my new kk Enjoy the Butterflies!! They will be around a little while. Things will just get better and better. You will enjoy the never ending trip going from the known to the unknown in ceramic cooking. Suggest first cook with no food. Fill lump charcoal up just below handle tops. Wrap cement looking disk with foil and set aside. Set bottom front vent dial to barely open(1/8 inch) (vent door closed) Set round top vent (with metal ears) to 1/4 turn open. In center of charcoal pile (with gas yard torch or similar devise) light 2 pieces of the lump charcoal really good. Place foil covered stone on top of coal basket handles. Install main grill. Close lid. It has two (2) locking levels. Press lock down to the second one. Sit back and watch temp gauge in top of KK. When you are sure it has stabilized open the bottom dial just a tad more. Again watch results. (Memorize all the settings for future reference) On low and slow cooks it is always best to stair step up to the desired temp. (KK super heat sinks. Coming back down in temp takes a long time) Later it will be an easy learn to higher in temps And you will find many here that will be glad to help. The main secret is temp control. Once you got it - just jump in, the cooking is outstanding. What will you cook first?

Re: Turkey Hash Time Again! Is that neat little campground still there? Tell me you did not eat any Apalachicola oysters. My mother-in-law in Cameron TX is a great fisher, but swears mullet are worse than carp. She wont even use them for bait. Its hard to beat smoked mullet.

Re: Turkey Hash Time Again! Ah, the good ole days. Most of these will go in crab cakes then dive deep into the freezer. I'll sure think of you at the boil tomorrow. It's rough here going to the Gulf. (It's 3 miles to the water and the mullet are migrating by the thousands)

Re: Turkey Hash Time Again! We gathered up 15 gallons of crabs today in case you need some more. (blue) Is that goose bumps I see?

Re: Thanks Dennis!....and I can't wait I'll look for your unit going by here (Pensacola). It will also pass a couple of others on the way down I75. What will be your first cook?

Re: Hawaiian Luau/Kalua pork You might try a banana plant on wheels, (low, flat, 4 wheels - see harbor Freight) and use a window for green house effect. Should be a fun experiment.

Re: Clamp and Seal Sous Vide http://www.cuisinetechnology.com/techni ... vide.php#2 POLYSCIENCE SOUS VIDE PROFESSIONAL Basic rules that apply to sous vide: SEALING • Vacuum sealing food DOES NOT make it impervious to bacterial growth; in fact, under certain conditions some bacteria actually thrive in the anaerobic (oxygen-free) environment created by vacuum sealing. • Food to be cooked sous vide must be cold when its sealed and then either cooked immediately or stored in the refrigerator until ready to cook. • Always use high-quality ingredients from a reputable source. Food must always be refrigerated at safe temperatures and should, when possible, be seared before sealing to eliminate surface bacteria. STORING • After food is cooked sous vide, it must either be served immediately or quickly and thoroughly chilled in an ice bath within four hours of entering its danger-zone temperature and then held very cold. • If you're not going to use food within 3 days, freeze it.

Re: Clamp and Seal Sous Vide For me this says it all. http://www.sousvidesupreme.com/en-us/so ... ral/Basics What are the basic steps to cooking sous vide? Vacuum seal food in food-grade plastic pouches certified as suitable for cooking. Place the pouch in a water bath that has been brought to the designated cooking temperature. Let food cook for at least the time specified in the recipe. Longer is generally fine. Remove and serve! Before serving, meat dishes may benefit from searing in a hot pan, on a grill, or with a kitchen torch briefly to create a browned surface and impart a caramelized flavor. This is from the horses mouth.

Re: Clamp and Seal Sous Vide owned since 1998 by Volkswagen AG, Bentley Motors is dedicated to making responsive and powerful Grand Tourers with the stamina to cross continents at pace, and drive in refined comfort and style. For me 3 mil bags work just great with a much cheaper cost factor.

Re: Clamp and Seal Sous Vide I think you have misstated some facts. Lower end (price) chamber vac machines tend to have bars that seal 10 inch and under bags which are more than adequate for home use. In addition the bags I use are 3 mil bags. For bag price check here. http://www.qualitymatters.com/ProductDe ... click=2010 I did not see your response to searing. It is true boiling can be done sous vide. (Not sure why a home cook would do it. But to each his on.) Sous vide seems best used for low and slow and mostly for meats. Tough beef becomes fork tender when done sous vide low and slow. It also cannot be beat for large group steak output. (Coupled with KK hot searing) I don't understand your persistence in miss quoting the need for high priced bags. Why would a home cook use sous vide to boil food? Have you used any of this equipment? By the way what is the definition of sous vide? Sous vide is a great system especially for the home cook. There is much information on the web and I suggest potential buyers do there research as you did for the KK. Apply all the same research digging. Buy the best or as some. Wish you had. I use my vac for sous vide, family heirlooms, freezer food protection, ice pouches and a host of other things. (The oil pump machine has a much longer life span). The thing that justifies home use of sous vide is IT MAKES TOUGH MEAT FORK TENDER!!! In the beginning I bought the Red Neck set up. My advise is DON"T DO IT! (Wasted that money) As with the KOMODO-KAMADO, buy the best up front, or have a bad case of "Wish I had". (Don't waste that money) My sous vide set up will be around long after I'm gone That with the bag savings says it all. Oh I almost forgot, I don't have a horse but I do have a few cows.

