Porkchop

yep, i've done that too. never tried sea salt! just seemed too much expense for me. far as grinding goes, i seem to be making rub "on the fly" half the time anyhow; plain salt is the right grain size to match up with granulated sugar and just GO. i can just slap my rub together and get it on the pork. sounds silly, but i'm always in a rush. i may try this with the raw sugar and sea salt tho. time to mess about a bit...

how about that hand-adzed look like you have on that flooring dennis? that is the most awesome look for flooring (when i hit the lotto, you will be flooring both mansions!). the water-washed look would look great as well. the way the grain of the wood shows on that looks awesome!

as tough a time as i had opening up that crate, this will definitely be appreciated by new customers! good thinking dennis!

oh, that's just me jumping on the ol' bandwagon. most recipes i've seen specify non-iodized. i've heard some say that it can leave a soapy aftertaste on bbq, and can cause some discoloration. for me, i just figure i want non iodized salt because it's plain. i've tried using kosher, but the grain size doesn't allow for an even mix with the other rub ingredients; it settles to the bottom of the shaker. i've used iodized plenty of times and never noticed, but its better to be safe than sorry. just cause i cant taste the difference doesn't mean a guest cant either...

is it real jerky, or chopped and formed with one of those tube thingies? as long as you aren't "pumping it out", you are good with me. real jerky isn't cooked; it's dried. hard to get those low temps on the kk without getting a dual setup going. what cure do you use? i have made some great jerky on my old mexi-k with pork loin. liked it alot more than top round, as it is easier to trim with less internal fat. can trim the outside of the loin and get perfect little circles all the way down. comes out a great dark red or mahogany and is YUMMY!

hey, gerard, everybody here has recipes, man! we just don't have a fancy "database" with them tucked away. now, who wants a ginger beer?

Re: Hello from Greggd HOWDY GREGG! sorry if i contributed to raising your blood pressure! i don't believe you have any reason to seek amnesty, tho. far as i can see, the only thing you ever asked for was help. you were no participant; you were the battlefield i was really hoping you'd get your charcoal! while some of the resources on this forum are a little less compendius that some other longer-standing boards, the best of them are the people here. except for D_J... and Curly... maybe you should avoid Gerard too... fine, probably me too! like porkchops, i might have a bad reputation, but i'm really good with apple sauce!

i guess it would depend on use too. i mean, if you need to use a pizza stone, you want something bigger. heat deflector, placed right over the firebox and smaller. plus, and correct me if im wrong dennis, the ceramic material is thicker towards the bottom, plus you have a layer of the ceramic from the body, and an extra layer from the firebox (depending on your version of the firebox, i guess). the added thickness should help protect the exterior from tile issues (i would think, anyway), and would just overall make it a better candidate for handling excess heat than the material higher up on the body.

does this make sense? that the closer the heat deflector is to the firebox, the smaller it has to be? seems to make sense to me. if i were concerned about too much radiant heat (direct heat) getting to what i'm cooking, wouldn't a smaller heat shield closer to the hot coal bed (kinda like what dennis already has designed) keep the radiant heat from getting out. the kk is kind of like a cone, and the radiant heat goes out from the coals in the same shape (lets not talk about all the radiant heat reflected off the sides for a second here...). so, while a big ol stone would be needed up high, just a small one would suffice down low. gosh, wish i could just draw a pic of this... does this make sense? ********* ok, how bout this picture... so, basically, with the added room provided by the improved firebox/grate design, i would think that a smaller stone would be ok, but i also think that the OTB shape would be good as well. i also think that the hot spots i've notice around the edge of the stone when it is positioned up high would be reduced, as that hot air is not blasting up from being deflected and immediately hitting the meat. does that make sense?

i've done sirloin tip indirect with smoke about 325 til medium rare and either a) slice into steaks and serve with prepared horseradish (goood!) or if you have a meat slicer, slice thin for cold cuts. the only tip roast i have experience with tho is those big boys from sams, about like 8-9# roasts.

