Firemonkey

Re: Best Cut of meat for "Pulled Beef"?? Ugh. They make you have an account to see anything. I hate it when they do that!

Re: Best Cut of meat for "Pulled Beef"?? I cooked a whole chuck roll a while back, and made pulled beef with it. It was amazing, and almost identical in texture to pulled pork, so much so that the family sometimes confused the two when I would pull a foodsaver bag from the freezer. I actually liked the beef better, i found it just as tender. While the fibers were more coarse, they were also less greasy. My cook (with pics) is here: viewtopic.php?f=22&t=2476 There are several other discussions on the forum of people doing chuck rolls, and some even cutting them up into smaller roasts with good results. Try searching on chuck roll (hint: start with the last page, and work back. There was a ton of discussion on this board and we were all trying chuck rolls back in 2006-7) Heres a few hits: viewtopic.php?f=22&t=334&p=2259&hilit=chuckwagon#p2259 viewtopic.php?f=31&t=1693&p=15730&hilit=chuckwagon#p15730 viewtopic.php?f=31&t=367&p=2545&hilit=chuck+roll#p2545

Re: First Butt and Ribs on the KK

Re: First Rotisserie Cook: Very nice I have a couple of those, but I also have these handy little things: That is a original version charcoal basket, and the ring that you can use if you only want a small fire, like what Susan uses the Weber baskets for. Problem is, I need to have the basket modified to use it in my new KK because the outside diameter is just small enough to fall into the middle of the 2 piece firebox, and I dont want expansion putting outward strain on my KK: Here is a picture of the baskets together just for size comparison:

Re: Is the Benzomatic JT850 the best? There has to be a safety valve in the bottle to shut it off when inverted.

Re: First Rotisserie Cook: Very nice The newer charcoal baskets are very deep, with nearly vertical sides and a wide, flat bottom. previous builds had a more bowl shaped basket, with a smaller flat portion, which is what Loquitur likely has since she mentions propping the bottom of the baskets to get them level. I have found that the KKs definitely have a burn pattern to them. If you light one spot then the airflow tends to burn all the fuel in one place first, and then migrates. Personally, for higher temps like grilling, I think the older baskets had some big advantages. They were not as deep, so the fire was up closer to the top of the basket, and you didn't need as much lump to fill them. If you fill the deep basket, then you are doing two things - igniting more fuel to get an even burn going, and if you don't get the whole basket burning, then you are restricting the airflow with extra lump Try loading only a little more lump than you expect to use, and then get it all lit, by stirring it around once in the middle of the grill heat soaking and again just before you put the food on. I know why Dennis went with the bigger basket, to allow for more fuel capacity andmake it virtually impossible to run out of fuel on a low/slow cook, but I sure do miss the old basket! I think an adjustable grate added to the new basket might offer the flexibility of both designs. I was thinking about something like a disk shaped grate (maybe slightly bowled), a inch or so smaller than the existing bottom, that had a couple of 1 inch rods across from each other. Then you could tilt it in place, by inserting one side between the horizontal rods in the existing basket, lowering the other side in place and centering it.

Re: Three different types of Side Tables available.. A slab of granite or some kind of stone or tile would be cool too.

Re: Just figured I would ask... Yeah, well there was never a doubt in my mind that the Serious Bad Boy would be sticking around with the rest of us heathens!

With the impending rapture this weekend, does anyone have a stoker or an extra kk they will be leaving behind?? I figure I will need the extra grill so I have enough meat to keep the zombies appeased? Let me know- thanks!

Re: Build Your Own BBQ Controller (w/Wifi) Man, I just read through this thread again last night, and realized it was way over my head. That is, until you started taunting Mike with visions of you in your underwear. I almost expected to see Gerard de-lurk on that post. Now, back to that controller...put it all in a small, tidy, waterproof case, and send me one to field test!

Re: Chris Lilly's Championship Pork - how long for rub? Is there nutritional info with the recipe in the book? Maybe the smaller scale recipe helps keep the sodium and sugar numbers from having too many digits? The differences in the quantities might just be from rounding up or down to the next standard unit of measure? All just guesses, of course.

Re: New member - soon to be owner in Western Australia Welcome to the party

Re: First Roti Chicken I do all of mine indirect, on the upper rack, just at a higher temp - like 400 or so. It goes on about 375 and finishes around 400, maybe as high as 420 at the finish as the temp creeps up over the cook. Nothing rubbery about it...

