leejp

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...

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

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.

I've shipped everything USPS priority for some time now... Love their flat rate box (less than $10 to ship 70lbs across the country)!!!

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".

Re: Pix or it didn't happen. Ate the evidence

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".

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?

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.

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...

We really need a wiki... Someone brought up the wiki subject a while back... anyone motivated?

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?

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.

Hamdog anyone??? http://en.wikipedia.org/wiki/Hamdog then there's the Luther Burger: http://en.wikipedia.org/wiki/Luther_Burger

Porterhouse??? In the US this is considered a porterhouse: What you have looks like what we refer to as the NY strip side, the other side of course is the filet. The bone-in porterhouse (my picture above) is one of my personal favorites. The strip for me and the filet for my wife. But at ~$15/lb we just do the porterhouse once in a while. I like mine cut 2" thick, rub with kosher salt+pepper, sear @ 6~700*F for 2 minutes on each side, turn down the cooker temp to ~350*F and cook until to ~125*F internal. Edited... From Wikipedia... http://en.wikipedia.org/wiki/Porterhouse_steak "in British usage, followed in Commonwealth countries, only the strip loin side is called the porterhouse, and the tenderloin side is called the fillet." That explains it...

Here's an oldie but a goodie... This computer software story was passed on to me by email. Origin unknown: GirlFriend 1.0 to Wife 1.0 Upgrade Last year a friend of mine upgraded GirlFriend 1.0 to Wife 1.0 and found that it's a memory hog, leaving very little system resource for other applications. He is only now noticing that Wife 1.0 also is spawning Child-Processes which are further consuming valuable resources. No mention of this particular phenomenon was included in the product brochure or the documentation, though other users have informed him that this is to be expected due to the nature of the application. Not only that, Wife 1.0 installs itself such that it is always lauched at system initialisation where it can monitor all other system activity. He's finding that some applications such as PokerNight 10.3, BeerBash 2.5, and PubNight 7.0 are no longer able to run in the system at all, crashing the system when selected (even though they always worked fine before). At installation, Wife 1.0 provides no option as to the installation of undesired Plug-Ins such as MotherInLaw 55.8 and BrotherInLaw Beta release. Also, system performance seems to diminish with each passing day. Some features he'd like to see in the upcoming wife 2.0.: A "Don't remind me again" button[/*:m:2b883atz] Minimize button[/*:m:2b883atz] An install shield feature that allows Wife 2.0 to be installed with the option to uninstall at anytime without the loss of cache and other system resources.[/*:m:2b883atz] I myself decided to avoid all of the headaches associated with Wife 1.0 by sticking with Girlfriend 2.0. Even here, however, I found many problems. Apparently you cannot install Girlfriend 2.0 on top of Girlfriend 1.0. You must uninstall Girlfriend 1.0 first. Other users say this is a long standing bug which I should have been aware of. Apparently the versions of Girlfriend have conficts over shared use of the I/O port. You'd think they would have fixed such a stupid bug by now. To make matters worse, the uninstall program for Girlfriend 1.0 doesn't work very well, leaving undesirable traces of the application in the system. Another thing that sucks -- all versions of Girlfriend continually popup little annoying messages about the advantages of upgrading to Wife 1.0. BUG WARNING Wife 1.0 has an undocumented bug. If you try to install Mistress 1.1 before uninstalling Wife 1.0, Wife 1.0 will delete MSMoney files before doing the uninstall itself. Then Mistress 1.1 will refuse to install, claiming insufficient resources. BUG WORK-AROUNDS To avoid the above bug, try installing Mistress 1.1 on a different system and never run any file transfer applications such as Laplink 6.0. Another solution would be to run Mistress 1.0 via a UseNet provider under an anonymous name. comment on above bug There are in fact two versions of this bug, and it seems to be a matter of luck which one you get afflicted with. The version described is the milder of the two. With the worse version, before uninstalling itself Wife 1.0 uses the Divorce protocol to install Lawyer 1.0 (and sometimes also Lawyer 1.1, Lawyer 1.2 and Lawyer 1.3 as well). Lawyer (any version) will run for an indeterminate but lengthy period constantly consuming all resources. When it eventually ends it automatically installs Alimony 26.5, which removes MSMoney and any other financial application as soon as you install it. The core of Lawyer 1.0 remains as a TSR during this time, crashing the system as soon as any attempt is made to stop Alimony 26.5 or to interfere with its operation. This sometimes leads to fatal breakdown of the entire system.

Been wanting to try this cut for a while... The butchers here in NY look at me funny when I ask for a Tri-Tip...

I find that by the time I st. louis the spares what's left for eating is about the same $$$ as the babybacks (I don't like the tips... too greasy so I chuck them). So I go for spares when I want a more meatier rib.

Yep... growing in #'s in the NYC tri-state area... Tomorrow I'll drive to the city and meet Central Pork in person to make a lump delivery (he was kind enough to purchase a few bags so I could put together a pallet order). I think we have enough critical mass so we could split large orders of KomodoKamado lump shortly. Anyone got access to a loading dock?

Well... There's New York and there's everywhere else... ;) Posting from chilly Dutchess County, NY

The Big Green Egg Mini is 30lbs (9-1/2" grill) and the small is 65lbs (13" grill). Somewhere in between should do and the texture finish should be fine. I would think that this would be THE ideal cooker for searing. It would take absolutely no time to get something this small puffing along at 700*F

I'm waiting for a Baby model... Something I fire up quickly for just doing a couple of steaks and such but big enough that I can do a small pork butt or several 1/2 racks of ribs. Also small/light enough to throw in the van for camping. Same featureset (guru port and such... but maybe coleman fuel for the gas option)

Barbecue... If you're looking, you ain't cooking... It's been argued that basting does nothing to keep que moist and I tend to agree. The moisture comes from collagen breakdown. No way that mopping/basting is going to help this. The heat loss you incur when the cooker is opened to baste does more harm than any good that basting might do.