Sanny

Re: Easter 2011 cookin'

Hey, PM - not me doing the aging in the garage. And I'm wifeless! Maybe you're directing that to ifly. I do have updates for all of you who are keeping track of my butt. It's finished! That's a tasty rub, that is. Makes terrific bark, and sticks nicely to the strings tying the roast together, so I have lots of "chef's prize" nibbles. The cook started at around 3pm yesterday, and just ended at 11:15am today. Target temp, about 250. Overnight the temp of the cook dropped to about 200, so the meat had a good long rest at an internal temp around 155-160. I don't mind a well behaved overnight cook. Of course, I smell like a camp fire. Good Easter to you all!

] Re: Easter 2011 cookin'

You may think I'm a figment, since I've not posted for so long. But my cook isn't imaginary! It's sidways, but not fictional.

Re: Rib Roast

Notice there is no "bullseye" in the center! Only MR throughout!

Please expand on meaning of no bullseye, MR throughout.... MR possibly short for marbleing?

Thanks

"No bullseye" means there's no ring of grey overcooked meat, with a pink center. It's entirely perfectly medium rare. Often, if one cooks at a higher temp the whole time (rather than reverse sear, or the Cook's Illustrated method of quick pan sear, and extended low temp cook), one gets grey overcooked meat at the outside.

All the pics on this thread are magnificent!

Gotta put a plug in for the CI method of low temp chuck roast. Be sure to cut it very thin, but it's a perfect way to cook an inexpensive cut.

There's coffee on my butt.

Ok, ok, so it's intentional. I'm doing a pork butt today, and rubbed it with a modified coffee cardamom rub. I added some cayenne and a bit of roasted sesame oil. I'm going for that vaguely asian thing. We'll see. Not sure what would be a good sauce for the sammiches, though. Depends, I guess. Might not need any, or maybe a teriyaki sort of angle would work.

Of course, I also put on a rack of ribs - just happened to have some in the freezer, taking up valuable space where I want to put some of the cooked pork butt! I made a rub of some Indian spices I have on hand, so we'll see where that goes, too.

Anyone else cooking "stuff" this weekend?

Re: Komodo availability - Good & Bad News

That's the kind of news we LOVE to hear about your product, Dennis! That is, unless we're wanting one and haven't ordered in time for the grilling season.

Re: HAPPY DAY TO ME !!

YAY! We're happy FOR you. Woo hoooooo!

Re: San Francisco Flower & Garden Show March 23-27

Wow! That's some excellent exposure, Dennis! Good job.

Re: KK black swan fairytale..

Please do not fall in love with this color...

Sorry, Dennis. You probably already hooked a few people!

Re: New KK Owner in Nevada

Picture attached' date=' I've read the rules...lol[/quote']

We do love our food porn, don't we? Good job, Tazzer!

Re: Sai my Endorphin Junkie..

You sure that's not chili soup in coconut milk, with some chicken in it?

Re: A "New Blue" KK headed to Seattle, WA

FM is a TV celebrity? Who knew? And here we thought he was just another pimped out pretty face.

Welcome, Dan! Congratulations on your new KK, finding the forum, and becoming the "go to" pulled pork guy in your town! All worthy achievements!

Re: Sirloin Roast

Maybe the flour is to help the outside dry? Meat cannot brown until it is dry. Otherwise, it just steams.

Good luck with the soon to be born bundle of joy, Jacksyee. Best to Mrs. Jacksyee, too.

Famous last words...

Nah' date=' it will be ok.[/quote']

Is that the same as, "Hey guys, watch this!" or "Hey guys, hold my beer!"

Re: POSK Stuck Damper Remover

...strap wrench...Had it felt even close I'd of fired up my Oxy/Acy torch.

I love it when you talk workbench tools, Johnnyboy! It's so sexy! lol

Re: It's on!

Johnnyboy's Jammies are the BEST covers for your new cooker! I've had one for several years, outside in snow, sun and everything in between, and it's still perfect! Best accessory for an outdoor cooker.

Welcome to the family. Now, just don't pull the pin on that hoppy lookin thing, and we're good.

Re: Cucumber Water

Hello again Sanny. Try enjoying this with your best friend (in this case my wife) when the snow is falling and a warm fire in the fireplace. Superb!

Oh, Scouterpuff, you're so romantic.

Re: Dear Santa

Cookie: If you don't have one already' date=' a Thermapen is a handy gizmo.[/quote']

I second that one. I use my Thermapen at least once a week. Bread, Q, chocolate, meat - I check internal temp for all of that when I'm cooking.

Re: New Forum Feature Poll

I like the way it is now. This way I can see all the topics with orange folders (new stuff in them). and to find the various other categories. And, I like the "active topics" thingy on the right - easy to find the new stuff. Still getting used to the new forum, but it's getting more familiar.

Re: New to forum from AU

DAY-um! That's something else!

Re: Hi to all

Hey, TxBG! That's a fine lookin cooker! It looks like the Kingsford bag! How cool is that?

Give your Ace Hardware store a call. The one near me (in tropical NJ) has big bags of Cowboy lump all year round.

Re: Not much cooking going on

I took pictures this time Sanny!

You're a good and conscientious man, Tony. Well done.

Re: Very Sad Story + Photo. Need Advice.

That's a DREADFUL story! How much they cost depends on what brand, what style, and what size. Dreadful that you had to find its broken body in an alley. What a heartbreak.

Re: Thanksgiving 2010

No pics here. All imaginary. But that's ok. I saw Charlie Brown last evening, and he's imaginary, too, even if he does have pics.

Re: Thanksgiving 2010

Thanks, all. Mother and I had our supper together. I made a turkey, after all. I cut it into parts and roasted it at 275 for under 2 hours (Cook's Illustrated's recipe) over mirepoix. Then used the drippings and flavor of the roasted veggies to make the gravy. Excellent birdy. Mother made the family recipe of dressing - white rice, wild rice, ground sausage, ground meat. And pumpkin chocolate chip cake for dessert.

Even better - I made the King Arthur Flour soft wrap bread (http://www.kingarthurflour.com/recipes/ ... ead-recipe) for the leftovers. Smeared with some hoisin, and I have Peking turkey! All good.

I hope all of you enjoyed the blessing of family (born, or chosen). xo

The TG quandary...

Ah, what to do. TG was canceled at our house. We had moved it to Saturday to accommodate favorite friends, but they just called to say they cannot come after all. So, we said screw it. No point in TG supper for just 2 of us (my mother and me). We'll have a festive supper or something instead. Might make home made pasta, maybe go see Harry Potter movie. BUT, it seemed sad not to have a turkey for sammiches later in the week, right? So, I bought a 10 lb bird to cook at some point this weekend. Perfect oppty to experiment on the cooker, no? No risk of screwing up the Big Event on a new recipe. Spatchcock/butterfly? Brine and roast? Or just leave it in the oven in the kitchen to make the house smell yummy? Haven't decided yet. Brine is probably a given, since that was so delicious last time I did that.

Film at 11...