Paswesley

Re: Three Extruder Machines are in the House! Dennis: This looks very promising! Now, to get to the uncomfortable practicalities. I recall a post in which you deplored the fact that it was nearly impossible to ship the charcoal that you already had on the dock. I believe you mentioned some flats of charcoal that you could not ship. I am not trying to pour cold water on this. I am merely curious. Has the shipping problem been overcome, or do you expect a resolution in your (our) favor soon? Thanks.

Re: Kingsford Article - Biggest KK cooks? Dennis, there are no pictures of this cook. Sorry. They were, however, big butts. They were from 8.5 to 10 pounds each. Paswesley

Re: Kingsford Article - Biggest KK cooks? @Dennis: I remember that cook well. I will search one other computer to see if I stashed any pics there. I have not found any yet. I remember posting some pics and you moved them to another place in the forum. I don't remember if those pics were of the cook that you are referencing. I'll try to find those also. Any idea when we will be able to get some of your coconut charcoal? Hopefully in time for the summer cooking season?

Re: Kingsford Article - Biggest KK cooks? Capacity is not a problem, unless you are cooking for more than 150 people. Here are links to my two largest cooks, the first of which I undertook only three days after I received the cooker. Even with my rookie mistakes, the entire experience was great and the food received rave reviews. 1st large cook link 2nd large cook link

Wishing everyone a blessed, prosperous and happy new year as we cook up a storm and enjoy our families in 2011!

Re: Another Delivery to Australia @dowlo: Jonnyboy is so right. If you will look at my post, "Huge Christmas Cook," you will see what I was able to cook in below freezing temps. The ambient temp ranged from 34 degrees F to 19 degrees F during the twelve hours that it took to cook the 63 pounds of meat. Plus, I had a little less than a half basket of charcoal left. (Royal oak, American brand). Here's to you for a Happy New Year of wonderful cooks.

Re: Huge Christmas 2010 Cook! Thanks to everyone for the kind remarks and for sharing our happiness. @Loquitur: the dish closet to the camera is a Korean dish called Japchae (jop chay). It is clear rice noodles with mixed vegetables and bits of beef, chicken and seafood. The next dish is is thinly sliced prime rib au jus. Then there is plain rice and fried rice. The next two are dishes that my wife's older sisters made, that she can't recall the names of. Next to last is kare-kare. It is super tender oxtails with beef tripe and mixed asian vegetables cooked with peanut butter- oh, so tasty and my favorite. Finally, there is a dish of Philippine meatballs in a white sauce. We also had two desserts. One was a custard made with cream, rice flour and honey, resting on a base of caramelized raw sugar. Finally, we had a dish of mixed tropical fruits (jack fruit, mango, papaya, and jellied coconut meats) with tapioca in a cream of coconut milk base. If it is possible to become inebriated by food and fun, then we were all rip roaring drunk! All the best of the season! Anton

Re: Happy Holidays to all Merry Christmas to Dennis and family. Sitting snug and warm with a full belly, thanks to God and to you. Your cookers are simply the finest available and your service and goodwill are the same. We are expecting 6 to 10 inches of snow from a nor'easter tomorrow, but that's par for the course at this time of year in Maryland. Looking forward to using your charcoal product in 2011. That stuff that I bought from stateside was abyssmally poor. Thanks so much for #605- my Mable!

Re: Huge Christmas 2010 Cook! Well, KK family, I have put this cook in the bag. I have a few more pics to post. The roast pork thigh, which my Filipino relatives insisted on calling "lechon," was picked to the bone within about twenty minutes. I have provided an aftermath pic. ;^) We always show the pretty before pics. Well, think of it as an after picture. I have included a pic of the finished turkey. I forgot to photo the gravy, which I make into a creamy concoction with the consistency of Maryland's famed Cream of Crab Soup. The turkey was picked to the condition you see in the aftermath pic in about twenty-five minutes. Finally, there is a pic of the variety of native Philippine dishes to which I alluded in an earlier post. I got to bed at 5:30 this morning. and got up around 10:45, so I am still a bit groggy. Admittedly, some rare imbibing of some of Canada's finest w-----y may be contributing to the general fogginess of my outlook. May I be forgiven for quoting humble Bob Cratchit, "It's but once a year, sir!" We are expecting a full blown nor'easter tomorrow, so we are going to enjoy the blessings of God, hearth and home. Best Christmas wishes to all, and it was a great pleasure to share our good fortune with you. Thanks for all of the kind remarks about my humble dishes. Turkey_Done_12-24-2010.JPG [Christmas Feast_2010.JPG Aftermath Dishes 12-24-2010.JPG

