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PVPAUL

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PVPAUL last won the day on August 29 2019

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About PVPAUL

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  • Birthday October 16

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  • Gender:
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  • Location:
    Springstead, WI
  • Interests:
    Cooking, home brewing, guitar, fishing, vacationing

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  1. So my son is home after his 6 year commitment with the US Navy. He sees my new KK grills and notices that I like looking at the KK forum and sends me this link to the YouTube video. While I’m not someone that watches Family Guy I think this video is hilarious and very spot on funny for this forum. I hope you all think so too! Cheers, Paul
  2. I use one of these. Works good enough, no electricity. Cost about $6.50. Cheers, Paul
  3. Hey Chanley1983, I’m in Southern WI and I may be interested in the side table set up only as I already own pretty much the same exact grill (terra Blue 32”). If you end up interested in breaking this up please send me a PM. Good luck on your future endeavors! Paul
  4. Hey Jim, this may look like a weird response but below is a response from a different thread from Syz. I copied and pasted this to my notes in my IPad for future reference. IMHO I think this is the best response I’ve seen on this subject in the KK forum regarding Brisket cooks. I have done larger Brisket cooks ( probably in the 16lb range) at 225F that have lasted 25 hours. If you read SZY’s response below I think for a large Costco brisket cook you want 275 - 325F cook. Good luck on determining length of cook! Send Pics!!! Paul Brisket cooking info szygies It always helps to consider the source, and how their requirements are different than yours. Thomas Keller calls for quick 10% salt brines for seafood? In a restaurant kitchen there isn't room for an overnight "equilibrium" 0.5% brine. At home that same brine lets you buy fish for several days. Most recipes are really dumbed down, and most people spread techniques that are only partially evolved. And a popular author could be aware that readers have foil, but they don't have pink (uncoated! white is coated, wrong) butcher paper. Do they say something? I would only trust a source recommending foil if they explicitly make the comparison with pink butcher paper, and explain why they prefer foil. Aaron Franklin is arguably the most deservedly famous barbecue guru today. He's primarily a restauranteur, not a "personality", so he's freed from a financial incentive to dumb down his advice. On the contrary, there's a showstopper chapter "Building a Smoker" in Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook], how anyone can make their own cooker from a recycled 500 gallon propane tank with "basic metalworking skills". I can do most things but this is still on my list... He faces a restaurant constraint, perfect for you: All of his cookers run at 275°. Why? He prefers this to lower temperatures, gets better throughput, and doesn't have to juggle capacities of cookers set to different temperatures. He gives the clearest directions I've seen anywhere for cooking a 12 to 14-pound packer cut brisket, wrapping at 6 hours or so in pink butcher paper. I've varied my approach over the years: Temperature, wrapping, beef source, dry age? I believe that following exactly Aaron Franklin's protocol is spot-on. For a different opinion, in Brisket Tricks and elsewhere, @mguerra has been advocating for 325° or so. What you propose is decidedly not "hot and fast". 275° is reasonable middle ground, not falling prey to equating seriousness of intent with slowness of cook. The very idea that "low & slow" is such a sticky idea should serve as a warning not to take it as gospel. On the contrary, another of my favorite BBQ books is Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters. I don't follow any of the recipes, but I learned a lot about the diversity of approaches in Texas. It freed me from a blind adherence to "low & slow". I believe that the most important factor in brisket is the beef itself. I'll travel an hour and pay three times what others consider reasonable to buy brisket from the Golden Gate Meat Company in San Francisco. They'll dry age a few days on request. I also believe that the ideal cooker temperature is a function of the quality of the meat: 275° for the meat that takes an hour's drive and serious cash, varying up to 325° for more typical and affordable briskets. When there's less collagen/whatever to dissolve, time is your enemy. I no longer cook any brisket at 225°. I've never eaten at Franklin's Barbecue, but the best brisket I've had in my life was in Elgin, Texas. (#2, #3, #4 would be my own.) They can source better brisket in Texas, the market demands it. It melts, you want to spread the fat cap on toast like marmalade. Aaron Franklin's advice is tuned to Texas brisket sources. For potential owners, let me be clear that while Aaron Franklin uses an entirely different cooker, my own preferences are adapted to a Komodo Kamado. Compared to other ceramic cookers, a KK is far better insulated, so it maintains temperature with far less airflow. Airflow dries the meat out. Franklin's 1000 gallon cookers are good guides for us, because with scale he also controls evaporation.
  5. Hello Cheesehead_griler, fellow Wisconsinite here, not to many of us here on this forum. I own 2 KK’s both in tile, 32” BB and a 21”. One is in SE WI and the other is in Northern WI. What part of Wisconsin are you in? Maybe we can do a co-op buy on KK charcoal once it becomes available again. If you are looking to see on in person and discuss KK cooking don’t hesitate to reach out to me. All the best and Happy Turkey day to all on the Forum!
