paul1927 Posted October 8, 2007 Report Share Posted October 8, 2007 Other extreme heat dishes??? Because of the high temps the Q can reach I was looking for dishes that require extreme heat. Here is a link that I came across: http://www.chefmarc.com/videos/ . I found his videos very entertaining, but it took a while for me to receive his book. Anyhow, I tried chicken breast at around 700 to 800 degrees about 5 minutes per side. My father who never liked white chicken meat loved it when cooked like this. It was so tender and had a nice smokey flavor-----I used lychee wood which I have since learned is a no no because it gets real hot real fast. Anyhow, I just finished cooking some dark meat chicken for something absurd like 6 hours + at around 200 degrees and that came out excellent----extreme heat didn't work as well with dark meat so I thought I'd try the long and slow approach. It definitely worked. Quote Link to comment Share on other sites More sharing options...
U2PLT Posted October 8, 2007 Report Share Posted October 8, 2007 Low & Slow The Jamisons have a great BBQ Book all about "Smoking & Spice" which is BBQ at 220*. First edition was around 1994, updated is 2003. They have great recipe for smoking hamburgers at 220*, which I have done and my wife says its the only way to cook hamburgers for her. Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 8, 2007 Report Share Posted October 8, 2007 Cozy, can one have a medium rare burger done that way? Or is it all "fully cooked"? Quote Link to comment Share on other sites More sharing options...
Curly Posted October 9, 2007 Report Share Posted October 9, 2007 Re: Extreme Heat Cooking with the Q . . . it really works . Other extreme heat dishes??? Because of the high temps the Q can reach I was looking for dishes that require extreme heat. Here is a link that I came across: http://www.chefmarc.com/videos/ . I found his videos very entertaining, but it took a while for me to receive his book. Anyhow, I tried chicken breast at around 700 to 800 degrees about 5 minutes per side. My father who never liked white chicken meat loved it when cooked like this. It was so tender and had a nice smokey flavor-----I used lychee wood which I have since learned is a no no because it gets real hot real fast. Anyhow, I just finished cooking some dark meat chicken for something absurd like 6 hours + at around 200 degrees and that came out excellent----extreme heat didn't work as well with dark meat so I thought I'd try the long and slow approach. It definitely worked. I've cooked steaks, pork chops, burgers, salmon...lots of stuff at high temps...love it that way. Quote Link to comment Share on other sites More sharing options...
paul1927 Posted October 9, 2007 Author Report Share Posted October 9, 2007 Re: Low & Slow The Jamisons have a great BBQ Book all about "Smoking & Spice" which is BBQ at 220*. First edition was around 1994' date=' updated is 2003. They have great recipe for smoking hanburgers at 220*, which I have done and my wife says its the only way to cook hamburgers for her.[/quote'] Sounds interesting and strange! Seems like that is going to be one long cook. I've been cooking the hamburger around 600 degrees about 5 minutes per side. I like them medium rare and they're large. Quote Link to comment Share on other sites More sharing options...
U2PLT Posted October 9, 2007 Report Share Posted October 9, 2007 Low & Slow I used apple wood in a neat small cast iron smoke pot from BBQ Delight. It is just the right size for the KK. You can stop the smoke cook at a shorter time and get a rare hamburger. However I have found that with this 220* smoking approach the HB is just as juicy as a rare one. BBQ delight uses wood pellets, but I just cut my apple chunks into smaller sizes and they worked just great. www.gardenluminary.com sells the pot alone or with a package of 4 bags of pellets cheaper than BBQ Delight. Smoke & Spice by Jaminsons is totally about smoking on your BBQ at 220*. They have sold over 750,000 copies. Quote Link to comment Share on other sites More sharing options...
paul1927 Posted October 12, 2007 Author Report Share Posted October 12, 2007 Well I ordered a copy of Smoke & Spice by Jaminsons, but the way the Q cooks I can't imagine it getting any better. Quote Link to comment Share on other sites More sharing options...
DavidS Posted October 12, 2007 Report Share Posted October 12, 2007 It's a very good book information on rubs, mops and great information on smoking. Another very good book is Paul Kirk's Championship Barbecue Sauces. It pretty well covers: ingredients, spices, seasonings, mustards, oils, vinegars, rubs, marinades, mops, sops, and a lot more. Quote Link to comment Share on other sites More sharing options...
Saucier Posted October 13, 2007 Report Share Posted October 13, 2007 Paul Kirk David, I have Paul's book too. I am having fun making the different rubs and checking them out! Its a great book indeed! Quote Link to comment Share on other sites More sharing options...
hOTSAUCE Posted December 29, 2007 Report Share Posted December 29, 2007 Ditto on Paul Kirks book, it is a great book. I have been using it long before I got a KK. Not only does it have great rub recipes but mops and marinades as well. Before the KK I had an offset BBQ, so marinades and especially mops were important as it is not anywhere near airtight like the KK. Anyways I felt I had to recommend the book, it think its a must have for a BBQ'ER. Quote Link to comment Share on other sites More sharing options...
