LarryR

Going to dip into my stash this weekend and use some ECC for a cook. How much do you think I'll need for an 18 hour cook at 225 - 250 with a Stoker? Based on the pictures of the 85 hour cook I'm thinking it will take less than one layer (I think a box has four layers or levels) to complete this cook. Anyone ever track this?

3 Days off cooking and adult beverages after this month I really need it. Here's what it's looking like for me as of Thursday evening Friday evening Filets Grilled Veggies Saturday (BBQ at my Buddies on his new Stumps Smoker) Ribs Chicken Fatty Brats Oysters Sunday Hoping to find a nice brisket The Reds, Lite and Sam Adams will be flowing too Will have beautiful weather all weekend ranging from 71 - 87 Fri - Mon. Hope everyone has a safe and enjoyable weekend.

My condolences go out to Linkletter family during this time of grief and hope you also celebrate the full life Mr. Linkletter lived and the joy he brought to millions throughout his life. EDIT: Caught this on Roger Ebert's Twitter page, "When radio ruled the airwaves and I listened mesmerized in my bedroom, Art Linkletter was my close personal friend."

Are you kidding me? Too good! Did this over cherry wood, avg. temp 300, pulled at 160. Awesome Sunday comfort food. SLIDESHOW

Never Tire Of seeing pictures of your cooker, she's a real beauty. Oh, chicken looks good too!

-Fontina and Basil with Cabernet-Shallot Reduction This is a great recipe. I'm a big fan of everything that goes into this dish. Need to do it on the KK now, of course it will be even better! Trust me, this one's a WINNER! Recipe by Bobby Flay taken from the Food Network site. Original can be found HERE. There's a video of Bobby preparing this dish also taken from his Boy Meets Grill series. Ingredients * 4 shallots, coarsely chopped * 1 cup dry red wine, such as Cabernet * 1/4 cup olive oil * 2 pounds flank steak, butterfiled * Salt and pepper * 1/4-pound thinly sliced prosciutto * 1/4-pound thinly sliced fontina cheese * 14 fresh basil leaves * Olive oil * Cabernet-Shallot Reduction, recipe follows Directions Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction: 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

As long as you don't salt as long as I did I think you'd be OK. For the size of steak I used about :50 min would have been perfect. Let me know if you try it and your thoughts. SO is wanting to go out tonight for a belated B-Day dinner for me and I'm trying to talk her into staying in and getting a couple of nice porterhouses and using this technique on them. Crack a nice bottle of wine (or two) and just hang out around Hestia tonight. Sounds like the perfect evening to me, unfortunately it's my dinner yet I don't get to choose what I want to do, go figure, damn broads, can't live with them can't live without them, grrrr . . .

Thanks to Trish I bought Trish's Kamado, she'd mentioned she had a KK and was buying a second. She introduced me to this forum, I started receiving PMs from members here from my posts on Kamado forum, I started posting on here and was very warmly welcomed by Dennis and the board, the rest is history. Won't surprise me a bit if the guy who bought the Kamado from me buys a KK in the near future, funny how things work. Proud to be a KK owner.

I have one of these and really like it. Going to pick-up a couple extra just to have laying around for emergency gifts, 40% off with free shipping isn't bad either. Click HERE and use this code upon checkout - EMCYSNZ82. I found this informative review/demonstration on for it. EDIT: My total came to $31.66 ea. with tax.

Doc, I had the same thing happen to me in San Antonio three weeks ago, took some customers and clients out for a nice steak and found myself very disappointed with the ribeye I ordered and wishing I'd gotten something else, something that I couldn't have cooked better. I only go to a steakhouse for business, I no longer will visit one in my personal life; if we're going out we'll go for sushi, can't do that on my KK

You are correct sir! Did in-direct with clay saucer over the fire and deflector sitting on top of that. I use the clay saucer as I cannot bring myself to dirtying the stone that came with my KK, waiting for my clay saucer to fall apart then I'll dirty the stone.

