jdbower Posted May 14, 2009 Report Share Posted May 14, 2009 Re: Rosemary Chicken Put the butter in that subcutaneous space I don't know that "subcutaneous space" has even been used on this forum before Link to comment Share on other sites More sharing options...
Flyboy Posted May 14, 2009 Report Share Posted May 14, 2009 Re: Rosemary Chicken Put the butter in that subcutaneous space I don't know that "subcutaneous space" has even been used on this forum before One wonders if that would that be the anterior or posterior subcutaneous space ? LOL Link to comment Share on other sites More sharing options...
mguerra Posted June 29, 2009 Author Report Share Posted June 29, 2009 frozen butt, roller coaster cook I cooked a pork butt that was huge, and not fully thawed. In fact the bulk of it was frozen solid. My thought was it would cook unevenly and not be too good. The first two hours the temp got up around 270 because my Stoker failed and I didn't notice it. So then I removed the Stoker and set the temp with the vents to about 200. I kept the temp at 200, thinking the outer thawed part would cook slowly while the inner part thawed out. Then I went to bed and didn't worry about it. The fire went out, unbeknownst to me. I woke up at 5:30 finding the no fire situation, the grill temp was 121 and the meat temp was 129. I restarted the fire and kept around 230 for the remainder of the cook, til the meat temp hit 185. Total time was about 16 hours. It was the best pork butt/ pulled pork ever!! Even when the fire went out, the thermal mass of the KK held the heat. Obviously a frozen pork butt and a wildly out of control fire in a KK is one of the most forgiving cooking escapades you can have. I served this up at a family party yesterday and they all just went nuts for it. There's a guy over at a site called Bamaque who says that low and slow pulled pork is hands down the best use for a ceramic cooker. And that if you ONLY did L&S pork butts, they alone are sufficient justification to have a ceramic cooker. I concur wholeheartedly. Link to comment Share on other sites More sharing options...
mguerra Posted July 5, 2009 Author Report Share Posted July 5, 2009 Nephros, and the insignificant battle. My friend Mike is a nephrologist, my name is Mike and I'm an ophthalmologist. So we have people call us Nephros and Oculos when we're together, instead of hollering out " Hey Mike!" So anyway Nephros is stuck on grilling on his gasser. He's got this Ducane he thinks is so fine. When he invites us over to eat, I just groan. He loves just turning it on and thinks charcoal is a giant pain in the ass. I have been extolling the virtues of the KK for some time now, but haven't had him over to eat yet. See, my wife won't let anyone come over here unless the place is operating room clean, which it never is because of coonhounds. Kinda of a convoluted story but hang on. So Friday I started a pork butt and pulled it off the KK on Saturday. I foiled it, wrapped it in a towel, put it in a cheap styro cooler and delivered it to Nephros for Independence Day. "Here", I said, "is some REAL food, try doing this on your Ducane". So they ate it last night and he sent a brief text: "Thanks for the fabulous meal, terrific." That's OK for a text, but when I speak with him, I expect unbridled enthusiasm! If this doesn't push him over the edge to KK cooking, he's unreachable. See, Nephros and I both think we are the smartest guy on the planet, we're a couple of know it all douchebags and nobody can stand us. Except us. When it comes to outdoor cooking, it's the proverbial irresistible force up against the immovable object. KK vs. Ducane. If I flip this guy, it will be the biggest coup ever, of something of absolutely no importance. Link to comment Share on other sites More sharing options...
Curly Posted July 6, 2009 Report Share Posted July 6, 2009 Re: Nephros, and the insignificant battle. ... See' date=' Nephros and I both think we are the smartest guy on the planet...[/quote'] If he's even a tad bit smart it won't be all that hard to convert him. Link to comment Share on other sites More sharing options...
primeats Posted July 6, 2009 Report Share Posted July 6, 2009 I think this is the first time I've seen the word douchebag on THIS forum. Pretty sure I've seen it on ANOTHER kforum.org though.Nice to see we can all make fun of ourselves ain't it? Link to comment Share on other sites More sharing options...
Sanny Posted July 6, 2009 Report Share Posted July 6, 2009 I think this is the first time I've seen the word douchebag on THIS forum. Pretty sure I've seen it on ANOTHER kforum.org though.Nice to see we can all make fun of ourselves ain't it? Which would, of course, imply that one of the Mikes dabbles in Gynecology.... Link to comment Share on other sites More sharing options...
mguerra Posted August 23, 2009 Author Report Share Posted August 23, 2009 Bottom Round Roast I did a 7 hr cook of a bottom round roast. First I marinated in soy and worcestershire for 12 hrs, then applied a rub. Cooked it overnight at 225, indirect, til it hit 165 degrees. It's resting now. Then, AFTER the fact I did an internet search on how to cook a bottom round. Pretty much every recipe calls for cooking in liquid. Which I did not do. Later today I'll see how it turned out! Link to comment Share on other sites More sharing options...
