kravnh

Re: New Member/Owner in the Nation's Capital

Re: 10.6 lb Butt done waaaay early, need advice Dave, that is exactly what I did. I put the foiled butt in a 175 degree oven, where it kept for 2 hours until it was time to pull and serve to my guests. Sitting in the oven did no harm to it from what I could tell; it was moist, and the flavor was awesome. This was my first time using Chris Lilly's pork rub recipe, but it will be my go-to rub from now on. Thanks for your advice! Keith

I started a new topic in Cooking General with this question, as I think it was not noticed in Cooking pics, where it originated. Put a 10.6 lb Boston Butt on 10pm last night. Rubbed with Chris Lilly's Six-Time World Championship Pork Shoulder rub and injection, and cherry wood for smoke. Set my grid temp to 250 F. I checked the temp at 8:10 this morning, after only 10 hours of cooking, and found the internal temp, as checked with a Thermapen, to be anywhere from 197 to 202 F. Everything I know about cooking Boston Butt, including past experience, told me to expect a 15-hour cook. This surprised me. The upshot is that this butt is done almost 9 hours before guests will arrive. I wrapped in HD aluminum foil, then in towels, and the butt is in a cooler. I've let a butt rest 4 hours before pulling, and it was still plenty hot, but can I let this rest for 8-9 hours? Will it be too cold? Will the temp drop to unsafe levels during that time? I'm wondering if I should let it rest until this afternoon, then pull it, and warm it up in a CI dutch oven before guests arrive. Any advice is appreciated. Thanks, Keith

Put this 10.6 lb Boston Butt on just about an hour ago. Rubbed with Chris Lilly's Six-Time World Championship Pork Shoulder rub and injection, and cherry wood for smoke. Set my grid temp to 250 F; it shot up to 272 in the first 30 minutes, then began to fall. At 264 as I write this. I'll try to remember to take pics in the morning as it comes off the KK. Butt1.JPG[/attachment:wodu49rh] UPDATE: I checked the temp at 8:10 this morning, after only 10 hours of cooking, and found the internal temp, checked with a Thermapen, to be anywhere from 197 to 202 F. Everything I know about cooking Boston Butt, including past experience, told me to expect a 15-hour cook. This surprised me. The upshot is that this butt is done almost 9 hours before guests will arrive. I wrapped in HD aluminum foil, then in towels, and the butt is in a cooler. I've let a butt rest 4 hours before pulling, and it was still plenty hot, but can I let this rest for 8-9 hours? will it be to cold? Will the temp drop to unsafe levels during that time? I'm wondering if I should let it rest until noon, then pull it, and warm it up in a CI dutch oven before guests arrive. Any advice is appreciated. Keith

Re: Chris Lilly's Championship Pork - how long for rub? No nutritional info in the book, so I can't figure out why the recipe is so small, considering it also calls for a 16 lb. shoulder. Rounding up or down may be the reason for the discrepancy, the other thing I considered is that Chris may have altered the recipe just a bit so that he might continue to win with it, and the rest of us can only come close...

Re: Chris Lilly's Championship Pork - how long for rub? I made the rub according to the post LarryR made a few years ago, here. I was digging around in my boxes of cookbooks yesterday, and found my Big Bob Gibson's BBQ Book. I decided to compare the recipe on the forum to the recipe in the book. Imagine my surprise when I found that the Six-time World Championship Pork Shoulder was now an Eight-time World Champ. But I also found that the quantities in the book are extremely small, for example, 1/2 Tbsp dark brown sugar, and 1 Tbsp granulated sugar, compared to 1/4 cup and 1/2 cup, respectively, in the recipe posted by LarryR. The strange thing is, the quantities in the book are nowhere near enough to cover a 16 lb. shoulder, so why would those be the quantities in the book. Also, the quantities are slightly different for some ingredients, meaning that if I scale the book's recipe up, the quantities do not match the recipe on the forum. I know I'm wallowing in minutiae here, but I tend to do that sometimes. I'm just wondering if anyone has a clue why these changes exist. Keith

Re: Chris Lilly's Championship Pork - how long for rub? Makes sense. I think I'll apply the rub the night before, and inject right before cooking. Thanks!

Having a group of omnivores over on Saturday, so among other things going on the KK, I'm going to do a 10.6 lb Boston Butt using Chris Lilly's Six-time World Championship Pork Shoulder recipe. My question is regarding the rub and injection: how long before cooking should I inject and rub? I plan to put the butt on at midnight on Friday, letting it cook overnight. Should I inject and rub right before it goes on the KK, or should I inject and rub on Thursday, giving it 24 hours to absorb the flavor? Other foods going on the KK on Saturday include a few dozen chicken thighs, some kielbasa I got from the Polish market, grilled portobellos, and "Saturday Night" Vidalia onions. Thanks in advance for the advice. Keith

Re: Bronze Behemoth Game On! 2 Gourmet Magazine has been somewhat resurrected, if you own an iPad. There is a free app, called Gourmet Live, that has a weekly issue that will include 1 or 2 recipes and a few articles. You can save up to 12 items in your "Favorites" list. However, for $9.99, you can upgrade to "unlimited," which allows - you guessed it - unlimited favorites to be saved. The also sell back issues and recipes grouped by theme, i.e., Cinco de Mayo recipes, for $.99 each.

