Jump to content

LarryR

Owners
 View Profile  See their activity

  • Posts

    720

  • Joined

  • Last visited

  • Days Won

    3

 Content Type 

Posts posted by LarryR

  3. Standing Rib Roast Cook VIDEO

    in Komodo General

    Posted

    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 . . .

  5. Standing Rib Roast Cook VIDEO

    in Komodo General

    Posted

    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

  7. Cook in progress VIDEO

    in Komodo Videos

    Posted

    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 -

  11. I hate spring for one reason.....

    in Komodo General

    Posted

    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.

  12. What's everyone cooking this weekend (5/19/12)?

    in Komodo General

    Posted

    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.

  13. What's everyone cooking this weekend (5/19/12)?

    in Komodo General

    Posted

    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).

  15. What's everyone cooking this weekend (5/19/12)?

    in Komodo General

    Posted

    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?

  17. Lighting Looftlighter

    in Komodo General

    Posted

    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.

  19. Fruita Wood Chunks

    in Techniques

    Posted

    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.

  20. High temp fast brisket

    in Techniques

    Posted

    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.

  21. "Fuel Efficiency"

    in Komodo General

    Posted

    Re: "Fuel Efficiency"

    I don't think that there is ANY other "cooker"' date=' "smoker", or "grill" more fuel efficient than a BSK/Bubba Keg at any price...[/quote']

    This seems like more of a statement than looking for opinions or input but that's just how I read it.

    When I first joined this forum I was using another ceramic cooker (look at some of my early posts) and I was welcomed here with open arms. I've been on other Ceramic forums including the BGE Forum and can tell you it's nothing like the others, quite open to other cookers. However, I never made the proclamation that my cooker was better in any area than "ANY" other cooker, including the Komodo Kamado. Stuck to great cooking experiences, recipes, techniques and food porn. I think this is where you may have rubbed a few people the wrong way. Stick to cooking and open discussion and you'll find this a very friendly forum, I did and I even purchased a KK along the way. Damn, why did I wait soooo long?

  22. "Fuel Efficiency"

    in Komodo General

    Posted

    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.

×
×
  • Create New...