Loquitur

Re: Sure fire pork butts and ribs I like to put the food on the grill before it gets up to temp to avoid this problem. It's also much easier to load the grill and set up the temp probes when you don't need gloves. Susan

Re: Buying decision help requested! Like Normstar I also mostly use the basket splitter with 1/4 load of charcoal with the cover on the other half and it lights fast. I spin the top vent open quite a way, pull out the door a couple of inches and light it with a weed burner. Generally by the time I get outside again after going back in the house to gather what I want to take out to cook my dome is reading 500 deg and I'm throttling it back. I've never actually timed it but would say its 10 minutes or so, 15 mins tops. As long as you have a nearby place to store your lump, its not inconvenient at all. It's hard to imagine anyone regretting this purchase. Susan

Re: New KK Video in the works - your feedback please ROFLMAO!!!

Re: New KK Video in the works - your feedback please C'mon, Tony - don't stop there!!!

Re: Almost Baltimore style pit beef I have a 4 lb bottom round center cut roast in the frig, seasoned yesterday, and am looking to cook it on the KK Baltimore pit beef style tomorrow so I was very glad to find this post. Does anyone know approximately how long it should take to cook it to 120 deg over this high heat? I will be using my thermapen but am looking for a ballpark amount of time - like 1 hour, 2 hours, 3 hours, etc.

Re: Forestlumps charcoal I went to order 10 boxes and shipping would have been $42.50.

Interesting video

Re: Forestlumps charcoal Smokydave: I see you are from PA. Can you get this charcoal where you live? Here in NY's mid Hudson Valley, lump charcoal is not a popular product. The only brands I've ever seen in a store are Cowboy or Royal Oak. And that is ONLY during the summer. In the cold months, I have no choice but to order it. I would love to try a variety of brands of lump but it isn't practical in this neck of the woods.

Re: Everyday Misc Cooking Photos w/ details http://recipes.aarp.org/recipes/cuban-s ... c-shoulder Doesn't this look great? You KNOW how good it would taste!! The starting at 450 and then dropping the temp to 250 in the KK intimidates me. When I do it I will likely start it in the kitchen oven for the hi temp part and then move it to the KK unless somebody else tries it successfully or posts about how to do the hi temp part at the end of the cook. Hope this link is opening for you. I have 6 computers in my house and it opens in 5 of them.

Pork Shoulder for Slicing This is an 8 lb bone in pork shoulder which was marinated in a mojo citrus type sauce with lots of oregano, cumin and garlic, tied up and roasted on the KK at 325 Stoker to 175 deg. I mounted the Stoker pit temp probe higher than normal and noted that the KK thermo was reading 300 the whole time while the Stoker read 325. It took between 5 and 6 hours. Then it rested on the counter under a loose foil tent for an hour. I sliced it and served it with Cuban style black beans and rice. It was wonderful - packed with flavor!! I actually think I prefer the pork shoulder sliced to pulled for an at home dinner for 2 though I don't think the pulled pork can be beat for a crowd. This shoulder didn't have much of a layer of fat. Next time I will get one with the big, thick layer of skin (that has scared me in the past) and I'll score it Molly Stevens style and see what happens!! I'll let ya know!! Susan

Re: Turkey Thigh Roasts These are two 2 lb turkey thigh roasts rubbed with olive oil and Montreal chicken seasoning and done on the KK at 350 to 175 deg per the package instructions. It was the first time I've ever seen this cut. They came off the grill looking quite nice but they were terribly tough and dry - nothing in taste or texture like a turkey thigh from a whole roasted turkey. We choked down a just few bites and then the next day I tossed the rest of it in the Cuisinart and chopped it up. Not a bad turkey salad although my husband is complaining that this turkey has an aftertaste. I also salvaged the juices from the roasting pan which started out as a little OJ. They were tasty. It's been a long time since I've been disappointed in a KK cook but it surely wasn't the KK's fault.

Beef Ribs MadMedik style - 2.5 hours at 300 deg, indirect, remove from grill, rest wrapped in foil for 1 hour. The front three were so thick I coulnd't fit them in the rack. Delish!!!

Re: Everyday Misc Cooking Photos w/ details Firemonkey - you gotta be lovin' that slicer - beautiful job!!!

Re: banned I couldn't get on with the change to a new host message too. I did a delete my browsing history reset and am able to get back on the site now.

Re: Steak Tips Normstar: That looks fantastic! If you can repeat that cook I would say your steak technique is perfected!!

Re: New York City metropolitan area pallet share I'm interested as well as long as I can get it to Greenwich CT, Danbury CT or anywhere in the mid Hudson Valley.

