Paswesley

Re: Thanksgiving 2011 Thanks, Doc. Merry Christmas!

Re: Thanksgiving 2011 @Doc Mguerra: Hey, Doc. I am trying my first brined turkey. I have brined it and it is resting in the fridge prior to cooking tomorrow afternoon. You have brined often. Is the brine process the only seasoning that the bird receives? When the bird is being cooked, is any seasoning added after it has been brined and rested/air dried? Do you put any spice on the bird, or do you just pop it in the OTB? Have a blessed and safe holiday. Anton

Re: Merry Christmas & Happy Holidays from myself and KK. Best wishes of the season to all of the KK family, from Mable and family.

Re: Christmas And to you and yours, as well.

Re: Poll - Main and lower handle position/placement I agree with Slu, Rick and Doc.

Re: Butts over Butts Advice Needed So long as you get the internal temp up to 188-195, the butts should be fine.

Re: Butts over Butts Advice Needed

Re: The Dragon has arrived Absolutely beautiful! You will create so many fond family memories with your new KK and furniture. I hope that it makes you happy for many years to come.

Re: Taste Seasoning for KKs? Dennis' comment renders a bit ridiculous what I had in mind. As one can see, I suggested a subtle taste enhancement. Burning fat would add an unpleasant taste profile. I agree that common sense would cause one to know that burning fat has a flavor profile. That is why I specifically stated that I was wondering if any subtle flavors were imparted. I now see that I should have also stated that I was referring to cooking below the smoke point of the fats that have coated his cooker. Any flavors issuing from below the smoke point would be less harsh or acrid. Oh well, this is what comes from pushing the envelope of subtlety.

Re: Taste Seasoning for KKs? Thanks for responding, Doc. I am truly curious about how it will taste to you. Enjoy that chicken!

Re: kk tool accessories I use silicone mitts that have a ridged surface. These allow for a really good grip and the ridges prevent a full hot surface to mitt surface contact. This allows a few extra seconds of use before the heat begins to get to your hand. Here is a link for a mitt similar to the one that I use. http://www.target.com/p/Silicone-Soluti ... -/A-568859

Seasons Greetings, KK Family. When I looked at the thick crust of baked on smoke, food oils and spices encrusting Doc Mguerra's KK, I was as awed as everyone else. I assumed that he had allowed it to accrete on purpose. So, I was surprised to see the after pictures that Doc soon posted that showed the crust cooked away by his prolonged high temp burn. Could it have been a mistake to remove the encrustation? I am very curious as to whether Doc is noticing any taste differences now that the crust has been removed. Here is why I bring this up. I know that it is a common practice to season a griddle by cooking spices and condiments and building up a thin crust on the griddle. This griddle seasoning imparts a subtle flavoring to the foods that are cooked. Of course, in the case of a KK, the food does not come into direct contact with the interior surfaces of the hot face. Nevertheless, it is possible that the encrustation lining the surface of an often used KK may function in a way that is similar to the way that seasoning on griddles affects the flavor of foods cooked on them. Am I whistling Dixie here, or am I onto something? My guess is that the encrustation does affect the flavor of foods cooked in the KK. What do you guys think? Doc, have you noticed any subtle differences in the flavor of foods that you often cook and have a good mental flavor profile for? What do you think, Dennis?

Re: Another KK in Frisco Congratulations guys, and welcome to the family. Hope they arrive in time for some holiday cooking!

Re: Newbie question: Difference of KK and BGE One could ask the same question of a Rolls Royce and a Mercury Marquis. Both of these vehicles are fine examples of an automobile and each one has it's customers. When it comes down to what makes the Rolls cost ten times more than the Mercury, it would be due to the huge qualitative differences that exist between the materials, labor and man hours that go into making a Rolls as compared to making a Mercury. For example, it takes hours to make a Marquis and months to make a Rolls. Also, all of the parts of a Rolls engine are hand machined from solid ingots of high quality metals, as compared to pressing and stamping. It could go on and on. As is the case with this comparison, a similar comparison can be made between the KK OTB and a BGE. There are huge qualitative differences in materials, man hours of skilled artisan labor, and aesthetics. The cutting edge engineering, outside the box design, quality differential in materials, fit and finish, and love (yes, love) that go into a KK simply put it into a class by itself. Visit Dennis' specifications page and marvel. There are also links in the forum that allow you to peek into his manufacturing process. The KK is so over built and quality engineered that it is awe-inspiring. Trust me when I say that photographs do not do the KK justice. I have stood in close proximity to a BGE. I had no visceral reaction to the BGE. When I first took the wraps off of Mable, I was overwhelmed. A KK is a beautiful sculpture that one can cook on. I am not a wealthy man, and it was a stretch to justify buying a KK. However, I am so satisfied that I would unhesitatingly do it again. In my humble opinion, the KK is, if anything, under-priced.