Re: Life is Good Indeed, life is good! That is because God is good, I do believe. I am salivating at the thought of the goodies that you mention here. I am currently awaiting the arrival of my wife's family in an hour or so. Forty-two pounds of a 63 pound cook are ready to serve. The turkey has another hour or so to go. Part of the fun when my in-laws get together on Christmas Eve is the potluck nature of it. I provide the soul food, and they provide all sorts of delicious traditional Philippine cuisine. Masarap!

Re: Huge Christmas 2010 Cook! More cooking pics. I am holding the pork at 170 in the house oven, but I pinched off a piece and took this pic for you guys. I can't brag about my own cooking, so I can't say how it tastes! ;^) I am also throwing in a pic of the collards. The turkey is at 129 degrees as this pic is taken. Mable is steady at 323 degrees. BTW: The family will arrive at ten PM. My wife is Filipino and their tradition is for the family to gather on Christmas Eve and have the Christmas dinner then. We eat around midnight, exchange gifts at 1:00, have a great time until 4-5 AM and sleep in. Pot of Collards 12-24-2-10.JPG Fresh Ham from Mable 12-24-2010.JPG Turkey 12-24-2010.JPG

Re: Huge Christmas 2010 Cook! @mguerra: An hour before I begin to wash the collards, I put the smoked ham hocks on to boil. That is so they will provide good seasoning and tenderness without overcooking the collards. In a suitable sized pan, depending on how much is being cooked, I melt a 1/4 pound of fresh sweet butter, lightly salted. I allow the curds in the butter to brown to a tan color. Turning the heat way down to low simmer, I saute the ham hocks in the butter. After a couple of minutes on each side, I pour in sufficient water to cover the meat and bring it to a swift boil. Then set it to medium simmer for about an hour. Then, it's time to wash the collards. I triple wash them. As a part of the washing, I toss out bad pieces and use kitchen shears to cut the leaves about every one inch up the stalk. When the collards are in the third water, I begin to transfer them to the pot. Bring the meat up to a full boil to help offset the addition of the cold collards. Add them gradually, so that the wather never stops boiling. I layer in seasoning as I add the collards. Use any good seasoning salt, such as Lawry's or McCormick's. Add about a tablespoon of sugar if the frost has not yet hit the collards. If the collards have been in a couple of hard frosts, then omit the sugar- you don't want them to be too sweet. Season to taste, cook to the degree of tenderness that you prefer, and try not to swallow your tongue! A few pieces of fried hog jowl, a baked sweet potato, a pan of bisquits and a heaping serving of collards is fare fit for royalty- says I!

Re: Huge Christmas 2010 Cook! Mable holding steady at 315. Mable Cook_1_12-24-2010.JPG Meat at 150 degrees on the Redi-Chek. Mable Cook_12-24-2010.JPG

Re: Huge Christmas 2010 Cook! Merry Christmas to you, too! I am about to wash about 8 pounds of collards to put on. Check out the progress pics in the earlier post.

Re: Huge Christmas 2010 Cook! @CookShack That's funny! If I know you, you're up to your elbows in charcoal and meat, too! Are you cooking anything?

