DennisLinkletter Posted October 1, 2011 Report Share Posted October 1, 2011 Re: Bronze Behemoth Game On! 2 I'm glad to learn that I am not the only one to have used a flashlight to find the grain. And i thought it was my eyes! It really does make it easy to see.. It might be our eyes too! Quote Link to comment Share on other sites More sharing options...
primeats Posted October 2, 2011 Report Share Posted October 2, 2011 Re: Bronze Behemoth Game On! 2 Your learning Dennis...if you ever want to change professions... Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 4, 2011 Report Share Posted October 4, 2011 Re: Bronze Behemoth Game On! 2 Here's a source for the beans if you don't have one: http://www.ranchogordo.com/mm5/merchant ... ode=SANB01 I know Steve Sando from when he (and we) came regularly to the SF Ferry building farmers market. He's the real deal, and his beans are the best available. It makes a difference. Pretty much any bean from the Xoxoc project is an almost vanished Mexican heirloom variety that he's rescued, with much more character than a bean variety one already knows. To fill out his flat fee shipping, load up on extras. Calling in for advice couldn't hurt, they don't list everything. But his Piloncillo: Evaporated Cane Juice is the best sugar I've ever tasted (imagine it in a rub!), and they have this dried cactus candy that's incredibly addictive. Etc., Etc. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 18, 2011 Author Report Share Posted October 18, 2011 Re: Bronze Behemoth Game On! 2 Hot fast pork butt. Last night I cooked a couple of ribeyes and then decided to throw a pork butt on the fire. After having a grilling fire going, there is no way to ever get it down and stabilized at 225. So I just figured I'll crack the vents to the tiniest opening possible and cook the pork butt at whatever temp that gets me. Turns out that temp was about 315 degrees. The 5 lb pork butt cooked in about 5 hours to 190 internal and I pulled it off the fire, foiled, wrapped in towels, and went to bed. At lunch today I am going to pull it and see how it came out... Quote Link to comment Share on other sites More sharing options...
slu Posted October 18, 2011 Report Share Posted October 18, 2011 Re: Bronze Behemoth Game On! 2 Doc, are you feeding your patients? Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 18, 2011 Author Report Share Posted October 18, 2011 Re: Bronze Behemoth Game On! 2 It's old school here in Kerrville. I go home for lunch. Kinda like Mayberry. It's a 14 minute drive down a Texas Farm Road. I sit out on the back porch, look out across the Texas Hill Country, with the pack of Coonhounds, eat lunch and listen to Rush. No Aunt Bea, though. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 18, 2011 Author Report Share Posted October 18, 2011 Re: Bronze Behemoth Game On! 2 The pork butt came out indistinguishable from a 225 cook. Unlike the hot fast brisket, there was no foil involved, and it did not come out juicier. Of course we don't get dried out pork butts on a low and slow anyway. And I was not specifically trying to do a hot fast. I just cooked a pork butt with a leftover grilling fire that could only get down to 315 degrees. And it turned out fine! If you are in a hurry, or just curious to see how it comes out, cook one at 300 degrees. Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 6, 2012 Author Report Share Posted January 6, 2012 Re: Bronze Behemoth Game On! 2 I did the roadside chicken yesterday. Marinaded for about 6 hours, then cooked with no basting and only turned once. I wish I had tried this sooner! It's yummy, if you haven't tried it, give it a go. Quote Link to comment Share on other sites More sharing options...
slu Posted January 6, 2012 Report Share Posted January 6, 2012 Re: Bronze Behemoth Game On! 2 I did the roadside chicken yesterday. Marinaded for about 6 hours' date=' then cooked with no basting and only turned once. I wish I had tried this sooner! It's yummy, if you haven't tried it, give it a go.[/quote'] I had to search for the recipe. Here it is: viewtopic.php?f=23&t=2891 Doc, did you grill indirect or direct? and at what temp? Quote Link to comment Share on other sites More sharing options...
