tony b

Noticed the double posts. Here's a tip. If you look at the note after submitting/posting it, you will see a EDIT option near the bottom next to the buttons for Quote, etc. It will let you change just about anything, including uploading a picture. Trust me, I use it a LOT!

My longest sous vide cook to date was a corned beef brisket. I think it was like 2 days (maybe 3, it's been a while). Will seriously consider this technique the next time I do beef ribs. Might also try the 3-2-1 method and compare them.

Sorry, wish I could help, but I only upload pics to the Forum using my PC. Even if I take the pic with the phone, I'll email it to myself, download it and then upload it here. Convoluted perhaps, but it works well for me.

Thanks for the tip. I do have a sous vide immersion circulator (ANOVA). Sort of like doing steaks.

You're not the first person to suggest that!

Yes, celery powder or celery juice is used to cure bacon that's labeled "uncured" or "nitrate free." It's seriously misleading marketing. Another bogus health claim (pink salt/sodium nitrate) causes cancer. No, it prevents botulism. To get to the levels of nitrate that those rats were subjected to in the cancer study, you'd have to eat pounds of the stuff, not teaspoons! Similar to all that frackus about MSG!

To quote Slim Pickens from Blazing Saddles, "You use your tongue prettier than a $20 whore!"

I'm betting on the latter!

Because inquiring minds like ours would like to know? Why the bright blue cover on a bronze/dark brown grill?

I actually had an icicle dripping below my lower draft door during a cook when it was below freezing here!

These were boneless ribs, so basically 1/2" - 3/4" thick slabs about 2" x 8" (pre-cooked). I've tried several different cooking regimes, varying cooking temperatures/time, marinades, but haven't found the "sweet spot" yet. This attempt (low & slow) came out better than the last one, which was 325F for 3 hours. Those were both dry and tough. Like I said before, I'm not a fan of foiling pork ribs (3-2-1 method), but I may give it a try with these boneless beef ribs to see if that gives better results.

I agree, completely unnecessary. Moisture retention is the best part of KK cooking. I swear it makes better roast chicken than any standard oven.

Did another set of boneless beef ribs today. 6 1/2 hours @ 250F, with pecan, bourbon, and cherry woods, indirect on main grill, with Guru. Dry rubs only, no marinade. Foiled after taking off the grill and rested for 30 minutes. Man, this is harder than brisket. Great flavor, serious crust, good texture, but a bit on the dry side internally. They are so thin, that it's difficult to cook them long enough to break down the collagen, without drying out the meat. Maybe the answer is to foil them mid-way through, similar to a 3-2-1 on pork ribs. Any suggestions?

He ain't paying for 'em, so why should he care? He's just pimping their product.

I never use my deflector stone anymore. I mostly use the drip pan (I have the old round style) or like others have mentioned, aluminum foil, especially if I only want to cover half the grate to be able to do both direct and indirect cooking. I think that the basket splitter is most useful for doing seriously high temp searing. Like Dennis points out, using the half basket forces all the air through the side with the charcoal, which "turbocharges" it. Even if you're doing a bunch of steaks (not just a couple), it still makes sense, because even if you have to break the cook into smaller batches to sear first, you're still ahead when it comes to how much charcoal you burn through (vice a whole basket raging at 900F) and you aren't really extending the cooking time all that much, since you're only going to sear each steak for 3 - 4 minutes total before setting them off to the side to roast to desired doneness.

Well, I did get that reprieve in the weather (high was in the 40s today and no precipitation - woo, hoo!), so fired up the KK to roast a whole chicken - one of my all time favorites! Injected with Butcher BBQ Bird Booster w/Herbs, interior dusted with Plowboy's Yardbird, and the exterior was rubbed with smoked herb salt, fresh ground pepper, and some powdered garlic. Rested overnight in the fridge to tighten up the skin. On the KK for 2 hours @ 250F, indirect on the top rack, with hickory and peach woods. Finished the last 45 minutes ramped up to 400F. This was an experiment with doing chicken "Low & Slow." I usually cook birds at 350F for an hour, then 15-20 minutes at 400 - 425F. Have to say that I'm loving it! Bird has good crispy skin (like parchment paper) and was a tad juicier than my normal method (which is still damned juicy!) But, the crazy thing was - I had a smoke ring on the dark meat. Never before with a chicken. And now for the food porn - Money shots for Dennis. Supper's Ready!

Yeah, he was the more entertaining of the 2 and he like to cook on charcoal, while Flay was the gas burner! Kinda told yah the whole story right there!

Not a single moment of buyer's remorse! You'll be like a 5 year old 2 weeks before Christmas; so excited that you think you're going to explode and the time will drag until it arrives, and when it does, you'll want to rip into the package with both hands to get to your new toy!

And to think that back in the day, I used to watch Grillin' & Chillin' religiously! Now, he's more a cult of personality than chef (IMO).

Trust me, I completely understand, because that's how I do most of my cooking! And unless it's a recipe that I'm doing for the first time, I rarely measure anything either (except for baking!) What's worse is that I have all these jars/bottles of homemade spice blends and marinades, etc. lying around that I have no clue what I put in them!

Hey Syz, where you been, bro?

The Komodo Kamado is the Mercedes Benz of ceramic cookers! Continuing innovation and highest quality, with superlative customer service, and a lifetime of enjoyment!

Like the ads says, "Just Do It!" I'd second CC's suggestions to get the Sunbrella cover, (especially important for those of us that live in the colder regions of the planet!) and the baking/pizza stone. Get the basket splitter with a second charcoal basket. You will use it more than you think, especially if there are only 2 of you to cook for. Plus, it's crazy efficient for getting screaming hot fires going to sear steaks. The 2nd basket lets you easily swap back and forth between the 2 configurations. If memory serves correctly, you can also pack about 15 boxes of Dennis' Coconut Charcoal (CocoChar) onto the pallet with your 23" KK. An absolute "MUST!" Since you're going to have to suffer the consequences of the significant other's slippers, you should load up on all the accessories that you think you'd ever want, so you only have to take the beating once!

"One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing." Recipe, please! Add some gochujang (Korean chile paste) and try it on those beef ribs.

Sadly, this is the model that almost all manufacturers use! Depends on your costs and payback period on investment, but sometimes it does make sense, as long as there's no litigation involved.