Re: Foodsaver Marinating container? Sounds like you have one of the canisters. The marinating containers allegedly have thicker plastic to handle refrigeration. Lots of complaints about the canisters getting small cracks, around the little button on top if I recall correctly. Now that you mention them, I have a few of those canisters too - came with my foodsaver. I have even used on of them a couple times on some cut up chicken breasts, and its held up so far. But you're right, I think I need a flat one.

Re: Foodsaver Marinating container? Cant find one in local stores, figured I would ask around before picking one and having it shipped. Was gonna grab this one: http://www.amazon.com/FoodSaver-T02-005 ... 733&sr=8-1

Re: Foodsaver Marinating container? Yeah, thats the other one I saw. The dimensions sound small, though. (9"X 5.25" but its deeper) Was the lid an issue on the other one, or just a one time fluke? Is the depth more useful than the added floorspace of the other? I will probably use it to pull juice from steaks as much as marinating.

Re: Chris Lilly's Championship Pork - how long for rub? Ive done it both ways, depending on how much planning I had put into the cook. I think the best bark came from applying rub the night before, wrapping the meat in plastic, and keeping in the fridge until ready to go on the grill. The salt in the rub pulled some natural juice from the meat which helped to dissolve some of the sugar and rub, so it could reabsorb. As the meat went on the grill I gave another little dusting of the leftover rub. Now with Chris' specific recipe, I always make a major mess with the injector, and it also runs out of the meat and puddles around it when you inject the night before. Ive tried injecting and wrapping in plastic, and even wrapping in plastic before injecting, but it doesnt seem to make a difference for me. So the injection becomes as much brine as anything else, since it pools around the meat if you let it sit overnight. If you do the injection, you might be able to apply rub, and then put the meat on a rack, so its not sitting in liquid all night. Otherwise, your gonna lose all your rub in the liquid and be reapplying it when you put it on the grill anyway. I haven't tried it, but that is what I would do if I wanted to give the injection and rub both some time to work.

Anyone have one of these? Does it work? Worth the space it will consume in my cabinet? Im looking at the square one, they also have a rectangular one, that looks deeper, but I was thinking about using it to pull liquid out of steaks before cooking them, as well as marinating chicken, fish, etc. so the flat square one seems like the better plan. But it seems small (2 Qt, 9.25 "x9.25"). IF anyone has one, is it big enough to be functional?

Re: Lighting Looftlighter Torch wins on multiple points: Torch is wireless, and just as fast to light the fire. Torch costs much less that this thing, and if you are using propane the torch is cheap to operate too. A cool device, for sure. I just think i small torch is more practical.

Cheeseburger and my baked potato fix One nice juicy cheeseburger, a toasted roll, grilled onion and Jalapeno cheddar cheese on top. Basic, but damn good Behold the crackly, paper-like skin on that potato! Sorry for the focus...I used my phone.

Re: Pepper Mill Magic Bullet. It comes with the standard chopper-blade, and a flat blade for grinding stuff like coffee beans, or pepper corns in your case. Works great. If you want something more decorative, cozy's mills grind faster than any other table-top grinder I've seen. He also makes a box-style grinder with a crank now, too.

Re: Uneven Burn of Coals I light mine right in the middle. I try to get one nice hot spot in the middle lit, and put the deflector on top. Of course, the fire always moves one direction or the other, and seldom stays right in the middle, you just have to monitor that a few hours into the cook. I used to only fill my basket with my expected fuel usage, plus 30-50%, but have since decided that a full basket of coal slows and probably diffuses the airflow, so it seems to stay more centralized. Once it burns to the outside edge, it has created an unobstructed path, and keeps burning in that spot. My theory now us that the more lump I have in the basket, the longer it will take that to happen. This only applies to lump...when using the KK extruded, I try to load only a little mire than I think I will use, and I just stack it in the center of the basket.

Re: Everyday Misc Cooking Photos w/ details More steak...Yeah, I grill a lot of steak, but I think it is really the baked potato that I crave so much. Did some chicken thighs last weekend, too.

Brined, rubbed and hitting the grill: If you look closely, you can see the thin blue wisps of redneck incense drifting from the top...and it smells GOOD! Just thought I would share, so all of you folks that check the forum from the office would have something to drool over.

Re: Stoker details Are you jumping ship from the S.S. Guru?