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leejp

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About leejp

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core_pfieldgroups_99

  • Location
    Dutchess County, NY
  • Occupation
    Engineer

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    leejp

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  1. My wife thinks I'm nuts and she has no idea what a Traeger is even. I value useful things I value beautiful things My Komodokamado is both...
  2. Here's why... Recognize the picture? It's on the KK Homepage. That's my baby... This during a Northeast Ice Storm. One does NOT need a KK to make good que. But it does help... especially during the extremes. Just need heat and smoke... Ever see Alton Brown's terra cotta pot smoker? Why waste $$$ on a Treager even? http://images.google.com/imgres?imgurl= ... l%26sa%3DN
  3. I'm going to do Bo Saam tomorrow. Essentially a slow cooked pork shoulder served with lettuce and Korean condiments. Thi dish and the chef has been getting a lot of press/blog writeups the past year so I thought I'd try it at home. http://www.foodite.com/foodite/2007/02/ ... gain_.html http://blogs.chron.com/cookstour/archiv ... indig.html http://www.momofuku.com/ And the chef's recipe... http://nymag.com/listings/recipe/bo-ssam/ Of course I'll be smoking it. Check the second blog... The blogger should be familiar to some of us old timers here. She mentions that "No low-and-slow pitmaster could have done it better"... Of course... any restaurant that serves the whole butt cave-man style would be thumbs up for me.
  4. I've shipped everything USPS priority for some time now... Love their flat rate box (less than $10 to ship 70lbs across the country)!!!
  5. With difficulty... Took a boning knife and cut/scored along the edges, then manhandled it out. It took a bit of work separating it from the flesh. That was probably the most difficult part of the entire cook. Honestly I can't see doing the bird any other way now. Spatchcock and "Butcher Carve".
  6. Re: Pix or it didn't happen. Ate the evidence
  7. Success!!! Butterflying the bird was a little tougher than a small chicken... especially the keel bone part but the 10#er came out great. It got done quicker than I thought, about 1-1/2hrs at ~350* As the breast was approaching 160* I simply shut the KK down. Why bother with taking it off, wrapping in towel and putting it in a cooler when I have a cooker that'll keep the meat warm and retain the moisture. With 20 people, Dinner was buffet style and I carved "off the table" this year using the NY Times article recommendation: http://www.nytimes.com/2007/11/21/dinin ... ref=dining Gotta say it was absolutely the best Turkey ever. The carving method showed a nice pink smoke ring on the breast meat. We presented both Turkeys on the same platter and I had no doubt who's was better but only a couple of the guests were brave enough to tender their opinion. I highly recommend spatchcoking the turkey and carving it "butcher style".
  8. Keep in mind... she'll win just about every other category.. She's had the slow cooker going for a day already for the butternut squash soup and is baking the deserts. I don't pretend that this is a "skills" competition. On the contrary. Is there anything easier than a spatchcocked bird in the KK?
  9. For Thanksgiving we'll be feeding 17 people. Instead of going with 1 big bird, we've decided to do 2 ~10# birds. This sets up a bit of a "Turkey Battle" between my wife's traditional oven cook vs my KK cook. After many successful spatchcock chickens, I've decided to use this method for the Turkey as well. I figure ~2hrs at 375* indirect should do it. I'll wrap the wing tips and legs in foil and use no additional smoke wood (gotta please 17 people so want to keep the smoke flavor mild). We buy the birds pre-brined and I plan to do a simple rub (salt+brown sugar). Help me win this friendly competition... Any tips/suggestions? I have not spatchcocked anything this big before.
  10. Hey Joe... Where would you be? I'm up in Southern Dutchess. I used to live in White Plains. Gotta get a roll call so we can put together a pallet order of coals sometime...
  11. We really need a wiki... Someone brought up the wiki subject a while back... anyone motivated?
  12. Re: Cobb BBQ I almost bought one of these for tabletop grilling but read that you can't use lump. If you do use lump can you post a full review? How hot does it get?
  13. Re: First Pork Butt Save yourself the trouble... No need to mop. Let the KK do the work. With very little airflow going through the cooker, the moisture will stay in the cooker. You're probably losing more moisture by opening up the cooker every hour vs letting it be. If you're looking, you're not cooking.
  14. Hamdog anyone??? http://en.wikipedia.org/wiki/Hamdog then there's the Luther Burger: http://en.wikipedia.org/wiki/Luther_Burger
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