Re: What is too much heat deflection? i've noticed both as well, dennis. with a hotter (say 450 deg) indirect cook (this is how i like to do my chicken), any pieces that get near the edge, or past the edge of the deflector catch a "convection blast" from the hot air going around the sides. i would like a little bigger heat deflector as well. and, i think a shape that matches the OTB could only help in eliminating any hot spots that might occur.

nothing dennis does regarding customer satisfaction will surprise me anymore. it is actually a little hard to get used to, considering my previous experiences with another so-called ceramic bbq company last phone convo i had with dennis, he was describing his torture-testing methods for making sure he has the best ceramic bbq out there. full load of hot lump with a LEAF BLOWER going on the open lower draft! what did you say, dennis? flames shooting out of the uncapped upper draft like 40 feet? it's like that old samsonite commercial! so, i've come to a few conclusions about dennis: 1) there's NO WAY i'll ever get into the ceramic bbq business; he's too driven to compete against. 2) there's NO WAY i'd doubt dennis' commitment to customer service; he really puts us first! 3) he's just a liitttle bit crazy! not "padded room" crazy, more like "mad scientist" crazy. he's way into fiddling with these things. i suspect there will be a new model every year, and that's if he can control himself all year!

Re: Continues oh, this guy is gonna fit RIGHT in! EGAD, look at the women! this guy has daughters like THAT??? i nominate them as our Komodo-ettes!! sir, you are either very tough or armed to the teeth!

RED KETTLE?? so, you go back that far with the weber, huh? you're neighbors that mocked the awesome weber kettle with their nasty gassers were only showing their ignorance! i hope you still have it; even tho they just re-released the red over the past couple years, you could only get black for the longest time! i think the purist in you will appreciate the simplicity of the OTB. it is so versitile and will cook forever without gurus, fans, or other such items. i gather you are not getting a gas option. i'm the same. don't even need a chimney with this bad boy. light it with newspaper right in the firebox and it is ROARING in about 15. you wont even believe... the only 2 items that have appeal for me is the extended upper grill and the rotisserie. SOME will say that ceramics dont NEED rotis for chix, but what's NEED about any of this. you CAN NOT get a rotis style chix without one. so those two, and i'm good for awhile! cant wait to see you and your wife (mainly your wife ) posing with your new KK. you're in FL, so a bikini wouldn't be out of the question, right??? and, no, jasen, for HER not HIM!!!

YES! chef juke's raspberry chipotle! do a search; it's posted somewhere on this forum...

glad you found your way here! know you are looking for recipes! what have you done in the way of "outdoor cooking" thus far?

no fair. retribution should be swift, merciless, and PUBLIC, lest any think of trying something similar! i'm sure all the parents out there can relate! btw, i have the pic of deej on my desktop. it will be trotted out again at the right time!

majestik is my hero!

i don't think he'll be making them in pink, FM! shoulda saved that for friday...

thanks mike, these look great! gonna definitely try all of these!

dude, did roasted red bell peppers last night along with some london broil and lemon garlic shrimp. awesome! could have almost thrown away the meat should have done more than 2 peppers. a pepper basket would be crazy! that means good!

party at sannys! i want a meatball pie, please! hold the sesame seeds!

actually, a nice way to sorta move this "to the grill" would be to roast all the salsa ingredients there. onion, tomato, peppers... maybe even some lime slices?? for soft tacos, you could heat up a cast iron skillet on the upper grill and heat your tortillas on it and keep a nice dutch oven on the main grid with your beef filling. keep it all hot like a hot taco bar... maybe...

lesson for everybody else in the room; you see how us TEXTURED kk guys stick together?? thanks alot leaddog! that would be cool if it works. i really like ginger and think that it would be a great tonic!

Re: Shredded Beef Tacos need i remind you that CHUCK ROLL is bbq and makes EXCELLENT tacos! great post majestik! them with frozen pulled beef sitting in the freezer might want to do a little THAW! would love to see the salsa recipes, and, if you have one, a good enchilada sauce recipe!