Porkchop
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Posts posted by Porkchop
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i IMAGINE the dry rubs come from the practice of dry curing meats. hams, for example, can be sugar or salt cured, and are "cold smoked" or just hanged in a dry, coolish environment.
i BELIEVE the use of smoke for the cure may have come about as a method of keeping egg-laying flies and bugs away from curing meats.
i don't know tons about this; just using my imagination. could be way off.
as far as sauces go, i believe mustard sauce is even more regionally concentrated in parts of SC. my dad lives in Hopkins, just outside Charleston, and we have visited a local BBQ there that is famous for it's mustard sauce.
personally, i prefer my pull with vinegar sauce. "Elder Ward" from the BGE forum has a decent recipe for piedmont style sauce and a good vinegar sauce.
THE WAY you make a pulled pork sammich: cheap white bun, big mound of pork, sweet chow (vinegar slaw, fish slaw, NOT creamy slaw), vinegar sauce! that's the ONLY way to go; the way to the Kingdom is narrow!
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he sliced the pork. the fat didn't render out, but the outer layer of same was nice and crispy and flavorful. it was also very moist. very good stuff. not pulled pork, but good just on it's own.
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nope, but i bet i can get it from hearth and patio, since he won 1st place... i've already emailed them about the photos and the stuff we talked about after the fest. when they reply, i'll ask and pass it on to you...
man, those TIPS were good last night. bowl, slice of white bread, tips, and your sauce... that stuff would be good on ice cream!
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don't know his name; i called him "20 hour" the whole day tho. he came by in the morning and was planning on doing a pork butt, but roasted hot instead of low and slow. so i walked over, introduced myself and went something like this:
pc: so, pork butt huh?
20hr: yep!
pc: ever done this before?
20hr: nope...
pc: y'know those take about 20 hours low and slo, right?
20hr:
the meat guy said just 3 or 4 at 350 or so...pc: well, you never know... good luck!
he won FIRST PLACE, and i gotta tell you, the marinade he used, and the crust he got on that roast, AWESOME!!!! even so, the look on his face was priceless! but the noob rolls on in and snatches 1st from all the other gray haired pit men! biblical, man, just biblical...
serves me right! just when you think you know it all, you open your mouth and show your ignorance to the world! i will be doing a "20 hour" butt sometime, soon as i can get that marinade from him...
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the ribs were righteous! wes finished them with Chef Juke's Raspberry Chipotle sauce, and sent half the batch home with me. last night, i finished off some rib tips with that sauce.
changed my life...
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Here's the page...
here's the link to my photo page for the 2006 Peoria Egg Fest! Awesome time!
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there are other ceramics and ceramic fans that i CAN actually get along with.
travelled up to peoria to participate in their BGE fest this year. my team-mate Wes won 2nd for his babybacks, which were stellar!
i should be updating my site with a photo page of the event sometime today or tomorrow. will update you guys here when it happens.
great times!!
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to echo Curley; same as lighting up any charcoal grill. while I wouldn't use lighter fluid or briquettes, you COULD...
if you are used to using lump and a charcoal chimney, that's as much trouble as you'd experience. if you want to get fancy and use the ol' MAPP torch method, that takes all of 3 minutes.
or you could just use the gas burner available as an option with the KK and either cook on it alone, or use it to light the charcoal. guess you could consider it the best of both worlds...
me personally, I have a thing about LP. don't like it; won't use it. just like briquettes and lighter fluid. yuck. but, to each his own...
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gerard-
i've got 3 kids; 18, 12, and 8. I worked on Sunday, but had Monday off, which was very nice.
when bbq is concerned, i'm like the marines... i overcome! i adapt! the cracks aren't as big a deal as the damper top i can't close/move. the tinfoil works ok; just looks ghetto.
can't wait til dennis makes life easy again
a damper top that moves will be such a treat... -
here's a pic of my mixed grill for memorial day: 1 big slab of untrimmed spares (lazy bones), some burgers and brats. ribs were 6 1/2 hours at 250 over cherry smoke (could have gone 7 easy, but family was impatient). brats and burgers about an hour. ribs were rubbed down with my own rub and some extra brown sugar, and basted with dark rum, brown sugar, and pineapple juice.
finished with mac salad, tater tots, and pineapple upsidedown cake for deezert!
happy memorial day!
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oh, riot! that's soo funny you bring that up; check out the link and tell me if you think i was being a "flamer" (not that there's anything wrong with that...
)http://www.kamado.com/cgi-bin/discus/sh ... &post=7539
Deb lets me know just what she thinks of me about half-way down. i'll let you gentle readers judge as to whether or not this is an example of my being unreasonable.
If you tried to show some sympathy for those having difficulties, this is how you were treated. the ONLY accepted response would be to attack the complainer...
