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Everything posted by K_sqrd

  1. Just to add a little to Kaybee's findings… An interesting thing happened this past Thanksgiving when we hosted some of the family. I put a 23# Butterball turkey on the Kamado, indirect at 350 degrees using only mesquite lump. I then put a 22# spatchcocked Butterball turkey on the Santa Maria grill, direct at ~350 degrees using mesquite lump from the same bag. Both birds were prepped the same except for the spatchcocking and both came off the grill at about the same time. The two birds had a distinctly different flavor - the one on the Kamado had a neutral, "oven roasted" flavor while the one from the Santa Maria had a "grilled" taste, if that makes sense. People liked the grilled taste better than the one from the Kamado. Since then I've noticed a difference when doing chicken too. I kind of wondered about that until I read where Kaybee noted in another post, that the drippings hitting the hot coals added to the smoke taste. That's when I had one of those "AHA" moments which explained the taste difference of indirect vs direct cooking. Always nice to learn something new and it gives me another option when cooking. Thanks, Kaybee.
  2. QUOTE: "Looking at the meat hanging from the rebar got me to thinking....My akorn has a hole in the middle of the grate.....I wonder if I could put a rod across it with a meat hook and hang a roast from it..... " Back in the day, RJ offered this as an accessory for hanging meat in the larger Kamados. http://www.kamadorocketgrillslasvegas.com/kamado-rocket-barbecue-grill/stainless-steel-meat-hanger-assembly-2/ Don't know if the KRocket folks make it or not. Might also be able to put something like this together yourself. Kybee, great write up and it shows how different methods add their own flavor profile. It also shows the range of temps that can be used and yet all produce tasty results.
  3. I do full racks of beef ribs on my offset stick burner at ~250 deg. F and they always take about 6 hours. Consider that you are cooking at a higher temp and that Kamado's tend to cook faster so your 5 hour cook time is not unreasonable. Tastey looking ribs, by the way. Enjoy!
  4. Thermoworks has a site wide sale with 15% off everything. http://www.thermoWorks.com/
  5. If using the MAPP torch you can light a couple of small spots in the charcoal pile. This will take the fire a little longer to get up to temperature as it moves from coal to coal. The HF torch is good for lighting a larger pile of coals at once because of it's larger flame and it gets your Kamado up to temp a bit faster. Either method gets the job done. Bottom line, you have options and both are good. It's what works for you.
  6. I should have read your question a little closer. Thought you meant the MAPP torch. The Harbor Freight propane torch works well too. I don't use the lever to blast the charcoal, I just control the amount of flame with the control knob which helps to keep the sparking down. I do have charcoal baskets for my units and just hit the top of the charcoal pile to light things off. Since the flame is larger than that of the MAPP torch you end up lighting a larger area of charcoal at once. I've not had any problems with using the HF propane lighter with my Kamados either. You might not want to use the Harbor Freight unit for Creme Brulee though. LOL!! I've been known to also fill my charcoal basket, grab it out of the Kamado, place it on my turkey fryer burner, light it off and return the lit basket to the Kamado. That works too.
  7. Yes, I do like using the MAPP torch. It does cause some sparking when lighting lump charcoal so I back off on the distance in order to minimize the sparks. But propane causes sparking also. I go through a cylinder about once per year and the MAPP cylinders are available at my local ACE Hardware store. My Kamados are the older RJ models and not the high tech ceramic like some of the newer brands and I have had no problem with suing MAPP. MAPP also works well for making Creme Brulee.
  8. I've used this... https://www.amazon.com/Bernzomatic-TS8000-Intensity-Trigger-Start/dp/B0019CQL60 coupled to this... https://www.amazon.com/WORTHINGTON-CYLINDER-332585-Pre-Filled-Cylinder/dp/B00826MGT2/ref=sr_1_2?ie=UTF8&qid=1493661122&sr=8-2&keywords=Bernzomatic+Mapp+Gas I've also used what reddog90 uses. All work great.
  9. A little late for this cook but take a look at the method in this YouTube video called the Snake Method. If you could apply it to your K it might do the trick for you next time. Just an idea.