mk1 Posted January 6, 2012 Report Share Posted January 6, 2012 Re: Bronze Behemoth Game On! 2 Just saw the fish stix pic with the 1996 Cos D'Estournel St. Estephe.... Outstanding! Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 7, 2012 Author Report Share Posted January 7, 2012 Re: Bronze Behemoth Game On! 2 I was trying to get a rise out of the forum members with that goofy cook of fish sticks paired with wine. I thought it was hilarious! Plus that whole husband home alone in his underwear imagery. Slu, I cooked direct at 350, on the top (main) grill. Boneless, skinless chicken thighs, my go to chicken parts. I'm with Alton Brown on the whole concept of basting, I don't do it. It can't penetrate the meat, and you have to keep opening the cooking vessel, letting out heat and moisture and prolonging the cook. Which, paradoxically, can DRY the meat out! So, for any meat that needs a flip, I flip once. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 7, 2012 Report Share Posted January 7, 2012 Re: Bronze Behemoth Game On! 2 that goofy cook of fish sticks paired with wine. Oh but with the right aoli that could really work. At least it was a red. The first time I put a glass of rose in a picture, everyone jumped on me thinking it was pink zin. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 8, 2012 Author Report Share Posted February 8, 2012 Re: Bronze Behemoth Game On! 2 Got a "braai" going. Remember danioro posted about it? I have three links of duck boudin blanc going on a coffee wood smoke. It's from some humane pork and duck raised near Austin, TX. Mouth is watering in anticipation... We are going to eat a little of it straight, and put some in a jambalaya. Maybe get a pic later.. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 28, 2012 Author Report Share Posted February 28, 2012 Re: Bronze Behemoth Game On! 2 Well fellow  K kers, here I am standing out on the back porch grilling. It's a gray, overcast day, the mist is drifting through the treetops. I have a beautiful 1997 Bordeaux in one hand, and a beautiful coonhound in the other! The cool, damp wind is wafting the aroma of Mesquite through my nostrils. The dreamy sounds of Steve Winwood and Traffic are drifting through the air. As my old friend Russell always says, it's the simple things in life. As Steve Winwood gives way to Chet Atkins, the fillets are about come off the grill. It is a sweet evening in Kerrville Texas! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 28, 2012 Report Share Posted February 28, 2012 Re: Bronze Behemoth Game On! 2 Well fellow  K kers' date=' here I am standing out on the back porch grilling. It's a gray, overcast day, the mist is drifting through the treetops. I have a beautiful 1997 Bordeaux in one hand, and a beautiful coonhound in the other! The cool, damp wind is wafting the aroma of Mesquite through my nostrils. The dreamy sounds of Steve Winwood and Traffic are drifting through the air. As my old friend Russell always says, it's the simple things in life. As Steve Winwood gives way to Chet Atkins, the fillets are about come off the grill. It is a sweet evening in Kerrville Texas![/quote'] That works here in Bali too.. Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 28, 2012 Report Share Posted February 28, 2012 Re: Bronze Behemoth Game On! 2 Well fellow  K kers' date=' here I am standing out on the back porch grilling. It's a gray, overcast day, the mist is drifting through the treetops. I have a beautiful 1997 Bordeaux in one hand, and a beautiful coonhound in the other! The cool, damp wind is wafting the aroma of Mesquite through my nostrils. The dreamy sounds of Steve Winwood and Traffic are drifting through the air. As my old friend Russell always says, it's the simple things in life. As Steve Winwood gives way to Chet Atkins, the fillets are about come off the grill. It is a sweet evening in Kerrville Texas![/quote'] Not only Bali, but New Zealand too ... Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 6, 2013 Report Share Posted January 6, 2013 Re: Bronze Behemoth Game On! 2 Doc, after your praise of Chuck roasts I'm doing one today. Got a 16.25 lb baby on Hestia now. Went ECC and oak red wine cask staves. Going to foil around 165, sound good? Oh, recording the cook too. Quote Link to comment Share on other sites More sharing options...
mguerra Posted January 8, 2013 Author Report Share Posted January 8, 2013 Re: Bronze Behemoth Game On! 2 Good video. I think I will run by the butcher shop and grab a chuck roll. The butcher was basically blind from some horrific cataracts which I took out just before Christmas. He is so freaking ecstatic he may comp me the beef! Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 9, 2013 Report Share Posted January 9, 2013 Re: Bronze Behemoth Game On! 2 Thanks doc. I was amazed at how good the bark was even after foiling. So do you do a chuck roll or chuck roast? Quote Link to comment Share on other sites More sharing options...
5698k Posted January 9, 2013 Report Share Posted January 9, 2013 Re: Bronze Behemoth Game On! 2 Doc, I have property relatively close to you, just north of Rocksprings. Many times I've done the same as you, that part of Texas is really beautiful! Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
