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Re: A little help

I haven't had any contact with Johnny since he quit selling. My quip to Matt was only in reference to my supply here at the house. I'm pretty sure Mr. Kincaid monitors these pages since he is a member. Maybe we should form an "Occupy Murfreesboro" and sit on his kiln till he agrees to sell us some!

Re: A little help

I was using Lazzari lump charcoal.

Sorry for the confusion: By 'both vents open', I meant that the top hat was 'unscrewed' to the wide open position and the wheel on the bottom was fully open. I did not slide the door/s out at the bottom.

Appreciate the feedback...I've got a good idea as to how to approach it differently next time.

I know where you can score some great hickory charcoal!

Fired up the KK yesterday at 1100. Beef back ribs went on at 1200. Removed at 1830 hours. Cook time was 6 1/2 hours at 220. Pork belly went in at 1830 and removed the next morning at 0730 hours. I used 7 rods of extruded coconut and a small portion of hickory charcoal. The KK held temperature perfectly: it was 220 when I went to bed, and 220 when I looked at it this morning. I'm guessing I could have cooked another 20 hours.

Re: Pork Hocks and Crackling Query.

You can get the skin of the pig to "crackling stage" by cooking your ham or picnic ham at 325 for about two hours. So, I suggest low and slow, then take it up to 325 to finish.

Re: Rocket

I think the shipping error is beautiful!

Re: Summer Cheer Here's a PIC inducer. Roasted some Serrano chiles 5 minutes after harvesting. It drove me out of the house! n67063

While Matt was test firing his KK, I sent a pic of these ribs which were about to come off my KK. Perhaps a bit mean!!

Re: Aged Strip Loin Steaks

If you do this again' date=' weigh the loin before and after, even before trimming to see how much weight loss you have. That's the hidden cost factor, along with the trimming![/quote']

Awhile back I dry aged a bone-in 21 lb. rib roast wrapped in 3 layers of very fine cheese cloth for 12 days. The meat lost 1 pound during the aging. I then trimmed the roast. Alas, I did not weigh the trimmings, but it approximated another pound.

Re: Another Test of ECC and the new upload.

We be arse backwards! Hey Tony, the shoulder looks great! Were there any leftovers? BTW, went out to Forno Bravo yesterday!

I fired the KK yesterday using 6 rods of charcoal broken into 3 pieces each and added a couple chunks of hickory charcoal for flavor. Heat sinked at 210 for an hour and put pork back ribs on the grill. Drove into Monterey, returned home, and pulled the ribs after 6 hours and 15 minutes. Prior to eating, I downshifted the KK, and raised the temp to 400 degrees. After dinner, we rolled out an apple gallette, and stuck it in the KK. An hour later, we pulled the gallette. The KK could have run all night!

Re: Bronze Behemoth Game On! 2

I did the roadside chicken yesterday. Marinaded for about 6 hours' date=' then cooked with no basting and only turned once. I wish I had tried this sooner! It's yummy, if you haven't tried it, give it a go.[/quote']

I had to search for the recipe. Here it is:

viewtopic.php?f=23&t=2891

Doc, did you grill indirect or direct? and at what temp?

Re: Forum Upgrade-Upload multiple images at once!

Susan, I usually use a remote thermometer, but since I was only grilling one steak, I opted to just check it periodically. I'm guessing about 20-30 minutes indirect heat. The steak was about 2" thick.

Re: Summer Cheer

I trust there is no surgery scheduled for today?

Re: Forum Upgrade-Upload multiple images at once!

Susan,

Indeed it was a reverse sear. 275 degrees until the internal temp reached 120. Then seared it over high heat for about 90 seconds per side. The steak probably sat for 15 minutes while the KK rose to searing temp. And I have to add, it tasted as good as it looks!

Peter

Re: Forum Upgrade-Upload multiple images at once!

Dennis, it seems to work quite well. I'm still getting use to my Imac and Apple products. By exporting the photos to my desktop at the lowest resolution, I was able to easily upload multiple photos. Once I get use to the inline option on the forum, I'll have it dialed in.

Test n67040 n67041 n67042 test

Re: Forum Upgrade-Upload multiple images at once!

Haven't had an opportunity to post anything yet, Dennis. The multi-imaging upload will be cool, but like Doc, my irritation stems from the resizing of the pics. I'm not a tech geek, and it's time consuming to downsize the pixels.

Re: Summer Cheer

Yes.

Banana, jalapeño, habanero, bell, chile pitin, peppadew, bhut jolokia, poblano, hatch, serrano, tabasco and Trinidad scorpion.

PIC Relapse!

Re: Tips on cooking a beef tenderloin

I'll give it a try. Already have the Lodge on hand. Thanks.

Re: Summer Cheer

Doc, there is help out there. Have you considered a 12 step program for PIC?

Re: Summer Cheer

They are the best tasting peppers I've eaten.

Amazing, still getting Spanish Padron and Italian bell peppers in December! n68327 n68326

Re: Tips on cooking a beef tenderloin

I use the method on thick steaks and roast almost exclusively now, but a tenderloin has much less room for error. Like you I tend to play it safe.

Re: Tips on cooking a beef tenderloin

Dave, Have you done a reverse sear with those tenderloins and if so, how does it compare to roasting straight through at 450 degrees?

Re: The "Thermapen" of kitchen digital scales?

I've been using the Soehnle "Futura" for general purpose kitchen use and an AWS-100 to measure small amounts of yeast. The problem is that the Soehnle can't measure accurately below 2 grams and anything over 2 kilos.