  6. Trouble, thanks for sending this over. I clicked on the link and ordered the Permatex which is due to arrive on Friday. I don't do much high temperature cooking but appreciate this information, makes sense. Thank you all for your help on this, Paul
  7. Thanks 5698k, I will give the Dixie plate a try. I did get out the old one successfully and cleaned up the area where gasket seats and confirmed the extra gasket included with grill is correct size. Now it’s off to the hardware store for some high temp silicone adhesive and Dixie plates. thanks
  8. The current gasket needs replacing for sure. I did find a thread started in June of 2010 by ThreeDJ16 which had some new postings added to it as recently as March of this year. Unfortunately I was not able to open the photos from the original post but I think I have this figured out. One question I have is to confirm that the extra gasket included with the KK is already properly sized and therefore does not require trimming etc? I believe going back to 2010 the fiber gasket was just a length of rope (so to speak) and therefore had to be measured and cut to size. The one's included now are already a circle, ends fused together. Other than that I believe I just need to thoroughly clean out the old one and and clean out the recessed area thoroughly and apply high temperature silicon (Permatex) and apply a weight evenly, and carefully apply pressure and let it set up for about 24 hours. Any additional suggestions / comments welcome. All the best, Paul If anyone can please confirm that would be great. Thanks, Paul
  9. Hello All, I need to replace the fiber gasket (for top damper) and looking for advise / instructions on how to do this? Looking for how to remove old one and how to best replace the new one. Good news is Dennis always includes this as a spare part so I have the gasket on hand. Thanks! Paul
  10. Oscar, thank you very much for the clarification and the great Videos. I didn’t have a chance to watch your video before my initial response to this thread. I’ve now watched both and am finding this information very helpful. I plan on subscribing to your YouTube channel. Cheers
  11. I guess I’m confused on whether newer KK’s even need a burn in due the changing of materials Dennis is using to build KK’s now. It would be great to get clarification on this.
  12. Yes, I was told to use them as landscape pavers! I use foil as a deflector and to catch juices / oils from the cook! Good Luck Gloria!
  13. So early in my Learning process my briskets were never done on time and you cannot rush it. I watched a YouTube video put out by Meatchurch titled “Overnight Brisket”. Essentially they were saying start your brisket in the evening at 190 F and cook overnight and then raise the temp in the morning. I did this any my brisket was still not done on time. I’ve since settled on cooking about a 15lb full packer brisket that I’ve been trimming about 1-2lbs off. I’m starting it in the evening at about 225F target and then raising the temp to about 275F in the morning and then wrapping with butcher paper when I hit the 160-170F range. Cooking until it’s done and then foil, towel, and cooler technique. So far I’ve had two successful cooks in a row so planning to stick with this technique. Also, a few years ago I went too the Salt Lick in Texas and was very happy with their brisket and ended up buying their dry rub which I really love on the brisket! I’ve also been making this size brisket for small gatherings and saving the flat for making brisket chili. I also vacuum the leftover brisket in sections and then freeze / reheat via sous vide which I’ve also been very happy with. Congrats on your cook! Paul
  14. Hello All, I just wanted to follow up on my 1st run at Nixtamalization.....making masa and tortillas. My Masa starter kit from Masienda arrived about 10 days ago and my Premier wet grinder arrived earlier this week. All and all I would say it was a success...did the nixtamalization process last night and started out just making 1 lb of heirloom corn and taking notes. The grinding process went pretty good...did it in two batches and ended up adding about 1.25 cups of water. I believed the end consistency coming out to the machine was good (not too much moisture) so initially I did not add any dry masa back into the mixture. When I started using the tortilla press I was not able to handle the tortilla without it breaking up on me. Based on this I decided to add dry masa (from Masienda) back into the masa mixture. I ended up adding 6 TBS and after that the tortillas held together...but they were still pretty fragile. I was able to get some "puff" but not as good as I hoped! Maybe more dry masa next time??? I also learned to not press to hard on the Masienda tortilla press as they would get too thin. For dinner I made two fresh salsa's using a Mocajete, guacamole and some Mexican street style corn. Earlier this week I smoked up a 6lb rack of beef plate ribs. I decided to warm up these leftovers via sous vide to about 100F and was able to cut up the meat and cut off some of the fat which I rendered down and then pan fried the cut up rib meat until it was crispy! All and all it turned out very good! The Cerveza in the pic is a homebrew Hazy IPA. I look forward to my continuing education in the art of Nixtamalization! Thanks @syzygies !!! Paul
  15. All, I want to thank you for your input. I plan to give my power washer a try and to also do some shopping to look into some of the tray / tub suggestions on this post. All the best, Paul
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