Jump to content

EGGARY

Owners
  • Posts

    668
  • Joined

  • Last visited

  • Days Won

    5

EGGARY last won the day on December 26 2015

EGGARY had the most liked content!

Reputation

143 Excellent

About EGGARY

  • Rank
    Senior Member
    Senior Member

core_pfieldgroups_99

  • Location
    San Fernando Valley, L.A., Ca.

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I already have 2 Komodo Kamados but once in awhile the idea of adding a Pellet Grill hits me once in awhile. Do any of you own a Pellet Grill along with your KK's ? I have seen others in here also own other Grills besides a KK, like a Santa Maria Grill, etc. Thanks.
  2. The cook went well. Got up at 4:30 in the morning and started up the KK. Got KK to temperature and put the Lamb on at 5:00am. It was done by 9:00. Wrapped it in Butcher Paper, Aluminum Foil, and towels and into a Cooler. Stayed warm by the time we got to BIL’s house. I cooked it to 138*. It was good but next time will cook it to 128-132. A little to medium for me. One thing I didn’t like was the amount of Smoke Flavor the Charcoal gave. I use FOGO. That is the only Charcoal I use but after today, FOGO is not good for smoking. I also added two nice size chunks of Pecan and didn’t get any of that flavor. I will use FOGO for steak and Tri-Tips..
  3. This is the Recipe I am using.
  4. Plan smoking a Boneless Leg of Lamb for my Brother-in-Law's Brunch, so that means transporting it to his house. If I want to cook the Leg of Lamb to Medium Rare, 140-145, what would be an ideal temperature to pull it considering the carryover time ? I plan on smoking it at 225-250 then raise the temp to 400 to get the Leg of Lamb a little "crispy" on the outside. There is a rest time of 15 minutes but the ride to my BIL is longer. I know it will take at least 3.5-4 hours. At least that is what the Recipe says and yes I know and always do, cook to temperature. I don't want the Boneless Leg of Lamb to go beyond Medium Rare. Happy Passover and Easter. (We are Jewish)
  5. Trying to clean out the Pantry and I have a few Rubs that are probably beyond their due date. How long do you keep your Rubs ? Do you toss them if they are past their Due Date ? HAPPY NEW YEAR !
  6. Smoked Bourbon Chicken 7 SEASON 8 MAIN COURSES CHICKEN GRILLING & BARBECUE This combination sounded perfect. All we had to do was figure out how to infuse smoke and bourbon flavors while keeping the chicken from drying out. SERVES4 TIME2¼ hours, plus 20 minutes resting SEASON 8Break Out the Bourbon HAS VIDEO Watch our test cook make this recipe from start to finish. WHY THIS RECIPE WORKS Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves a... Read More PRINT SAVE TRY THIS RECOMMENDED COOKING COURSE JERK CHICKEN GATHER YOUR INGREDIENTS 1 ¼ CUPS BOURBON 1 ¼ CUPS soy sauce ½ CUP packed brown sugar 1 SHALLOT, MINCED 4 GARLIC CLOVES, MINCED 2 TEASPOONS PEPPER 2 (3 1/2- TO 4-POUND) whole chickens, GIBLETS DISCARDED 1 CUP WOOD CHIPS 4 (12-INCH) WOODEN SKEWERS VIEW INGREDIENTS KEY EQUIPMENT Chimney Starters * BEFORE YOU BEGIN USE A BOURBON YOU’D BE HAPPY DRINKING. USE ALL THE BASTING LIQUID IN STEP 5. 1 INSTRUCTIONS BRING BOURBON, SOY SAUCE, SUGAR, SHALLOT, GARLIC, AND PEPPER TO BOIL IN MEDIUM SAUCEPAN OVER MEDIUM-HIGH HEAT AND COOK FOR 1 MINUTE. REMOVE FROM HEAT AND LET COOL COMPLETELY. SET ASIDE 3/4 CUP BOURBON MIXTURE FOR BASTING CHICKEN. (BOURBON MIXTURE CAN BE REFRIGERATED UP TO 3 DAYS IN ADVANCE.) 2 WITH CHICKENS BREAST SIDE DOWN, USING KITCHEN SHEARS, CUT THROUGH BONES ON BOTH SIDES OF BACKBONES; DISCARD BACKBONES. FLIP CHICKENS OVER AND, USING CHEF’S KNIFE, SPLIT CHICKENS IN HALF LENGTHWISE THROUGH CENTERS OF BREASTBONES. CUT 1/2-INCH-DEEP SLITS ACROSS BREASTS, THIGHS, AND LEGS, ABOUT 1/2 INCH APART. TUCK WINGTIPS BEHIND BACKS. DIVIDE CHICKEN HALVES BETWEEN TWO 1-GALLON ZIPPER-LOCK BAGS AND DIVIDE REMAINING BOURBON MIXTURE BETWEEN BAGS. SEAL BAGS, TURN TO DISTRIBUTE MARINADE, AND REFRIGERATE FOR AT LEAST 1 HOUR OR UP TO 24 HOURS, FLIPPING OCCASIONALLY. 3 JUST BEFORE GRILLING, SOAK WOOD CHIPS IN WATER FOR 15 MINUTES, THEN DRAIN. USING LARGE PIECE OF HEAVY-DUTY ALUMINUM FOIL, WRAP SOAKED CHIPS IN FOIL PACKET AND CUT SEVERAL VENT HOLES IN TOP. REMOVE CHICKEN HALVES FROM MARINADE AND PAT DRY WITH PAPER TOWELS; DISCARD MARINADE. INSERT 1 SKEWER LENGTHWISE THROUGH THICKEST PART OF BREAST DOWN THROUGH THIGH OF EACH CHICKEN HALF. 4 FOR A CHARCOAL GRILL: OPEN BOTTOM VENT HALFWAY. LIGHT LARGE CHIMNEY STARTER FILLED WITH CHARCOAL BRIQUETTES (6 QUARTS). WHEN TOP COALS ARE PARTIALLY COVERED WITH ASH, POUR INTO STEEPLY BANKED PILE AGAINST SIDE OF GRILL. PLACE WOOD CHIP PACKET ON COALS. SET COOKING GRATE IN PLACE, COVER, AND OPEN LID VENT HALFWAY. HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 5 MINUTES. FOR A GAS GRILL: REMOVE COOKING GRATE AND PLACE WOOD CHIP PACKET DIRECTLY ON PRIMARY BURNER. SET GRATE IN PLACE, TURN ALL BURNERS TO HIGH, COVER, AND HEAT GRILL UNTIL HOT AND WOOD CHIPS ARE SMOKING, ABOUT 15 MINUTES. LEAVE PRIMARY BURNER ON HIGH AND TURN OFF OTHER BURNERS. (ADJUST PRIMARY BURNER AS NEEDED TO MAINTAIN GRILL TEMPERATURE BETWEEN 350 TO 375 DEGREES.) 5 CLEAN AND OIL COOKING GRATE. PLACE CHICKEN HALVES SKIN SIDE UP ON COOLER SIDE OF GRILL WITH LEGS POINTING TOWARD FIRE. COVER AND COOK, BASTING EVERY 15 MINUTES WITH RESERVED BOURBON MIXTURE, UNTIL BREASTS REGISTER 160 DEGREES AND THIGHS REGISTER 175 DEGREES, 75 TO 90 MINUTES, SWITCHING PLACEMENT OF CHICKEN HALVES AFTER 45 MINUTES. (ALL OF BOURBON MIXTURE SHOULD BE USED.) TRANSFER CHICKEN TO CARVING BOARD, TENT LOOSELY WITH FOIL, AND LET REST FOR 20 MINUTES. CARVE AND SERVE.
  7. I am trying this Recipe today. I hope this works as I am curious about the taste.
  8. Ranch-Rubbed Pork Ribs 9 Reviews Save Recipe Level: Easy Total: 3 hr 30 min Active: 30 min Yield: 4 servings Share This Recipe Ingredients Deselect All Ranch Rub: 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Ribs: 2 racks pork baby back ribs or spareribs Pickle juice, for spritzing Add to Shopping ListView Shopping List Directions WATCH Watch how to make this recipe. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture. For the ranch rub: Combine all the ingredients in a medium bowl and mix well. For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub. Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour. Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes. Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve! (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to
  9. Nice idea of putting the Bottom Grill on the Top Grill. Are you using something to diffuse the heat or just direct ? Thanks for the idea.
  10. EGGARY

