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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

PVPAUL

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PVPAUL last won the day on August 29 2019

PVPAUL had the most liked content!

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About PVPAUL

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    Member
  • Birthday October 16

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

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  1. Dennis, thanks for the microwave tip. I will definitely try this out. I’m also already setting the pump at the lowest setting (another tip from you). I also understand not needing smoke all night long, however I find that I’m throwing away most of the pellets after a cook. I also plan to take smoker apart just to be sure my screen is clean etc. All the best, Paul
  2. Honestly I’ve consistently had issues with having briskets done on time. I watched a YouTube video put on by the Meatchurch folks called weekday brisket. The basic idea is to start the brisket the night before and let it run at 190F overnight and then turn up the temperature to your 225-250 in the morning and let it finish. I’m a big fan of SV but prefer the FTC technique. Also, I find that my KK retains heat for hours after my cook so if your concerned with the brisket cooling down to much in the FTC I just put it back in the KK for an hour or two to have it at a serving temperature. I just d
  3. Syzgies, glad to see you have taken the plunge and bought one of these! Thanks for sharing your knowledge and experience with us here. I hope to join the Vermicular club sometime this year. We just had a pretty big remodel project at home so need to watch my spending for awhile. All the best, Paul
  4. PVPAUL

    M*A*S*H 1970

    Great Story Doc, While I like fireworks, and sorry to say...I would be hanging down by the REK show! His encore song would be “The road goes on forever and the party never ends”. I hope to meet you on the 4th someday in the park, we can talk, fireworks, KK and REK! I have a funny story I will share with you. My wife and I got married in 1986 and went to Hawaii for our honeymoon. While there we went on a sunset food & booze cruise. While on the cruise we met a small group (3) and they asked us where we were from....We told them Wisconsin (very proudly of course!) and they said ......That’s
  5. PVPAUL

    M*A*S*H 1970

    Hey Doc, I see you are from Kerrville , Texas. Last year in spring my wife and I and our two adult kids did a vacation in Texas. Started out in San Antonio and made our way to Austin and then took a drive out of Austin on Easter Sunday and stopped in Kerrville and ate at The Humble Fork there in town before taking scenic HWY 16 down towards Bandera. What a Beautiful Ride. Also after returning from our trip I see that one of my favorite Musicians is from Kerrville. None other than Robert Earl Keen!!! I would love to spend a 4th of July in your town to see REK playing in the park there. Saw h
  6. Yes, I skip pineapple and cherries.....use OJ concentrate as I’ve never seen tangerine concentrate in my life and use mustard types I have on hand. Other than that I follow rest of recipe. Usually use a bone in ham but have also done this on spiral cut ham as well. Phins up! Paul
  7. Coolpapabill, looks I'm Planning making the attached recipe with some modifications on Sunday. Last time I made this on the KK it turned out great! all the best, Paul
  8. Hello om21braz, I’ve been grilling my whole life with Webber charcoal and gas grills. About 2 years ago I purchased a Cookshack PG500 grill. The Memphis you have is the KK of pellet grills! I decided on purchasing 2 KK grills last year ( one for a vacation home and couldn’t be without one at home). To be honest I’ve not used my pellet grill since I got the KK. I’ve not really used it because I’m having too much fun with the KK’s. The big difference is that the KK is extremely tight so you don’t have the airflow / moisture Loss you have in all other grills. One of the coolest things is that not
  9. Mac, looks like a Cheeseburger in Paradise! Great photo! As promised I included photos from The Mississippi Pot roast from yesterdays cook. Smoked the Chuck roast for 1.5 hours then placed in the foil tin with the rest of the ingredients and then cooked tightly sealed with foil for about 3.5 hours at 325F. Plated with some mashed potatoes and used some leftover duck fat and duck juice from a Sous Vide Duck Confit recipe and had a side salad that my wife has been making ....that I’ve been craving as of late. FYI, the Mississippi recipe came off of a You Tube video. Wasn’t sure if I would like i
  10. Thanks for the compliments! Today I’m doing a smoked Mississippi Pot roast on the 32” KK. Just threw it on a few minutes ago. Using Lumberjack M-H-C pellets. I’ll take a couple of pics and post them a little later today!
  11. We’ll being sort of locked up these days I decided to spend the day cooking. While the KK was not included in this cook I thought I would still share with the forum. I was speaking with my 90 year old Uncle and he shared with me a simple salsa recipe his mom used to make when he was a kid. Being the proud owner of a pig like Mocajete I decided to make the fresh Salsa like Grandma...Simply a roasted tomato, garlic, banana pepper, green onion, cilantro and salt. Next up was a kettle of home made pork with Mole tamales....probably about 100 of these and in the final pic a plated traditional Mexi
  12. All, thanks for your replies. Basher I really didn’t have that much variation. What happened is I needed to depart home for about 3 hours. I probably only had the upper vent turned about 2” from the gasket......I was trying not to over shoot my target of 185 and I was OK with it being less as long as coals were still going which they obviously were. After running my errands I came back to a smoker that was only just above 150F (which I was happy with) I then spent the next hour opening the gasket a little more at at time until I got to about 185F. My point is that because I was barely of
  13. Dennis, Starting to break in my cold smoker some more so I appreciate your tip on using the blower at it’s lowest setting. I was making Salmon candy last week and was trying to smoke at the coolest temp possible while still have coal lit. I was able to smoke starting at about 150F up to 185 (over the course of 4 hours) and the top vent was only slightly off of the gasket, hence very very low air flow. It seemed like I had more smoke coming out of my cold smoker then out of the 21”KK. I had the blower at about 1/2 so I will turn it down in the future once I know the pellets are lit. Ques
  14. It’s been a while since I’ve posted here so I thought I would post a picture of some Salmon Candy that I made yesterday. However I forgot to include a shot of the salmon on the Grill! This was my second attempt at this recipe and it turned out much better than the first. My 1st run was using Steve Raichlen recipe from his “Project Smoke” Cookbook. Followed the recipe pretty close including an 8 hour brine followed by a 2 hour air dry in the fridge and about a 225F smoke for about 2 hours. The end result was lots of Albumin and not the deep smoky salmon color I was looking for. Went back to the
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