Re: Clamp and Seal Sous Vide Professional kitchens use chamber vacuum sealers, costing $1,000 to $2,000 for a quality unit suitable for home use. Liquids per se are no longer a problem, but hot liquids remain a problem; they'll come to a boil at low pressures, gumming up the pump. So professional chefs up-end the usual sequence for braising meats, with the sear after the long slow cook, because the usual sequence simply isn't possible with their equipment. 1) Vacmaster VP112C Vacmaster (Not 1000-$2000) 2) Chamber vac machines do not gum up. 3) How do you sear while doing sous vide. What is the usual sequence??? (There are only two ways. Before or after sous vide.) Those chamber machines cost a fortune, but their heat-safe bags cost 10 cents each. They'd be wonderful for freezing stock, you name it. Oh yeah, got to let the stock cool down. Hmm... Most of the commercial bags I use (under 10in) cost 3-5 cents each. What stock? 1) Cooking in an open pot IMHO is not sous vide. 2) KK and sous vide cooking methods have nothing to do with each other except one can be used to brown the other. They are entirely different methods of cooking. Being that I own and use: 1) KOMODO-KAMADO 2) Ary VacMaster Chamber Vacuum Sealer with Oil Pump - Stainless Steel VP215C 3) Polyscience Sous Vide Professional Immersion Circulator I feel qualified to offer information facts from my experiences.

Re: Food capacity Now that is a party girl you have there. Its hard to knock success. Who would think that once upon a time there was concerned. If you supply the want to's...Faith will guide you safely on the journey from the known to the unknown. Great reward Pas! Keep the pic's coming.

Re: Clamp and Seal Sous Vide (The "Dead Greek Guy" Method)) Looks like a good deal for sealing bags. I used a hot plate system for years with no bubbles. Natural convection seemed to do the trick. I moved the bags around a couple times during cooks. I never had a problem with regular plastic bags, other than cost. Health wise a plastic bag is a plastic bag. I now buy bags at http://shop.vacuumsealersunlimited.com/ ... gs_c67.htm Suggestions: Steaks 1 bag each. No veg's (found no improvement to justify the time) Meat= MAX 3 inches thick (heat penetration control problem) Steaks can be pre sous vide (Rare. Med, etc).. Put on hot grill (500F plus) browned on each side and served. (Grill time 1-2 min max) No limit to how many hot steaks you can serve at one time and every one just the way it was ordered.

Re: Must Read "physicist-cracks-bbq-mystery" For what it's worth I like and use the low and slow method. I posted the reference for those that want to know the 5 w's of grilling so as to better control their results. Sorry if you thought I was justifying hot flashes or complaining about a shortage of processing time before guest arrival. I did not read anything about time pressure involving guest. Nor did I read about a preferred method. What I think I read was about the well documented cause of the stall. Below is what I read on bark preferences. K-K'ing is an individual sport where we like to share "Why, What For, and How To". IMHO There is a problem with this approach for some cooks: The meat does not have a hard chewy bark on the exterior. Ball says that a hard bark is emblematic of overcooked meat. He wants a dark, flavorful, tender bark. But if you want a hard bark, the solution is to pull the meat out of the foil when it hits 180°F or so, and hit it with higher heat to dry the exterior and darken the rub. Or just skip the foil altogether, do things the old fashioned tried and true way, and just be patient. Either way, the results are superb.

Re: Salting Steaks Yes. Put product in ziptop bag to fit. Insert open product bag into gallon bag. Submerge both in water that comes up close to top of gallon bag. Reach in and seal product bag. (below water level to evac air) Seal gallon bag also keeping out air and water. Adjust heat unit to maintain desired water temp for cook. Insert bags and put something on top to keep bags submerged. (small wire cake rack) Cook to time and temp. Heat will give enough convection for home cooking. Suggest that you plunge product into ice water for a quick cool down when you take up from water. 1) At this point you can BROWN and eat now. (500F 1-2 min per side is great) (Don't worry about product being cold) When sliced product will be perfect cooked (pink) from edge to edge with NO grey outer edge. 2) Freeze (in bags). On cooking day follow above directions. Thaw but.. do not go thru room temp step for browning.

Re: Flashback Google is good