LarryR

Re: Standing Rib Roast Cook VIDEO Tony, I'm leaning that way as it's a quick cook and something I can do on a week night.

Re: St. Louis Spare and Burnt End Cook VIDEO Thanks TNT, the ribs were great but the hit were the burnt ends, they were off the chart good. I had people attacking them while I was slicing the ribs.

Re: Standing Rib Roast Cook VIDEO mk1 - LOL, I wouldn't judge the products merits based on my second use of it. I'm getting the hang of the Looftlighter; I had sparks in about 60 seconds and had my coals where I wanted them at 1:40 on my 3rd cook. Susan, thanks I appreciate the feedback. I've been wanting to do these for some time. You type in Green Egg on YouTube and it returns hundreds of results, time to get our KK's represented out there. I'm learning with each video e.g. plate the roast slices next time vs. leaving them bleeding all over the cutting board, slow down on the beers towards the end of the cook, wash my KK, get better editing software. But, what I like about them is they're raw, they're just a fat guy in his backyard cooking great food on KK. I'll leave the professional quality videos to Dennis . Not sure what my next cook is going to be. I'm leaning steaks or pizzas, not sure yet though . . .

Here's the cook I did yesterday. Struggled a bit with editing the second video. the audio drops out for a few seconds in the beginning, this seems to have something to do with the text slide I inserted and then the audio completly drops out at the end when I"m showing the final product. Need some practice . . . Enjoy! PART 1 PART 2

Per a previous thread/post I've shot two videos so far. First let me say these are very amateur and raw. I edited them using a $4.99 app so the production quality is what it is. Not meant for commercial use, just to post on YouTube so people can see how great these grills are and a cook in action. You can fast forward through the lighting, it's quite long, I tried to edit part of it out but I lost my audio so I reverted back to the original copy. Lastly, if you're going to do one of these please WASH YOUR KK. Mine is so dirty in the opening of this video. Hope you enjoy . . . STANDING RIB COOK PART 1 STANDING RIB COOK PART 2

Re: Cook in progress VIDEO SLU, trying to fix that, editing final video now.

Got a rib and burnt ends cook in progress (It's smoke day over on TVWBB today so I'm participating) and I'm filming to go along with the Standing Rib Roast video I shot last weekend. Here's the video, I'm mid cook so I'm only posting in 480, final cook will be in 720 -

Re: New Box - Great Selection of our Most Popular Colors Love those Terra Blues

Re: I hate spring for one reason..... I think I used about 1/2 cup vinegar to 1 gallon of warm water. Worked like a champ.

Re: What's everyone cooking this weekend (5/19/12)? Dennis and I are having some difficulties connecting on the video. He was going to try it on another computer today.

Re: I hate spring for one reason..... Cleaned my KK mid cook this weekend (the cook I video taped) and you can see what a difference a little water and vinegar made when I post the video. I couldn't get the stainless under the top hat because I was mid-cook but I plan to get in there prior to my next cook with a green/yellow sponge and the same mixture. Worked like a charm and super easy.

Re: What's everyone cooking this weekend (5/19/12)? I've done 3-2-1 several times but I've moved away as I prefer my ribs come off the bone cleanly with a gentle tug vs. fall off the bone (if you're looking for fall off the bone 3-2-1 is they way to go), just my personal taste. My rib method on the KK is put them on around 250 degrees, come back in 6 hours and I check them. If not done leave them on another 30 to 60 minutes. Remove, sauce some, some I dredge in 1:1 water and vinegar (Thanks Chris Lilly) and dust with more rub, cut and serve. Perfect every time. KK makes it way to easy.

Re: What's everyone cooking this weekend (5/19/12)? Video is edited, uploaded to YouTube and I've fired off the link to Dennis to look at and give his blessing. I said something early in the video that I just want to make sure Dennis is comfortable with, nothing regarding the cooker, how I presented something. Anyway I think Dennis will be cool with it and I'll post the public links (2 10 minute videos).

