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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. @tony b what are your favorite rubs from Oakridge? I’ve never ordered from them but plan to place as order as you are suggesting. Thanks for the heads up, Paul
  2. So for my birthday this year I received the “Masa” book by Jorge Gaviria of Masienda. I must say there is a lot of great information here should you also be climbing down this rabbit hole. Also at the suggestion of @Syzygies I upgraded my premier grinder which the new Stainless steel stone holder. I made masa twice this past week. On Tuesday (for Dia De Muertos) I made a batch of Pozole with Nixtamal that was not ground into masa and then I also made masa for tortillas to go with the Pozole. For the tortillas I ended up using the original grinder as I didn’t realize there was some assembly required that had me taking apart the grinder more than expected. So with the original set up the grinding process ended up being somewhat difficult. I wasn’t sure if this was related to the nixtamal I used? From the book I learned that in many cases it is desirable to leave some of the pericarp in tact as it acts as a binder and provides some elasticity (similar to gluten in pasta) which helps in certain masa end applications. Previous to this, my experience was mostly washing off most if not all of the pericarp. In any event Tuesdays masa experience was a challenge at the least. On Thursday after speaking with technical assistance at Melangers (distributor and upgrade manufacturer for grinder) I was able to get the new stone placement in place. On Friday with a new batch of nixtamal with an approximate 50% of pericarp left in place (same as Tuesday) the grinding went very smoothly (pun intended). Tomorrow for the Sunday football game I plan to make freshly cooked tortilllas served with overnight brisket that I just made. I hope that I can achieve the famed “Tortilla Puff” when cooking!!! In the book they talk about in old Mexico that when a woman has achieved “Tortilla Puff” she was worthy of marriage. I still have not achieve this so my wife may be divorcing me soon!!!! All the best, Paul
  3. Probably to late for any suggestions for this cook, but i do have some thoughts here. Wouldn’t setting up a rack with a foil pan underneath the bird also create and indirect cook? Years ago I was looking for alternatives to the deep fried turkey, I’m sure this method is also fun to cook (maybe a little more dangerous) and I’ve heard it taste great as well, I just always thought the oil requirements would be a waste as I wouldn’t likely reuse etc. I came across a High Temperature Roast turkey recipe / technique in Cooks Illustrated. The basics are spatch cooking a 12-14lb bird, brining first in a simple water / salt brine, air drying in cold space for a day or so, making gravy separately from gizzards & Neck and making stuffing separately. The spatchcocked bird is than placed on a broiler pan that sits on top of a large disposable foil pan that is filled with your stuffing. Cooking in oven at 450 degrees F and is done in about 75 minutes. This has been my go to for years, even though I own KK’s! In writing this I’m thinking if you use a foil pan to deflect the direct heat at some point you could also put a foil pan with your stuffing underneath the bird to collect all of those great drippings…..Maybe sort of a marriage of cooks illustrated and KK. In any event I wish success to Cheesehead griller and and Happy Turkey day to everybody on the forum. I know Thanksgiving is always my favorite holiday of the year!!
  4. So about 10 or more years ago I picked us a set of Demeyere SS cookware which is produced in Belgium. I love the styling and function of this cookware, my only complaint is this stuff, especially the frying pans are very heavy. Within the past year or so I picked up a couple of Vermicular frying pans. These are highly engineered Japanese light weight cast iron frying pans with a non-stick technology. I absolutely love these pans. Good luck in your search Braindoc! Paul
  5. 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
  6. I use one of these. Works good enough, no electricity. Cost about $6.50. Cheers, Paul
  7. 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
  8. 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.
  9. 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!
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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.
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