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Porkchop

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Everything posted by Porkchop

  1. well, this is a BORING cooker that's for sure! nothing to do! it has been sitting like a rock at 210 since i started it at 4! i'll make this a longish report to make up for the lack of photos. i PROMISE i will get some photos up tomorrow with my camera. its crappy, but i know how it works! i will start with uncrating. this was some work. dennis went to alot of trouble to make sure that larry arrived intact and undamaged. i started thursday night, which was a mistake, because i was using my crowbar, and i dinged the finish so now i have to go and get some black paint to cover that up. made it all the way from indonesia fine, and i nick the finish! plus, if i had waited, i would have found the crowbar he included for me! wow! so, this afternoon, me and the boy get done uncrating, and manage to roll larry off the pallet and onto my back porch. piled the used slats and made a makeshift ramp. this thing is heavy!! once i got done adjusting the tension spring with the included ratchet (!!), which was easy as pie, i started in with the pictures (or just pushing buttons; don't know if they're in there or not!). found out that a whole bag of cowboy lump comes right up to the edge of the firebox. anyway, i started with a half chimney of lit coals on top of the pile and set the upper draft open one full turn and the lower draft door closed, but the fine adjust knob turned half open. left and got my butts rubbed down, came back like 20 min later, and threw on some wood chips (combo of sassafras, cherry, and hickory), and put the butts on. came back about a half hour later and the cooker was at like 325, so i shut the top damper all the way back and then cracked it about 1/4 turn, and dialed back the fine adjust to about 1/8 open. then i "burped" the cooker to cool it down just a little and it came down to 210, which is right where i wanted it. has been there EXACTLY since. outside of the cooker is warm, but you could leave your hand on it all day no problem. i have larry sitting right next to kong right now, and let me tell you, the similarities end with the paint job. there are those that refer to this cooker as a "knock off"; this is clearly a defense mechanism for their own peace of mind. from top to bottom, this cooker is "re-engineered" to embody what dennis researched for so long; he has anticipated what i want as a bbq enthusiast to a T! i hate to rain on anybody's parade here, but a guru; i cant see how it would be anything other than guilding the lilly. i am very much looking forward to the several "project cooks" i have lined up, and what i hope will be many years of worry-free enjoyment. sincerely, dennis, thanks from the bottom of my heart! you know from the minute i met you via your webpage, i maintained i didn't want another cooker. this bad boy sold itself!! awesome!!
  2. i CANNOT figure out this camera, so i'm gonna try to take some pics with my crappo camera tomorrow when the light is good. i cant tell with this thing whether or not there are even any pictures on it. doesn't look like it. dang it!! sorry you guys! will post more pics tomorrow. i've got a couple butts on right now, smokin away!
  3. i'll be posting pics! i take back what i said about this cooker being light!! it was a beast to move, even with a fridge dolly!
  4. heh! got home just about an hour ago and had to at least get to the guts of my new KK! first off, the crating is top notch. it was clear that whoever crated this up intended to do everything possible to keep my baby safe. a closer inspection in the light of day tomorrow. my first impression is how much lighter this cooker seems in comparison to the cement mexi-k. also, the stainless implements, besides being of a much finer grade, were also lighter EXCEPT FOR that crazy searing grill! that is a beast! everything on this cooker just shouts attention to detail, and this is my impression of it in the dark. even the textured finish is finer, smoother, and more uniform. also attached the upper stack, and gave it a spin. turned like it was greased! smooth! reattached the cotter pin once it got spun down. these are my first impressions in the dark. more tomorrow afternoon after i get done running errands!
  5. tlinder - does your wife make pfeffernusse??? recipe maybe? i'm making the zimtsterne! prost!
  6. Larry has come home... pulling up my driveway after being released from job 2; 10:30 at night. a solitary crate stands in the cold illumination of my car's headlights. i cut the engine and park, leaving the lights on. as i approach the crate, i hear a whisper; a weary voice, yet sweet, like a child waking up in the middle of the night from a parents kiss on the cheek. "master?" it asks. "i'm here, larry...", i soothe. "master loves larry?", quiet, expectant. "yes, larry, very very much." then, more expectant, quivering with anticipation, "master FEEDS larry??". soon, larry. very soon. ******** so, my KK is here here HERE!!! ha! pulling another double shift today, then errands tomorrow morning. larry's release will be tomorrow afternoon, then loading up with lump and pork butts!!! pictures very soon! stay tuned!
  7. people, PLEASE.. this should be a place of support and encouragement, not accusation and judgement! we shouldn't make sanny want to hide her *ahem* rib-lust any longer, but should empower her to face facts. pork fat rules!!! welcome to the dark side, sanny! anytime you're in my neck of the woods, let me know; i'll have rib tips and rasp/chip sauce at the ready. no one needs to know...
  8. deej- ask for the recipe for spitzbuben and sable cookies if you like butter cookies. spitzbuben (naughty boys) are thin, crispy butter cookies with a layer of raspberry jam sandwiched between (apricot is good too!), and the tops are dusted with powdered sugar! sables (way i make them) are big soft butter cookies that melt in your mouth. honestly tho, i think i'd be happy with any of the cookie recipes coming forth from that table! i bet she makes great shortbread...
  9. Delivery tomorrow!!!! yeah baby! delivery tomorrow!! will be taking friday off to move the cooker, uncrate, and assemble! oh, and play! and take pics!!! YEAH BABY!!!!
  10. great pics! especially the one of all your fans gathered at the table! POTATOES! it is really amazing how good they are off of one of these ceramic grills, isn't it? i toss mine in olive oil, kosher salt, coarse black pepper and roast at about 425-450. the skins get all papery and crisp. have you grilled other veggies? 2 huge favorites of mine are brussel sprouts and asparagus. they are so good on the grill! so your wife does cookies??? ever hear of "sables" or "spitzbuben"? does she make a killer "linzertorte"?
  11. great pics! look forward to the unveiling!! that is a monster hunk o beef! i really like the angle on the cooker, and the nice shot you got of the gasket
  12. my favorite pic from that series: has anyone been watching AB's "feasting on asphalt"? the "swinging steaks" looked very cool... tlinder, with all that equipment, i bet you are the "feast-meister" among your circle of friends!
  13. you're gonna have to get him a seat or a sidecar...
  14. some remarks: 1) tlinder, you are the MAN! awesome pics... 2) i bet i could fit a whole pig in my KK. i would try indirect, and truss him in a seated position, like a dog begging for a biscuit. 3) same thing on the lamb. thanks for the idea! i've got access to lots of amish "schlacthaus" pork around here; yet another project for lenny!
  15. Porkchop

