ThreeDJ16

This pallet share is complete. Any new orders for this area need to start a new thread. -=Jasen=-

I'm sorry, but after seeing how beautiful the place is where you stayed, the only place you'll find sympathy is between shit and syphilis in the dictionary buddy!!!!!!!!! Damn you live a terrible life!! -=Jasen=-

Re: Started the weekend off with a bang...

Looks like it is coming out of the Polder hole. I bet the BBQ Guru is positively ventilating the cooker so the smoke is coming out there as well as the upper damper. When you use a Guru or a Stoker, if it is not coming out everywhere then you have the top damper open too much. Mine comes out of every opening there is when the fan is running...which is fine. -=Jasen=-

Hey, nice lookin' pic of your grill starter torch too. -=Jasen=-

Another trick if you don't have room for the 3-5gal soda kegs is to take 2 liter soda bottles and fit with a SS tire valve. Then hook up a tire valve chuck to your CO2 tank hose. Actually I think they sell a better alternative now, but they did not back when I made mine. Works quite well and cheap provided you have a CO2 tank. -=Jasen=-

If Costco is anything like Sam's club, you have to usually ask for the boston butts (at least here you do). Also, there really is no issue with the steaks, then a low/slow in my opinion. I cook steaks on the sear grill with the lid open the entire time. That way it cooks hot and fast which does not allow the grill to become heat soaked. Close the grill up tight and by the time you finish eating dinner, the coals should be out and the overall grill temp down close to low/slow temps. I think 1/2 pound per person sounds right on pulled pork, but I figure that on cooked meat not raw. On a boston butt I would count on at least a 25% loss (being safe go with a third). Certainly more on a shoulder. So that would work out close with sides provided they are not big eaters. But to be safe, you could always toss on a couple racks of ribs with the boston butt. -=Jasen=-

Glad to hear your still kickn' bud. -=Jasen=-

Re: Ribs direct? Ribs are also great direct on the main grate of the KK. Just keep a watch on temps, stick closer to 225 and watch for hot spots. Gonna want to give them a flip every once and a while. Not that it is necessary, but when I do flip, a little baste with vinegar, salt and pepper adds to the flavor. Have even done them in the rotis cradle direct too. Turned out nice. If you find your are having trouble with them getting too dark, use a rub with less sugar or sub in turbinado sugar instead. Times very a good bit, but I always pull when I can bend the rib rack and they just start to break apart between the larger bones fairly easy. To me, if you wait till the bones are loose, they are overcooked. -=Jasen=-

Same here at Wallyworld! Pretty much all I use unless they are out. Then Lowes has Cowboy for about the same price. Wish we had a Costco...all we got is Sam's club > -=Jasen=-

Or use a torch and only light one or two pieces of charcoal. -=Jasen=-

City, State (Request Type) in the subject line New City, State = New Thread

Please post City, State and type of request (Charcoal Available, Looking For Charcoal, Pallet Share) in the subject area. This section is only for organizing shared charcoal orders/requests. All orders are placed through Dennis via email or phone, not the forum. Do not place ordering information in this section, only share requests/offers. Any other posts will be removed as it complicates the organizing process. Also, start new thread for each location. When your share is full and you are done with the thread, please let me know. That way I can lock the thread so the next person for that area can start a new one. It would be much less confusing than trying to add on to an existing thread from an old share request. Thank You, -=Jasen=-

Re: Have 6" EZ Cool, post us some pics if you can and let us know how it works out? Thanks! -=Jasen=-

Moved topic to cooking general since it is not a recipe. Yup, I have done a shoulder on the rotis. Do you have the 6" or 8" rotis cradle. If you have the 8" cradle, your gonna have to get creative as the KK heat deflector will not fit under it. A pizza pan or something similar works fine. Problem is it just gets too hot that close to the charcoal attempting a direct cook over the long time period needed for a shoulder or butt. Go with a heat shield and you should be ok. -=Jasen=-