Re: Pretzel Burger Buns Need to make a correction on the calories of the LaBriola pretzel bun. At the time of my post, I had already discarded the packaging and frozen the buns and checked the calories of a generic pretzel bun online. Now I purchased more of them to keep in my freezer and checked the calorie content. YIKES - they are 290 calories per bun which is approximately twice the calories of the Anzio bun! No wonder they stand up so well - they are like a double bun!!! Still worth it IMHO.

Re: Beef ribs a cookin! Got wife's favorite, beef ribs, cookin. Target temp 300' cooking for 2 1/2 hours with large drip pan full of water as sort of a heat deflector. Can't wait! MadMedik: Did beef back ribs this weekend based on your posts - 300 for 2.5 hours indirect, then a 1 hr rest in foil wrapped with towels in a cooler. Didn't use a pan of water but did spritz with a light mop a couple of times. It was my first time and they came out fantastic!! Can't wait to do them again IF I can find them!! If you don't mind me asking, how do you do your pork ribs?

Re: Smoking wood I threw an order in for Fruita wood chunks this AM as a result of these posts - peach, plum and apricot. And I have room in a second kitchen frig to store it. I also got some bacon salts. Can't wait!!! Susan

Re: KK Coming to Naples, FL Welcome, Pez - glad to have you aboard!! The nebula is spectacular and I can't wait to hear how much you love it!!! Susan

I know I'm late to the party here since it takes a while for the latest and greatest trends in the food world to find the way to my area but I tried the pretzel hamburger rolls for the first time this past week end. I picked them up at a Price Chopper 1/2 hr from my house and stuck them in the freezer since my husband was away. It was the first time I've ever seen them for sale anywhere. My first impression while they were defrosting was that they might be heavy and doughy but this turned out not to be the case. They were soft and pleasantly chewy but any resemblance to a soft pretzel was remote at best. What impressed me the most was that they had enough structure to stand up to my Wagyu burgers which are good sized at 9.5 oz and uber juicy as in 3 to 4 napkins minimum for a burger since the juices run down your chin and onto your wrist. I usually use Anzio rolls which are readily available and pretty good but I have to toast them directly over the fire to give them more body and they are still soggy and mostly disintegrated by the last bites. Not the case with these pretzel buns. All I did to prep them was put them whole on the non fire side of my sear kit while I was waiting for the KK to get up to 425 and they warmed up beautifully with no direct flame toasting required. We prefer the soft bun to the toasted crunchy bun. It looks like they are about 50 more calories than the Anzio bun but who's counting when you have bacon cheeseburgers grilling on the KK!!!

Re: Steak Tips Techniques are just different tools on the cooking tool belt. Everybody has their favorite tool and none of them are wrong if you get the results you desire. Beautifully stated words of wisdom. About the unreliability of the Thermapen on steak and burger cooks, I remembered researching this once before and finding special probes on the Thermoworks website for burgers and steaks. They refer to avoiding a heatsink effect that reduces true temperature in the description of the burger probe for fast food kitchens. I was going to buy the 113-151 model Fast Response Meat Needle Probe but then needed to choose another part to hook it up to and decided I just didn't need it inasmuch as I already have 2 thermapens, a Stoker, a Redi Check, a couple of Mavericks, a Oregon Scientific and a couple I don't remember anymore. http://www.thermoworks.com/products/pro ... ation.html

Re: Steak Tips DJ - you and Doc and probably everybody else on this board is way more experienced than me when it comes to grilling over charcoal since I never did it before I got my KK. I know you guys just put your hand over the fire and know what to do so it doesn't matter what the dome temp might be. But for me, reaching a dome temperature with the lid closed allows me to repeatedly and successfully replicate my hot and fast cooks. My husband of 37 years tells me my steaks and burgers are perfect every time and tells his friends that nobody cooks a steak or burger like me - and what's not to love about that!!!! Just want to mention that my steaks are at room temp before they go on the grill but that my burgers, which are 8 - 10 oz, go on cold from the frig so the same 2 min per side works with both. Now I got pork chops on my mind!!

Re: Steak Tips What do you do to get the KK up to 800? Just the Lower and Top Vents ? Eggary - if you open the vent wheel and then pull the door out a few inches and spin the top vent open (carefully!!), you'll get there quick. It will be interesting to see how Robert does it.

Re: Steak Tips DJ - what dome temp do you use when doing steak on the sear grill? With the sear kit and using 425ish dome, I don't use hardly any lump which is great since I'm cooking for less than 5 minutes. I do my burgers the same way, grinding my own or buying from a trusted source so I can keep them rare and two mimutes is just enough time for the cheese to melt. My next pork chops will go down there too. I've been doing them on the lower grill to 135 but they don't come out as good as my steaks. Isn't the KK grand that we have all these options to make the perfect steak for our family!! PS I bought an extra KK charcoal basket recently so I can keep the sear kit permanently set up - love it!!