slu

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder

Sounds like you all had a greast time. Too bad the winds were not out of the north that day. I would have smelled it roasting! How many hours did it take to cook the shoulder?

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder

So how did it come out? Cook time? Pics of finished shoulder?

With all the salty moisture here, I routinely wipe the unit with a very mild dish water solution. Seems to work fine.

Acid Rain

Given the air quality in the Valley, the acid rain may melt the KK like the wicked witch in the Wizard of Oz. I advise you to immediately order another unit from Dennis!

Hey Conodo;

My grandparents used to live in Harrisburg. They took us to the Hershey factory once, I'll never forget it. As a kid, I had never been exposed to big time industrial production. We walked in there and saw those giant multi thousand gallon vats of molten chocolate and I just sh.t!!!! I was stunned to see it. Thoughts of jumping in and swimming and scarfing chocolate all at once danced through my head. I still think of it. Probably around 1964ish.

Come on Doc, I can think of better things to do in a vat of chocolate!

Just for the hell of it, we did a rotisserie duck on the KK this evening. Cooked at 375 for 1 1/2 hours until internal temperature of 175. The meat was flavorful and moist, but this was one tough bird! I think a better method is to cut the bird in half or quarters, then wrap in foil and cook until tender. Then sear at high heat until crip. We're still experimenting with the rotisserie, so we'll stick to yard bird until more familiar! Here's a pic anyway.

Smaller Pork Shoulders

For what it's worth, I've been doing about 8lb pieces of pork shoulder, bone in, at 225 degrees, and pulling them at 185 degrees internal temperature. These took 16 hours on the KK. You might want to consider acquiring some extruded coconut charcoal for your cook. Until Dennis' shipment arrives, here is a possible source. http://www.charcos.biz/

Dennis, what's the latest on the stranded container of ECC? Is it still in Kobe?

Let me know how it comes out. I'll probably try it on the next tri-tip.

Dave, how about a "Zier's Prime West" in Monterey?

I'm Hungry Again!

The meat looks great! I need to meet your butcher!

The meat was very tender; certainly didn't need the steak knives!. It was lightly seasoned with sea salt and freshly cracked pepper. I used just a hint of hickory with the Competion charcoal, so it had just a hint of smoky sweetness. Quite nice, and probably my best beef roast yet. I thought the six of us would polish it off, but not. I served a fresh artichoke lasagna (hand rolled) prior to the meat course, so we weren't as hungry as I thought.

Pics Posted

Photos are posted under "Cooking Photographs."

ttp://goo.gl/zLbQ

Here are a couple of photos taken yesterday of a 6lb prime NY strip. Cooked at 275 until an internal tempreature of 117. Removed from the KK for 1 hour, then seared at 550 for six minutes (3 minutes per side). Thanks to all for the advice, and to Barry for the help and hickory!

Apparently the charcoal production is a secondary business for the owner. He and his son do it on the weekends, and it's a labor of love. He was very pleasant and informative; and his charcoal business is more successful than he anticipated. I look forward to trying the product. I haven't been able to find hickory charcoal here on the left coast.

Thanks to Larry and Doc! I will fire at 275; pull at 115 then sear to finish. I decided that 10lbs for six people might be a bit much, so I cut a 3lb chunk off for a later Q. I'll post some before and after pics tomorrow to let you know how things went.

Tomorrow, I am going to cook a 10lb Prime cut New York Strip. I want this medium rare to rare.

Should I cook at 275 until internal temperature of 120, then sear it (reverse sear method) OR

Should I cook at 350 for the entire period until 125 degrees?

I was wondering if anyone in the group has tried "Taste of the Boro" hickory charcoal. I have spoken with the producer in Tennessee and I am contemplating ordering a pallet early next year. Let me know. Thanks.

https://www.shop.tasteoftheboro.info/contactus.sc

Thanks' date=' Doc. Your explanation about why the round that I cooked came out so tough makes a lot of sense. I have a ten quart flat bottomed potjie pot that should be the perfect cast iron pot for the cook that you suggest. However, I am reluctant to use an acidic base because previously, whenever I have cooked anything acidic, it would destroy the seasoning on the interior of the pot. Do you think that a non-acidic soup/stew base would come out equally tender as an acidic base? Paswesley[/quote']

Use a Le Creuset enameled cast iron pot (or similar product). The acid from the tomatoes or wine will not affect it.

RE: the imort store

That's a great anecdote Dennis! BTW, I haven't tried the reverse sear yet on the KK, but after seeing these photos, I certainly will!

Re: Pried the truth out of her..

After convincing here that it was not fair not to divulge the info it seems there was a little smoke screen used here..

The bone in Steak was $38.

The story was to distract me away from what else she bought to total $246 at the imported food store..

The idea was to make me think she spent $70-80..

She said there as another one there frozen..

I think I'll have to pick it up for a rainy day..

So what else was purchased at the import store??? !!!!

Luv it! In the U.S these would be called pork shanks. tough as whale blubber unless done as you suggested! I would guess they melted in your mouth!

Is this cut of shank from the upper portion of the leg? I've noticed that the shank portion available here tends to be narrower, more like a lamb shank than the rounder German style cut.

Re: A Wonderful Dish

The knucles look great. I haven't had them since visiting Berlin some years ago. I have to try your method. What was the brine concentration?

Hi Slu

I used the same brine like in my pork belly recipe which is by the way also very delicious:

http://komodokamado.com/forum/viewtopic.php?t=685&highlight=

Thanks for the link. Both look like great eats! Fortunately a number of the ethnic Mexican markets here have the whole knuckles, so I hope to try your recipe soon!

I'm pretty clumsy...

Is there anything to keep the grills from pivoting into the body of the KK?

A Wonderful Dish

The knucles look great. I haven't had them since visiting Berlin some years ago. I have to try your method. What was the brine concentration?