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tony b
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Everything posted by tony b
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Not as funny now that the Admin deleted the SPAM posts. But I can't let a good pun go to waste, so I moved it to the SPAM post.
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Believe this or not, when I remodeled the kitchen a number of years ago, it doesn't have a regular conventional oven, just a cooktop, microwave/conventional combo, and a small countertop convection oven. I rely upon the KK to do ALL of my major cooking that would go into a "regular oven." People freak out when I point this out. It works well for me. YMMV. The space below the cooktop, where the oven would normally be, has pull-out deep shelves for pots, pans, and lids.
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I always try and remember to take what I call "The Dennis Shot" of not only the food on the grill, but the logo showing, too.
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Happy Holidays, Everyone! Best Wishes for 2015 and continued success to Dennis and the KK family!
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Couldn't hold a candle to the "master" - R. Johnson and the original POSK.
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I consider them "done" when about a 1/4" of bone is visible on the ends. The bend test is also another good one. I don't foil, but if I'm doing St. Louis style, I might spray them with apple juice/water mix about every hour.
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Glad that I don't play in that sandbox! They sound touchy! If you can't stand the heat, stand back from the Kamado!
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Gonna have to teach you two to play nice in the sandbox!! ROFLMAO!!! Nice looking butts, CC! That was seriously nice of you to cook for your new neighbors, but I'm gonna have to call you the "G-damn the Pusher Man" (homage to Steppenwolf) for seducing your neighbor into the KK "addiction!"
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Don't sweat it. You'll need at least 2 days with a big that big! I brined mine little 10#'er for Thanksgiving for 3 days - perfect!
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Just enough to cover the bird by an inch or so.
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Just wait til you walk out and see this! Then, you'll really appreciate having a Sunbrella cover!
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Your's might be a Tuxedo, but mine's a Burqa.
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Similar to how my mom used to cook our turkeys in the oven. Put it in a hot oven (450F) for about an hour, just before bedtime, then turn off the heat, and just let it roast overnight on the stored heat. In the morning, she'd take it out, stuff it, tent it, and put it back in the oven to cook the stuffing. In over 40 years, she never made anyone sick doing it this way.
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Only thing I can add is that you might want to give yourself a couple of days in the brine. That's a big bird and there's no harm in giving it extra time in the brine to allow for deep penetration of your flavors.
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I would definitely be interested in one if you make them. I understand the concepts - it's a matter of which damper is the choke point. I would think that it would be preferable for the lower vent/damper door to be the choke point to limit the combustion air. Hence, the reason that I like the dial with the small holes in it. The much larger open surface area of the top vent make temperature control a bit touchier, since just a slight twist on the screw has a big impact on the flow area out, especially trying to control temperatures at the very low end.
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Amazing that I'd never considered cooking the steak sous vide in advance and just stashing it in the fridge (or even the freezer) and just finishing it up on the sear grate. Dennis, you're just crazy innovative!
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My role model!
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Just don't turn into that grumpy old man that sits in the rocking chair on his porch and yells at the kids all day to stay off his lawn! (My Grampa!)
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HOOOOWWWWLLLL! https://www.youtube.com/watch?v=gPdOUA6PobA Nice Job, CC!! I'm impressed.
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And to believe that they let me work at a nuclear power plant for over 30 years, "Scary stuff - eh, kids!" (I will be seriously impressed if anyone can guess where that quote is from?)
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I can definitely see your point on another "pricey gadget;" at $199 for an Anova, it's not a cavalier purchase. But, in my case, I use it not just in the kitchen, but also in my brewing room for getting my sparge water at the correct temperature. Keeps it from being, as Alton Brown puts it, a "uni-tasker." And, I cook a lot more other stuff with it than just steaks. Simplest way to make perfect soft-boiled eggs and seafood comes out amazing.
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Wilburpan, first, great looking steak cook!, Second, next sous vide steak cook, try this tip I learned from Dennis - Sear it first, then put into the sous vide pouch and finish in the water bath. Interesting variation. Love the multiple ways to cook a steak on the KK. So far, I'm still leaning to the frozen steak cook, but just slightly over sous vide (conventional method - bath first, then sear). Great way to sear a steak first, without overcooking it, especially a thinner cut. I've also learned to give myself extra temperature range for doing a reverse sear (conventional or sous vide) - at least 15F from target final when I start the sear and to do shorter times between flips (15 secs each) - you don't get as much heat penetration that way. YMMV
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She Who Must Be Obeyed Immediately
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I use this book for my bread and pizza dough. http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?s=books&ie=UTF8&qid=1418062243&sr=1-1&keywords=15+minute+artisan+bread
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