Saison
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Posts posted by Saison
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Re: KK in the background shot for a PR campaign
Noooooo, we have pro-monopoly rules in place here in Nova Scotia. About 20 years ago, the government sold off the utility with a clause of guaranteed yearly 8-9% profit. Hilarious.
At any rate, maybe the shots will cough up another sale in the province....
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Nova Scotia Power has decided it needs to explain why they need to make so much money, lol, so they have been shooting quick faqs. We had one done at our house, and they squeezed the kk in the background. Not much, but I thought I'd share.
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Re: Knives
Somebody here does, lol.
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Re: Knives
Dumb dumb didn't realize there was a retail store there. Thanks.
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Re: Knives
I bought an Apex Pro a few years ago and I am simply amazed at the results.I agree!
I am also buying this book Gerard recommended. Can't believe the deal.[/quote:2kz5b6ti]Can you guys tell me where to find these online? All I seem to find are the Apex's....
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Re: KK's website gone after Google's latest Algorithm
Fucking idiotic.
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Re: ET-732 Question
I don't think so. I believe there is something different about the range and probe on that port, but I could be wrong. I'll try it later.
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Re: New Hot Grill Grabbers
Very nice.
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Re: First run with the Auberins controller
Controller works great. I've got pics on here somewhere of what I did...I'll look.
I don't know what ever happened to that thread, but it's pretty simple. Just make another back plate (or drill and tap it for a ss nipple) and use that as the hose adapter.
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Re: Everyday Misc Cooking Photos w/ details
Leg of lamb, slow roasted at 200-235 for a few hours, then cranked up to 450 to finish at 155.
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Re: VersaGrill
Just received mine today. Thanks! Excellent job on the shipping too.
BTW, where the hell were you when I was looking for someone to design SS racks for my Primo XL!
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Re: Clamp and Seal Sous Vide (The "Dead Greek Guy" Method))
Here's another take on a circulator.
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Re: It's here!
Metallic looks really sharp.
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Re: Review of the 2011 Komodo Kamado 23" OTB Gen 2.4 Ultimat
I like that new plug. Could you PM me some dimensions for that Dennis? I can get one machined here.
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Re: low and slow beef brisket
I would really appreciate any advice on cooking the above. Do I need to put the stone in the cooker? I see these people on the Food Network cooking beef Briskets at 150 degrees for 8 hours and I can't figure out how to do that. There has to be a way. Any advice is appreciated. Best' date=' Jocko.[/quote']150 for 8 hours? That must be cured....
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Re: KK at the beer party - Chocolate Ancho brisket
Found pics of brisket just off the KK.
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A pic of the KK outside at our annual Hoptoberfest. Did some corn and a 10 hour full brisket that was incredible. Here's the recipes I followed. The sauce was quite nice, maybe a touch high on the vinegar, but was great on brisket sandwiches. Didn't last long, not even long enough to get pictures, lol.
http://www.homebrewchef.com/SmokedBeefB ... hoRub.html
Didn't pay much attention to the smoking details, I can handle that. Also cut way back on the salt in the rub and removed it from the sauce altogether.
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Re: Smoked Pork Belly Peppered Bacon
I have, and I'm sure others have as well. The main goal is keeping the temp low (I shoot for 200f for 4 hours, then ramp up to 250 to get to 145 internal) while smoking. Build a small fire. There are lots of options for wet and dry brining. You can even go lower with the temp - 150f and 200 to finish if you can build the fire that small - not easy.
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If anybody would like to check out Gen II OTB, just send me a PM.
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Re: First run with the Auberins controller
I can tell you for a fact that on a standard low/slow cook temp (230-240) over the course of 14 hours, 4 of which the meat was at 160f, tough is not how I would describe this meat. It is surprisingly tender, even when cut 1/2" thick. It may have something to do with the sheer mass of the meat (12lbs). The only downside I have is the meat is slightly dry. And a very slightly slight at that, lol.
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Re: First run with the Auberins controller
I disagree with the statements in that thread about the meat becoming quickly tough above 145-150. I made some sandwiches tonight, and the meat was very tender.
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Re: First run with the Auberins controller
Excellent info. Thanks! Good thing I didn't wait around to hit 190 with this one, lol. As is, it's making pretty tasty sandwiches. The main goal here was to trial run the Auberins, and learn something. Missions accomplished.
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Re: First run with the Auberins controller
It really hit a plateau @ 162, like from 7:30 until 11:30. I wrapped in tinfoil and brought the KK up to 350 for an hour, with no change in temp so I shut it down, and let it rest overnight in the fridge. It is pretty dense feeling, like I could use my apple corer to make three finger holes and have a meat bowling ball. Cut into it, and it's surprisingly tender, even being as well done as it is. Slightly dry, but not too bad. I won't be eating all of it, but it will make good sandwiches for a few days.
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Re: First run with the Auberins controller
At 154f.
The idea was to do something like this if time permitted, which it did not:
Christmas Turkey
in KK Cooking
Posted
Re: Christmas Turkey
This year I cut the legs/thighs off and put them on the KK later (for my 17lber, 1 hour was too quick, I'd go 2 hours next time). I will be doing this from now on. Everything comes out right, with limited fussing about.