They are kinda tough....right? Duk, sometimes you just gotta highlight it for them! hehe -=Jasen=-

Been working on this recipe for a while to get the flavor the wife and I desire on carnitas. The technique is as important, if not more important as the season. Same goes with the way we like our fajitas. They both require sear time to get the flavor we like. Best part is how fast the carnitas can be cooked using a pressure cooker for part of the cook. 2 lbs pork butt (or you can be lazy and buy pork fingers/country ribs as I do) 12 dried chiles (variety of your favorites depending on the heat level you like) - you can sub in some fresh too 2 TB ground cumin 1 tsp salt 1 tsp black pepper 2 cups broth 2 onions (1 chopped, 1 sliced) 1 bell pepper (sliced) Badia Fajita Season ( http://www.badia-spices.com/cooking/coo ... .cfm?id=73 ) Excellent on seared on skirt steak for fajitas too. Cut the pork butt into 1" strips or use the country ribs/pork fingers (whatever your grocery calls them). Season liberally with the fajita season. Use your sear grill and get the flames roaring. Sear the pork for around 60 secs per side, immediately remove and set aside to cool. Rehydrate the dried chiles for 30-45 minutes in warm water. It is easier to tap out most of the seeds while dry before placing in the water. After rehydrating, I prefer to scrape the meat from the chile skins, but you can just chop them. Cut the pork strips into 1" cubes and place in pressure cooker. Add remaining ingredients except the sliced onion and bell pepper. Pressure cook for 10 minutes and use natural release on cooker. In a oil sprayed Pyrex dish place the tender pork cubes (smash slightly with a fork) and sliced onions/bell peppers. I usually spoon some of the liquid/chiles back over the meat, but not a lot. Place in broiler for around 10 minutes till meat edges start to crisp slightly and onion/bell peppers are desired tenderness. This process could also be done on the KK, but the oven broiler is quicker at this stage. The meat already has grill flavor from the searing. Serve over tortillas with all the trimmings. Charro beans are a must with them! FYI, the season can/should be adjusted to personal taste. The process is what makes them good. -=Jasen=-

Well, the vege grill / 1/4 main grill has been getting a workout. I know, no actual cooking pics must mean the neighbor is sneaking over using it. Sure wish he would clean it too. -=Jasen=-

Alright, how about some pics now Zorro?? hehe You know the rule, no pics, must be your imagination! hehe BTW, I might have a new revision of the grill starter soon. I finally found the flexible tubing I wanted! -=Jasen=-

Welcome to the forum! You will surprised how many of your recipes can be adjusted for the KK. If it says bake...the kK can bake, if it says brown.....you can sear it on the kk, roast, broil, or even put it in a pot and cook on the kk. You'll have a blast experimenting. -=Jasen=-

Re: Fines - Great for Low n Slow Nope....no beechwood anywhere near any of the beer I drink. Maybe if some drift wood washed up on beach and I sat a beer on it for a minute...that would be the closest thing to beach wood aging I get. Actually I think maybe Dennis was trying for charcoal filtering his lager? -=Jasen=-

Re: Fines - Great for Low n Slow You put beer on your charcoal? Man, I drink mine instead! -=Jasen=-

Dude, that looks beautiful! I am actually surprised at how moist looking that thing is being only a flat! Very nice. BTW, if you want something a little different tasting, make up rub based on what is commonly called poultry blend spices. It is an interesting twist if your a fan of rosemary and sage. I believe Stubb's rub (commercial brand) is also a rosemary rub if you don't want to make it up yourself. Also glad you liked the quick cool down trick at the end. I do believe that greatly aides in holding in more moisture. -=Jasen=-

A brilliant idea, whizzy... Wonder why I didn't think of it myself? But maybe our loud chorus will convince them. Besides, once you chimed in, it was an EXPERT voice. Not just one crying in the wilderness. It is being discussed....more soon. -=Jasen=-