Paswesley

Re: Another argument for using grill-floss Guys, here is a link to where you can get info and ordering options. It has been two years, but I seem to recall getting mine from an Amazon.com company. Here is the link. I hope it works. http://www.grillfloss.com/grillfloss_home.htm

Re: Another argument for using grill-floss I agree. I have been using my grill floss for two years, exposed to the weather without any adverse effects. Great product!

Re: Just ordered new KK Looks like you got into an inactive, that is, older thread from back in April. It happens. Welcome to the forum and to the KK family. I remember my own excitement two years ago. I received my Mable on July 14, 2010. She is Vibrant Blue in the regular tile shape. You will love your cooker! We are here to assist in your first steps.

Re: Happy 4th/Independence day to all... All the best to you and yours, Dennis. I have some spare ribs cooking in Mable and here is hoping that you don't miss the States too much.

Re: First chicken... Since you mentioned "hot," I will relate something that happened just a few hours ago. I was polishing off the last of the pulled pork from last weekend's cookout. It was already good and spicy from the rub it was cooked in, as well as the sauce that I cooked up for it. To make it fun and tasty for my palate, I added about a tablespoon of habanero Tabasco sauce to the five ounces of pulled pork and sat down beside my wife in the family room to enjoy a cup of Joe and my hot Q. Well, she asked for a bite. I hadn't the heart to say, "No." How could I? She chewed about three times, and suddenly that bite was being violently expelled toward the nearby trash can. Man, I had some "'splainin'" to do! Yeah, I like it hot, but Sweetie Pie does not!

Re: First chicken... These first steps were experienced by us all. I actually twisted off one of the stainless tabs on Mable's tophat on my second cook! The important thing is learning as you go. Also, remember to have fun ! As you have discovered, even mistakes are delicious. BTW, there are some anthropologists who theorize that we humans developed our love of roasted meat millennia ago by scouring burnt over areas in the wake of wild fires. The burnt animals tasted much better than the raw ones! There is something very primal about our obsession with roasted meat. I intend to stay in close touch with that aspect of my inner aboriginal.

Re: Boneless Leg of Lamb Experiment Thanks, Whiz! Say, do you happen to know whether Wegman's lump is still being handled by Royal Oak? Is Wegman's still Royal Oak lump, in other words? Thanks. Here is another process pic.

I am attempting to cook a 5.5 pound boneless leg of lamb that I got at Costco. I undid the webbing, washed the meat and applied a good dry rub. I put the cloves of 1.5 bulbs of garlic and a four inch Spanish onion in the interior and reapplied the webbing to hold it together. Then I dry rubbed the exterior, put it in a container and let it rest in the fridge for 12 hours. I have never cooked this item before, so this is totally new territory. We like the taste of lamb, but have never prepared it as a roast ourselves. I have heat soaked Mable at 280 degrees. She should creep up to about 290 or so, as the meat cooks. Another experimental aspect of this cook is the way that I set up the cooker. From the bottom up: 1. I am using Wegman's Hardwood Lump charcoal for the first time. A Wegman's opened in Columbia Maryland a short while ago, and I decided to try out their charcoal. According to The Naked Whiz, it is the same as using Royal Oak, except it costs less. Locally, a 10 pound bag of Royal Oak Lump is $7.99, while an equivalent amount of Wegman's lump is $5.99. Of course, his review is from 2004, and Wegman's may not still be in partnership with Royal Oak. Since I use R O frequently, I will be able to make a comparison. 2. I am using Dennis' OTB shaped heat deflector, placed on the coal basket handles. Next, I have the lower grill wrapped in foil to provide maximum deflected space. I have a #14 potjie lid wrapped in foil resting on the lower grill. Next comes the upper grill, which has the foil wrapped drip pan lying in the center. Next, I have the sear grill oriented so that the short handles are atop the upper grill. Then the lamb is on a rack, with the rack resting in a chafing half pan. Reference the picture. I will post more process pics. BTW, I have already noticed a longer heat soaking time. I assume that is a result of the twenty pound mass of the potjie lid. The meat went on at 62 degrees internal two hours ago. It is now 87 degrees.

Re: Mail Order Bride Cook_Shack is the guru on low and slow, so take heed. He mentored me through my first few cooks. Patience is not just a virtue, it is a necessity for properly heat soaking and using these cookers. The rewards justify the time taken. BTW, there is no one way to learn this. Welcome to the family.

Re: Church cookout Well, by the time you process the meat and present it as pulled pork ready to serve, you should get about 60 to 65 pounds of product. That should serve 120 to 130 people, allowing for a good initial portion and for seconds. We almost never offer a single meat, so it would stretch even further at our parties. Of course, I am no professional cook. This estimate is based on my little experience sweating over the coals, learning how to bless people with a good meal. I am one of those people who derive a great deal of satisfaction from watching someone really enjoy eating something that I have cooked. I would really love to open a BBQ restaurant! I don't have the start up capital, though.

Re: Church cookout That is a great suggestion, Doc. I will act on it, as such times occur. You are so right. Acts of kindness at times such as you describe go far toward sustaining the bereaved through those trying days.

Re: Church cookout You know, I am thinking that two butts could be placed on the lower grill, for a total of seven butts- eight if four smaller butts are placed on the upper grill and nine if three are placed on the sear grill. For the lower grill,I am imagining using a short wire rack, such as a standard cake cooling rack. The wire rack could be placed into the drip pan and the butts placed on it. So, you'd have two butts on the lower grill, three to four on the upper grill, and two to three on the sear grill up in the dome. That would be 60 to 75 pounds of butts for one cook! I am spazzing out just imagining the possibilities. What do you think?

