normstar

Hi All, I've got a 10lb 4-bone prime export rib that I'll be cooking tomorrow on the KK and am trying to decide which technique to use. Here's what I've thought of so far, please let me know if any of you have done a prime rib or have suggestions. Thanks! 1) Low and slow Indirect at about 275 until just about done, then give it a quick sear on the Sear Grill. 2) Sear it first on the lower grill for about 5 mins per side while attempting to keep the fire from erring away from me, then throw in the eat deflector and roast at 350 until done. 3) Low and slow indirect at about 275 until about 5-10 degrees away from finish temp, and then crank up the KK to about 450 to give it a nice crust. 4) Just cook it about 350-375 the whole time until done. This is what I did the last time, I wanted to do the traditional prime rib technique: 450 degrees for 20 minutes, then 350 until done, but I could not get the temp down after the 425 and ended up cooking around 375-400 the whole time. It was excellent! I am clearly over analyzing this, but don't we all? Otherwise we wouldn't have the best grill in the universe!

Re: More Sear basket fun Sorry Craig, just saw this! Those are some of the larger pieces from my 40# bag of Mexican mesquite I got at the firewood supply yard. I don't recall if there is even a name on the bag but I'll check. If I had to guess I'd say there was 10-15% chips and dust in it, but overall a pretty good product. And only $13!!!

Re: Prime Pork Chops Other than the rub, just a little olive oil! Temp was only 400 so it wasn't a blazing fire and they cooked very evenly.

Cooked direct on the lower grate over mesquite, basket splitter installed. n74415

Re: Grill Grabbers I got a pair of welding gloves and they work great!

Re: 1st time Brisket -- Triumph or Tragedy? You'll be fine! Dont over think it, let her settle in around 225-240 and you'll be golden. Just make sure it doesn't keep dropping once you get to your target temp. You might consider opening the top a tiny bit once you are getting close to your target temp.

Re: More Sear basket fun Craig - that was some larger sized lumps of Mesquite. I've been using a lot of mesquite lately since I got a great deal on it - $13 for 40lb bags - but it sure does burn up quick. The more I try other charcoal, the more I love the Coco-Char. I haven't found any very good quality lump tho, there just isn't much around here other than the way-overpriced stuff at BBQ galore.

Re: More Sear basket fun Exactly what Dennis said. Here's a pic of my setup from tonight, where I grilled a 20oz NY, couple sausages and some onions. A compact pile of lump and I run the KK wide open and it's perfect for grilling a steak. Lights faster and uses only a small portion as opposed to the whole basket.

Re: Buying decision help requested! Your grand kids won't regret it... Because it will be theirs one day. That's how well these are built.

Re: Buying decision help requested! I also intended to get a gasser in addition to my KK. Fire magic is made here in So Cal, but I found a metal fabrication company that makes gas grills on the side. They have more BTU's and better quality stainless for about half the price. BUT, after a few weeks of using my KK, I gave up on that idea because I soon realized that I would never use the gas grill. Ever. I use a weed burner (JT850 - google it) and can get my KK ready quickly also. I'd say 10-15 minutes tops and it's ready for direct grilling. I also use the basket splitter, which uses 1/4 (or less) of the charcoal and helps to speed up the start time.

Re: Anyone cook Denver ribs of lamb? I look forward to hearing how they are. My bro-in-law raises lambs and goats and I'm gonna get a whole animal next year.

Re: Re-Newed my Vows and on a US Road-trip Congrats Dennis! Sounds like a wonderful trip.

Re: Rib Eye steaks, 2 inch thick Nice job! Those are some big steaks.