Season's Greetings All! Because I was dumb enough to let the family know how good Mable's food tastes, I have been asked to cook about 63 pounds of meat today. There is a 20 pound fresh ham (the uncured thigh of a hog), a 21 pound fresh turkey, and two 11 pound pork sirloin roasts. The sirloin roasts have been cut into chops that are still connected by about 1 inch of meat, so in reality the roasts are still in one piece. I have decided to cook all of the pork at once. The two sirloin roasts have been placed on the main grill, as can be seen in the picture provided. Christmas_Cook_2010_1.JPG[/attachment:1wu8e5xp] The fresh ham has been placed on the upper grill above the roasts. Of course, the juices from the ham are going to drip down over the roasts, but I consider that to be a good thing. In effect, the fresh ham will be basting the roasts. Remember, the ham is the thigh, and has not undergone a cure process. Christmas_Cook_2010_2.JPG[/attachment:1wu8e5xp] Christmas_Cook_2010_3.JPG[/attachment:1wu8e5xp] I have already put on the pork. Mable was heat soaked at 325. The pork should be ready by 6:00 PM or so. The turkey will go on at around 6:15 and take about four hours- unstuffed. I will edit in pictures as they become available. I have decided to season the pork with my dry rub whcih I posted earlier in the week. The turkey will be seasoned similarly, with the addititon of fresh herbs from our patio (Thyme, Sage and Rosemary). Hope everything turns out as planned.

Re: Coldest KK Kook? A couple of you have requested my rub recipe. I feel honored. It's not very good, but it'll do. To a base of 7 heaping tablespoons of Lawry's Seasoning Salt add: 1 Heaping Tablespoon of finely ground sea salt 2 Heaping Tablespoons of garlic powder 2 Heaping Tablespoons of onion powder 1 Heaping Tablespoon of a good curry powder 2 Heaping Tablespoons of fresh cumin 1 Heaping Tablespoon of confectioner's sugar 1 Heaping Teaspoon of cayenne pepper (habanero if you dare) 1 Haeping teaspoon of ground allspice 1 Heaping teaspoon of powdered ginger Mix these dry ingredients thoroughly and apply about one teaspoon per pound, or to taste. I often rub a light coat of melted butter on the meat before the rub. Take plenty of vitamin E and let the Mrs. eat all that she wants. You have a generous portion yourself. You are on your own for the rest. Happy Holidays!

Re: Coldest KK Kook? Thanks for the technical answer. Mable really did evidence no difference in her cooking characteristics than if the ambient temp had been 85 degrees. I think Mable would cook just as readily at -150. I am no mountaneer, but it would be great if someone was to use a high altitude capable helicopter to lift a KK to base camp on Everest and leave it there for the climbers to use. Talk about a taste of home in an alien landscape! The only difference associated with cooking at below freezing temps is to take care not to slip on any frozen water or grease that might be on the patio near the KK. BTW, the brisket was the juiciest and tastiest so far. I had intended to slow cook it. However, due to my expectation that Mable would perform differently at low ambient temps, the KK heat-soaked at 285 instead of 210. I popped the meat in anyway. The 8.5 lb. brisket cooked to a temp of 190 in 5.5 hours. The dry rub, my proprietary blend which is heavy on the cumin (reported to boost libido, BTW, and I think it does) rendered my wife speechless.

Season's Greetings! As a relatively new owner, I adopted Mable on July 14, 2010, I continue to be amazed at what she can do. Had anyone told me a year ago that you could slow cook brisket at 210 degrees in 20 degree weather, I would have said, "Yeah, right!" Well, that is precisely what she is doing right now. I have a question for the forum. I know that some have cooked during Nor'easters, but I want to know about minimum ambient temperature cooks. What is the lowest outside temperature at which you have used your KK? What was the item you were cooking? To date, I have used Mable to cook brisket in 20 degrees above zero weather, and since it is an overnight cook, it should be 17 degrees in Severn by morning. Anyone else want to share? Thanks!

Re: New mold finished for a NEW 17" KK Baking Stone Dennis: Looks absolutely great! I want one as soon as it goes into production.

