MadMedik

Okay, so I cooked two 4 pound Pork Butts, bone in, on Saturday. I cooked in the used Green Egg i bought several weeks ago. The location of the cook was in the mountains, about 3400 feet elevation. As usual, i cooked the pork at 250 degrees, with IT goal of 195 degrees. I was thinking this would take me 7 to 8 hours based on my previous experience with my KK. So i put the pork on at 9:45 a.m. At 7pm, we were hungry and did not want to wait anymore, so I pulled 1 of the butts off...at IT of only about 182, and we ate it with only a few minutes of "rest". The outer portions pulled okay, and further in was done, but not soft and pullable as a 195 IT would have been. I left the second butt on for another hour, coming off around 8pm with an IT of 194 degrees. This one rested for over an hour and pulled quite nicely. So, observations and questions. To me, it seems 10 hours (butt 2 was 10 hours) for 4 pound pork butts is a long time...compared to my limited experience. I have done 8 and 9 butts at a times, all average 7 to 8 pounds each, and they have not taken this long to cook. I had a very long "stall" at around 154 degrees IT... Elevation: does BBQ/Smoking at higher elevations affect cooking temps as it does in an oven? Should I expect to cook things longer at higher elevations? Keep in mind, i am at about 275 feet elevation in Central California when using my KK, 3300 or so in the mountains with bGE Is it the inefficiency of the Big Green Egg that caused a longer than expected cook? The temps settled and 250 to 260 and i held it very close most of the time. The last hour and a half i raised the temp to 300-310 to speed things up. Perhaps my Thermometer on the BGE is not quite accurate...although I did put it in boiling water to check it and calibrate, which i thought was successful...so i think the Thermometer was ok??? At higher elevations, should i could at a hotter temp...not 250 in this case , but maybe 275 or 300 for the whole cook? Even though the dome temp was 250 most of the time....is it possible the BGE is not as "heat soaked" as a KK gets...or said another way, is 250 in the BGE not as hot as 250 in the KK....seems like a stupid question...isn't 250 just that...250?? Anyway, some thoughts of mine. The meat was quite delicious. Made some Cuban Pannini sandwhiches with it...that was very good ! the BGE is okay, but a Komodo Kamado Overbuilt freakin OTB Kooker it is NOT !! MadMedik

Re: Jack Daniels Maple Syrup Brined Turkey Cook - Video Very nice Larry...i am coming to vegas next week, save me some left overs !! Love the Owl !!!!!

Re: Unpacking video of Komodo Kamado That was cool. Congrats!

Re: Smoked Salmon Not sure? 1 to 1 1/2 inches at fattest point

Re: How did you find Komodo Kamado I went to Canada and visited my Greek cousin in law...he had one. I was hooked...2 weeks upon my return to California I ordered it.. Had a good reference already so I was not concerned about long distance Internet purchase. No regrets at all!!! Got my father to buy one too!!!

Re: Turkey help Ditto Larry R, about 325, indirect, ice the breast, about 2 hours 45 minutes. I only did it once...a 12 pound turkey, and it was really good. I used some cherry wood for smoke...just because i like the way it smells when it is burning...

Re: Today's Brisket Cook Interesting...i did not realize this. I will give it a try next batch. Thanks ! Edit later: Here are burnt ends.....

Re: The Kraken in Manhattan Beach, CA Very nice! Enjoy!!

Re: Kelly's Cleaner (second edition) According to a web site or two: Ammonia-Based Cleaners Do not use an ammonia-based cleaner, like Windex, to your clean granite countertops. Using an ammonia-based cleaner can cause etching on the granite surface. These cleaners will also dull your granite countertop's finish. Kelly's Cleaner has amonia in it I will not use it on my new granite.

Re: Birds crapping on my KK Kelly's cleaner may work ???

Here is link to Kelly's Cleaner for cleaning KK: viewtopic.php?f=3&t=3465&p=42825&hilit=Kelly%27s+clean#p32279 I have used this before..... Loquitur ( or others using this), Have you used this on Granite? I have put on the KK and stainless steel with no adverse affects whatsoever....I have some new granit....any issues with this on Granite that you know of??? MadMedik

Re: Cleaning the Tiles of a KK This was posted on the web forum some time ago. I have made it and love it. I have used it several times on my KK and it is still purty...doesn't appear to mess it up. Type in Kelly's Cleaner in search, and you will find posts and comments on this mix: Kelly's Cleaner by Cook_Shack » Mon Mar 08, 2010 9:58 am This is the formula My son gave me. We use for wiping down everything in the house. Use one of those yellow green (gently) sponges and do the KK. Will look like new when finished. Kelly's Cleaner Combine the ingredients below (in the amounts listed) into an empty one-gallon container. Now... shake briefly and then add water to the top of the container. AMOUNT: INGREDIENT: 1 qt. Rubbing alcohol 1-cup Parsons lemon ammonia 1-teaspoon Dish washing liquid 1-cup Simple Green (optional) 21 oz. Brand name all-purpose (409 or Fantastic) TOP OFF YOUR GALLON CONTAINER WITH WATER Now...pour solution into a small spray bottle and your money saving all-purpose cleaner is ready to use! I use the Simple Green Let us know your results