Breech Posted August 23, 2009 Report Share Posted August 23, 2009 I cooked one before indirect at 325 or 350 I forget which it has ben so long and it came out excellent actually better than the top rounds I did. This is on a different type cooker and he adds a little liquid to the pan but you can see it comes out great. http://www.barbecueweb.com/bbq_beef/roa ... ecipe.html Link to comment Share on other sites More sharing options...
mguerra Posted August 23, 2009 Author Report Share Posted August 23, 2009 result It came out pretty good. This cut, like the center cut shoulder roast, does not need an extended cook to a high finish temp. This roast is not perfect, but close. It's slightly drier than I would like, as expected. As with the CCSR, I cooked it to a temp a little high. I believe these cuts can be finished around 140, plus or minus. The soy/ worcestershire marinade is superb, melds beautifully with the smoke and the rub. Link to comment Share on other sites More sharing options...
mguerra Posted August 23, 2009 Author Report Share Posted August 23, 2009 photo evidence Photo link: http://gallery.me.com/mpguerra#100189 BTW, how do you post full size photos in the body of your post? Link to comment Share on other sites More sharing options...
primeats Posted August 23, 2009 Report Share Posted August 23, 2009 Although I've not cooked one in the KK, I regularly roast bottom round's in the oven at around 350 until the internal temp hits 125..pretty rare. I transfer it immediately to the walk in cooler to rest. We then use this for our deli roast beef. I would guess, because I haven't really checked, the final temp of 135 is probably reached. Slices up very nice! and even if it 's a little more well done, fix up some au'jus and you've got some great Italian roast beef! Link to comment Share on other sites More sharing options...
JeffB Posted August 23, 2009 Report Share Posted August 23, 2009 Re: Bottom Round Roast Then' date=' AFTER the fact I did an internet search on how to cook a bottom round. [/quote'] Looked it up after you had already pulled it off the cooker? I hope you don't do your doctoring that way Link to comment Share on other sites More sharing options...
mguerra Posted August 23, 2009 Author Report Share Posted August 23, 2009 very funny Like George Costanza, "I will do the opposite". Link to comment Share on other sites More sharing options...
Hitman Posted August 23, 2009 Report Share Posted August 23, 2009 For "full size" photos, I click on the "Add image to post", browse on your 'puter for the photo you want to post, then resize to 640x480. For example, here's a pic of FireMonkey: Link to comment Share on other sites More sharing options...
primeats Posted August 23, 2009 Report Share Posted August 23, 2009 That's Cold Link to comment Share on other sites More sharing options...
Sanny Posted August 24, 2009 Report Share Posted August 24, 2009 What, no hat? Link to comment Share on other sites More sharing options...
Firemonkey Posted August 24, 2009 Report Share Posted August 24, 2009 Must be someone who looks like me...If that were a rib bone he was chewing on, then I couldnt argue Link to comment Share on other sites More sharing options...
mguerra Posted September 8, 2009 Author Report Share Posted September 8, 2009 Lamb I just tried something new, a lamb shoulder roast. I marinated it for a day using Allegro marinade, cooked it at 275 indirect to a finish temp of 150. That seemed like a reasonable temp based on some internet articles I checked BEFORE cooking the roast! This lamb came from U.S. Wellness: http://www.grasslandbeef.com/Detail.bok?no=546 It just finished and it's 11 PM so I'll sample it in the AM and give a report. Link to comment Share on other sites More sharing options...
mguerra Posted September 8, 2009 Author Report Share Posted September 8, 2009 Winner Wowie Zowie, the lamb roast is a winner! It came out a perfect medium; I don't think you want lamb rare or medium rare. Extremely juicy and moist. This particular lamb has a very neutral flavor, not like that "strong" lamby flavor you may have experienced. It's my understanding there are a lot of different lamb varieties, and they taste different. I know Allen Brothers sells at least two kinds, and they taste quite dissimilar. When I do a pulled pork, I pull the individual muscles apart and then scrape off the fat and connective tissue from each muscle before pulling the meat apart. This gives you fat free meat. That wasn't possible on this lamb shoulder. The finish temp is too low. So this you will just slice and then cut the fat away as you eat. It's not too fatty, either. This I think is your perfect Easter or Christmas meal. You might want to do one practice one first, but my first came out perfect cooked as described above. Link to comment Share on other sites More sharing options...
