LarryR

Re: My Steak Technique JB - Here's my post on the SALTING TECHNIQUE

Re: First and second cooks. In addition to what the Doc recommended I have Mr. Bar-B-Q Insulated Barbecue Gloves and I put one on my non spatula hand when removing butts. Works like a charm every time.

So I think I now have a repeatable technique for the perfect KK Steak. The last few cooks have gone like this: * Two inch choice rib eye salted (for tenderizing) with Kosher salt for about an hour on the counter, rinse throughout. It's amazing how this process breaks down a steak. It feels like it's going to fall apart in your hands when your rinsing the salt off. * Light basket of Frontier lump with about 6 lit Rancher briquettes, I bring her to about 300 and let her just sit there for about an hour or so. Lower grate in place. * Drink favorite adult beverages while I'm admiring my KK. * Crank KK up to about 650 using front wheel and back ash door and top vent about 1.5 - 2 turns open. * Lightly spray my steaks with pam, no seasoning. * Sear on lower grate 2 - 2.5 minutes each side, season on turn. * Close front wheel vents and ash door, burp and open lid, remove steaks to plate, place main grate in KK and steaks on the outer most edge, season side not season on sear. * Let steaks/KK dwell for about 5 - 6 minutes. * Remove steaks and let them rest under loose foil 5 minutes. I've followed this method my last four steak cooks and have consistently prepared some of the best steaks I've ever done. Super tender, perfect med-rare every time.

Re: Wireless Stoker Released To me the $65 would be worth it vs. running my power to my bridge, setting it up etc. I do however wonder if they will have any issues with heat. When temps reach over 95 here if my bridge is in the sun I lose connection. I'm sure they've gone with a radio that is conditioned for weather.

https://www.rocksbarbque.com/PDF/stoker_press.pdf

Re: Holding low temps Are you sure your lid is closed in the second position? Check the ash cleaning door and confirm it's not open.

Re: Posting Photos I'm trying to play by the rules and have invested some time in finding what for me is a decent compromise. Is it as easy as just loading my images (regardless of size) to Photobucket and then using a multi select to generate codes for my pictures and then pasting to my message, no, but it's a hell of a lot easier than what I was doing before to re-size pictures one by one. Will I post as many pictures as I have in the past, honestly probably not, but I will continue to post vs. where I've been over the past few weeks not posting any pictures at all.

What are you throwing on the KK this 4th of July weekend? I'll probably do multiple cooks. On the 4th I'm thinking something easy like burgers and dogs. Saturday or Sunday leaning towards a Wagyu brisket, some pig candy, ABT's and maybe barbacoa. How about you? EDIT: Check that, neighbor just came over and asked if we wanted to come over for a BBQ on Sunday to celebrate the 4th and if I'd want to bring some ribs. Got to love your BBQ reputation preceding you huh?

Re: Found Re-sizing Program Found what appears to be a pretty good, easy to use and FREE resizing program. I run Windows so I don't know if it will work for you Mac guys - http://download.cnet.com/FastStone-Phot ... entBody;2d Once configured it took me about 60 seconds to re-size these three pictures in "bulk."

Re: Ok, some of you new kiwi members need to explain this! I'll try just about anything once but I'm ruling this one out . . .

Saturday Butts Two 8lb Butts, Chris Lilly's Championship Pork Shoulder Rub, Red Oak and Cherry 2:1, Frontier Lump (loving this stuff), Stoker controlled, 20 hour cook. Results = PERFECT!!! I'll use the file uploader later, can't figure out how to upload more than three pictures to a post (sorry Dennis).

Re: Posting Photos Anyone know how to upload more than one file at a time and post more than three photos to a post? Did a great butt cook today, got all my files re-sized and ran into these two challenges when I went to post my 8 pictures, sigh . . . (My 9 yo son just walked in my office and asked me to put this face)

Re: Turkey on KK Very nice, love the color, did you tent with foil during the cook to maintain that color? Been icing breasts for a long time, great trick I picked-up from The Whiz's site. MedMedik check your in-box.

Re: I can see I have my work cut out for myself.... It's like saying Megan Fox is like Rosanne Barr.

Re: Posting Photos So for those of you who want to do this I used Microsoft Office Picture Manager to open, clicked on "Edit Pictures" clicked on "Resize" and opened the drop-down list under "Make picture fit inside" and selected "Document - Large (1024 x768), clicked on "OK" and then did a "save as." Picture was originally 3 mb and it took it down to 282. A bit of a hassle to do for each picture, I'll probably reduce the number of pictures on each cook, but much easier than attaching to an email, reducing the size in the outgoing email, receiving the email doing a save as on attachments etc. If anyone knows of a utility where you can select multiple pictures in a folder and resize them I'd be interested in that too. Thanks for your help Whiz . . . BTW, I bought 300 lbs of Frontier lump (American) and I love the stuff!lump small.jpg[/attachment:3qrm9qjr]

Re: Posting Photos OK, I think I've got it now, let's see how this works.

Re: Posting Photos Whiz, I've done that but it doesn't tell you what size of file you're creating, only "XXXX x XXXX", then I've got to go back and do it again until I get it under the size required. Am I doing something wrong, is there an option to tell it I need it under 500 kb? Also, I understand what you're saying about uploading 500 kb vs 3,000,000 however, my upload pipe is so fat it's a non-issue.

OK, I'll say it, I hate the new photo posting tool and unfortunately as some of you may have noticed my photo postings have dropped significantly since it was implemented and it's use encouraged. So, I was hoping some one might be able to throw out some good ideas to get me over this. My biggest challenge seems to be that I went out and bought this nice Nikon Digital SLR camera and the files it creates are huge (and they look great!) and I want to shoot in this format. Other than emailing the photos to myself and allowing Outlook to adjust the file size I know of no convenient way to reduce the size of these files. Two, I typically post my cooks on two sometimes three sites. Photobucket makes this very easy as I upload once and then copy the code to each site. I understand why Dennis wants us to use this tool, pictures stay with the post vs. links getting broken should the pictures get moved or deleted on Photobucket, I just need an easier way to do it. I've had some great cooks lately that I want to get back to posting. Thanks for listening to me bitch . . .

Re: Baby Backs LOL, come on now, don't be dogging my brew Great taste, less filling, how can you go wrong?

Another forum I belong to had their annual "Smoke Day" yesterday so I participated by doing two rack of spare, some oysters and drank a lot of beer. Ribs turned out perfect! Did them over Cherry at 225 for six hours. Sorry for the quality of pictures, SO has our new Nikon D5000 so I was stuck with my cell phone.

Re: KK on Best in Smoke Chris Lilly's Six-time World Championship Pork Shoulder

Just caught Chris' Kingsford KK on Best in Smoke, very cool! Also did his butt rub today and it turned out Awesome as usual.

Re: New Member - Soon To Be Owner Welcome and congrats. The wait will seem like and eternity, but once she's there all will be forgotten. Looking forward to some pictures and tales of your cooks.

Re: Pork Butt: cook time by hour per pound??? Great advice from the Doc. My only additional input to the range he provided is testing for doneness; you can use the fork twist method or if you've got a bone in her twist the bone, if the meat is coming off cleanly, your done. As Doc mentioned I've had butts done in the high 180s to 205. Every one is different. Lastly, I'm going to assume you know about the plateau and won't stress when she parks for several hours between 150 - 170ish. Enjoy your cook, it's one of my favorites.

Re: Happy Camper in California... Welcome neighbor (I'm in NW Fresno), beautiful cooker you have there.