Re: Thanksgiving 2010 Happy Thanksgiving 2010 KK family! I am in the middle of a large cook. I have two twenty-one pound turkeys to cook. The first one is done. Twenty-one pounds, unstuffed, on a roasting rack and pan on the main grill surface. I put it on at 1:00 a.m. this morning and took it off at 6:30 a.m., when the thigh temp reached 185. I know that is overdone for most folks, but we prefer it that way. The temp ranged from 300 to 330 for the cook. I took pictures, but I will have to post them later, too busy now. The second bird, also 21 pounds, is stuffed with Pepperidge Farm's sage dressing, to which I added a cup of raisins, a half cup of chopped cashews, and a half teaspoon of my own proprietary blend of herbs and spices. I am using the same temp range. I anticipate it taking about a half hour longer to get the stuffing temp up to 170. That is 5 degrees more than nominal, but I prefer to err on the side of caution. Better to eat a slightly overdone bird than to eat an underdone one and suffer the consequences. I have already done food poisoning and have no desire for a second helping! It was a little strange to see 115 degrees on the RediChek when I inserted it into the center of the stuffing. I am used to a starting temp of 50 degrees or so for meats. However, I reasoned that the warmth of the stuffing would be absorbed by the cooler bird, and I was right. The temp slowly dropped over the first 1.5 hours, falling to 91 degrees, before it began to rise. I am taking pics of this bird too, and will post later. I also need to bake 20 pounds of Beauregard sweet potatoes, the only kind worthy of my consumption I do believe.Finally, I need to cook about ten pounds of collards. I have to go now to wash them and put them on. So long for now. I will post pics later. I just averted a potential disaster on the second bird. Temp stuck at 310 and unable to raise it. Dedeuced I must be running low on fuel. I am using Stubb's briquettes. I like them. However, after holding 325 temps for 14 hours, I guess they needed replenishing. What an amazing cooker we have! I can't imagine a non-ceramic capable of doing what Mable is doing on ten pounds of briquettes, and the Gen. II OTB is the best , of course. I spent ten minutes heating up three pounds of briquettes in my chimney, and poured them in. The bird was off the nest for no more than two minutes, total, and no harm done. I am bringing Mable up to 350 to finish off this bird. True Temp says 325, RediChek is reading 145 now, so it should be ready around 4:30 p.m. or so. Cool.

Re: Thanksgiving 2010 @Doc: You are of a discerning, no nonsense sort, so I want to ask your opinion. What are the advantages/disadvantages of brining a bird? I have to cook two twenty pounders in Mable. One after the other, of course. Does brining the bird elevate one's blood pressure? That is to ask, if you take Diavan 120 mg for hypertension, should you eat less turkey when it has been brined than not? If you feel uncomfortable offering medical info, I can understand that. Thanks, Anton

Re: KK as a prize in Kingsford Charcoal sweepstakes- Go sign Really...? Well, welcome to the family, that is, unless you already belonged.

Re: Mable's First Cold Cook Thanks, Doc. I have some pictures, but not per usual. I was in a rush this morning, getting ready for a funeral, and could not photo the food on Mable. I snapped a few pics with my iPhone as it sat on the stove, cooling. Sorry. When I got back from Arlington, Va, I minced the entire bird and made a giblet gravy with the pan drippings. I used flour, giblets, drippings, and whole milk. There is a picture of the finished turkey hash on the stove. I had to force myself to stop eating it!

It is one thing to see photos of Gen IIs cooking away with snow atop them. It is another to use the cooker in low temps yourself. Tonight, it is around 32 degrees farenheit in Severn, MD, and I am doing our first cook in cold temperatures. It feels sort of odd to walk outside with frost crunching underfoot and big puffs of frosty air pluming around my head, and there sits Mable puffing cheerily away! There is a twenty-two pound turkey sitting in her belly, and she is humming cheerily along at 205 degrees. I put the bird on at 7:30 PM. My RediChek is sitting at 155, so I am dialing her down to about 180 and I am going to bed. The turkey won't reach 180 degrees at that temp, and I will be able to sleep through the night. I will crank her to around 350 in the morning to finish the bird off with a nice brown. The funny thing is that the family does not really like sliced turkey with gravy. We may eat one meal of sliced bird, but we probably won't. What we like is to mince the entire bird, place the meat in a very savory giblet gravy, and serve it over rice or mashed potatoes. Proletariat fare for some of you hoi pollois I suspect, but good comfort food to us. G'night, y'all!