Firemonkey

Ive done some high temp roast beef cooks: viewtopic.php?t=2930 The above was done with a portion of a whole sirloin tip roast, where I used half the roast for jerky and saved a portion to make the roast beef. But I have NEVER been able to make a tender eye round roast, other than inside of a roasting bag in the oven. I even tried some eye of round steaks, cooked almost black and blue, and even the nearly raw meat was tough. I would need to cook it a bit more for my family to eat it, but your post has me considering another try - and I have already sworn off this cut!

The action figure with the thumbs up sign sounds like "Buddy Christ" from the movie Dogma. If so, it is a piece of pop culture, rather than just casual irreverence Here is the clip from the movie, where George Carlin plays the preacher, and it standard Carlin style, explains the rendition of Jesus: http://www.youtube.com/watch?v=_BEZaPN8gUY Buy your own figurine: http://www.amazon.com/Kevin-Smith-Movie ... B000AP5974

I will throw my hat in here too. When I use the extruded, ash is my least concern. Its the long consistent burn, and the almost blank canvas it provides as far as smoke. I use it when I want to do something special with specific flavors. I can burn well over 100 pounds of lump before I have to clean out ash. That equates to several FULL baskets of KK Extruded before i even have to think about cleaning it out. I just push the ashes up around the edges in the back and sides when the mound in the middle is too big. I would like to see a RELIABLE, readily available source for the extruded coconut. I think your previous batch was very good quality, and would be damn happy to have that exact blend available whenever I wanted some more. I would even accept a little more ash, if it brought the price down some too. I like the charcoal - but dont like having to hoard, stockpile, and ration its use!

As one who travels all over the country, there are plenty of other distractions out there to be concerned with. I was in Hawaii last week, where cell use is also prohibited while driving, so I will offer an example that was quite a valid concern in that environment. I don't know about you guys (or gals) but when I see a fine-looking-hottie walking down the street, it gets my attention! Hell, i might not even notice my cell phone ringing with that kind of distraction. If they are waiting to cross, it very well could cause a traffic delay. Now, who's gonna tell all the women that they need to wear a burka or stay at home in an election year?! Just sayin'....

Beautiful pictures! For traveling as much as I do, I really need to take time to go and see more places like these.

...and it only took you 2.5 years to recognize it!

So are you still alive?

Yep...The show was great last season, the new format is what my almost 13 YO son would call an "epic fail." I far preferred watching actual competitions, of typical meat cuts, rather than asking a BBQ cook to wing it with a rattlesnake recipe and sending them home over it. As for Kingsford, that's almost funny as I doubt any of the competitors would consider using the stuff.

Never heard of a creosote fire inside a KK, but if you didn't have any shiny coating in your, I would accuse you of neglecting it! A couple of people have had their damper tops get too gunky and stick shut after cooling because of the gooey buildup. They were both doing mostly low and slow cooks, with direct heat and no drip pan, causing much grease and creosote to collect. I think if you do a few hot cooks in there as well (roasting, pizza, steaks, etc) it will burn away most of your concerns.

Yep. I leave the whole thing in the grill. The kk is just too tight to crush the wires in the lip. I flip them with tongs. One end is a loop, and the other is the metal "tip". The stainless braid is a little thicker than a maverick probe wire. Like Fetz said, the flexibility and amount of food on each one is the biggest benefit.

Yep. I have some...used them once or twice, but damn if i can remember what i cooked with them. I can tell you that they hold a HUGE amount of food compared to a regular metal or bamboo skewer. They worked well, especially curling them around to keep all the food over the firebowl of the KK. I seem to recall that they might have been a little TOO long. Ill have to go check the camera - its probably one of those cooks that I took pictures of but never posted. I do recall that the solid part, what you would consider the "needle" is sort of big. Its probably 1/8th inch wide, and its a rounded tip. So it will work fine on bigger chunks of meat, but you can forget smaller items like shrimp or mushroom caps (they will break since its not sharp). I got them on Amazon with free shipping - not a bad deal but not used as much as I had thought i would.

See, thats why I carry a few extra pounds around with me. In case I ever get stranded somewhere I will be able to survive a while without resorting to worm slurping! I think you need to follow that up with a clip of you crunching on a fat grilled Dang mah! viewtopic.php?t=1366&start=0

Hey Dennis, while you are focused on expanding online presence, how about adding the button to the forum so we can embed youtube videos? I can resend the instructions if you need them.

okay, I am following and tweeted you on both my twitter accounts... though i had a hard time adding someone who is following justin timberlake

How did this turn out? ...and I KNOW you are not holding out on the pictures!?

Can the longer bolts be shortened without too much trouble, and if they are shortened, what will I be giving up? I can't remember why they were extended, but if they are no longer made so long, I'm guessing they don't need to stay that long, right? I've been hanging a grate on the bolts themselves when I needed to, but I would much rather have a hanger that held multiple grills and shorter bolts.

Sweet! IN the pictures, are they attached to the bolt design that has the bolts out away from the side of the grill?

I was planning on foil to retain moisture, based wholly on the recommended methods on other forums. Maybe they need to foil but we certainly don't on a kk. I agree with dennis on the 200 being too low. Too much time in the grill can still dry it up on you. Can you put it on later and let it run through the night at a higher temp?

Make sure you get that cabinet pre-wired with electric when its built. Then you can keep your stoker connected inside, and plug your vac and rotis right into the cart too.

I used to be a vac evangelist, but lazy trumps all. If I can do it without having to go around to the garage, get the vac, bring an extension cord, plug it in, and then clean the vac out afterward - i'm going for it

Mist the ashes with a spray bottle so they are slightly damp. That way they wont dust around and you can scoop them out easily. Learned that trick after a couple of weeks of not using the grill. The central FL humidity had condensed in there every morning, and the ashes were not wet, just heavy and dense.

Being able to use gas to start my lump, and easily swap the burner for the regular door is the one thing I miss about my POSK. I am going to using my propane torch under the basket too - thanks for the idea!

I did a whole chuck roll a while back, and was surprised by the amount of fat that was in that cut of meat. While contemplating doing the whole chuck roll, I had also seen all the posts (mostly from TVWBB) advocating foil. Once I got the thing cooking on the KK, I scrapped the foil plan and let it go un-foiled for the entire cook. YMMV since you are doing a much smaller piece. Here is a link to the thread with my pics and discussion of the fat and foil: viewtopic.php?t=2476 I actually just pulled a foodsaver bag from this very cook out of the freezer and made enchiladas from it last weekend. Even after freezing it was still might tasty!