Re: I hate spring for one reason..... @Syzygies: Point well taken. I was already aware of the dangers of combining bleach and ammonia. I should have posted this link then. Better late than never. Check out this link, those who are tempted to combine ammonia and bleach. http://wiki.answers.com/Q/What_happens_ ... nd_ammonia.

Re: Thanksgiving 2011 I may as well post one of my turkeys being cooked. The first and second birds were done on Thanksgiving and I have no pics. I stuffed and roasted the first bird, a fourteen pounder. I converted the whole bird to hash, stuffing added to the gravy, and saw it disappear in a few minutes. The second bird, a 13 pounder, I spatchcocked and roasted. It was served sliced with gravy, and was reduced to a skeleton in a few minutes. This bird is a twenty pounder. It is stuffed with Pepperidge Farm herb stuffing. This photo was taken as soon as I put the turkey into Mable. As you can see, I prefer to put my spices on the exterior of the bird. As I type this, the temp is around 125. I just foiled the bird by placing a crumpled tent over the entire bird on the roasting rack. I will post a finished pic in a couple of hours. This bird is for the potluck feast that our church is having after service tomorrow. I will foil, newspaper wrap and towel wrap the finished bird and place it in a cooler. It should still be serving temp by noon.

Re: Cook_Shack's Wonder Cleaner My grout is light grey.

I know that Cook_Shack gave this formula to us quite a while back. Nonetheless, I think it relevant still. There are quite a few new users who have joined in the year or so since the formula was originally posted. Take a look at some before and after pics. The first pic is Mable as clean as I could get her using Krud Kutter and as much elbow grease as I dared. The second pic is a look at Mable cleaned using Cook_Shack's formula with a bare minimum of elbow grease. This was cleaned one week after the Krud Kutter cleaning and after cooking two turkeys for Thanksgiving.Mable Waxed for the Winter.JPG[/attachment:3q98kbo7]Clean Collar pic 1.JPG[/attachment:3q98kbo7]Clean Collar pic 2.JPG[/attachment:3q98kbo7] The third pic is a closeup of the stainless collar ring and upper lid grout that had been badly smoke stained. Great stuff, Cook_Shack!!! Thanks for sharing. This is the link to the formula. viewtopic.php?f=3&t=3465&p=32279&hilit=Cleaner+for mula#p32279

Re: Happy Thanksgiving Happy Thanksgiving, Dennis. What with the time change, it's already Thanksgiving Day where you are. I am thankful for you and I hope that you and your family have a great day.

Re: Question for you regular use ECC guys We already have a forum censor- Dennis!

Re: Thanksgiving 2011 Well, I have to do three birds this year. One for the huge family dinner on Thursday. One for the family, that I will cook on Friday. Finally, one for the big church dinner that will be celebrated on Sunday after services have concluded. This is the "penalty" for the great flavor and tenderness of KK cooking becoming common knowledge! @mguerra: Both my wife and I take Diovan 160 mg for HBP. Is brining safe for people who have hypertension? If you feel uncomfortable with giving out medical info, I certainly understand. Happy Thanksgiving!

Re: Waxed for the Winter Oh, no. No offense taken here. I was simply afraid I'd be too delighted by what I saw when I clicked on it!

Re: Waxed for the Winter Thanks, Doc Mguerra. I have difficulty detecting double entendres sometimes. I don't know whether it is due to naivete or to long repression, but I just don't get innuendo most times either. I am so paranoid about saying something to a woman that has a veiled sexual connotation that I no longer compliment anyone. I haven't complimented anyone other than my wife for at least twenty years. I know that sounds pathetic, but better safe than sorry. I just don't get hints and such. Oh, well. Mom may have dropped me on my head one time too many...

Re: Waxed for the Winter @Dana: Thank you for your kind words and helpful suggestions. I am a little lazy when it comes to routine cleaning. I will keep her pretty once I get her there. I will post a properly spruced up Mable once this rain eases up. Paswesley

Re: Freebie Now, I'm jealous. Then again, you and Dennis go way back. Can coffee charcoal be extruded?