LarryR

A quick pulled pork cook for your viewing pleasure. Updated my video editing software so now I can output at 1080. Still need to make some time to learn the other editing features so for now my videos remain a little raw. Enjoy -

Re: Reverse Sear for Rib Eyes

Re: Reverse Sear for Rib Eyes In my experience if you're looking for med-rare I would keep the cook temp prior to sear very short or at a lower temp. Otherwise you're going to run the risk of over cooking these beautiful steaks. I would even temp them prior to sear to gauge how long you should sear. I think I'd take them to about 90 degrees each, then reverse sear for maybe 2 min. each side and get those babies off the grill quick. Lightly tent with foil during the rest as I think you're going to be pushing med. temps anyway. I Just did a couple of 2.5 inch filets that came out perfect med-rare, here's how the cook went down; heat soaked my KK for about 2 hours at 325 using Frontier Lump with lower grate in place (reason for heat soaking so long was so I could enjoy some adult beverages while I relaxed on the patio in our 110 degree weather). While I was getting my KK going I set the steaks on the counter and allowed them to come close to room temp. Brought cooker to about 700 dome, let her stabilize for a few minutes and then seared on each side for 3 minutes. Removed to plate and foiled tightly. Let the steaks rest foiled for about 8 minutes and served. They were a perfect med-rare! Let us know how the cook goes.

Re: What should I sell this for? Many of you may remember the unit I bought off of Trish before I stepped up to the KK. If memory serves me correctly I sold it for what I paid for it, about $425. This was just over two years ago I believe.

Re: Tri-Tip Cook - VIDEO I wanted to update my comments on the clay saucer; I recently moved and tossed my clay saucer. I had a rib cook this weekend and went to foil the saucer and realized I had not replaced it. So I went with my pizza pan deflector only and cook turned out great. So will I be replacing the clay saucer, probably not, based on these results doesn't seem necessary.

So I've relocated to Las Vegas and wanted to see if thre are any locals (or former locals) who can give me tips on local meat markets. I know of John Mull's and I'm looking for others. I'm in North Las Vegas area. Thanks in advance.

Re: Mambafeller Oysters Yep, had them at their location in New Orleans, very good.

Re: Fresno, CA As of July 1st Hestia will be residing in Las Vegas, NV.

Re: Tri-Tip Cook - VIDEO

Re: Crispy Baked Chicken Thighs : VIDEO Nice cook. I really enjoy watching others methods and recipes. Liked that you showed touching your KK during the cook, that was one of my questions when purchasing, how hot was the ceramic. I need to look into iVideo, like the features it has vs. Avid Studio that I'm using for the iPad. Doing another rib cook today thinking about recording because the last one I did was not in "wide" format. Will have a house full of guests though and I've found it's tough (and noisy) filming these cooks. Also you're guests look at you a little weird that you're recording your cook. That seems to go away after they taste the results Again, nice vid/cook! EDIT: BTW, what's up with the current videos coming out of Central California LOL! Going to start calling some guys out I think . . .

Re: Tri-Tip Cook - VIDEO Hi Susan, yes both grate lifters are the same size. The deflector is an 18" (I believe) pizza pan that I put a layer of HD foil over. The other deflector I use is a clay saucer, as in what you put under a potted plant. I have the unit that shipped with my KK but I can't bring myself to dirty it and keep telling myself as soon as this clay saucer breaks I'll start using the KK one. The two work quite differently; the deflector is just that deflects the heat but doesn't absorb any. I use the deflector on all my indrect cooks regardless of temp. The saucer absorbs some heat. I place the saucer right on the coal grate and then set my deflector on top of that. That's my setup, don't know if its right or wrong but I can't argue with the results

Re: Steak Cook VIDEO EGG. The salting method can give your steak a slight salty taste. I just omit the salt in my seasoning. I do what's called a "naked sear" on my steaks = no seasoning on the sear because I'm doing it at such high temp the seasonings just get burned anyway. I season after the sear, works great.

Re: Tri-Tip Cook - VIDEO No kidding, need to do something for those high heat cooks. It's like I have amnesia, did the same damn thing on my steak cook.

Re: WiFi Guru Ditto to what MadMedik said. I also will allow my KK to come-up to temp naturally and then turn on my Stoker sometimes.

