LarryR

Re: SNAKE RIVER FARMS......Kurobuta Sounds like a feast! Big fan of SRF, enjoy!

Re: Your other Grill(s) My Weber Genesis gasser gets used on a fairly regular basis when I need to do something quick on a week night like chicken or veggies. My Weber One Touch Gold gets used maybe once a month. My Weber Stainless Performer sits in the garage, I've only used her once in 2 years and my WSM Smoker gets a little action from time to time. Similar to Cookie I'll use one of the other grills for some corn or veggies while the KK is chugging along on a low and slow cook. KK gets the majority of my love.

Re: Getting pizza stone off Was going to suggest what Firemonkey suggested, just remove the entire top grate using the "lifters" (don't know the technical term) that came with your KK. Be careful though as you wouldn't want your stone to slide off.

Doing my go to brisket this weekend, Coffee Cardamom and I'm thinking about using Dennis' coffee wood. Any thoughts/input from those who have used it on whether or not this might be a bit too much coffee flavor? I typically use red oak or pecan on this cook. Thanks in advance!

Re: Rocket "I'm a Rocket Man!" Beautiful cooker, enjoy!

Re: Butts over Butts Advice Needed Thanks guys. Any issues with the rub on the bottom butts being washed off due to the drippings from the top butts? I ended-up only throwing two on today due to a few too many adult beverages last night and forgetting all about putting them on. Got two on this a.m., going 275 on this cook due to lack of time. Never done butts at this temp, hopefully they'll turn out, they're for a work potluck. Don't like experimenting when others will be eating my Q. Fingers crossed.

Anyone do butts over butts on a regular basis? I'm doing four butts tonight, two on main grate and two on upper/extended grate. I'm thinking the butts on the top will finish before the butts on the main grate due to the heat rising and holding in the dome, am I right? Looking forward to feedback from others who have done this cook. Thanks in advance!

Re: Taste Seasoning for KKs?

Picked-up some of the new ECC (actually Trish picked it up, thanks Trish!), can't wait to crack open a box and give it a whirl. I'm thinking some pork butts are in order this weekend.

Re: Tru Tel Options** Syzygies, did you take the Neapolitan class and if so did you try any on the KK?

Re: Question for you regular use ECC guys UPDATE: Went with 32 pieces of ECC lit with 5 Rancher Briquettes, worked out perfectly. In-fact I imagine once I shake the ash off I'll have about 1/3 of what I loaded left. I'll post a picture after I shake the ash. n67002 n67003

Re: Thanksgiving 2011 Great results as always on the KK this Thanksgiving. Jack Daniel's Maple Syrup Brine over ECC and a piece of cherry wood running at 325. More pictures in this SLIDESHOW

Re: Thanksgiving 2011 TNT - I'd guess around 3 hours on your bird. I find my brined birds cook faster.

Re: Thanksgiving 2011 Just got a 21 lb bird down in a bath of Jack Daniel's and Maple Syrup brine. Planning on brining for 28 hours, then I'll air dry her over night and on Hestia she'll go over ECC and cherry wood. I'll be doing her at 325. Happy Thanksgiving all!

I've been hording my ECC but now that Dennis is restocked I'm going to start using it again starting on Thanksgiving. How much would you guys use for about a 6 hour cook at 325 (6 hours includes bringing her up to temp and letting her soak for about an hour)? I was thinking about 4 lbs of ECC. Thoughts? PS I know, I know, load her up and re-use. I do that with lump but not ECC.

n66965 n66966 n66967 Stuffed Tri-tip Did this at 350 over a mixture of Rancher, Frontier Lump and Oak Red Wine Stave. I've learned this is a tough cook because you're balancing meat temp with the cheese melting out of the tri. Tri was stuffed with cheese, seasoned bread cubes, green peppers, sausage and a couple other items. Really like doing these but really have to watch them.

Re: Must Read "physicist-cracks-bbq-mystery" Always been a big fan of high heat method on lower quality briskets. Based on this info I wonder how a Prime or Wagyu would turn out high heat . . .

Re: extruded loading question fcnich, I load exactly as you have. Asked the exact same question with I received my first box of ECC. BTW, how long of a cook are you planning? That load will last you about 3 days at 250.

Re: Back to Pizza's Need Duration Advice Went with a full basket of Frontier lump, no issues at all doing four pies. In-fact I had enough leftover that I bet I could have done 8 pies. They rocked, pictures in cooking pics section.

Re: Posting Photos Just posted some pictures of my pizza cook and only posted three as posting more than three is a PITA. Had some great pies to drool over but . . .

Tried a new dough recipe and we really liked it. Nice and thin. KK preformed like a champ. Full basket of Frontier lump. Ran her around 600 degrees no issues holding temps long enough to do 4 pies including recovery time between pies. Peeked in her this a.m. and it looks like there's about 1/3 of a basket of lump left. Think I could probably have gotten 8 pies out of the single load. What a great family cook. Definitely doing more of these. Forgive the photography, my 10 yo. son took the pictures, these are the good ones.

Going to try homemade pizzas again using a recipe a buddy with a BGE has been having good success with lately. I'm going to do four 12" (approx.) pies between 600 and 650 degrees. Here's my question; at that temp, do you think a full load of lump will maintain my target temp (including recovery time between pies) long enough to finish four pies. I also have the option of mixing in some Rancher Briquettes if that will help extend the cook. Thanks in advance for any feedback you can provide.

Re: Totalled the wife's new car......but I redeemed myself I had one of these as a rental on my business trip this week and was quite impressed! They've come a LONG way since the Sonata that came out in the mid 80's.

Re: little help please Beef. Stuff is heaven.

Re: My Steak Technique Loquitur: No I think I pretty much follow their guidelines. My first attempt I had one too many adult beverages though, lost track of time and it was a bit salty. Also important not to add any salt when seasoning. MadMedik: Just my prefered lighting method. Stretches out the cook and gives me more time to drink adult beverages. That's one of the problems with a steak cook, they're too short; using this method I've been known to drag a steak cook on for 3 hours just letting her warm-up very slowly