Re: Pepper Mill Any blade coffee grinder would work as well. I don't know how much the Magic Bullet costs, but a cheap blade grinder can be had for as little as $15 at Walmart or Target.

Re: Florida Charcoal 2011 I changed my avatar so I could post to this thread. I'm good for 15-20 boxes, perhaps more. Keith

Re: Komodo Teak Side Cabinets What are the dimensions of the large side cabinet?

Re: Say Goodbye to this Red forum Am I the only one who misses the "Mark all forum posts as 'Read'" button? As someone who checks the forum at least once/day, it was very helpful to see which posts were active, and which of those active posts, were interesting to me. As I would click that button after each time I read posts, I was seeing only those posts that were new. Any chance of resurrecting that button on this new forum? Keith

I wouldn't mind seeing those teak cabinets either. Perhaps you should start a thread on this forum with those pics! Keith

I spoke to Joe at OneGrill. I had ordered the 40 lb motor back in January. He offered to exchange it motor for the 50 lb, no problem, even though I no longer have the original packaging. He also offered to pay for the shipping, if I felt that I purchased the 40 lb motor due to being misled by him. I told him that no, he hadn't misled me at all, and I was happy to pay the return shipping. Joe asked me to go ahead and post here to let everyone know that he will work with anyone who might have purchased the 40 lb motor and wants or needs an exchange. He seems like stand-up guy. T Rex, maybe you should give him a call...

Thanks. It's been only 4 days since I emailed Dennis, so I'm not getting antsy yet. I don't know how long it typically takes him to respond, but I figure I'll give it a week, then try emailing again, give it another week, and then, if I still don't hear back, I'll ping JDBower to see if he still has any of those silicone plugs left...

JeffB, I didn't poke a hole through the plug. The KK arrived with the plug glued in, and a hole through it to run a probe. Isn't it reasonable to assume that, if it was designed to come out, it wouldn't have been glued into the hole in the first place? And, it wouldn't have a hole in it already? Perhaps this is one treatment that Dennis tried, that others on the forum don't have. I have done no modifications to the plug. It simply came unglued, and will not stay in the hole without adhesive. I asked about suggestions for re-gluing it, or possibly replacing it. I agree with those of you who have replied that don't like the idea of gluing it in place. But without adhesive, the plug falls out. I took Firemonkey's advice and emailed Dennis; I haven't heard back yet. Keith

Thanks for the replies, Dave. I do use the port for a probe. I think I'll try silicone adhesive. Is there a brand or type I should get? I was thinking the Permatex black or copper....

I took a couple pics so you can see what I'm talking about. The 2nd pic, with the plug on the table shows the old adhesive that was holding it in place.

I'm referring to the polder port, up near the top of the base, where the temperature probe goes, not the Guru port on the bottom for the blower fan.

Wayne, Thanks for the reply. The funny thing is, the polder plug on my KK has adhesive on it. I can see dried adhesive around the plug now that it is out of the KK. Also, it rests in the hole very loosely; so loosely, that the wire of a probe is enough to knock it out. Just removing the cover (from Johnny) is enough of a jostle to knock the plug out. It seems that it is pretty ineffectual in its present state, but I don't want to, as you have pointed out, need to cut/scrape out the old plug if the current one wears out. Is there any way to fasten it in there in a less-than-permanent fashion? Thanks, Keith

The rubber collar for the Guru/Polder thermometer passthrough has popped out. I was wondering what type of adhesive to use to put it back in. Silicone, or something else? If silicone, does anyone have any recommendations as to brand or type? Thanks, Keith

As far as I know they're still around: http://www.ezqueinc.com/ They've been chronically short on the 8" cradle, but it has been available from Viking (same cradle, Viking resells them). There are rumors that Viking is ending the relationship, which may not be bad news as it may mean that EZ-Que will be able to get the 8" models in stock again. I just tried to order the 8" cradle from Viking last month. They told me it was backordered until March. So, I went for the 6" cradle instead. I wouldn't be surprised if Viking severed their relationship with EZ Que at this point...what I don't understand is why another manufacturer hasn't stepped in and begun manufacturing cradles that fit the standard motor.

Do you have a butcher shop nearby that has uncut slab bacon? You could have them slice it to your spec, or just buy a slab, and cut the thickness you like for the recipe. The Meat House, which is closest to me in NH, carries slab bacon, both cured and uncured. If you think you're going to make a drive, call first, as different locations have different items in stock at any given time...

Johnny, Finney is a member on this forum, and he is BBQ champion as well. Info about the reverse sear is here http://www.ironpigbbq.com/Reverse-Sear.html. I was always a sear/dwell/cook guy, but when I tried the reverse sear, not only was the steak as good, if not better, but it was far easier to do, as I didn't have to wait for all that ceramic mass to come down to 400* after being at lava temps. I am converted, and now I just want to spread the gospel Happy Holidays, Keith