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Re: Costco Kobe Beef Patties Doc, I think they're very good. Just remember that this beef is better cooked on the rare side! On the outside chance that you don't like them, I'll buy you dinner next time you're in Monterey. BTW, I cooked two this evening. Since I like mine rare, and my SO likes it well, I used the reverse sear method. I just pulled mine off the indirect heat while the other pattie was cooking through. Pulled the second one, then fired the KK to high heat, and seared both. Served on a fresh artisanal ciabatta roll. Hmm Hmm good!

Re: Costco Kobe Beef Patties I don't reshape them. Somewhere I read that they tend to fall apart when you attempt a reshape. I just grill them very hot, and stick them in a ciabatta roll. They don't need much adornment since the flavor of the beef is quite wonderful. I bought them online last time for the sale price of $129, so this is a good value! Susan

Re: Costco Kobe Beef Patties Yes, I have purchased them before. They are quite good. In fact, it's the only hamburger, other than what I might grind myself, that I will eat rare. They are individually vacuum sealed, and will freeze for quite some time. They are also large enough that one patty can feed two people. If you search this site, you'll find other comments on this product.

Re: Ok, got a tracking number So, what charcoal will you use first? Hall's Hill Hickory?

FYI, Costco has the beef patties on sale. A case of 24 (9oz each) is now $99 which includes two-day air. http://www.costco.com/Browse/Product.as ... 30&topnav=

5 lb pork shoulder, "picnic ham," cooked in the style of tlinder's schweinsbrust. Total cook time was 17 hours: 15 hours at 215 degrees and 2 hours at 245 degrees. Internal temperature was 190. The ham didn't make it to the dinner table, but we enjoyed a thin slice at the breakfast table the next morning. It was delicious and very moist! I used 2003 Kamado extruded coconut charcoal and Halls Hill Hickory charcoal. Note: I cut the concentration of the salt in the brine solution by 75% and brined for 12 hours.

Re: Residual KK heat I'll give it a try!

I baked pizza for dinner last night, and had a fresh pineapple sitting on the counter. Not wanting to waste all that residual heat, I through together Emiril's pineapple upside cake. http://www.foodnetwork.com/recipes/emer ... index.html

Re: Fathers day piglet...... What if you suture the underside? Then let it roll with the roti motor?

Re: First Rotisserie Cook: Very nice Thanks. I think I'll try one of these stainless steel mud pans. http://www.tapetechtools.com/classic-16 ... d-pan.html

Re: Pebble tile or Square tile? We might be the last people in North America that dont have a facebook account At least we won't be tweeting our "Weiners" all over the country!

Re: First Rotisserie Cook: Very nice What are the finished dimensions of the modified pan? I was thinking of using a stainless steel sheet rock mud pan as a drip pan. They come in various lengths. http://www.tapetechtools.com/classic-24 ... d-pan.html

Re: First Butt and Ribs on the KK Both the butt and the ribs look great! Isn't it a pleasure to cook with a KK? At what temperature did you pull the butt?

Re: Baby Backs Larry the ribs look wonderful! I'll have to try oysters soon; the last time I had grilled oysters was at a trailer park near San Jose Del Cabo many, many years ago! I'll put them on my list of "to do!"

Re: Roasted Peppers Since I cook them on indirect heat, they probably would stay intact on the grate. It's just a whole lot easier to load the pan, and put them in!

These peppers were stuffed with homemade ricotta cheese, Italian sausage, sauteed onions and garlic, Lebanese marjoram, and aged Asiago cheese. They were then baked indirectly for 50 minutes in the dome of KK at 420 degrees over hickory charcoal. They were quite good!

Re: Top Sirloin A dinner guest contributed creamed spinach for the evening.

Re: Pebble tile or Square tile? If I add a second KK, I'll go for the pebble.

Re: Top Sirloin And here they are in the raw form!

The local Star Market in Salinas had a special on Harris Ranch Certified Black Angus USDA choice top sirloin. Each steak weighed about 2.3 pounds. They were reverse seared over Halls Hill hickory charcoal. They were fabulous!

Re: KK on Best in Smoke What kind of butt rub was that?

Re: Suckling Pig Maybe I should have you stitch a cover for my head!!

Re: Rib Roast

Re: Rib Roast BTW, when you did the high heat at the end, was that indirect as well?

Re: Pork belly (German: Schweinsbrust) recipe Thanks, I'll remove the rind before the brine. I think that since it's so large, I'll divide it in two: one half roasted as above; the other half will be cured and smoked for bacon.