Hitman Posted August 20, 2009 Report Posted August 20, 2009 GOT IT! Thanks for all the help. I'm headed out to the store right now for my first grill --- chicken thighs. I'm gonna use a recipe I got on NakedWhiz from one of the EggFest cookbooks. The KK is temporarily sitting on my side porch, as my rear patio is crawling with siding installers. Photos to follow.
Finney - Iron Pig BBQ Posted August 20, 2009 Author Report Posted August 20, 2009 I'm glad you guys got that cleared up. Not having a KK (at this point) you had me confused. When I've cook steaks for large numbers of people, I set up two grills. One for the low temp and one to sear. That way I can have some gently cooking at the same time some are getting seared. It keeps the whole process moving smoothly. Also I can keep track of rare, m-rare, med a whole lot better.
Big Poppa Posted August 21, 2009 Report Posted August 21, 2009 FInney You really need one or two of these! hehehe They are so good
Finney - Iron Pig BBQ Posted August 21, 2009 Author Report Posted August 21, 2009 I'll have to see if I can sneak it into the yard beautification budget.
Hitman Posted August 21, 2009 Report Posted August 21, 2009 Chris, check with Dennis. There's a really nice, brand new Mixed Matte Green 23" OTB sitting in my driveway, just needs a little TLC and a new home!
primeats Posted August 22, 2009 Report Posted August 22, 2009 Doc, you're missing out on the grilling. I think You'll be really surprised at the results.
mguerra Posted August 22, 2009 Report Posted August 22, 2009 OK Well, I'll try it but it seems grilling is just fast cooking over direct heat, so I don't see how the KK would be any better at that. But I'm having a fantastic time with the low and slows!
primeats Posted August 22, 2009 Report Posted August 22, 2009 One word...Moisture...and tenderness. OK two words,moisture and tenderness...and unparalleled smokiness.OK three words...
JeffB Posted August 22, 2009 Report Posted August 22, 2009 I follow Firemonkey's lead (from the Youtube videos) and grill with the top down. That theoretically gives you the smokiness and moisture that primeats mentions. TheNakedWhiz also indicates that ceramics can attain higher temperatures for searing so that should help as well. Those two combined would seem to make the KK (or any ceramic really) perfect for the Finney method.
Sanny Posted August 22, 2009 Report Posted August 22, 2009 I Finneyd in the countertop oven and frypan today. Ok ok, not on my cooker, but it was good anyway. Just stinkin hot outside, with thunderstorms.
Firemonkey Posted August 23, 2009 Report Posted August 23, 2009 I Finneyd in the countertop oven and frypan today. Ok ok' date=' not on my cooker, but it was good anyway. Just stinkin hot outside, with thunderstorms.[/quote'] Cheater But it raises an interesting option - If your coutertop oven is like mine, you could have just hit the "toast" button for the sear
Finney - Iron Pig BBQ Posted August 24, 2009 Author Report Posted August 24, 2009 I Finneyd in the countertop oven and frypan today. Ok ok' date=' not on my cooker, but it was good anyway. Just stinkin hot outside, with thunderstorms.[/quote'] Cheater But it raises an interesting option - If your coutertop oven is like mine, you could have just hit the "toast" button for the sear Toaster should be able to sear both sides at once. I'm gonna have to try the Reverse Sear with my panini grill. It has adjustable temps. I actually have done it just in a frying pan on the stove top. Very low temps and turning the meat often... then take it out and cranked the heat up on the pan. Throw the meat back in to sear. It works......