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yeah, I hear you on that. I guess I started checking out the old mexiK forum during the "beginnings of troubles" as opposed to the rosy times. I never saw any of what you did at the beginning there.
to be honest, even with your cautionary tale being truly taken to heart, I think there are a couple differences between what I’ve found here, and what, in even the rosy-est times at mexiK, was not present. and I’ll outline those as explanation for why I'm so enthused here:
1) the ceramic materials being used by Dennis are NOT Dennis' "secret recipe". they are made by Harbison-Walker, which DOES have a well-founded track record for the manufacture of these types of materials. So, the "refractory materials" being used here are NOT untested. and, they are verifiably intended for long-term, high temperature use. So, perhaps a new market, but a tried and true application and material.
2) while Dennis is new to the field of creating ceramic cookers, he has a long standing and successful business in hardwood flooring. diversity is good! the fact that he has been successful for a long time there indicates that he can get thru the growing pains beginning businesses tend to suffer thru at first. he's been thru it before.
3) the fact that he doesn't try to hide mistakes. Check out the forum; he's owned up to things not going perfectly, and used those events to exceed the expectations of several customers that have posted here.
4) Finally, the fact that he helped several working folks there in Indo "pick up the pieces" shows the kind of guy he is. I feel like I’ve gotten to really know him via this forum and emails, and really believe him to be ethical in his approach to this business. That doesn't go away over time, or in the face of adversity.
so, that's why I am making my choice to order here. I'm sorry if I come across as too enthusiastic; that's just the way I am. I really am as excited as I sound. you talk about your wife; mine just scratches her head in wonder. how can I be that enthused about pork???
that's just how I roll, baby!
And as for you, Gerard, I'm collecting wood for your stake-burning as I write... shame on you for being cautious!!
burn baby burn and just so you know, I am at least solely responsible for one tiled mexiK sale, and partially responsible for a second. I don't feel bad. they haven't complained yet. things work out. into every life a little rain must fall. sometimes it sends you in an even better direction...
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Curly - I can relate to that feeling; it's the "too good to be true" instinct. I've had my enthusiasm piqued for this company and the magnificent cookers, and now I'm waiting for the other shoe to fall...
I'm so looking forward to having that great customer service and superior craftsmanship that comes with the KomodoKamado.
I'm happy to get in on the groundswell of something that I trust will be a great success for many reasons, and look forward to many years of watching others come here and having their doubts dispelled...
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this guy has nothing to hide!
Every straightforward question that gets asked on this forum has received a straightforward answer from the head guy! nice, for a change, isn't it?
make your comparisons, lurkers! this guy has nothing to hide!
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that's an awesome pic! you're a good son!
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on the memberlist
Demon2732
lloposo1odk
Nolionosz
Loponosik
if you check the websites listed for these profiles, they are bogus and have been taken down by the servers they were previously hosted by. I checked them out when they first appeared on the memberlist, while the websites were still available, and they were nothing but garbage. I am assuming that this is some sort of spamming technique.
of course, my assumptions may be off...
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i've noticed what seem to be a few bogus entries in there from spammers...
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I am the PORKCHOP
Guess I'd better dial back my enthusiasm some. I'd hate to be mistaken for Dennis!!!
I am the eggman
I am the eggman
I am the PORKCHOP
koo koo keechew
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Re: KONG VS THE KOMODO DRAGON & One Man's Beef
You can't read the forums with out knowing this undeniable force online...Maybe just a TAD overstated, Dennis
You know how I've been chomping at the bit to do an actual comparison, just couldn't wait any longer. Although I've probably hurt any future effort to sell kong via ebay.
I just can't see the two of them co-existing peacefully...
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how 'bout this for a logo??? imagine it as a line drawing stamped or cut into your stainless...
http://us.news2.yimg.com/us.yimg.com/p/ ... jak101.jpg
I like the idea of my KK as a volcano. elemental, powerful, dangerous... and hotter than any conventional grill can get...
men will cook when there is danger involved!
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KOMODO KAMADO PARKING ONLY!!!
all others will be CRUSHED!
(if they don't just disintegrate by themselves first...)
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your wife is convincing you to buy the OTB?
KEEP HER!!!
I'm looking forward to all the new customer pics soon to be on this forum posing proudly next to their new KK's! pretty soon, Dennis will have to start a photo gallery just for the customer pics!
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correct. "T" stands for tablespoons, lower case "t" for teaspoons. More conversions:
3t=1T
8T=1/2 cup
This gives you an overall idea of what you're going for as far as spice/sugar/salt.
Also, grinding your spices fresh is a great idea, when applicable. I also tend to use table-style salt (non-iodized, remember), rather than larger grained kosher salt. the smaller grain mixes better with the rest of the rub ingredients.
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I've posted a very basic means for developing your own dry rub on my website at:
http://www.porkchopbbq.com/dryrub101.html
If you don't have a dry rub of your own yet, and are a little perplexed as to where to start, please consider this humble offering in the spirit of sharing.
which means if you make a great discovery, i call dibs!
The depths to which I have sunk...
in KK Cooking
Posted
that's how i understand the benefit as well; the turning motion keeps the juices moving in the bird, instead of just falling out and into a drip pan.
i don't cotton to gurus or blowers of any kind. the way the ceramics already work lets me sleep thru long cooks. the ONLY kind of gadget i might consider using in conjunction with a KK might be a rotis. i will definitely be looking into the one Dennis suggests via his links section.