Re: Today's Brisket Cook Well, I may not have been clear, and perhaps i am wrong...?... but the last photo is the Point...which I cooked a bit longer...as LarryR suggested...and then I chopped the heck out of it....which I assumed is the Burnt Ends....? It is very very tender, moist, and savory. I had it for dinner tonight. I did not call it Burnt Ends in post, but that is what I thought it was? Is 'burnt ends' something different? this is only my 2nd Brisket so I am sort of figuring this out as I go, of course with help here on the forum. MadMedik

Re: 3-2-1 Margherita Any blender will do... I assume it is Kitchen Aid blender, and not food processor? I only say Vitamix because that is where I got the recipe, and the Vitamix is the KK of blenders....it is an amazing blender...

Re: Corner Rack? Last i heard, the person who made these was out of 'stock'. He made quite a few, sold them all, and there are no more. He was from this forum....can't recall his name or Forum ID....but somebody surely will.

Hey all, I just discovered something, and it worked extremely well for me. If you have a smart phone and access to Tapatalk...the forum App... it is extremely easy to create a topic, then upload your pictures from your smart phone directly into tapatalk, using their "picture loading" process. THEN, close the App on your phone, log on to your computer and access the Forum. Your post will be there with the Title and Pictures ONLY. Then, edit your own post, and add your story and comments. This beats emailing yourself the photos, or syncing the photos to a photo app program on the computer. Usually when I email photos to self i still have to downsize them to make them fit. Not any more, as the Tapatalk program uploads them in an "acceptable size". This was very easy. It took me about 2 minutes or less to upload photos to my new forum Post...then log on with computer and add my comments. Total time about 5 minutes to create my Brisket forum post. When uploading the pictures from within Tapatalk, you will be given 3 options of "quality/resolution" to upload the picture. I tested it by loading the same picture 3 times with small, medium, and then best resolution.... All Three posted up to our forum, and they all looked exactly the same....same size, same quality....so I would venture to say it doesn't matter which "quality/resolution" you choose....they will all be the same. Give it a try. It was quite easy MadMedik

I decided to try to recreate my Brisket cook from several weeks ago. Reviewing LarryR's Brisket cook video and some notes from Doc Mguerra, I was successful Here it is in prep....about 12 pounds n74827 Here we are cooking on KK. I cooked it 2 1/2 hours at about 340 degrees....to an internal temp of 170. Then in to the foil pan, for another 2 hours...until "probe tender" n74829 Here is PROOF , that we actually were able to eat it.... mmm...delicious.... n74830 Lastly, I cooked the Point for an additional hour as we ate the flat. Once it cooled a bit, I chopped it up as you see here....too bad I was already full on Brisket and Pie....this looooookkked soooo tasty , tender, and moist.....Cant' wait until tomorrows lunch....and dinner . n74831

Re: 3-2-1 Margherita Sounds good. Try this one: (this is a carnivorous group, I hope no one is offended with fruits!!!!) Whole Fruit Margaritas for VitaMix Blender 1 orange 1 lemon. (Remove peels on all fruit) 1 lime 1/4 cup, plus 2 tablespoons sugar 1/4 cup water 1/4 cup Triple Sec or GranMarnier 3/4 cup Tequilla Ice to thickness desired and blend. Works great in a Vitamix for sure

Re: Hello from Manhattan Beach, CA You say: "I'm already a meat snob (and wine and cigars too), but my KK is taking me to a whole new level." I say: Amen brother!! Glad you are enjoying it!!!

Re: KK Arrived Today!! Congrats! It looks beautiful and content sitting on that deck...

Re: New Owner Pulled Pork for sure. One for sure good rub is Chris Lilly's championship rub and apple juice injection. I do all my "butt" cooks at 250...don't stress on a precise temp. A spatchcock chicken is very easy and tasty...and not to plug the video, but check the baked crispy chicken thigh video in the Forum Video collection. It uses the highest grill, quick and easy, and oh so tasty. Steaks and pizza are a must, but I would do a few low and slow cooks first. Congrats on the KK purchase. You won't regret it!

Re: Cookie's Pork Shoulder 101 Very good advice for a beginner. Good rub too. I have never 'scored' the layer of fat and I usually put them fat side down. I will give this a try. MadMedik

Re: Would you buy a used BGE XL for $700 ? Okay...this is what it has.... The Egg, nest, plate setter, side tables, stainless steel bottom coal grate, Kevlar gasket. Handle needs replacement from big dog chewing on it as well as the wheel locks....

Re: Greetings Hi Sue, Go here: http://www.nakedwhiz.com/productreviews ... troduction This is NakedWhiz web site on everything about charcoal and many cookers. Awesome site. This link is 6 pages of everything you want to know....except the cut away pics....HINT....WHIZ, PUT THE CUTAWAY ON YOUR SITE. Here is cutaway link: viewtopic.php?f=32&t=4935&p=43210#p43210 NakedWhiz also owns a KK MadMedik

Re: Would you buy a used BGE XL for $700 ? Thanks for your thoughts. I think I will do it. I am inquiring as to what accessories are included? I think he bought most of them.