Re: Church cookout I usually use Royal Oak or Dennis' coco char. I was not very impressed when I used Cowboy a couple years back. Yet some folks that I respect in the KK family swear by it. So, I bought some at Lowes back in May, and was impressed by the huge chunks. Each of the three bags that I have recently used has been consistently good quality with very large, long burning chunks. Cowboy is okay to use, and although it is scrap pieces, the scrap pieces are hardwood: oak, hickory and other aromatic hardwoods. I have not used Wicked Good. When selecting charcoal, as with everything else, we have to be subjective and do what works for us as individuals, you know?

Re: Church cookout Hey, guys. Drop back in and check out the food porn. Sorry I took so long to post pics. I was so tired that I crashed for 9 hours. I NEVER sleep that long. I am a six hours of sleep guy.

Re: Church cookout You are welcome. Yes, I put 3 butts on the upper grill and two on the sear grill. I orient the sear grill so that the longer handles are facing down to provide clearance for the three lower butts. I put so much lump in the basket for this cook that I wound up having to put the heat deflector atop the lower grill. I used a long thin piece of hickory wood (about 3 inches thick and 10 inches long) for smoke. I laid it atop the lump, diagonally. This arrangement for smoking wood works well for me, because all of the acrid white smoke has dissipated before I put the meat on. The cook time for the pork was fifteen hours, and people were raving over it. I cooked some home made BBQ sauce to go with the pulled pork. It was a vinegar and tomato sauce base, with honey and my BBQ spice blend. It also included one large bottle of KC Masterpiece original sauce, with plenty of fresh minced garlic and spanish onion. One member ate two large helpings and then unashamedly carried a pound home with him. People are suggesting that I open a BBQ pit and sell my Que. I give the credit for this to God and to Mable, more so than my cooking skills. The meat loaf was a big hit, too. It was inside Mable for about an hour. The first two hours it was in the home oven. A member brought a box of frozen ribs, five slabs of baby backs. Using the residual heat from the cooks, I cooked the ribs, which were frozen when I put them on. My daughter, aged 25, pronounced these the best ribs she had ever eaten. Dennis, I can't thank you enough for engineering, building and marketing such a superior product- as well as for being the best customer service after the sale that I have ever experienced. BTW, I had over half of the charcoal left when I finished. I was using Cowboy lump that I picked up at Lowes.EBC Cookout pic 4.JPG[/attachment:fvwq3uga] EBC Cookout pic 5.JPG[/attachment:fvwq3uga] Sorry, but no more pics! Guests began to arrive and I got caught up into hosting and such. BTW, best party that I was ever a part of! To God be the glory!

Hi guys. My beloved wife had the good sense, and confidence in my KK skills, to invite our little congregation to our place for a cookout. They love my pulled pork, so I am up at 2:10 am tending Mable. I have five butts on that I picked up at BJs yesterday am. That's about 48 pounds of tender pork. I did a dry rub and let them sit for 8 hours before I put them on. I eased Mable into a rock steady 205 degrees before I put on the meat. I figure it will eventually creep up to about 225 before its done, which should work out about perfectly for my target temp of 195. I added some really good dark brown sugar to the rub, so I am hoping for a really good bark on the pork, like some of the pics I've seen here. In the morning, after I remove the pork, I intend to run her up to 350 and pop a 15 pound meat loaf in. I know 63 pounds is a lot of meat, but my folks can really pack it in when they are feeling peckish. I will post some process pics later. Good night, all. Update: 8:15 am The temp creep that I expected did not yet occur. Mable is sitting exactly where I left her at 2:30 this morning. 205 degrees since 9:00 last night, simply using the upper and lower dampers and Dennis' engineering. Great job Dennis! Update: 10:23 am Sweating through the dreaded stall! 13 hours into the cook. Meat at 177. I have gone to plan B for the meatloaf. I have prepared it and, close your eyes here Dennis, have begun to cook it in the conventional oven. Once the pork is done, I will pop the meatloaf into Mable and KK-ize it for that wonderful smoky taste. I am not going to waste time trying to hurry Mable along. She does not like to be rushed and, besides, "Good things come to those who wait!"

Re: Another Happy Kamper Awesome! Welcome to the family!

Re: hello Welcome. The KK will allow you to cook year round, even in Austria. Take the plunge.

Re: Howdy Sweet! You know how a Lamborghini can look so fast, although it is sitting parked? Well, Dennis has somehow engineered something akin to that into his KKs. Although it is just sitting there in it's wrappings, it still manages to look like it is just raring to cook up something fabulous! Use it in good health.

Re: First chicken... You could do everything as before, except when the internal temp is about 10 - 15 degrees below target, ramp the temp to 400 - 425 degrees until your internal target temp is reached. This technique should crisp up the outer skin. Play and experiment until you get the desired result- and remember, EVEN YOUR MISTAKES ARE ABSOLUTELY DELICIOUS!

Re: New in New Orleans Congratulations on such a beauty! The bronze tiles would have been my choice, had they been available when I made my purchase. Enjoy this for the many years left in your life!

Re: First cook... I wonder why??? Seriously, that is a great looking bark on that piece of pork! Good job!

Re: What's everyone cooking this weekend (5/19/12)? Larry, it's good to know that you are feeling better. Anton

Re: What's everyone cooking this weekend (5/19/12)? I intend to spatchcock a couple of fat hens tomorrow. Yummy!

Re: New to KK forum Welcome to the family! Regarding the brick oven question, there are certainly applications for the KK that will rival a brick oven. KKs bake great pizzas, breads, pies and cobblers. On a sunny day, when the KK is sitting unused in the sun, you can use it to proof your breads. I bet it would be a great home for a good sourdough sponge! If you use Dennis' coco charcoal, you may even get away with baking certain kinds of cakes, depending on your taste buds. Experiment, and above all, enjoy the journey!