EGGARY

Re: Just learning about our new KK I agree with Dennis.

Re: Just learning about our new KK Did you cook the chicken skin side down ? Next time cook skin side up.

Re: Just learning about our new KK I do the same. I put an aluminum pan underneath with potatoes that I pre-cooked in the Microwave Oven as wells cloves of garlic. I add olive oil and seasoning to the potatoes. Sometimes I make a compound butter and put it underneath the skin of the breast and thighs. So when the chicken is cooking the juices go into the pan with the potatoes. Can't go wrong. o

Re: Just learning about our new KK

Re: Warm weather, let's kook! Nice cook. Was your bread No Knead ? I baked bread today as well but in the oven. Did Wings. They were great ! Can't complain when the weather is decent and you light up the KK.

Re: gyros with pics There are plenty of videos on YouTube on No-Knead Bread Recipes and 5 minutes a Day Artisan Bread. I have made the No-Knead Bread a couple of times. It does take 18 hours for the initial rise. I am going to try the 5-minute Artisan Bread soon. Have fun !

Re: Just learning about our new KK Do not close the Top Vent completely tight as you might have difficulty opening it when you need to open it. I did that a few times and when I could not budge the Top Vent I promised the KK Gods I will never close it that tightly. It worked!

Re: Hamburger mix blend The hamburgers were excellent. I ground Chuck Roast and Short Ribs. I added 4 slices of bacon but that didn't grind too well. Everyone enjoyed them. I want to make my own Hot Dogs. Thanks for the input.

Anyone here ground their own hamburger meat ? What cuts do you ground ? I have boneless Chuck roast and want to add another cut or two to the mix. Thanks.

Re: **Big Bad 32" Komodo** It is Gorgeous ! The Big Question is: How much is the **Big Bad 32" Komodo** ?

Re: OTB as a bread oven?!? From what I have read about not using Heat Deflector to make Pizza, Is that the same when baking bread ?

Re: Thermoworks probes I have bent the probe of my Remote Thermometer so it will go into the hole of the KK.

Re: Ribeye Roast cook At 450, was that direct or indirect ? To get more Rare why not pull Rib Roast at 105-110. What kind of charcoal did you use ? It looks good and the Yorkshire Pudding looks wonderful.

Re: Pizza Stone - direct or indirect? Why wouldn't the Heat Deflector be used when making Pizza ?

Re: Ribeye Roast cook It took a littler over 2 hours. Reason being that I took the Rib Roast off at an Internal Temp of 105 and opened up the vents to get the Dome temp up to 500. It was all good. I hate having deadlines.

Re: Burgundy Mushrooms They were very good. Nine hours ? I made the mistake of only making 3 pounds of mushrooms as they cook down alot. These would be good with Prime Rib using the sauce over the meat. It's nice to see someone else who goes on the BGE Forum. Are you talking about GREENEGGERS.COM ? That is the Forum I go on as well.

Re: Ribeye Roast cook Basic Popover Add Timer Ingredients 2 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan 4 3/4 ounces all-purpose flour, approximately 1 cup 1 1/2 teaspoons kosher salt 2 large eggs, room temperature 1 cup whole milk, room temperature Directions Preheat oven to 400 degrees F. Grease a 6-cup popover pan with the 1 teaspoon of butter. Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

I am making these today for the first time and the house smells wonderful and yes it does take 9 hours to make these mushrooms. Burgundy Mushrooms 2011 Ree Drummond, All Rights Reserved Prep Time:15 minInactive Prep Time: -- Cook Time:9 hr 0 min Level: Easy Serves: 8 to 10 servings Ingredients 4 pounds white button mushrooms 1 litre Burgundy wine (other dry red wines will work) 2 cups boiling water 1/2 pound (2 sticks) butter 1 1/2 teaspoons Worcestershire sauce 1 teaspoon dill seed 1 teaspoon freshly ground black pepper 4 beef bouillon cubes 4 chicken bouillon cubes 4 cloves garlic, peeled Salt Crusty bread, for serving Directions Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours. Remove the lid, and then continue cooking, uncovered, for 3 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness. Cook's Note: These are even more scrumptious the next day!

Re: Ribeye Roast cook Last night's Rib Roast was a success ! Everyone loved it. Even my wife said it was cooked perfectly. I cooked it as I said I would but I cooked it in a pan instead of just on the grill. I had started the grill at 250 but eventually raised it 325. When the internal temp reached 105, I took out the Roast and opened up the vents to get it up to 500+. The temp stayed at 475, so I just put the roast back on to get to the internal temp of 125. I was debating on taking the roast out of the pan but I left it in the pan. When the temp reached 124 I pulled the roast. Unfortunately I didn't use the right gloves as I burned one of my fingers. I let the roast sit of 30 minutes. I made Popovers and they cooked in the oven while the roast rested. The moment of truth came when I started slicing and the meat came out Medium Rare, not a lot of gray. I am sorry I didn't get the "Money" shot as I was dealing with getting the Popovers. As to timing, screw it ! My wife wanted the Rib Roast done by 5:30, oh well...... So we ate appetizers, drank some wine, and shmoozed. It was relaxing and that is how it is suppose to be. I do need to work on my timing but this was just right.

Re: Ribeye Roast cook As per the Boss in the house, the wife, said the Roast should be done by 5:00-5:30. I have smeared butter on the Standing Rib Roast and seasoned with Montreal Seasoning. So I figure 2 hours and if it isn't done in 2 hours, so be it !

Re: Ribeye Roast cook I know to cook to Internal Temp. I am cooking a 6lb. Rib Roast with bones. Trying to figure out timing so the Roast will be ready at a certain time. I plan on cooking Roast at 250 it gets to 105. Raise temp up to 500-550 until roast gets to 125. If you suggest initial higher temp I will go with that. Thank you.

Re: First cook on KK - RIBS - Need advice So, what advice would you like on Ribs ? They look good to me. Every cook will be a learning experience. That is my take. Welcome to the "family". Happy New Year!

Re: Standing Rib Roast I am in the same camp with all of you. I always cook to Internal Temp, never by time. That has been drilled into my head.

I just saw a video on YouTube on cooking a Standing Rib Roast. The person doing the video said "Math" would be involved. First the Roast would have to be at Room Temperature and longer the Roast stays out the better. He set the oven at 500. Here is where the "Math" comes in. He multiplied the weight of the Roast times 5 and he got the time the Roast would cook at 500. If the Roast weighs 6 pounds, 6 x 5= 30 minutes. Then the oven would be turned off and the Roast would continue to cook for 2 hours. Take out the Roast and let it sit for 20- 30 minutes. The Roast came out Medium Rare. My question is, can this be done on the KK ? If the KK is at 500 for a period of time, then to shut down the vents, will the temperature come down as well will the Roast cook to Med. Rare in 2 hours ? Or maybe it would be best to have a Thermometer hooked up to monitor the internal Temp to the desired temp. I do prefer the method that Slu gave. Just curious. Happy Holiday.

Re: KOSHER SALT VS. SEA SALT The turkey came out great. It was not salty. The Bay Leaves gave it a distinct flavor. I pulled the Turkey at 162. I wanted to pull it at 155-159. The turkey was not dry, breast or dark meat. Everyone raved about the turkey. I have a picture of the turkey but I don't know how to post.