Loquitur

Re: What's everyone cooking this weekend (5/19/12)? Eggary: They were not soft and did not fall off the bone. But when you lifted the bone and bit into the rib and pulled away with your teeth, the meat just came cleanly off the bone, nice and tender, with lots of juices - ending up all over our faces and hands - definitely a multipe napkin ordeal for each rib!!! The way I found this technique was to watch a bunch of youtube videos on all kinds of grills because I spent a lot of time doing research on cooking ribs on ceramic grills on all my prior rib cooks and those results were lousy. The guy that got my attention the most was a fellow preparing a huge amount of ribs - like 125 racks. He obviously was a professional and was cooking on a big rig and was prepared to individually foil 125 racks for his event. He said the first stage of the cook would take between 2 and 3 hours at 250 deg and that the way to tell when to move to the second stage, which is foil, is to just look at them and see their color and how they're cooking. I thought this advice was meaningless, not offering me any standard, but I made the decision to cook them at 275 Tru Tel, which is probably around 250 main grate, at least for the early part of the cook, for 2 1/2 hours since I Ithought my ribs were on the larger size and I didn't trim them (on my prior cooks trimming the ribs made no difference - they were not good regardless). So I put them on when my grill was about 200 deg and then didn't touch it for 2 1/2 hours after my Tru Tell reached 275. When I opened the KK, I was astounded - they looked fantastic - browning beautifully and plump as can be with little bubbles of juices forming and dripping on the surface. I knew it was ready - just like he said - you'll know. This was a revelation. So I moved on to the foil stage for 1 hour and then the basting and turning. Can you tell I'm excited about this rib cook??? Next time, the only change I will make is to get them a little more charred on the final stage of the cook of basting and turning. I was afraid on this cook that any minute the ribs would turn hard and dry and tough like my prior cooks so I wanted to get them off as soon as reasonably possible while they were still so succulent, which you could tell by just probing them with a fork.

Re: What's everyone cooking this weekend (5/19/12)? Can't help you with the tech stuff, Larry. But I can't wait to see the video so hopefully one of our computer guys will be around shortly!!

Re: What's everyone cooking this weekend (5/19/12)? Did the ribs shown below yesterday and blew myself away!! Ribs have not ever been part of my repertoire but since I got the KK three years ago, I've wanted to be able to do them. I've tried about 10 times and every single time they came out tough, hard and dry. So I tried something drastically different this time and they came out beautifully - beyond my wildest expectations. I had two half racks, each about three pounds. I did not do any trimming except to remove the membrane on the back. The technique was to apply rub in the early AM, cook 2 1/2 hours on the main grill at 275 Tel Tru, indirect. Then wrap in foil with honey, brown sugar and apple juice and place back on the grill for 1 hour. Remove from foil and back on the grill about 15 min while I got my BBQ sauce ready. Then I started basting and turning them over, probably for another half hour. In my previous attempts, I cooked them at a lower temp but for a much longer period of time since my research led me to believe spare ribs needed to cook for a minimum of 5 hours and maybe up to 7. So I never even opened the lid to check on them much before 5 hours. These were so juicy and tender all over - the skirt, tips and center sections - I couldn't believe it. I went from a 3 to a 10 in one cook. My husband can't wait for me to make them again!!!

Re: New KK and first Cook Little Joe must be very happy as well - your property is gorgeous!!!

Re: New to the club! You have a real beauty there, kad. Keep the pix coming!!

Re: you've seen a lamb shank, now look at my beef shank! That is too cool!!! I don't think I've ever seen a whole one for sale like that in my neck of the woods though I do occasionally see a two inch or so section cut across the bone for soup or stew. Can't wait to see the finished pix!!

Re: Go Alongs Cook-Shack - got any favorites??

Re: Small Slow Cooked Standing Rib Roast Peter: I received the Molly Stevens roasting book which you recommended. Thanks so much - its a beautiful book, full of valuable cooking information, recipes and photos. I can't believe I could buy a book like this for $18.00!! It's right up my alley for the KK since I don't really do low and slow cooks but a couple of times a year. And that one hour rib roast at high temp you also recommended looks just spectacular!! If I could make that I'd surely be in heaven!! Susan

Re: Set up for Spatchcocked Chicken I am cooking the chicken indirect with the Heat Deflector. The pan of potatoes are underneath the chicken uncovered. I mixed some margarine with some Dizzy Pig Tsunami Rub and put that underneath the skin of the breast. This way the juices of the chicken drips onto the potatoes. As I would say"goodness". Eggary: How did you ultimately decide to cook this dish? How did it come out? Susan

Re: Is it just me ? Ash screen? What's that?? Just kidding - I know what it is but I've never used it. When I first got my KK I couldn't figure out how it went on so I left it off. Since then I've never had any ashes falling out despite pulling out the door frequently for high temperatures so I've never looked back. Also factoring in is the fact that my KK is on a brick patio so I don't have fire concerns. Susan

Re: Small Slow Cooked Standing Rib Roast mk1 - you've already got the exterior perfect. Looks like the roti may be the ticket!!

