jacksyee

Re: Beef Short Ribs vs Beef ribs well i think it may take longer than 5 they have been on a while now but they are very thick....

Hi, Going to smoke some on the bone short ribs tomorrow - considerab;y more beefy than the back ribs i usually smoke - anythign different i need to think about or same as always? rub - smoke foe 3 hours foil for 2 back on KK for 1 is what i normally do at 225. J

anyone got a recipe for suasage like they have at Kreuz or Black's in lockhart texas - my butcher will make whatever I want but I dont know what to tell him to put in them!!

Re: My Brisket is dry unfortunately it was not a 120. i think there wasnt eneough fat - ive spoken to my butcher about getting me a flat/poin packer cut. i will try the high heat - interesting. I did foil it with about 4 hours to go. I take it off at 192 internal temp i think a lot fo it is i dont have the correct cut of beef - i will try again and report bac.

Smoking at 220 F until 192 degrees. It's too dry. I generally dont need to open the KK more than once during the entire 16-20 hour process. I haven't brined or injected - what can I do - any advice?

Re: Sirloin Roast My wife is Pregnant and she cant deal with smoke flavor for some reason so I'm minimizing smoke for 3 more months (she loves it otherwise) I like the idea of getting the KK very hot, searing, then just letting it cool down. Someone told me to put flour on the meat as well as rub when doing this. Anyoen tried that?

Re: Sirloin Roast turned out great, roti basket was cool. My dad has a roti gadget for prime rib so i wanted to try it. A little olive oil ask a mop sauce and turned out fine.

I have a sirloin roast im going to put into the roto basket. Im goign to pan sear the sides then put it in at about 325 until 130 or so? Any tips?

Re: Beef Ribs vs Pork Ribs Thanks for that. I foil to get the meat falling off the bone. If I want it firmed up I finish without foil. In this case I did 3 racks of BACK ribs that my butcher didn't trim. It takes longer to get the membrane off than it does on pork spare ribs but other than that no difference. I did about 3.5 hours at 225 with smoke. I then removed the racks and foiled them (Shiny side in, of course) added a store bought suace to the dry rubbed ribs (Stubbs) and then put them back on for 3 more hours. When I tooke them off there was a bit of juice in each one for whatc ame later. I took two racks, one fore each of my neighbors, and ate them. Delicious. The third rack was actually the reason i wanted beef ribs. I removed the meat from the bones (Simple) and chopped the meat up into 1/4 inch squares. I took the juice from the foil, added red wine, mushrooms and onions along with a very little water and made a sauce. I then aded the meat to the sauce at the end for a few minutes to get hot and then spread over paperdelle pasta for a Beef Bourgogne type meal. Was very very good.

I think I have Pork Ribs down. Got my rub, heat/technique etc - after about tenth batch feel like im all set. but I'm from Texas and we often do beef ribs. Ihave never done them before - I have 5 KGs of beef ribs coming this Friday and I am going to work on them Saturday. Anything different? I would normally do dry rub 3-2-1 at 225-250f. Anything I need to think about for Beef ribs vs Pork? Longer cook time? More/less foiling? drooling........

Hi guys. I get my meat from a Danish butcher here in hong kong who is super helpful (making me sausage by hand). He is in awe of the KK and spend a lot of time discussing various smoking techniques. I had him get me some brisket. He got me some, by did he. It came wrapped in palstic and it was really big. LIke the size of a big couch cushion etc. It was thicker, bigger and longer than briskets I used to get in Texas. In Texas I'd get a 10 pound brisket and it would be a piece of meat vaguely triangular shaped with fat cap on top but not on bottom and like 3 inches thick and if you wanted a heavier one your triangle was bigger and all the dimensions expanded. The thing he had probably wieghed 40 pounds, not really sure so, I had them slice off a piece weighing about 10 pounds. It was about 6 inches thick. Was this a whole bow brisket or was it half of a brisket (Evidently each cow has 2?) It seemed like it was going to be far too thick so I had them slice it in half so I had 2 pieces about 3 inches thick. Neither had a proper fat cap. I smoked them like I would normally smoke a brisket. Came out ok but less firm than I was used to. Question is I suppose, what was the piece he brought out? Was that 40 pound piece of meat a "Packer Cut" brisket? (He actually wasnt there when i picked it up, his boys were and they dont speak much English) http://www.amazingribs.com/recipes/beef ... isket.html How do I tell him exactly what I want in butcher terms? I'm going to print out some pictures and take them to him but I thought maybe someone on here could tell me the "butcher friendly" instructions to get exactly what I want. Maybe someone has some photos showing how to cut it etc? Figuerd it cannot hurt to try

lid definitely plugged - no smoke escapign or anything. I know people say if you shut the vents and close the lid the fire goes out but it doesnt on my KK. Pork Collar wasgreat - a lot like shulder - maybe a little fattier which is good - a bit juicier and I need to make ti even more juicy - might try the apple juice thing. My temps varied a lot between 190-260. I cant get consistency. Stoker comes this week - hope that helps.

i pu my photos on picasa - can i link to that - doesnt seem to work. It's on now. I'm having trouble keeping my temps down. How do you build your fire. Is it lit coals on top of unlit or a small amount of lit under unlit? I have all the vents down and it still wont go down. Im at 250 now goign to bed hope its nto too much. Not sure how to de-heat the beast. I even plugged the thermometer hole. Should be no air at all - still heating up

My buthcher was out of shoulder so I got a big pork collar. I want to make pulled pork this weekend Can I smoke it like pulled pork? Anything I need to know?

thanks for the help - second try comning off now