MadMedik

Hello,

MadMedik here...hello to everyone.  I have not posted in a few years most likely.  I still read stuff and love checking in on this site.  I have  had "Khalan" for  6 plus years now

I am wanting to do the  High Temp Brisket cook again.  LarryR  has made some videos and put on line here in forum.  i have followed his High Temp cook 3 times and it was great

My question today is about the Rub for the Coffee Cardamon Rub  he / we  use.    Has anyone ever used the recipe "without" the   1/2 cup of oil...and just used it as  a  dry rub only...no oil.     I have used the oil  every time....so  I had  a very moist paste.  It was  great.    For some reason i am thinking I should use  just  dry ingredients....and  rub on the meat.

Have you tried this before?  does it matter?   any reason why i should  us the oil and 'paste' version?

May be a silly question, but  would like input if you have any 

thank you ,

MadMedik

I have one of those .  They are nice and fun to cook on.  Great for pancakes and so much more.   Don't lose site of that.  

Hey Hogsfan...sorry to see you let it go.   But you all mentioned your  YouTube channel and cooking.   Can you share a link to your channel and cooks?  if you have done so in the past,  i have not seen it.   Like to see your cooks.   Post if you can or want.  Thanks

That looks good.  I see the  Oakridge Carne Crosta rub...there has been talk if it recently.  I ordered some and got it on Thursday.  Need to try it...i got  Crosta  ,  Black Ops, and  their  Santa Maria....can't wait to try them all....

Nice steak, looks great.    I don't have  fresh herbs....but we  are  running  mid 70's  here in Central California....where is the rain.   I was wearing shorts all weekend !!

I want one!!!!!


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I mix paste just before use, in a ziplock sandwich bag. Start with some white flour, dribble in tap water till the texture massages to a wet paste, stiffer than toothpaste. Then I nick a corner, to squeeze a bead around the lid rim.

Syzgies....do you have a recipe? I used 3/4 cup flour and 1/3 cup water using wheat flour.

Once mixed up, it rolled into long snakes quite easily with very little sticking to hands? Almost like making gnocchi.

Is that too dry! Perhaps a half cup flour? To put my batch in plastic bag would make no difference. It would be perhaps too dry to effectively squeeze out.

On the other hand I would think you don't want it too wet where it won't really stay in place.

Any recipes for paste concoctions??

Thanks

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so I did the cook. I left the dough/flour paste I had put on the day before.  I did not remove it and  "refresh" it the day of the cook. I should have  redone the dough/paste.

I removed the excess dough sticking out...but within 15 minutes of the cook....smoke was pouring out like crazy...It  smoked heavy for most of the cook.  My total time cooking  the ribs was  about  3 1/2 hours....I put  4 medium chunks of wood in the pot....and boy did it smoke.

Like I said on my first post about the smoke pot a few weeks ago,   I am under the impression there should be a small amount of  'bluish' smoke coming out throughout the cook....not  a lot of smoke.  I had   'a lot of smoke' the whole time.

so next time,  I will do the dough just before the cook.  If it smokes  like crazy,  I guess I won't  worry about it too much.   I am still very pleased with the smoke presentation and the length/duration of the smoke.   Had  I dropped  the  chunks into the coals ,  as in the past,  they would burn off quickly,  not have as much smoke, or as  occurred before....sometimes the wood chunks I put in coals did not burn at all due to the way the burn pattern occurred...which is generally not controllable.

I am pleased with smoke pot.  It does give lots of smoke for a  long time

MadMedik

Okay.  had not thought about excess flour burning.  I think will remove the lid and toss the current batch of flour paste and makes some more in the morning,  just prior to the cook.  Today was more of testing the dough and consistency  and whether it would appear to  stay on.  I am happy with the test thus far.   I  will redo tomorrow.  thanks for  feedback

MadMedik

I am going to make Beef Ribs tomorrow and use the smoke pot. Last time i used pot, i used foil only and it leaked severely.

Today i am expiramenting with the flour paste to use on the lid, so no foil this time.

I used 3/4 cup wheat flour

1/3 cup water.

Blended a few minutes with spoon, then pick up and knead it into a ball. Cut in half, then rolled in to 2 long flour paste ropes/snakes.

See pictures below

I applied the snakes to the lid, in to the groove of the outer edge of lid. I then placed the lid on to the bowl, pressed lightly. In few places i added some excess paste/dough to areas that did not look as thick from the outside.

See results:

Questions: i did this just now, but not cook until tomorrow. Should i leave as is....and put in fire tomorrow....the flour paste should be very dried out by then..24 hours from now. Or say my experiment worked, disassemble now, and redo it tomorrow just before adding to hot coals. By the way, i added the wood chunks today in case i leave as is.....

Will 24 hour dried paste still keep seal? Put on fresh so it will "bake in to place" tomorrow during the cook?

Any thoughts on technique or approach here?

