Sanny

Oh my goodness!

I like a stuffed turkey. Most "dressing" cooked outside the bird tastes dry and nasty. Cook's Illustrated has a fix that includes (as I recall) bacon over the top of the pan of dressing, to give it some "in the bird" flavor. But what's the point, when the bird is right there, and stuffable? Stuff on. After it's cooked, the stuffing vanishes almost instantly, so no need to admonish about leaving a stuffed bird. Just don't stuff the night before - I'll go along with that one.

I'm doing an interminable drive from Phila to Dayton, Oh, then 2 days with family, then the drive back. None of it involves a KK, but low and slow probably applies.

That's what a lot of restaurants do with the prime rib, anyway. Sear it, then slice and cook to order in the jus. I'm sure they do the same with the boef wellington - sear first, then cook as needed.

Re: Sad day.

What a great video! And the KK is so prominently shown! Woo hoo!

Wow, Larry, they DO look pretty! I did an imaginary bone in turkey breast on Friday, brined, using the Cook's Illustrated recipe for orange and rosemary (with some hot pepper flakes) in butter under the skin. I confess, it wasn't on the cooker, so I guess it's ok it was imaginary. Nevertheless, it was the most incredible and moist turkey I've ever made. C's I recommends a 3-6 hour brine on a breast (half cup table salt to a gallon of water). Any more, and C's I says it'll be salty. Don't know if that's true or not. I added about half a cup of brown sugar, and brined about 4 hours. Let dry overnight in the frigerator, then rubbed the butter and herb mix under the skin before roasting. It took about an hour and a half to cook. Amazing. Absolutely amazing!! I highly recommend!! I'm sure it would be even more wonderful (if such a thing were possible) on a cooker. There were 3 of us, and we could have eaten most of the 6 lb breast, I bet! That recipe's a keeper! In fact, I'm going out tonight to find another breast, to keep in the freezer for later this season. Mmm!

I have room for just the one in my frigerator. I did have it in a glass jar, but decided to treat myself to the King Arthur Flour sourdough crock. Easy to clean, straight up and down, so easier to get the starter out, and to stir in the flour/water. You don't need to feed it weekly. I find that I can skip a week or two without much problem. Just the day or two before I want to start a recipe, I take my cup of starter out, feed the crock and the cup. The crock goes right back into the frigerator, and the cup gets happy on the counter overnight. It makes yummy cinnamon buns.

jealousy I'm envious of the whole "ribs standing around the edge of the cooker" thing. I have Another Manufacturer's Cooker, and I can't stand stuff up at the edge. The slope of the lid makes that impossible - the lid bangs into the meat, and won't close. For the record, mine is a smaller one, also, which contributes to the problem. I'll just drool quietly, from here...

How many sourdoughs do you have up and running? And where/how do you store them? My refrigerator is full up with just one crock of 'dough.

Re: Nice View to go with the KK! Illinois River? That's the one that runs past Peoria...

So, you're saying the KK plays well in Peoria? Good to know! A scenic location for a cook, and a meal! Great photo.

Whew. That shot saved it from being an imaginary cook! Looks tasty.

How cool is that? Good for you! A place for everything, and everything in its place.

Well, Al's a nice guy. First I'd pour him some wine. Soft music on the tunes. Then fix a good meal. Oysters are a good choice... Some chocolate dipped strawberries for dessert. That's what you're talking about, right?

Hmm... violates almost every safe food handling recommendation out there. Not sure I'd advocate that one. The inside of the meat might not get hot enough to kill the screaming meemies that might grow during the overnight. But I'd let a substantial cut of meat sit out for an hour, perhaps, before cooking. That would get the chill off.

Hi, Thomas! Welcome.

Forgive my bad memory, but there was one person on these boards who used to use washers between the two stones, to allow heat to circulate. It kept the burning away, but still allowed the top stone to heat properly. I've done that - it works well. That person no longer does it, as I recall. Used to do it in Another Manufacturer's Cooker.

There are also posts about cooking with gas on the KK. It can be done. Not sure if you can get to pizza temps with a regular gas setup, it might, but you can cook other stuff. As for charcoal cooking, you can get more smoke flavor, or less smoke flavor. Some of that has to do with the type of lump. For example, extruded (such as the coconut) has a very mild flavor. Even the regular lump can be mild if the food isn't put on until it's fully lighted. (Assuming you're not using mesquite or a highly aromatic lump.) I find that the smoke flavor becomes more noticeable if I put on a piece of smoke wood (of course), or if I put the food on while the fire is still coming up to temp. Of course, YMMV.

Re: Thanksgiving Dry Run

ROFL. I was watching at work, and broke out laughing. Oh my! I particularly liked how Dave took his gloves off when he was finished. SNAP!

Re: Careful using "Oven stone"; not all are equal. The oven stone does make an impressive explosion, though...

Re: Livvy turned 14 in June Woof! Woof! Back atcha, Dolly!