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Re: Bacon Explosion That's outrageous! I'd have to stuff mine with Lipitor!

Re: burnt birdie LOL I trust dessert was good?

Re: Rib Rack: KK's rib rack vs. other racks I measured the gap at 1 5/8"

Re: Small Slow Cooked Standing Rib Roast Susan, In her new book, "All About Roasting", Molly Stevens has a recipe for a 1 hour rosemary rib roast. It's a two rib roast cooked at 450 for 1 hour, maybe 1:20. You might just try this temperature from start to finish whether on the roti or on the grill. BTW, it's a wonderful book to have in the kitchen. http://www.amazon.com/All-About-Roastin ... 039306526X

Re: Small Slow Cooked Standing Rib Roast What's the "1989" at the top of the label indicate?

Re: Mesquite Charcoal Don't tell anyone in Texas that he occasionally steps up to shagbark hickory!!

Re: Roti Question Doc, I purchased my baskets from Viking. I haven't had a problem with the wing nuts loosening. My main problem was keeping the chicken's legs from popping out and becoming a locking strut against the grill. So I simply truss the the legs and wings. Also, I added a stainless steel sheetrock mud pan, which is long and narrow, to catch the dripping fat as the unit rotates. This way, I can cook direct heat but not fill the KK with all the chicken fat.

Re: Cooking salmon This is fresh Monterey Bay salmon sent by Casebeag by private courier yesterday afternoon. It's the best. I don't think any other salmon has the richness that is found here. I grilled it as Matt suggested. The skin formed a crunchy bark on the bottom; it was consumed as well!

Re: Ribs and Pork Belly The ECC is broken into 1/3s and set on end. Elsewhere on this forum is a discussion of when ribs are "done." To summarize there seems to be two rules of thumb: One, When the meat begins to recede from the end of the bone about 1/8" to 1/4". The second, when you grab the rack of ribs with a set of tongs, and can twist them about 1/4 turn without the bones tearing away, then they are done. My suggestion is to cook a couple of racks, and experiment a bit. That, or cook ribs each day until you find that magic spot!

Re: Ribs and Pork Belly Beef ribs at 220 will take 6 -7 hours, depending on how you prefer them, i.e., do you want them to stay on the bone or fall off? I heat sink my KK for an hour at the desired cooking temperature. If you click on the picture, you will see that the base layer is extruded coconut, and the top layer consists of some hickory lump. No wood was used for smoke flavor; all "smoke" was derived from the charcoal. So figure 8 hours from start to finish. The ECC is easy to ignite. You can either start it in a chimney with a few briquettes underneath it, or make a well in your charcoal basket (see the pic) with the ECC, and pour in a few ignited briquettes to get it going.

Re: Amazing! Was the pork shoulder on for 21 hours?

n67168 Re: Easter - What's Cookin? Here was the meat course which our host prepared in his Kamado. The meatloaf is Paul Prudhomme's Cajun Meatloaf and was cooked over Real Montana Lilac charcoal.

n67163 n67164 n67165 n67166 n67167 Re: Easter - What's Cookin? My contribution to the Easter dinner was a fresh asparagus lasagna.

Re: Small Slow Cooked Standing Rib Roast Susan, to get that crispiness of the fat after initially roasting at low temperature try this: Pull the roast at 105. Tent the roast with foil but do not seal (you don't want it to steam). While the roast is resting, bring the KK up to the 500- 550 range. Place the roast back in the KK either on the main grill or in the dome, still using indirect heat, and finish the exterior at this high roasting heat. Your rib roast still looks wonderful! Peter

Re: Real Montana Charcoal Thank you Susan. It's a method that works well on many levels, not the least of which is a divided household. One person prefers well done, the other prefers rare (me)! This way, I can plate them at the same time right off the grill. I'll let you know if I see them on sale. Peter

Re: Real Montana Charcoal I grilled these Wagyu burgers this evening with some residual apple. Reversed seared them. When I opened up the top hat, the KK shot up from 270 to 600 in no time. n67152 n67151

Re: Real Montana Charcoal You won't be disappointed. The sizing of the charcoal is larger in the boxes, but all pieces are pretty uniform within each, i.e. sack or box.

For those of you seeking superlative lump charcoal, Real Montana Charcoal is once again in production. I recently received a shipment of apple, cherry, plum, and lilac. As some of you know, I was a huge fan of Hall's Hill hickory lump (and remain so), but Real Montana surpasses all other lump out there. With Dennis' extruded coconut and this new addition, I'm in charcoal heaven!

Re: Sai's Bday - Ribeye Roast Bone-In and Boneless Beef Ribs What time is dinner? We'll all be over!

Re: Estimated cook time - sirloin tip roast At 275 degrees you won't get much browning of the meat. You may want to consider roasting at a higher heat (375) or searing the roast just prior to taking it to the table (reverse sear method).

Re: Everyday Misc Cooking Photos w/ details I use to catch them down in Cabo; they are wonderful to eat.

Re: On the Fence...Need Advice!

Re: Beef Jerky With regard to the thicker pieces, this is where Dave's suggestion to use pink salt may be quite appropriate. That or leave them in for additional hours until they are thoroughly dried. There are some jerky specialists on here, let's have them weigh in.

Re: ET-732 Question I called Maverick this morning and was told that both ports can be used for the meat probe.

For those of you who use the Maverick ET-732, can you use the port for the smoker temperature thermometer as a second meat probe inlet? Thanks in advance for the advice.