EGGARY Posted February 7, 2015 Report Share Posted February 7, 2015 This morning I saw BBQ Addiction with Bobby Flay. He was making Spare Ribs on a BGE. He used a pan of water that he put over the charcoal and then used the Plate Setter. Then the grill. He was looking for steam to help cook the ribs. I know that with the KK and any Kamado, there is no need for a water as there is enough moisture inside the KK/Kamado. Am I missing something ? Would it help using a pan of water ? Always looking for ideas. Thanks. Gary Quote Link to comment Share on other sites More sharing options...
5698k Posted February 7, 2015 Report Share Posted February 7, 2015 He also soaks his wood chips. Bobby is a great chef, but not an expert q er! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 7, 2015 Report Share Posted February 7, 2015 EGGARY - you didn't miss anything. Saw that episode and I couldn't believe what I saw. Flay thinks that kamados are just like any other grill. As Rob said, he is not an expert BBQ guy by any stretch. Quote Link to comment Share on other sites More sharing options...
5698k Posted February 7, 2015 Report Share Posted February 7, 2015 Another thought, if Dennis believed a water pan would help, he'd design one for kks!! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 7, 2015 Report Share Posted February 7, 2015 What CC and 5698k said and my own 2 cents: I think most people, outside of true BBQ enthusiasts, aka "the masses" like their ribs fall off the bone tender rather than a product with proper texture (I'm married to one ). And steaming the ribs speeds up the process as well making the process easier and less failure prone. Lastly I think he's playing to his audience. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2015 Report Share Posted February 7, 2015 And to think that back in the day, I used to watch Grillin' & Chillin' religiously! Now, he's more a cult of personality than chef (IMO). Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 7, 2015 Report Share Posted February 7, 2015 And to think that back in the day, I used to watch Grillin' & Chillin' religiously! Now, he's more a cult of personality than chef (IMO). Yeah, tony! I remember that show. What ever happened to the Good Ole Boy in the overalls that was on that show with Flay? I think his name was Jack. He was pretty entertaining as not bad on a grill as I remember. Benn a long time since that show. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted February 7, 2015 Report Share Posted February 7, 2015 The guy's name was Jack McDavid. The show isn't even listed on the Food Channel that I can find. Here's a link to his restaurant. Looks as if he's lost so e weight! http://www.jacksfirehouse.com/JackMcDavid/tabid/70/Default.aspx Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2015 Report Share Posted February 8, 2015 Yeah, he was the more entertaining of the 2 and he like to cook on charcoal, while Flay was the gas burner! Kinda told yah the whole story right there! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted February 8, 2015 Author Report Share Posted February 8, 2015 The one thing that bothers me is the way he slams the lid of the BGE. I am interested in trying the recipes. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 8, 2015 Report Share Posted February 8, 2015 He ain't paying for 'em, so why should he care? He's just pimping their product. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted February 9, 2015 Report Share Posted February 9, 2015 One thing I’ve been very impressed with Smaug is how much moisture is retained when cooking. During a cook I’ll lift the lid to do something or other, and I’ll feel the warm moist air coming out of the grill. I’m talking fog-my-glasses-up levels of moisture. I have a hard time believing a water pan would be of any additional benefit in a KK grill. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2015 Report Share Posted February 9, 2015 I agree, completely unnecessary. Moisture retention is the best part of KK cooking. I swear it makes better roast chicken than any standard oven. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted February 9, 2015 Report Share Posted February 9, 2015 I regularly have moisture dripping from the lower draft door, if that's not moisture, I don't know what is. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2015 Report Share Posted February 9, 2015 I actually had an icicle dripping below my lower draft door during a cook when it was below freezing here! 1 Quote Link to comment Share on other sites More sharing options...
