EGGARY

Re: Reverse Sear for Rib Eyes I am trying to get this down to a science or as they say, "practice makes perfect". I am trying to figure this time wise. At 275 - 300, roughly, how long will it take for 2" Ribeyes to get up to 90 degrees ? My wife picks up kids from Hebrew School at 6:15. Got an idea, since I have 2 steals I can try Dennis' way as well as Larry R.'s way. If I am going to do a reverse sear on both steak, might as well for R & D.

Re: Beef ribs a cookin! I cooked the Ribs for 4 hours at 230. The temp went up the last hour to 300. I sauced one of the racks. They came out ok. I think I overlooked them by 1/2 an hour. Next time I will cook them for 3 hours. The ribs had a lot of meat on them. Next time no water pan.

Re: Beef ribs a cookin! Ribs are on. Three Racks too big to lay flat. Darn. So I am using a Rib Rack. The Temp is at 225. Trying to get it up to 250. I will try to take pictures.

Re: Beef ribs a cookin! I am making 3 racks of Beef Ribs. I want to try it Turbo at 350 degrees. I figure 2 hours give or take. I have taken off the Membranes of each rack. I notice in the cook a drip pan with water was used as a deflector. How does that differ from using the deflector stone ? Can I use both ? My last try at these I cook them too long when I did a low and slow. So trying something different. Thank you.

Re: More Sear basket fun I guess the question is: do I really NEED the Sear Basket ? What are the benefits of having one ? I do understand using less charcoal but with the KK I get that already for the most part. Does using half the amount of charcoal do a good job on searing steaks, cook chicken, etc. Does the amount of less charcoal put out the same amount of Heat ? When would the basket be used ? I do understand the concept as I have a Lump Reducer for my BGE XL, I do like having gadgets and accessories. Thanks.

Re: Smoked Salmon Is this the way to make Lox ?

What is the best Temperature to grill Salmon ? Thanks.

I have (2) 2" Rib Eyes. My thinking is to first roast then Sear them. I figure roastat350 - 375. I am looking for Medium Rare. At what internal temp do I let the steaks get up to before they Are taken off and raise the Temp of the KK ? How long of a sear on both sides ? I hope I can get any info soon. Thank you.

If I fill the basket with charcoal and I light the middle of the charcoal, why would the Left Side be hotter than the Right Side ? The Left Side is facing West, so it's getting the sun but should that be one of the reasons ? I have no clue. Does each KK have a different hot spot ? Not that this is crucial. Thanks.

Re: Everyday Misc Cooking Photos w/ details Were those cooked direct ? Always doing chicken indirect. I should use the third grill. Thanks for the "inspiration".

Re: Bourbon-brined, Maple Smoked Turkey I forgot the recipe. My stupid. BOURBON-BRINED, MAPLE-SMOKED TURKEY "The main course featured turkey from a farm in West Tisbury-organic, free-range, and freshly slaughtered, it goes without saying-which Elliott had brined with bourbon and maple syrup the previous day and smoked over smoldering maple wood." Island Apart, Chapter 12: "Giving Thanks" Serves 8. For the brine: 1 gallon cool water 1 cup sea salt 1 cup maple syrup 1/2 cup bourbon 2 cloves stuck in 2 large strips lemon zest 2 bay leaves 1 12-pound turkey (preferably organic), giblets removed, rinsed, and blotted dry 2 tablespoons melted salted butter You'll also need: 3 cups maple wood chips or chunks, soaked in water for 1 hour, then drained. Rinse the turkey inside and out, removing the giblets and any excess lumps of fat. Reserve the giblets for gravy. Make the brine. Place the water, salt, maple syrup, bourbon, cloves, lemon zest, and bay leaves in a large pot and whisk until the salt is dissolved. Add the turkey, placing a pot lid on top to keep it submerged. Brine the turkey overnight (about 12 hours) in the refrigerator. About 3 hours before serving, set up your grill for indirect grilling and preheat to medium (325° to 350°). Note: I prefer indirect grilling to low heat smoking when cooking a turkey. Smoking produces rubbery skin. Drain and rinse the turkey and blot dry inside and out. Arrange the turkey on the grill grate over the drip pan. Toss 1-1/2 cups wood chips on the coals and cover the grill. Indirect grill the turkey for 1 hour. Lightly brush the turkey all over with melted butter. Replenish the coals as needed and add the remaining wood chips. Continue cooking the turkey until crisp-skinned, golden-brown, and cooked through (the internal temperature in the thigh will be about 170°), 1-1/2 to 2 hours more—2-1/2 to 3 hours in all. You'll need to replenish the coals after the second hour (but don't add more wood chips). Baste the turkey from time to time with melted butter or any drippings that accumulate in the drip pan. If the skin browns too much, shield the breast with foil. Transfer the turkey to a platter and let rest for 10 minutes, loosely tented with foil to keep it warm. Carve and serve at once with your favorite gravy or sauce. Yes, you can fortify the gravy with a shot of bourbon and maple syrup. Yours in righteous grilling, Steven Raichlen, Grill Master and Editor-in

