Porkchop

sorry for the double-post, but just got done adding another page to my blog... pics of Larry. check it on out! http://www.porkchopbbq.com/?page_id=48

i guess i'm not the only one that considered using my cooker to destroy evidence!

thanks prime; never been called modest b4... prof. salt, i will DEFINITELY take you up on that offer. yeesh. i will actually have to learn to use code to do all the neat stuff...

deej, this is not the place to be talkin about your big back yard! kidding aside, i think a more US central location (thinking "midwest" ) would be more conducive to universal attendance. i nominate the champaign county fairgrounds, or MY backyard (wife will kill me, but it'd be worth it!) what we need is a container of kk's drop shipped, people to sign up for cooking duty on one of the units, and exposure to be able to sell the kk's that are there. i'll keep buyin lotto tickets

you are kidding me?? a "Wood" leg?? found in a disused smoker? this guy must have a greeat sense of humor!

i'll say it again: we need a "dragonfest" for komodo kamado enthusiasts!

this is a recipe i'll have to try. one of the things i do with jalapenos is save the seeds after making ABT's. once i have a bunch of seeds saved up in the freezer, i take them out, spread them on a layer of tinfoil, and dry them on the smoker with lots of hickory smoke. after totally dry, i grind them in a spice grinder for homemade smoked chile powder. it is great for making chili and getting that smoke "pop" into it w/o adding liquid smoke (p-tooie!)

my little girl is kinda like that... this one time, i made rumaki. she ended up taking off the bacon (who doesn't like bacon?) and eating those chicken livers naked, even after i told her what they were. some kids like it better, grossing the other kids out with what they like to eat. i wouldn't put it past her to eat bbq'd bugs, either. lord knows she ate her share as a diaper butt

no way trish! any dad will let their little girl have whatever they want for dinner, be it calamari or ice cream if baby wants tentacles, baby GETS tentacles! man, the lamb sounds good! served with some good thin lebanese bread and some tangy hummus! sign me up!

liquid smoke speaking of liquid smoke (p-tooie!) dub, have you seen the AB episode where he makes his own "liquid smoke" by crudely distilling hickory smoke? this was for a jerky marinade. AB almost lost me there; i have great respect and defo a fan of his, but "homemade" liquid smoke (p-tooie!) has got to be just as heinous a fluid as storebought. if fact, if he's gonna do that, why not just dry his jerky in the bbq pit like a real man! cherry smoked pork loin jerky???? awesome!!

guys, just as a footnote, the Jamison & Jamison is THE bbq manual for any bookshelf. absolutely the "BBQ Bible" (despite other claims to that title...)

right on for "fire building"... check out "elder ward's" method at the Green Room (BGE Forum). look under his "recipe" (reads more like a manual!) for pulled pork. good fire management for low and slow is to set it up right. another good reason to sort lump is to catch any foreign objects and moonrocks. for low and slow, i set my fire at the top of the pile and let it burn down to the bottom. also, with the otb, i set it slightly forward of center, as it seems to "bleed" back towards the rear-oriented stack during the cook. big chunks at the bottom is the key; set them together like puzzle pieces for a layer or two. after that, i dont bother sorting the rest out. long as you got that layer at the bottom, it keeps airflow from getting interrupted by ash. that's what i do anyway; ymmv.

no. if you are wanting crispy skin, i'd do away with the "beer can chicken" approach anyway. you wont need it. take a very basic approach. i generally do not do whole chickens, but cut them up into pieces. you could do this or spatchcock or roast whole on a stand. either way, if you go indirect 450 for an overall cooking time of about 45-hour, you will get good crispy skin and a moist bird. typically, i like to have a little smoke flavor on top of that. normally, at high temps like that, you don't get much smoke. my suggestion was that, as the cooker STARTS to come up to temperature, put the chicken on when it hits 250 or so. this will give it some smoke. as the temp of the cooker continues to rise to 450, that smoke will lessen. you will get a lighter smoke flavor with the crispy skin. but, if the smoke flavor doesn't appeal to you, just try it straight at 450.

how are you doing the chicken in the first place (cant speak for fish...)? are you "smoking" the chicken at low temps, roasting at high temps, what? the problem you describe sounds like a typical "smoked" slow cooked chicken problem. my solution to this has always been to "smoke grill". what i do is start a fire with lump and hickory chunks, and set my drafts for 450 (lower draft daisy full open, damper top open 2 1/2 turns), and set up for an indirect cook. when the grill gets up to 250, throw the chicken on the grate skin side down; there should be a fair amount of hickory smoke. leave it like that for like, 1/2 hour or so, then flip and let go til done and skin nice and crispy. you get the texture and flavor of slow smoked chicken and crispy skin too.

bag o NATURE GLO in the pic!! haven't heard of that for YEARS!

all of them with photoshop, get busy! curly, you're almost as good looking as me!

and the diabetics wept...

i've heard from an AB episode that it isnt necessarily recommended. basically like "corning" it. you'll wind up with pastrami or corned beef or something. never done it tho. ymmv.

try this on your ribs next time, to avoid the "sweating" loss... ribs and other meats that have a salt/sugar base rub applied develop a "pelllicle" by drawing out moisture and moisture-soluble proteins. what you want to do is dry that pellicle while it is forming on the meat. after rubbing your ribs down, place them on an elevated rack over a shallow pan and let sit for 20-30 min. during this time, you'll see fluid begin to show on the surface of the meat. place close to that rack a small, table-top fan, and turn it on low, blowing over the meat. this will help dry out the pellicle, and cause it to become more tacky than "wet". a well developed pellicle will react very nicely in the smoker and develop a very healthy smoke ring. just before placing on the grill, hit the ribs with a bit more rub, to cause that pellicle to dry up just a little bit more.

hey, bottom line, it will keep you safe! maybe not the best taste-wise, but safe...

man, i love wings on the kk! so, what do you taste in the swamp venom that makes it zing?

ever use corn cobs as "fire spice"? it is very nice.

good advice prime! there's usually a 10 degree carryover too. for them that use meat thermo's, take it off 10 degrees b4 you hit your target temp. only thing i usually take temps on is chicken. otherwise, i let the meat tell me when its done.

depends on what im in the mood for or what i have in my pantry. the base is usually the same. i dont buy rubs, altho i've used tony chacere's stuff on occasion for burgers...