tony b

Re: Pork Ribs Classic 3-2-1. Have heard about the honey treatment in foil before, but never tried it. I'm more of a savory over sweet kind of guy. I mostly just CYM and dry rub. Spritz with apple juice/water every hour when they start to brown. Rarely wet sauce my ribs; only when guests ask for it. I only foil wrap if I'm going to hold them for awhile before eating. About your experiment with wet mopping sauce hourly, do you plan to cook those indirect then to avoid burning the sugars, since you won't be wrapping in foil?

Re: Happy Thanksgiving I've had my BBQ Guru (DigiQ-II) for quite awhile now and can't imagine doing any kind of low/slow without it. Used it with the Turkey, even though it was a short cook (2.5 hrs) at slightly higher temps (375F), because it was very windy and I was afraid of runaway temps without it. Worked like a Champ, as always. Brine was a basic - 1 cup kosher salt, 1/2 cup brown sugar, 1/3 cup candied ginger, 1 Tbl whole black peppercorns, handful of whole green cardamom pods, and 1 gal of water. Placed bird in small picnic cooler, added brine to cover, added 2 cups of ice cubes. Put the cooler in the garage overnight (temps in the mid-upper 30's F. Removed next morning (~14 hours brining), patted dry, put back uncovered in the fridge for another day to dry. Cooking day - stuffed cavity with one red apple, one yellow onion (both quartered), 2 cloves garlic (smashed), 2 sprigs fresh rosemary, and one sprig fresh tarragon. Outside of the bird was brushed with olive oil and liberal dusting of sea salt and fresh ground black pepper.

Re: Pork Ribs What's the scoop in Picture 3 with the butter? and other stuff? Looks interesting.

Re: She's in Cali HURRAY!! Such patience, most of us couldn't have taken it. I had to wait less than a week with mine in the garage before my buddies could come over and help me move it onto the deck and I was almost climbing the walls by then

Re: New here My KK is my 3rd ceramic grill. It is hands down the best of the 3, no question! Sounds like you've done your share of Q'ing, so I can tell you this thing smokes like a dream, plus the added bennie of being able to righteously sear a steak at 800+ degrees F. Quality and craftsmanship set this one apart from all the others by head and shoulders. Dennis is awesome for customer service - legendary in fact. It's well worth the money, so pounce at the current price before it goes up!! You won't regret it for a second.

Hope everyone had a great Thanksgiving! Here's some shots of today's turkey cook. Turkey was brined overnight Tuesday, went into the fridge to air dry all day Wednesday, cooked today - grill at 375F, breast to 160F, over peach wood. n68626 n68627 n68628 n68629

Re: Boneless Beef Short Ribs Saw this post and was inspired to try some beef ribs (boneless). Did as suggested, 6 hours @ 220F, indirect, with mesquite. Split batch - half w/Dizzy Pig Raising the Steaks (used a bit too much, will cut back next time) and half wet marinade - Asian inspired - light soy sauce, garlic, ginger, szechuan peppercorns, sesame oil, orange oil, and Gochujang (Korean fermented soy/chili paste). Marinated for about 4 hours in the fridge. Will definitely be doing this one again soon - YUMMY!

Re: Beer Can Chicken Anxiety Forgot to mention that if you use a metal vertical roaster like this, spray it first with PAM (or similar) to help remove it after the cooking is finished. Helps with cleaning the roaster too!

Re: Peach wood chunks You got that right, Pimp Chimp (aka Firemonkey). No question as to that priority!

Re: Smoked Pork Belly Peppered Bacon I've had maple syrup glazed bacon - killer! Cook the bacon (however you like to cook your bacon) until almost crisp. Degrease with paper towels. Dunk the bacon in real maple syrup. Place on a wire rack on a sheet pan. Place in a 350F preheated oven until crispy and the syrup has carmelized. AWESOME! A variation is to take your peppermill on medium grind and sprinkle black pepper on the maple syrup coating before going into the oven. Another WINNER!

