bryan

Re: Easy

Re: Easy

Re: Straight Lines

Re: concepts

I just bought a 14# brisket for 25 and change.

Re: Arroz con Pollo http://www.kitchenwindow.com/H_RecipePaella.asp This may or may not be of some help.

Great looking dish. Do you close bottom damper?

I grow and use this plant. I feel sure you are aware of it ... It's still an interesting read. http://www.stevia.com/Stevia_Article/Fr ... s_FAQ/2269

Re: Lump sorter? Yea, what he said

You are more than welcome. Winn Dixie (if u have 1) had Community tea bags on sale yesterday. $1.50 w. 55 cent cupon.

A hot cook to me is over 400 such as steaks and pizza. I do not under any circumstances recommend the probes over 400. It's your money.. Spend it now.

Re: suggestion for relaxation

There is no doubt that you comprehend what you read. OUTSTANDING RESULTS

Re: My KK's Name Is...

Smart Boss. (Kook her favorite on the KK.) Anything that can be cooked can be Kooked. By the way what did you name your new best friend?

And what does the Boss say????

The uncertainties of the present always give way to the enchanted possibilities of the future. You are destined for great Kooks. Enjoy your journey and remember to have fun. Thanks for letting me tag along on this one.

Yes I agree but... the boss likes.... and she cooks every day.

3 c boiling water 3 Fam size tea bags (Community) 2 c white sugar Place tea bags in 1 qt Ball glass canning jar. Add water and steep 5 min (no more). Remove tea bags. Add sugar stir to melt! Let cool. Then put lid on and store in Fridge until ready to use. Serving time: Put 3 qt cold water in 1 gal container, and add the tea. Finish filling gal w/water. (this sequence = no foaming) Pour over ice and enjoy. I make 3 at a time and store in fridge. Have not had any sour tea, and it's quick when you need more.

If you are really concerned about time. Pull pork, checking temp of each. Wrap in heavy foil, Then paper or towel, and put in closed cooler. (don't open till ready to pull) Pork will keep cooking. At 185 internal you are home free. Just not at the ultimate KK potential. By the way for what it's worth ..... I think a lot of us chased our tails trying to reduce temp. I know I did. WOW... Just think what you could do with that "Big Boy" Dennis is making.

Meat at 200-205 falls apart. Suggest that you don't go higher. Tell me you used a drip pan. Lift racks off Close lid go to 350. Load racks. Put racks on grill. Don't let probe touch. Congrats on a great cook.

http://www.virtualweberbullet.com/porkb ... ml#plateau http://www.nakedwhiz.com/pullpork.htm Hope these help. Joe

Checking my KK notes = 350, direct, skin up, and cook breast to 170 internal.

250 is beautiful. You have made no mistakes. Sit back enjoy the ride and give her a pat now and then. 250 is 100% better than chasing your tail. You are cooking a lot of food. Write it all down and log in good notes. That little book will help you for wears to come. It' like your KK note book. So far you have no need for a Temp control unit. But they are nice. Set it and forget it. Doc has done some hi-temp cooks. I tried it on chicken and was more than happy with the results. Fridge/dry thing gets crisp skin: 1- Dry chicken, put in fridge on napkins. 2- Keep changing out all damp napkins. Get meat to outside temp when ready to Kook. Saves the KK some work. My way.. I light coat w/mayo, heavy coat salt, and pepper, over and under skin. (I keep it mixed in a large used spice jar w/big holes.) 1c K salt, 1/2c pepper, some garlic pdr - adjust to taste. Raise lid put loaded rack on and close lid. Looking for 165 internal. Still no peaking???? And yes I do have a drool problem going on. Please remember to do pictures. And by all means write up the cook for those of us that have not taken on this big of a challenge.