    Marinating

    It depends... there are certain marinades you should leave on. i would say, most of the time, you don't want to rinse. generally speaking, when i marinate meat, the cut is very lean, and a component of my marinade will be oil. many think that a marinade is needed to tenderize tougher meats and incorporate acids and enzymes (like papain) to accomplish such. if a marinade has a lot of sugar, but is very watery, i don't think you run the risk of burning sugars like you would with a thick "bbq" sauce. some consider brines as a marinade; i rinse after brining, but because of the salt, not burning sugar. i am not a pro when it comes to wet marinade. i use two basic approaches; italian dressing (rarely) or a home-made teriyaki that is basically onion, garlic, soy sauce, red wine vinegar, and toasted sesame oil. not much sugar there in either case. fwiw.
  16. Out of customs, on the way... Larry has been released by customs!! should be here in about 6 days! stay tuned!!!
  17. Re: Amount of coal used this looks normal. as others have mentioned, most "overnite" cooks involve much lower temps, which corresponds to lower airflow and slower burning coals. once i get my cooker, i'll show you my prep for overnite. basically, tho, you want to fill the whole bottom (inside and outside of the lumpsaver) with lump. i usually put a whole 10# bag of charcoal in my cooker for an overnite (about 20 hrs) at about 200-250 degrees F, and typically have half left when finished.
  18. i can't reply regarding sealing/grout, etc. i am a "textured" man. however, i will let you know that you CAN cook in any temp with these cookers. my old mexi-K would chug along all night low n slow on 5# of lump in below 0 temps. ice would be forming everywhere except the upper draft, and i'd open that dome to check stuff; boy does BBQ smell great in the COLD AIR!! you'll be cooking year round sir! i look forward to your first overnite discovery!
  19. i know that in some eastern european contries (ukraine, etc), the head of the pig is reserved for the guest of honor. the cheeks in particular are very good. i know that there's a mexican dish called "cabesa" that is akin to bbq. you pull all the meat after a long cook, and it is served with tortillas. tlinder, is pig's head a traditional dish in your part of the world? how is it served?
  20. oh, WOW! i've seen a bbq'd pigs head, but it was attached to a bbq'd pig! i have to say, the chicken looks fantastic! are those cuttlefish/squid?? what cut of beef is that, flank steak? is that duck breast next to it? the KK itself looks so awesome, and you are lucky to have such a nice view! have your neighbors seen the cooker? how'd they react?
  21. cruizmsl- how long have you had your sourdough culture? where's it from? your bread looks great! ever make rye bread? sourdough works great/tastes great with rye too!
  22. one fallen tile; HILARIOUS tony!! like a tear in the rain...
  23. very nice pics of the first butt-O-rama sanny!! it's so funny you mention how livvy (very sweet looking puppy!) really dug on the k-drippings on the cement. back about a year ago, my old neighbor had a big ol' english bulldog named "dexter". we became best buddies after awhile. he'd see me cooking and come charging over for some love. his mom didn't mind that i gave him the occasional snack off the grill. but what was REALLY funny was that, everytime she took him outside to do his deal, he'd make a beeline for the k, and circle it a couple times, nose to the ground, looking for "k detrius". sorry to hear livvy has "issues" with bones. you'll have to make up for it by producing the occasional chicken breast or sausage for her! what's your next planned project for break in? you might try either pork loin or pork tenderloin. they take smoke great and look wonderful sliced. dramatic smoke ring. a brined, slow smoked whole loin makes a great dinner and great coldcuts later!
  24. Porkchop

    Tonights

    gotta say, looks awful tasty, especially the skin. love that dark red color!
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