Re: Nathans Famous Hotdogs I didn't have any Apricot Salt, so I just doubled the Kosher. We really enjoyed the rub but it was a little too spicy hot. The red pepper flakes that I've got are "medium hot", which I think is hotter than the standard ones that the recipe calls for. I loved the reverse sear! At first I thought it was going to take forever, but after about 20 mins or so the 2lb tri-tip was 100 degrees and steadily climbing at a rate of one degree every 10-15 seconds. I pulled it at 125 at the fattest part, waited for the fire to hear up, and seared 2 mins per side with the lid down. It was med-rare-plus to medium, which is perfect since my pregnant wife needs the end cuts med-well. Otherwise I would have pulled it at 115-120 and shot for medium-rare. An interesting note, is it just me or do steaks on the KK always look like they are a bit over-cooked when you first slice them? I thought it was med-well when I first sliced it (after it rest for 10 mins), but when served it looked a beautiful med-rare+. Maybe it's the darn enviro-conscious BS light bulbs that the city coerced us into installing in the kitchen! PS: I don't speak Celcius, but it went up approximately 10* during the 2-min/side sear.

Re: Nathans Famous Hotdogs I agree, the closer the better! I'm about to kook a coffee-rubbed Wagyu Tri-tip (barefoot contessa NY steak coffee rub, google it). I think I'll finally try a reverse sear. Using the basket splitter, so I'll do first up top on the main grate to about 110-115, then sear in the lower grill right on the fire. For those reverse sear guys, how many degrees does it usually go up when you sear at te end? Just a ballpark, such as as a lot or a little? Wife is pregnant so I can't go too rare

Re: Steak Tips Absolutely! When I burned the used mesquite last night and quickly hit 500*, it was at half depth. In theory, I reckon it will still get very hot in this mode with 1/2 of a full basket since you still have a full KK width surface area of coals, they just are not a full depth. I figure with this setup it will get Very hot - but not Crazy hot. Say, 700* with 1/2 a basket where a full-depth basket will do 1000*. Not that I ever cook that hot, just trying to make the point that 1/2 of a basket is still a very significant amount of fuel. Make sense?

Re: Steak Tips Craig - I've noticed the fast temperature rise as well. Last night I lit some used mesquite and came back only 10-15 minutes later and it was at 500 degrees! The basket splitter has become a "must have" accessory. Another thing I've done with the splitter is only use the two horizontal grates (leaving out the solid steel sheet and vertical splitter). This way you can get a full basket of coal but only 1/2 the depth, which works great for large cooks of shorter duration, such as a bunch of steaks.

Re: Emulating Wood burning pizza ovens with KK I've only done it once, but top grill with 600 some temp was perfect. At 700, it burned before it was fully cooked.

Re: Coming to the States, on Holiday with Family Have fun Dennis! You probably drove right by my house - I'm in Manhattan Beach, about 5 miles from LAX.

Re: Sure fire pork butts and ribs Yeah... We want some Butt!!!

Re: Steak Tips Here's proof!!!

Re: Steak Tips Tried a new technique last night and got great results! I was at one of the best restaurant in LA recently - Bestia - and noticed that on their grill they had a small section where flames were rising up through the grill and he was using that spot to char the fish/meats. So last night I wanted to cook 1 NY steak, about 16oz, so it was a nice sized steak. With the basket splitter installed I added 2 handfuls of small-medium sized lumps Meaquite. Started the fire and let it hear up for about 30 mins - inflow knob was open full and dome was open 3 turns. When ready to grill, I pulled the bottom door out a small amount and opened the dome up to 6 turns. This made the fire rage! It seemed the 6 turns up top had a much more profound effect than pulling out the bottom door. The temp rose steadily up to 500 - which is hot for such little fuel. Grilled the steak on the sear grill amongst the flames for 3 mins per side with the lid closed, for 6 minutes total. It was cooked a perfect med-rare and had a GREAT CRUST! Not too heavy of a char, just perfect. I also applied olive oil to the steak before grilling.

Re: Pork Loin KK vs Pellet Grill Awesome! I need to try a pork loin. I used to have a Traeger pellet grill and I love the convenience and super fast start up. But last night I wanted to cook 1 steak (I'm obsessed with perfecting my KK steak technique) so I threw in two handfuls of mesquite, hit it with the JT850 and 5 minutes later I had a fire suitable for grilling! I can't believe how fast the KK can be ready, it really is a versatile beast.

Re: Great application for a Big Green Egg! That is the perfect size for a couple Tomato plants!