I had anticipated having a much wetter , sticky paste, but after reading on internet, they suggest this receipt, which is moist, but manageable dough, not stick to my fingers hardly at all.

See pics,

MadMedik

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NIce cook there Cousin.  Hope all is Well !!!!

The lid definitely could be problem. I opted to cover with foil and then put lid on. I just put one sheet over top. Either I need to wrap the whole pot? Or use Syzgies flour paste? How long before cook should one apply flour paste?


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Update to smoke pot and ribs:

WOW! The ribs were great, I put three chunks of cherry and apple in the pot .  In about 15 minutes it was smoking like crazy.  I have seen this before with chunks of wood but it would only last 5 or 10 minutes.

this seemed to smoke for 1 hour,,,then it slowed....then took off again.  My cook went 3 1/2 hours and it seemed to smoke more most of the time.   I cooked at 300 degrees. Put foil on lower rack as heat defuser.

Many have talked about the  thin blue smoke exiting the Komodo.   There was  no thin blue smoke...there was  A LOT of smoke leaving the Komodo.  Maybe it was the Cold Smoker that left the thin blue smoke....?? Now I am confused.... This smoke pot, lots of  smoke.

i really liked the smoke pot.  It work very well.

my wife says if I could make beef ribs like this and sell them we would be rich.  Her favorite cook I do is the beef ribs.  This was different due to the amount of meat on these ribs and of course the smoke pot.  She usually does not like when I put smoke chunks on...too smokey.  No complaints today....

so here is the results

The first pic at  2 1/2 hours  I took off, put each rack in  foil and then  put beef broth, Apple juice, and some of my rub into foil.   Back in to grill for 1 hour.  I probed with thermometer and it went in like it was soft butter and temp was 204 degrees..  I sort of thought i would go longer than 3 1/2 hours...like 5 or 6, but not even close.  I think  the  300 degrees got them done faster.    And still moist, not dried out.

took off,   rested 1 1/2 hours and ate.  OMG.  Just saying....

I don't know if you can see it, but they were very, very moist.  The  moisture was oozing out of the ribs.

Can't wait to do again.

MadMedik

I am doing beef ribs. The ones with tons of meat on each bone. Like short ribs, but uncut. 

I threw in the smoke pot with apple and cherry chunks. WOW. THe smoke profile is huge. Boy can you smell it.

I hope it is not too much !!!

Will post results later.

MadMedik

Steaks were good.   Could not eat it all. 

Going to cook 3 big steaks 

time was limited. Got high heat up to 500 degrees in 25 minutes 

you can do high heat fast if you want...just saying

i will post pics soon

love the KK !!!!!!

Nice and interesting post.  Glad you like the KK...

I am drilling holes in the  Cast Iron Smoke pot today.  Will use soon and  see how that works out

I put the heat stone on top of handles of fire basket. Always have. The lump was mostly medium to small. Dumped randomly in...


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Hello,

I did my Brisket cook yesterday. After about 2 1/2 hours in to cook, I notice the temp gauge was at 300, not 350. I waited a bit, then knew something was wrong. I took out the meat, drip pain, deflector and viewed by coals. The right upper quarter of the coals were mostly all burned (from 12 to 3), with the rest of coals not hot or cooking at all. I got metal stick, moved coals around, put hot coals to middle, spread unused coals on top...and then in about 15 minutes I was up to 350 again.

I have not had this happen in a very long time. I am not sure why this occurred.

Anybody with ideas of why the fire burned to one quarter of the basket. My temps dropped. I almost feel like they would have "burned out" had I not stirred them up. I NEVER have to stir the coals in the KK.

When I lit it, I use big ass Weed Burner. I lit only in the middle of the pile, and they were glowing red when I was done. I figured lite in the middle, as I was putting the heat stone on and I wanted the heat to be in the middle and burn out. It burned out to right quarter of basket only.

Any thoughts?

MadMedik

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Hello,

So I did the High Heat Brisket yesterday. A few comments and Pictures

Cook: 350 temp, 4 1/2 hour long cook, Main grill used, Heat Stone and Drip pan used, Put 3 chunks of cherry wood on fire just prior to inserting the meat. Rested for 1 1/2 hours under foil in foiled container.

Results: Phenomenal !! Slices were pull apart tender. Ate all of my meat and did not touch a knife. Rub is so tasty (Coffee/Cardamon), and can't wait to cook again.

For a 4 1/2 hour cook and the way this tasted.....why would you want to cook for 10 or 12, or more hours? This is so good. Give it a try.

MadMedik

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Glad you wife bought in....she will love it as much.  It is art in the back yard.  Friends look, pause, and say "what is that"....then jaw drops in amazement.  Fun to share with friend.  Even non BBQ enthusiasts will appreciate the beauty of the grill.