Re: First cook! - Lamb Shoulder Up here in the States too! I just did a couple of lamb sirloin chops for dinner tonight, except not low/slow, but a nice hot (500F) sear on the lower grill. Dry rubbed with Ras El Hanout (Moroccan spice blend). Yummy!

Re: How did you find Komodo Kamado Owned a POSK for about 8 years before it started to crack and shed tiles. Stumbled upon the Kamado Fraud forum and lurked about there for a couple of years, picking up repair tips. That's where I learned about Dennis and the KK. Scoped out the Forum here and lusted over the KK for about a year. When the POSK was finally on its last legs, I took the plunge and replace it with my gorgeous KK (Dark Autumn Nebula!) Couldn't be happier!!

Re: Beer Can Chicken Anxiety I am a firm believer that the ceramics (even my old POSK) do chicken better than anything else. A good high quality metal smoker can turn out as good a brisket or pork butt, but not chicken, it comes out too dry. Learned about spatchcocking chicken on the old K forum (back in the day when it was fun and helpful) and I still prefer it to beer can, even before reading these posts about bad side effects. If I don't spatchcock it, I have a vertical roasting stand that works well (spanek). n67340

Re: Bourbon-brined, Maple Smoked Turkey Yes, there is enough residual heat if you wrap it up right away, that the temperature of the meat should go up another 5 - 10F. This is generally true for any meat, so always factor that in if you plan to do this. For example, I take my pork butts off the grill @ 190F, wrap in HD foil, beach towel and place in the cooler for a couple of hours. When I take it out to pull it, it will still almost burn your hands when you first start, it's still that warm!

Re: Today's Brisket Cook Yes, you make burnt ends from the point, but don't chop it up like that. You cut it into cubes (1 inch), put on some nice rub on all the newly exposed surfaces and throw back on the grill for an hour or so. Then, toss in your favorite sauce, back onto the smoker for 30 minutes. So each little nugget has 6 sides of yummy bark and nice juicy meaty interior. Like I said Meat Candy!! Made famous at Arthur Bryant's in Kansas City. Google it and you'll find lots of info/recipes, etc.

Re: The Kraken in Manhattan Beach, CA Good one Firemonkey! Maybe they should rename them "CrackHead Kamados"!!!

Re: Today's Brisket Cook Have you ever taken the point and made Burnt Ends? Try it sometime, they are Meat Candy!!

Re: Birds crapping on my KK I couldn't even get a bird to sh!t on my old POSK!

Re: Hello from Manhattan Beach, CA Nice porn! Just finished off a nice T-bone on the KK for dinner, along with a 1995 Pine Ridge Cab. So, count me in on the wine and meat snobbery!

Re: Crispy Skin I have to admit that I'm hit or miss when it comes to crispy skin on whole birds. My best results are when I brush them with olive oil, spatchcocked with skin side down (unless on the upright stand), and be patient (this is the part that I have the most trouble with!) Don't worry, with the KK, you won't dry out the meat cooking it long enough to get the skin crispy. When doing thighs only, I let them cook until almost done at like 375F, then do like a reverse sear on a steak and crank up the temps to about 450F, skin side down to do a final crisp on the skin.

Re: HAPPY HAPPY CUSTOMER Food Porn, please! Show us the "virgin cook." Then, we'll know that you are truly a new member of this cult!

Re: New Owner A late Congrats on the new KK. You'll be like a kid in a candy store for a while, cooking everything you can think of on this new toy. I cooked something different on mine every night for a week! The beauty is, the "new toy" feeling never gets old. You'll enjoy cooking on this grill so much, you'll never tire of it!!

Re: KK Stability When I had my deck re-built a few years back, I had them use Iron Wood on a 4' x 4' corner, where the K goes. A couple of minor scortch marks, but no worries about burning down the deck. I worry more about the dog grabbing a hot coal, as he likes to eat charcoal! I guess sticks are sticks, even if carbonized.

Re: Pork Rillettes Pulled pork meets duck confit!

Re: Murry's Beeswax No, just that they kinda sneak that "petroleum products" in, so people should be aware to wait, as you suggested, before beginning their cooks.