Here's the Tri-tip cook I did last week. Been pretty busy so it took me a while to edit it but finished it last night. Did this cook during a family BBQ so my grandson butts in and later my son decides to mess with me and gets in the picture so I guess what I'm saying is compared to Mad's videos this is a bit raw. Anyway, hope you enjoy! TRI-TIP COOK VIDEO

Re: Flat Iron Steak Cook : VIDEO Very nice work Mad. Really enjoyed watching. I have my tri-tip cook from last week that I need to edit and post, maybe tonight if I can ever wrap-up work.

Re: Steak Cook VIDEO Tony I hope that's a good thing. Regarding the audio I have no idea what happens, somewhere between when it's recorded and then edited together I seem to lose audio. When I go back to the original recording the audio is there. Very odd. Anyway, I'm glad you enjoyed it. I know others probably have great methods as well, this is just how I do mine. I think my next cook will be a tri-tip.

Re: Komodo Kamado YouTube Video I Made (inspired by LarryR) Mad, love it! I'll have to download iMovie and check it out. Nice job.

OK, here's one of the two, videos I shot. Thought about trashing it because let's just say LarryR had enjoyed just a few too many adult beverages before and during shooting this. A couple things I wanted to point out: 1 - I don't think I explained very well in the video why a steak cook is one I love yet hate. Reason I hate it is it's such a short cook. I love a nice long cook on the KK. That's what I meant. In terms of grilling a steak, the KK is hard to beat period. 2 - Video 2 - I cannot believe I used the container I took the steaks out in the grill in for the final product. SO had placed a clean container right next to the used one. 3 - Video 2 - I typically temp my steak before dwelling, however for some reason on this one I didn't. So when you see me bringing out the top grate, my intention was that these would dwell for a couple of minutes to finish. Then we ran into the memory issue and that whole part got missed. If I need to dwell a steak I prefer to do it on the main grate as that lower grate is too close to the fire for dwelling (my opinion), I like getting my steaks away from the fire for a dwell. 4 - Video 2 - When I mentioned the salted steak tasted like a prime you would get at Morton's or Ruth's, I meant in terms of tenderness not flavor. Wasn't enough fat in those steaks for Prime flavor. Anyway, hope you guys enjoy the videos, I plan on doing another steak cook in the future and replace this one, just too many adult beverages to put yourself on film STEAK COOK ON KOMODO KAMADO PART 1 STEAK COOK ON KOMODO KAMADO PART 2

Re: Standing Rib Roast Cook VIDEO

Re: Standing Rib Roast Cook VIDEO Tony, got steaks for a cook tonight. Going to try and record it, however, cocktail hour will be coming early this afternoon so quality may be suspect. We'll see. I bought two marinaded NY's and a choice boneless rib eye that I'm going to break down using kosher salt. I'll film the entire process for those who haven't salted before. KAD, thanks for the comments, you'll get no argument from me on how dirty the old girl was. Doesn't even seem like the same cooker after I cleaned her up.

Re: 44 pound cook Damn, that's a lot of meat, more than I've ever had on my KK. Any issues with the bark on the packer?

Re: Brined and Spatchcocked Chicken VIDEO I think I follow what you’re saying, just haven’t taken brining to quite that level, the method I follow is pretty simple and straight forward, and works like a charm each and every time. When I brine I start by filling the bucket with 1 gallon of water. Add ½ cup table salt or equivalent of other salt variety and any flavor I’m using. Give it a good stir to dissolve then place my meat in the brining solution. If I need to add more water, I’ll measure needed amount by using the quart measuring marks on my bucket, mix how much additional brine needed in another container with the appropriate amount of salt and flavor and dump it in. In most cases like this cook, pork tenderloin or handful of chops a gallon of brine usually works. A turkey usually will take about 1.5 gallons of brine. I’ve done the ice method a couple of times, however, if I have time I prefer to put water in my bucket and put the bucket in my beer fridge overnight. There’s some good basic information about brining at the following link, including references to several articles (none of which I’ve read). ALL ABOUT BRINING

I know I said I'd do steaks next but the SO pulled out two birds that were in the freezer so I brined them, spatchcocked and threw on Hestia. Turned out awesome!! I think I'm getting a little better at the videos although audio still seems to drop a bit from clip to clip, not sure what's causing that but I'll look into it. I changed how I"m filming from portrait to landscape. I really prefer portrait as you see the entire cooker but landscape fills out the "widescreen" better so I think I've switched to that format. Video is in 720p. Enjoy! SPATCHCOCKED BIRDS

Re: St. Louis Spare and Burnt End Cook VIDEO Part II is back-up. I was trying to fix my edit job (hack). Got some of the audio back but not at the end.