normstar

Re: Christmas Pork I've been cooking tri-tips on the middle grate at around 350 degrees. I get a nice prolonged sear on the meat, but it still cooks fairly evenly and stays very moist. They tend to be 3-4lbs and can take up to an hour, so it's a pretty long cook (for steak anyway).

Re: Pork Butt Safety Back in my Pellet Smoker days I would start them at 165 degrees for the first 8 hours or so and it was always fine. I do recall reading somewhere that with Poultry it's important to get it to either 140 or 160 within 4 hours. But Pork is fine. Just one more reason why the Pig is a magical animal!

Re: KOSHER SALT VS. SEA SALT Sea salt, as with table salt, is much finer and the ratios are different. I forget the exact amounts, but 1 cup if kosher salt is equivalent to 1/2 cup of table salt, and probably something like 2/3 cup of sea salt. So beware if you use a different salt than is called for in any recipe. Otherwise you may end up with jerky!!!

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder Interesting question. I get Prime Pork chops from the meat co, they are not kurobota, and they are freaking amazing. I'll find out exactly what they are and I'll get a Butt to try!

Hi guys - I was wondering if y'all cook with the kid open or closed when cooking a steak? Or any other meat for that matter. Pre-KK I would sear my steaks in cast iron then finish them in the oven. Do y'all sear first or do the reverse sear? And when searing, do you close the lid? I'm cooking a Tri-top tomorrow and would appreciate some technique suggestions for that baby! Andy

Re: New Owner Such a shame to ruin great filet!

Re: Smoked Salmon I always portion the fish to 8oz or 4oz before smoking and usually run it for 2 hours. Ill have to try the whole filet. Also I usually use Scottish Salmon which has a high fat content and can stand up to lots of cooking and not dry out.

Hey all, gonna make my first beer can chickens today - but there are so many different suggestions on here I don't know where to start! I reckon I'll keep it simple for the first time. I've got two Jidori chickens (best chickens in so cal if you haven't heard of them, they are incredible). They also come WITH head and neck. Anyway, forgot to brine them last night so I may just do beer can with salt and pepper rub, and perhaps baste with the Roadside Chicken recipe. Cook director 350 or so on main grate until breast hits 165? Appreciate any thought and I'll post pics later!

Re: Beer Can Chicken I'm going to try this today! You didn't brine them first?

Re: Bourbon-brined, Maple Smoked Turkey Any FRESH turkey should be without brine. You may have to find a high-end grocery or butcher. In LA, It's Bristol farms or whole foods. Myself, I'm fortunate that my friend owns the best meat company in So Cal so I get it from him. I think they are called "Mary's Turkeys" from Petaluma, ca, same folks that raise high quality chicken.

Re: The Kraken in Manhattan Beach, CA Guys, we are talking about the grill hangers that come with the optional Side Tables. Since the bracket for the removable tables mounts directly on the KK, You cannot mount the grill hanger that comes with it, see Dennis's pic above.

Re: The Kraken in Manhattan Beach, CA Thanks Dennis! I figured that out after the first day, I was just too excited to see what was right in front of my face

Re: Cleaning the Tiles of a KK I clean with water, and if necessary a very mild cleaner called "Rinse Free" that I get at a janitorial store. Then I use high quality auto wax, and it works great. Check out www.chemicalguys.com - any of their less expensive liquid wax products works; they are one of the few actual manufacturers of detail products and are top notch.

Re: Lump Charcoal source in Los Angeles If you come into these parts you best stop your Rig by here first for a MEAT FEST!!!

Hello All - Here's my grill, aka The Kraken (the mythical beast from Clash of the Titans), in her home environment. I've been telling my friends that until we confirm that life exists anywhere else, this is the best grill in the universe!

Hi All - I'm looking for a good source of lump in So Cal for my high heat cooks and stumbled across this place. Has anyone tried their stuff? I called and they told me their retail pricing is $25-40lb bag of oak and hickory; and $13/40-lb bag of Mesquite. Sounds like if you've got a restaurant or some sort of business they may have wholesale pricing as well. Will update y'all if I try it. http://calchar.com/catablog-terms/charcoal-products-2/

Re: Where to see on in Los Angeles area Shoot sorry Craig, just saw your message. Yep I saw the one in Redondo, and now I've got my own! Just posted in Happy Campers. Thanks for the follow up.

Hello All - Greetings from Manhattan Beach, CA! Got my KK last week and have been cooking up a storm. THANK YOU Dennis for building such an amazing product. From all of your great reviews and insight here on the board, I knew it would be, but until you see it in person you just cannot appreciate it. It's like a mythical beast that you're not sure it really exists, and then one day you see it, and BOOM! That is my KK. I'm already a meat snob (and wine and cigars too), but my KK is taking me to a whole new level. Thank you all as well for the incredible amount of information and excitement on here. Any obsessions is more fun when you can share it with others Without further ado, here are some pics of my first few cooks:

Hi All - I'm looking to get the finest grill in the world upon completion of our remodel, and was wondering if there is anyone in the Los Angeles area that wouldn't mind me taking a quick peek at it? I'm all over for work, so anywhere between Santa Barbara and Palm Springs is within range. Thanks in advance, and thanks for all of the great info on the board! Andy Norman Manhattan Beach, CA