    Short Ribs

    I know there isn't a Right or Wrong answer to this question. Yesterday I picked up some Short Ribs at Costco. There are 4 plates of Short Ribs with 3 bones on each. Plan on cooking one tomorrow and vacuum pack the other 3. When cooking/smoking Short Ribs, do you cook them whole or do you cut them cook them separately. I grant you, it will make it easier to vacuum pack the Ribs if cut separately. All I know, it's going to be a fun cook tomorrow. Thanks. Gary
  11. I have done Rib Roasts before on the KK. I am doing one tonight but am going to first start it in the oven at 500* for 15 minutes, then put it in the KK to cook and slightly smoke. After the initial cook in the oven, what is the ideal temp to cook in the KK ? Thank you.
  12. First of all you have a very smart wife. She knows a good thing when she sees it. Remember, she married you. Is there "work" involved ? Why look at it as work ?! Putting Charcoal in the Charcoal basket can't be that hard. Then lighting it with what a lot of use is a MAPP Torch, opening the Bottom and Top Vents. Yes your hands will get dirty from the Charcoal but washing hands is all it takes. We enjoy cooking on our KK's. The color of your Gas Grill is probably the color of Aluminum. Where as the KK's come if various colored Tiles. So every time you light up your KK, you also enjoy looking at it as well. The KK is a very sufficient. It keeps its set temp. You will be making a wise choice.
  13. I have seen a few videos on YouTube cooking a Rib Roast at 500* for 5 minutes a pound and then turning off the Oven and letting the Roast sit in the oven for 2 hours. Is there a way to do the same cook in the KK ? I know the KK will get Heat Soaked and at 500*, the KK will not be coming down for some time and the Rib Roast will get over cooked at 2 hours. Would a lower temp work and if so, any ideas at what temp ? Also plan on using a pan as I want to make an Au Jus. Thanks.
×
×
  • Create New...