heavenlyink

Has anyone heard of, seen or tried one of these? http://bakingsteel.com/shop/baking-steel/ I come across a video where this guy was using it. http://m.youtube.com/watch?v=emny0AdHIw4 Would love hearing if any one has to me is would be like cooking on cast iron. That is what I cook my pizza in but not using it as a stone. You would never have to fear of it breaking thats for sure.

Bacon Cook - brine/curing recipe Hello I have wrote to Michael Guerra,M.D. But I don't think he is seeing my messages i sent to him so i will ask the group this hoping he see it here or someone has the answer. I been reading about bacon and your posts on your results. Can I ask for the recipe you use to brine or cure your pork bellies and what type of wood are you using for smoke? I would love to try this as we are planning on getting a hog this fall and are considering curing our own bacon and hams esp. bacon. I just watched Larry R. Video but didn't see any specific recipe except he said he brined in maple and brown sugar sounds good but i don't know the process used. Please let me know when you have time. Thanks so much. Marilyn Wiley [email protected]

Re: Barbecue stores If your close to PA i think this pale you should go check out they have lots of spices rub BBQ related items. http://www.fredsmusicandbbq.com/category_s/230.htm

Re: Spatchcock Turkey That is how we cooked our Thanksgiving bird. We baked it indirect at the temp 325* to 350* for 3hrs. With 3 to 4 small chunks of hickory wood and Royal Oak Lump. We brined a good 32 hrs also. I think 400* is to hot. I consider when cooking or baking indirect its like an oven and i wouldn't bake a turkey that hot if i have no idea what temp i go with 350*.

Re: KOSHER SALT VS. SEA SALT You got me to thinking this is what i learned from this site http://chowhound.chow.com/topics/466760 . Scroll down you will find your answer. I did not know of the discoloration from salt. I happened to have koscher salt for the brine for our Thanksgiving turkey i run out of room and was unable to use all the water and i did not notice the bird being any more salty i will say it was the first brine turkey i ever made and it was the BEST turkey we ever ate some Hickory wood for smoke it was so moist. I swore i would never eat another turkey but we got the grill and i never had a smoked turkey before and WOW so glad i tried it. Its not that i dont love it turkey it just doesn't love me BUT i feel the brining was the trick to not burping it all day. Here is the recipe i used and i did use less water as i said the pot was too small. Turkey Brine 1 1/2 c. Kosher salt 1/3 c. Dark Brown sugar 1/4 c. Worcestershire sauce 1 T. Black pepper 3 T. Minced garlic (jar) 2 gallon cold water (enough to cover your bird so completely submerged) Put in the fridge 48 hr before cooking Rinse well pat dry before cooking. Smother in olive oil salt and pepper. Ready to cook on grill or smoker or oven. This makes the most delicious MOIST turkey you will ever eat.

Re: 7lb Turkey Breast My brain is drawing a blank on HD. What is this standing for. Reading all i can about smoking a turkey of our KK as i have never eaten a smoked bird. I plan to brine it first.

Re: cast iron skillet/ other This is mine that i use all the time http://www.amazon.com/Lodge-Logic-Cast- ... +cast+iron i also have this one for deep dish and the need for a larger pizza http://www.amazon.com/Lodge-Logic-Pre-S ... +cast+iron We have not gotten the nack for using the stone yet. The pizzas just stick to it too much and then i have a mess so i use the cast iron favorites. Here is a picture of it in use, one of my pizza baked in the oven pre KK days we are a Supreme family here.

Re: Kingsford FB Sweepstakes - Win a Komodo Kamado! Bummer I checked their site thrunthose date I didnt see any mention of it. Maybe they have more big wigs and ceo than they had KK. Can't say I am a lucky person at winning anything, but I am lucky enough to already be an owner of a KK Grill.

Re: Kingsford FB Sweepstakes - Win a Komodo Kamado! Dennis i been there several time tonight but do not see where we are suppose to sign up at. Do you know? re we suppose to just like to enter or how does this work. I feel our Kookie could use a mate.

Re: Posting Pictures I also am getting this message but the day Texas Tom posted a pic of his dog i was able to see it but it is gone now replaced with a message.

Re: Calzones on a pizza stone prototype I have and use these all the time for in house oven pizza baking https://secure.lodgemfg.com/storefront/ ... oduct=3984 - Lodge Pro Logic Baking Pan   Part#: P14P3 We also have this i use for deep dish pizza https://secure.lodgemfg.com/storefront/ ... oduct=3931 - Lodge Logic 17" Skillet    Part#: L17SK3 I bought them from Amazon have been happy with the results. Thinking now i will try using them on our KK. We had our first pizza stone cook last night they was good but it was our first time using a stone it definetly looks used now as they stuck. Does the pizza stones need to be seasoned? I bake my bread in a stone dish i use olive oil to coat it each time (i don't need to but i do) and i never wash it. It is well seasoned the bread just pops out so do the stones need to be greased down to start a seasoning process. Is the stone suppose to to smooth shiny? Ours has several rough pitted areas on it the outside edges are so smooth and shinny like. The pizza did not stick to the the shiny areas but it did on the rough. I had to use a razor blade to clean off the burnt stuff. I just never owned a pizza stone before so really dont know how they look or bake.

Re: Another argument for using grill-floss I watched the video and did hear just last week about this hazard. Where are you getting the grill floss from and is it specifically for the 3/8 grids. I believe i would prefer this over a brush.

Re: Perfect Grill Yes i would if i was you. You will have it when you want it and not have to worry about how am i going to get more with out costing and arm and leg in shipping to get it here. We only got 2 boxes to try ... can you say mistake we wish would have ordered more and the 6" rotisserie. We all live and learn if you got room to store your boxes order with you KK.

Re: help me decide! Hello Jeremy I am new to the forum thought i would jump in. For a ladies point of view i would and about did choose the Autumn Nebula, but we chose and are anxiously waiting for the Matte Green Ocean. Black would show the dust from air settelments as already said and i feel the white would show unwanted residue as well. The browns, oranges and golds will add a beautiful and richness with punch of color to you cooking area. Good luck with you decision. *~* Marilyn W. *~*