Sanny Posted July 14, 2007 Report Share Posted July 14, 2007 Mother was raving about the Q I did for her fence raising, and how everyone loved it. Our friends (I call them the Chineses) were wondering what to fix for a party of 12 in a couple weeks. She said she was tired of stir fry! Every time they all get together, it's stir fry. I said I'd do a couple butts, and she said she could make the sauces, if I emailed the recipes. It's a deal! Murrican food for Chineses. They'll love it. AND I get an excuse to Q and not be tempted to eat it and get a porky(er) butt of my own. win win all around! Quote Link to comment Share on other sites More sharing options...
jdbower Posted July 14, 2007 Report Share Posted July 14, 2007 I'm betting that they'll want one of their own. I'm sure you'd be willing to sell them yours for, oh, the same price as a Gen II Ultimate Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 14, 2007 Author Report Share Posted July 14, 2007 I'm betting that they'll want one of their own. I'm sure you'd be willing to sell them yours for' date=' oh, the same price as a Gen II Ultimate [/quote']Funny you should mention that! Since another neighbor is interested in smokers, and was going to build himself a smoker, I was thinkin of "testing the market." See how much I could get for mine, and then maybe use that as a deposit on, um, "something else." Not that I don't like mine, of course. I do. But you guys have given me a bad case of the "what ifs." Rotten people, you are! Quote Link to comment Share on other sites More sharing options...
Curly Posted July 14, 2007 Report Share Posted July 14, 2007 Not that I don't like mine, of course. I do. But you guys have given me a bad case of the "what ifs." Rotten people, you are! It ain't about 'Not liking yours', it's about a #5 not being able to handle all these big cooks you are about to embark on as the Chineses and the other neighbors sample the goods Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 14, 2007 Author Report Share Posted July 14, 2007 Hmm, Curly! I like the way you think! A change of cooker wouldn't be for ME, but it would be an openhearted action, done in a spirit of giving and greater good! Well done!! Quote Link to comment Share on other sites More sharing options...
trish Posted July 14, 2007 Report Share Posted July 14, 2007 Hmm, Curly! I like the way you think! A change of cooker wouldn't be for ME, but it would be an openhearted action, done in a spirit of giving and greater good! Well done!! It sounds very magnanimous to me Quote Link to comment Share on other sites More sharing options...
greggd Posted July 14, 2007 Report Share Posted July 14, 2007 Sanny: I am wrestling with the same issues. Perfectly serviceable, no problem pre-Mexico K7. What could I get for it in the Chicago area (pickup only)? For years I felt I had the best cooker available and produced great results. But then I tried to buy Koal, began reading, and now I know I need a KK. My spouse already thinks I am nuts. But, I will find a way.... greggd Quote Link to comment Share on other sites More sharing options...
trish Posted July 14, 2007 Report Share Posted July 14, 2007 Greggd....think of it like an investment....its not worth what you paid for it, and its better to recoup half the investment before it becomes completely worthless.....You're saving money. Here is a little female insight from a friend of mine: When she bought a really expensive pair of shoes that were 'on sale' she went home and told her husband how much money she had saved. Its all in the presentation.... Besides, every time you cook with your K7 I bet you get agitated about how they treated you on the koal order. Better to change up and get a more relaxed and happy feeling when your are cooking. Bad karma is not food safe Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 14, 2007 Author Report Share Posted July 14, 2007 Bad karma is not food safe oooh! Now those are words to live by! Butts for the Chineses are rubbed and resting until morning. The usual Costco mangled boneless shoulder. Sigh. I wish they'd sell cotton string roasting bags to stuff them in, if they're going to hack them up like that. So hard to tie together. Oh well, easier to pull when it's cooked, right? I need PrimeMeats to give me a lesson in the proper way of trussing a pork roast. Anyway, tied it and rubbed with a savory (not flaming) rub. Don't know how spice tolerant these folks will be, so I didn't want to go overboard. Probably it'll turn out they're all from Sichuan, and mix dried chilis into their bread flour, and into their baby formula. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 14, 2007 Report Share Posted July 14, 2007 Butts for the Chineses are rubbed and resting until morning. Everything's better with a little butt rub and a rest!! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 14, 2007 Author Report Share Posted July 14, 2007 Everything's better with a little butt rub and a rest!! Alas, with the Snooky off at school 6 hours away, all I can hope for is the rest. But a girl can dream! And she can rub a pork butt for others to enjoy. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 15, 2007 Author Report Share Posted July 15, 2007 butt pics Pretty generic, I know. But hey, it's still food porn. Rubbed with a standard steak rub. Seemed like a pretty hearty mix. Quite coarse with salt, spices (both ground and whole). As I posted before, I didn't want to risk too much pepper heat. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 15, 2007 Report Share Posted July 15, 2007 Your butts looking good, Sanny No smoke this time? Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 15, 2007 Author Report Share Posted July 15, 2007 Your butts looking good, Sanny No smoke this time? Thanks for the compliment, Firemonkey! :blush: There's smoke in there. Some hickory, and some guava. Guava was left over from other cook, and I just left it. It had not yet turned fully to lump, so there's some life left in it, probably. And I tossed in some new hickory. http://www.hawaiiguava.com/ The smoke had probably blown off by the time I got the camera up to take the pic. You know - Camera in pocket, open lid, reach back, twiddle with the pins on each side to hold the lid up, step back, camera out of pocket, put camera up to face... Indirect, but only the drip pan (not a slate or pizza stone) between the meat and the coals. That seems to work fine when temps are low. Cooking at between 200 and 250. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 15, 2007 Report Share Posted July 15, 2007 Camera in pocket' date=' open lid, reach back, twiddle with the pins on each side to hold the lid up,... [/quote'] Ahhh....I had almost forgotten about those nuances since I got my KK We need DJ to rig up some sort of periscope-like attachment that lets you take pictures without opening the lid Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 15, 2007 Report Share Posted July 15, 2007 Sanny, whats the flavor of the Guava smoke>? Can you make any comparisons? I may have to order a box and give it a try. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 15, 2007 Author Report Share Posted July 15, 2007 All I can think of is sort of sweet. It's not bacony like hickory. And not a fruity taste. Just sweet. Alas, I'm no connoisseur of wood smoke - wish I were, so I could help more. It comes in circles, the size of the palm of my hand. I guess they saw whole branches and cut them into cylinder chunks a few inches tall. Bigger ones are halved or so. Good photos on the hawaii guava website, under the tab for guava wood. They come in a US Postal Service priority mail box, packed in tight. No so much that if you hate it you're stuck. Ok, I went out and sniffed some guava while it was smokish. Anyone else remember "punks" as a kid? They were available in summertime. They were bamboo or wood sticks, like a skewer, and they had insense of some sort on them. Not stinky insense, but it was a wonderful smoky smell. They were supposed to be for bug control, but we'd burn them just because they smelled good. They looked like a skinny cattail (rush), but were little. Quote Link to comment Share on other sites More sharing options...
U2PLT Posted July 15, 2007 Report Share Posted July 15, 2007 Tieing-up Roasts Sanny if you go to: www.vertualweberbullet.com/pork2.html, you will find a place there to click on a video about tieing-up roasts, it is very good. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 15, 2007 Author Report Share Posted July 15, 2007 http://www.virtualweberbullet.com/pork2.html Thanks for the link, Cozy. That's one way, but I prefer the method that doesn't involve cutting the string to separate lengths. Another method uses connected loops. Make a loop, secure it, bring the long end of the string to the next spot, make a loop (like a lariat around the roast) and secure it, then again at the next spot. Last one is around the long end of the roast like a brown paper package, wrapping through the horizontal loops on the way, and back up to the beginning, where the original end is waiting to tie off. Takes a little practice, but I like that last tie around the long way - especially with a mangled boneless shoulder. I forget how, then have to reinvent the wheel each time. Quote Link to comment Share on other sites More sharing options...
U2PLT Posted July 16, 2007 Report Share Posted July 16, 2007 Tying up Roasts Continued. There is a nice set of pictures doing this at: www.recipetips.com/kitchen-tips/t-21-353/Tying-Beef.asp Print it out and you will have an easy set of steps to remind you. Quote Link to comment Share on other sites More sharing options...