Woke up this morning craving BBQ so after a couple of heavy meals I decided to smoke a couple of chickens. Made-up a go-to generic bbq rub, cut the birds and threw them on over some cherry wood. Bird on top was done in 4 hours, bottom in 5. Cooked around 235. Turned out great, moist, tender with a light cherry smoke flavor. Bird on the bottom was a little better as it was basted in the drippings from the top bird but both were great.

I've read about this method many times but never got around to trying it until last night. SO was out of town so it was another weekend where I could grill what I wanted and take as much time doing it as I wanted to so I thought I'd give this a shot. In short I was very impressed with the method. It took what was a nice 20 oz choice grade bone in ribeye into an incredibly tender steak that was quite franky much better than the ribeye I recently paid $40 for (at what is supposed to be a great steakhouse on the Riverwalk in San Antonio, boy was I disappointed), I paid $4.99 a lb for this one. I made the mistake of leaving the salt on just a little too long, between 1:10 - 1:15 (was enjoying my gin and tonics just a little too much) and I probably should have rinsed the salt off at :50. It was a bit salty, only other spices I put on her was fresh cracked black pepper and course garlic powder w/parsley. Overall impressed with the method and can't wait to try it again. You can find more info HERE Salted, used about 2 to 3 T per side After salting little over an hour, should have rinsed around 50 min. and taken a before shot. You can tell the protiens have been broken down when handling it, hard to describe but felt like it would fall apart. Should have gotten her hotter

My butcher had Portabella Mushroom and Blue Cheese Burgers the other day and they were phenomenal, too good not to share. Also had pieces of bacon and what appeared to be caramelized onions inside too. DAMN! While I had Hestia running threw a bone in ribeye on for the SO and some sweet corn. Great meal. SLIDESHOW HERE

Thanks Thanks for all the nice comments. Yesterday really was a superb afternoon. Everything turned out great (see my First Pernil KK Cook post) I I was quite relaxed by the end of the day

Another "first" cook on my KK, this weekend it was Pernil and it came out FANTASTIC! Pernil is a great off the beaten path for pork dish. I highly recommend the cook. More pictures in this SLIDESHOW

Just kicking back in the backyard cooking Pernil on Hestia drinking some Bass Ale and I snapped a picture of her on my BlackBerry and thought I'd post it just for no other reason than these cookers really are a thing of beauty and yard art (as well as kick ass grill). Took Hestia to 450, threw my Pernil on, brought her back-up to 450 for a few minutes then closed down the airflow and let her settle in at 325. It's a beautiful afternoon, 79 and sunny. Everyone is gone (for the moment) empty house, just me, Hestia, Bass and Sirius Classic Rewind. Perfect afternoon. Hope no one minds my beer fueled photo post

Two in a case Well, I'm going to put off doing my Waygu brisket and go with a Choice CAB. Turns out my butcher has to order the Waygu two at a time and thus I need to buy two. Need to find someone here who wants a Waygu packer, Craigs List?

How Much Fuel T Rex, how much lump did you start with and ultimately use? Also, how many additional pies do you think you could have done after your first one? Got to do some pies in the near future.

What grade of briskets are most of you doing in your KK's? I'm doing a brisket cook soon and I'm considering spending a little extra and getting Waygu for $4.25 a lb. However, with how well the KK maintains moisture, I'm wondering if I really need to spend the extra or go with a CAB Choice packer.

Stop and drink some wine or beer I've thought about the flame thrower aproach but a fire ready in 10 min means too little time to enjoy an adult beverage or four . If it takes me an hour or two on a Sat. to get Hestia going I'm great with that.

A Beauty Damn, beautiful cooker you have there. Still one of my favorite colors. Congrats!!

Weber Cubes Those of you who have or are using Weber cubes how are you using them, in a chimney or just setting them on or in your lump in the KK? I love these little suckers, just picked-up another 5 boxes at Lowes today. Thanks in advance.

Glad I asked Scratch Oysters in the KK, I'll use the Weber Kettle for them. Thanks guys!

I read somewhere that after cooking oysters on your grill you should wash your grates. Anyone ever done this or heard of this? I've been grilling oysters for years and never done this and never had an issue with my grates. I'm doing some this weekend and if there's any concern I'm just going to throw them on the gasser or kettle vs. screw-up my KK.