Re: Small Slow Cooked Standing Rib Roast Thanks, gentlemen. I just put an order in at Amazon for the roasting book (on sale for $18.00 plus free shipping!!) plus a "leave in" meat thermometer for the roti. I hope the thermometer (OXO) will be OK. It had some bad reviews but I chose it because it starts at 0 deg. The next lowest starting point I saw was 120 deg., and there were only two of those models, and all the rest started at 130 and 140 deg, which is way too high for me. I'm really just looking for a guide since I always have my Thermopen near at hand. My ideal rib roast would be super crispy and charry around the fat cap and bones and exterior generally and bloody rare in the center, which I guess would be deemed "cooked unevenly", as undesirable as that may sound. I can't wait to try it again!!! Susan

Re: Small Slow Cooked Standing Rib Roast

Re: Small Slow Cooked Standing Rib Roast

Re: Chipotles I covered the main grill and upper grill with extra jalapenos from my garden last year and roasted them with a couple of chunks of apple wood at 200 deg for three hours. To prepare them I cut off the stems but left the skin, ribs and seeds intact and then gave them a rough chop in the food processor after they finished cooling. Not technically chipoteles by any means but a mighty tasty and spicy condiment nevertheless. Can't wait to do it again this year.

Re: Easter - What's Cookin? Tucker: Just wondering what probes you are using with the BBQ Guru Probe Tree. I bought one thinking it would be really useful but the holes are too small to accept my Stoker probes.

Re: Just ordered new KK Wow cpwebb - your aren't getting very much range. The range on mine was really good. I have a big rambling house - actually two houses combined into one and one of them is two stories. Before my probes shorted out, I got the signal everywhere except I'm not sure about the basement - I never tried it there. Doc - huge bummer about your Stoker.

Re: Just ordered new KK Doc: What happened to your Stoker?

Re: Set up for Spatchcocked Chicken Eggary: You better do that cook indirect. I normally cook a spatchcocked chicken direct, high in the dome, at about 425 and it comes out beautifully. But I recently cooked the spatchcocked chicken over stuffing in a pan, the same way, direct, high in the dome, and the bottom of the stuffing was burned to a crisp. I suspect if you cook the chicken over potatoes direct, your chicken would be fine but your potatoes would suffer the same fate. Susan

Re: Local Users Michael: Depending on where you are in PA and how far you are willing to travel, DachsieSlave's KK Owner's Map on Google maps shows 2 KK's in the MD area, 1 in the Cleveland area and I am 80 mi North of Manhattan. Of course I can't speak for the others but I would be happy to have you visit and check out my Havana, a three year old autumn nebula/bronze metallic tweed KK. Hopefully, one of our member computer genius' will post the link so you can get to it easily and our new owner's can identify their locations. Susan

Re: Just ordered new KK I'm waiting on your report after a few months. I would really like it for cooks where I'm not bothering with hooking up my Stoker. I thought the range was very good - much better than the earlier models. If the probes are now more reliable, I'll sign up for a second one too. I since bought the Oregon Scientific single probe model but its still in the unopened package. Now that outdoor cooking season is getting into full swing, I'll break it out soon.

Re: Just ordered new KK Good memory, Doc. Both my ET-732 temp probes starting reading 100 deg off after the 3rd or 4th use. I did some research online and found it was a common problem identified as the probes "shorting out" and that Maverick's position was that it was user error from the probes becoming wet or exposed to too high a heat. Most of the owners with the problem including myself were quite sure we didn't get them wet or expose them to high heat. I didn't bother replacing them.

Re: Small Slow Cooked Standing Rib Roast Peter: The other thing that I forgot to mention about this cook was how juicy the roast was. As you can see from the picture, the drippings were virtualy non existent - all the flavor and juices stayed inside. I hope I'm not coming across as overly negative about this cook. I just didn't expect certain results and am a harsh critic when it comes to my endeavors hoping it will make me perform better. I do admit it makes my husband crazy!!

Re: Small Slow Cooked Standing Rib Roast Thanks, Peter, for the advice. I would have preferred it 10 deg less done. What I liked best about it was that it was extremely tender. I made a salad today for lunch from leftovers and the tenderness was evident even in a cold state. If I can get a crispy exterior, I'd be delighted. Doc - quit teasing us!! Where are the pics???

I did a 2.85 lb two bone standing rib roast on the KK on Saturday, 225 Stoker, indirect, for the first hour and then bumped it up to 250 until it was at 115 deg - approximately another hour. I let the roast rest while I brought the KK up 500 deg and then seared it on the sear grill on the low handles close to the coals for 1 min for each of three sides and then 2 min on the top fat cap. The temp of the roast came up to 138 deg with the carryover cooking which was much more than I expected. I actually was afraid I had ruined it but it was OK and cooked evenly from edge to edge. But what I think this cooking method sacrifices is the crispy, flavorful crust that forms on beef roasted at a higher temperature. It kind of reminded me of eating a roasted chicken with flabby skin. The quick sear at the end made the roast look spectacular but it wasn't enough to create the crust that my family prefers. I also think you have to be quite experienced with this technique to accurately judge the final temp of the meat after subjecting it to high temps at the end of the cook. Here are some pics. This was my first atempt of a slow cooked roast beef and my first attempt at a reverse sear.