Re: What's everyone cooking this weekend (5/19/12)? Great looking ribs! Believe it or not I was able to get the video I wanted. Now I've got to find an iPad app to combine the ten clips I shot. Any recommendations? Roast turned out perfect.

After battling pneumonia for almost three weeks I'm ready to get in front of the KK. Will be a beautiful day here in Central Cali so we invited some good friends over for a Standing Rib cook. Roast is about 6.25 lbs (3 bone). Using a mixture of Frontier Lump and Rancher Hardwood Briquettes (some of you may know this as Trader Joe's Hardwood Briquettes), red wine oak cask staves for a little smoke. Will cook at 270 - 275 to med. rare (120 - 122). No sear reverse or front. On these cooks I'll typically let Hestia soak for about an hour; more time for me to enjoy a few adult beverages with my #2 gal and personally on the lower temp cooks I feel I get a better final product if she's nice and warmed up . . . Also doing grilled mixed veggies - red pepper, green and yellow squash, a portabella, red onion; I marinade in a handful of seasonings, red wine, dash of Worcestershire, dash of soy and some olive oil. Once done I'll drizzle a little balsamic over the veggies, always a hit. I've been wanting to shoot some videos of KK cooks so hopefully my 10 yo son will hang around long enough today to be my videographer. Want to shoot setup, lighting, bringing to temp., meat on/off and slicing. Doubt he'll be around for the entire thing unless I bribe him. So, what are YOU cooking this weekend? I see we have a few new owners, what's on your KK this weekend?

Re: New KK and first Cook Congrats! Damn that's a clean KK, remember my first cook on mine, was like a kid on Christmas morning.

Re: Lighting Looftlighter Nothing on the plug but the following is on the box "120/60 1500" Used my Looftlighter for the first time tonight for a chicken cook and I've got to say I really like it. Got my fire going in under 2 minutes.

Re: Lighting Looftlighter Just received one as a gift, can't wait to use it this weekend!

Re: Fruita Wood Chunks I recently purchased wood from Frutia and was quite pleased. Warning though. immediately remove from their shipping box and put in a burlap sack or something that can breath. I didn't and now my wood has mold all over it. Dennis, I too have been wanting to make some KK videos. You go on You Tube and other than the three (I think there are three) done by the news channel in FL I don't believe there are any. Recently picked-up the Nikon D5100 and plan to shoot a couple of cooks and throw them up on you tube.

Re: High temp fast brisket Qundoy, it's the only method use anymore on anything less than a prime grade brisket. Works like a charm every time. Curious, is your 7lb brisket a flat or is it a packer? Seems pretty small to be a full packer.

Re: "Fuel Efficiency"

Re: "Fuel Efficiency" LOL, I think you may have a few people who might beg to differ. Using ECC I know someone on this site got an 86 hr burn from 16 lbs of charcoal. I know I took pretty good notes on some cooks I've done using Frontier, I'll dig them out to compare. It's nice to hear good things about the BSK as I've recommended them to a couple of people who's cooker budget was in the Primo and BGE ballpark. Based on price point seems like a great alternative to these cookers. EDIT: Found a post where I documented a my cooks using a 20 lb bag of Frontier lump (actually I think I stopped tracking when I got down to under 2 lbs left in the bag). As you'll see in the post (see link below) I stopped tracking hours after my first post and just listed the cooks so I estimate (conservatively) based on experience 76 hours of cooking from 20 lbs of Frontier lump. Here are the seperate cooks: Turkey Spares 2 Butts Tri-tip Baby Backs Butts and Chicken thighs Two seperate steak cooks Pizzas Cedar planked salmon Two seperate chicken cooks about 30 pieces each Here's the LINK to the original post on another site.

Re: Set up for Spatchcocked Chicken In-direct, if you click on the pictures and look closely you can see my 18" pizza pan deflector wrapped in HD tinfoil resting on top of my charcoal basket.

Re: Set up for Spatchcocked Chicken I'd go with a similar setup to what I've done in the pictures, however, personally unless you're covering your potatoes I wouldn't put them under the chicken. n67178 n67179

n67175 n67176 n67177 Re: Easter - What's Cookin? Butts and Chicken