For the smoke pot...I was just looking it up today.  Here is a link from our site.  Check it out.  Also search "smoke pot" or "Dutch oven smoke pot".

http://komodokamadoforum.com/topic/6732-syzygies-smoking-pot/#comment-75269

Extras: you got. The KK and  side tables.  That is all you need.   Now what do you WANT?   So many choices.

Pizza stone is great if you like to make pizzas or see your self doing.  You can wait though  if no desire.

Deflector Stone is  a must.....at least using a deflecting mechanism.  The stone works great, but many will foil the low grill not used for cooking.  Some use drip pans and this can help

Using Drip Pans:. I always foil the pans before using.  The next day, when KK is cool, the foil comes out and brings out 90% of what is in pan.  Easier for clean up

Rotisserie is great to use, but not essential up front if limited budget . I have made some great chickens, Cornish game hens, prime rib roast on rotisserie and not to mention  leg of lamb.  Get one when you can.

extra basket for coals or the basket splitter.  Again, nice to have but essential at the beginning.

consider how you are going to light the coals.   Research it.  Buy it now before you get the grill.   There are many options.     There are small cube like lighter blocks....put 1 or 2 in, light them, and it will go.  There are the HUGE weed burners attached to propane tank....overkill but fun...that is what I used.  There are smaller hand held torches,  Loofta ??? Heat guns.... Lot of options....just don't user lighter fluid.

well you have lit the KEG you have that experience....forgot about that.

you are set

good luck

send pics, figure out 'name' for it !!!!

I also created a 2 page cook preparation guide:  everything I cook is listed, with absolute essentials needed for cook...not all my notes.

I list:

Item Cooked

Temperature of Grill

Done Temp: IT

Grill level used

Deflector or Not

Smoke type used /preferred

Estimated Cook time

I put this in Evernote...which is a  note tracker/folder system online and accessible to any computer

If I want to read notes,. I go to binder 

Cooking Notes Binder:

Do you ever forget how you did that last cook?  Do you remember the cook from 3 months ago?  Did you cook on the main grill, or the 'upper grill' ?   Did you use the Heat Deflector or not?  Did you add smoke wood and what flavor was it?   What was the temperature of your grill and what was your end point "done temperature" ?

It may be a simple concept, but write it all down.  Make a binder or book and write down every cook you do.   Record and date all the 'stuff' I mentioned above and everything else you did.  It will be so helpful in the future.

For the Veteran KK'ers, you may have all this in your mind.    For all the new "KK'ers' write it down.

there is so much you can cook on the KK and of course so many ways to do each cook.  Write it down, date it, and make your notes.  What "should I have done on a cook  and what I will do different on the next cook" perhaps....

Critique your cook...write down...it was terrible never do again...or  it was  great (all KK cooks are great) and  replicate it next time.    Cook longer next time.   Or,  it was dry,  don't cook so long next time....

Today, I wanted to do brisket.  I last did a brisket cook on September 9, 2012....according to my Cooking Notes....and I read them, saw everything I did, noticed I had Bookmarked a brisket site...which I shared earlier today on forum....and I am confident and ready to do again.

Make a folder....it will help a lot!!

Have a great day.

MadMedik

Hello

i have been wanting to do a brisket cook. A few years ago I did a high temp cook that was discussed here on forum. I was researching it again as it had been awhile.  I reviewed my "cook notes binder"....which everyone should create to 'remember the cooks' you have done on your Komodo...and I feel I am ready to give it another try.   My 2 previous cooks were very good.

i found a website post that was helpful to me then and now, and I post it here below for those who may be new and not done a high temp brisket before:

http://www.virtualweberbullet.com/brisket4.html

give this a check and it may peak you to do a brisket.   Easy to prep, about 4 to 5 hour cook.....not the 12 hour or more long slow cook...and still extremely tasty.

by the way, I will use the Coffee-Cardamon Brisket rub.  What is that?   I believe if you search it here on forum you will find recipe.  If not, I will post it.   LarryR made  a video of High Temp brisket cooks.    Check that out in Videos.  

The receipt sounds 'weird', but oh, it is so tasty and different.

The plan is to cook a brisket tomorrow.  Slight chance I won't......but if I do , I will post pics or certainly post when I do in the next week or so I hope.

Have a wonderful Labor Day weekend.

MadMedik

Never heard of this. Did you split the sausage to fit the cream cheese?

I cut sausage in about 1/2 inch slices, then take each piece and wrap half a slice of bacon around it. There is then a lot of extra space above the sausage up to top of bacon. Almost like a "shot glass". In this upper portion I put the cream cheese in and then brown sugar to " fill up the shot glass".

The bacon: I used regular cut, not thick, and took package and cut right down the middle to half all pieces. I think I has 2 slices left so one sausage and pack of bacon is perfect. 1 seven ounce cream cheese block was perfect amount too.

If you google "BBQ Pig Shots" you will find recipe on a forum or even on Pinterest. The sugar is tasty. You almost can't put too much. Definitely fill the "glass" up even with sugar or a bit higher. Some may fall off or melt away a bit

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