I get from Steve Raichlen the Barbeque Bible in my Email. He included a recipe for Turkey. He wrote a Novel and in one of the chapters he writes about the main course featuring turkey. Enjoy,

Re: Baconnaise I guess I am one of the "bad" Jews. I love bacon, as well as Pork Ribs, Spare and Baby Backs. I even made Chocolate covered Bacon. I am waiting for the day when the Higher Ups in the Rabbinical World will change the law about not eating pork. Then again, I will be waiting a very long time. They don't know what they are missing...... Shalom.

I did 2 slabs of Spare Ribs today and there was very little smoke. I must be doing something wrong. I filled the basket with lump charcoal and lit the Lump with a Mapp Torch. I just lit the middle of the Lump until I felt the Lump was lit. I let the temp go up to 225 and let it sit before I put in the Heat Deflector, the lower grill, a drip pan, and the top grill. I then put on the ribs. I forgot, I put 3 nice size chunks of pecan and hickory on the lit lump before putting all the other grills, etc on. As I put on the ribs there was smoke. I know one problem was, with the heat deflector, lower grill, and the upper grill, the temperature would go down quite a bit. I didn't let it get up to Temp before putting on the Ribs. Eventually the temp got up to over 200. I opened up the top vent to get things going. There was smoke as the Vent was opened up more. The Ribs came out perfect as I raised the temp up to 350 but in taste there was very little smoke. What am I doing wrong or what can I do to get smoke ? From what I see, with the top and bottom vents just about closed, how would there be any smoke if there isn't enough air to get the Lump going ? I guess it's back to the drawing boark. Thank you.

Can chicken be brined before being marinated ? Or are they the same ? I am making Cornell Chicken and I have 2 recipes, one calls for brining and the other calls for marinating. I am just marinating the chicken this time but I thought I would ask. Thank you.

Re: outdoor kitchen Dennis, Would you so please send me info on the 32" KK. I am interested as well. Thank you.

Re: New KK Video by the Grateful Griller Excellent videos. A very good tool to sell Komodo Kamados.

Re: First chicken... I am curious to know if Bobby Flay's 16 ingredient Rub is spicy ? It looks interesting but I have a wife and two kids who are not into spicy food. I am always looking for new ideas. Enjoy your Sunday.

Re: Am I Crazy ? I guess I need to update my Profile. I got my KK this past March. I have used my BGE XL 2x since I have had the KK.

I understand the idea of Heat Soaking. It's the process that I don't understand. With my BGE XL and with the KK I would light the Lump Charcoal with the Top and Lower Vents wide open to get it going. If I am going to be doing a Low and Slow cook I do close down the vents but during the cook the temperature shoots beyond the preferred temp. What is/are the best way(s) to get the KK Heat Soaked to the desired temperature ? Thanks.

Re: Brined and Spatchcocked Chicken VIDEO Please:What is the Cornell Formula for Brining ? Thank you

Re:

Re: Steak Cook VIDEO I liked watching your Video on grilling steaks. I never heard of Salting steaks. I thought it would make the steak less juicy. Also, after washing off the salt, does the steak taste salty ? I am always looking for ways to improve on grilling steak. My favorite is Rib Eyes as well. One more thing, you say you season the steaks during the dwelling period ? Thanks for sharing.

Re: Rack of Lamb 2 weekends ago It all came out good. I marinaded it in the Vacuum Machine that I have. One of my favorite tools. Thank you for your help and most of all your initial post.

Re: Rack of Lamb 2 weekends ago Dumb question. My ADD gets in the way. Is the bone side inside or outside ? Thanks.