  10. Here's some info from Thermoworks... http://blog2.thermoworks.com/2017/03/easter-hard-boiled-eggs/?utm_source=Nl-2017Apr01&utm_medium=email&utm_term=ThermapenMk4&utm_content=inbox&utm_campaign=Apr2017-Boiled-Eggs-cs
  11. I've only wrapped a deflector once - never again! It started to burn / disintegrate and produce dark, acrid smoke. That was an exciting few moments! LOL! Since then I went to my local restaurant supply store and purchased a couple of deep dish pizza pans the same size as my diffusers. They are about 1 inch deep. I line a pan with foil and place it on the diffuser plate. They catch any drippings and clean up is easy.
  12. Here's a recipe I used some time ago and people loved it. Since I cooked the fresh ham on a Kamado, I did the entire cook at 350 and skipped the initial 500 deg. portion of the cook and it came out fine. Easter Recipes from Razzle Dazzle Recipes Coca-Cola "Ham" Recipe "Your Source for Ham Recipes Online" Coca-Cola "Ham" Fresh "ham" comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled. 1 bone-in fresh half leg of pork with skin, 6 to 8 pounds, preferably shank end, rinsed, or boneless pork loin (see notes) Brine: 3 C. kosher salt or 1 1/2 C. table salt 3 2-liter bottles Coca-Cola Classic 2 heads garlic, cloves separated, lightly crushed and peeled 10 bay leaves 1/2 C. black peppercorns, crushed Garlic and herb rub: 1 C. lightly packed fresh sage leaves 1/2 C. lightly packed fresh parsley leaves 8 medium cloves garlic, peeled 1 T. kosher salt or 11/2 teaspoons table salt 1/2 T. ground black pepper 1/4 C. olive oil Coca-Cola Glaze With Lime and Jalapeno (recipe follows) Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat. To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours. Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour. Meanwhile, adjust oven rack to lowest position and preheat oven to 500°F. To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste. Roast ham at 500°F. for 20 minutes. Reduce oven temperature to 350°F. and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150°F. on instant-read thermometer, about 21/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160°F. on thermometer, 30 to 40 minutes. Carve and serve. Coca-Cola Glaze With Lime and Jalapeno 1 C. Coca-Cola Classic 1/4 C. lime juice (2 limes) 2 C. firmly packed dark or light brown sugar 2 medium jalapeno chilies, cut crosswise into 1/4-inch-thick slices Bring Coca-Cola, lime juice, brown sugar and chilies to a boil in small nonreactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. (Glaze will thicken as it cools between bastings; heat over medium heat about 1 minute, stirring once or twice, before using.) Makes about 1 1/3 cups, enough to glaze ham. Makes 10 servings. Notes: 1: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored. 2: To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155°F. Tent loosely with aluminum foil until it registers 160°F. (Personal note: Pull loin off at a 135 deg temp. - 155 is too high and tends to produce a dry product.) -- From "The America's Test Kitchen Cookbook"
  13. I use ElDorado mesquite lump charcoal available in 40# bags for ~$12.50 from Costco. I suspect that Lazzari may come from the same place. My experience is that there are pieces as large or larger than you describe all the way down to dust. I think this is pretty typical with Mesquite lump. If there are some really large pieces in the bag I will break them down to a smaller size.
  14. That's super! You will think of your Dad every time you use it. Your Dad did a really nice job on it. Cherish it.
  15. OOOHHH!!! The wrath of Sister Mary Margarita!!! LOL! Sounds tasty.
  16. Hope you feel better soon and get back to Q'ing. Here's one more to consider - I ran across this one yesterday...
  17. Never heard of a Pekin duck and had to look it up - used DuckDuckGo - appropriately. LOL! I found this... http://www.feathersite.com/Poultry/Ducks/Pekins/BRKPekin.html Anyway, I've done a few ducks and suggest that you pierce the skin all over to allow the fat to render out and use a drip pan so you don't get a duck fat fire. Last time I did one I kept it simple - blessed the duck with a shot of bourbon - one for the duck and one for me - then sprinkled with some salt and pepper. Put a couple of slices of orange and lemon in the cavity and onto the Kamado at ~350 til the IT of breast was 160 to 165. I know that some folks like a more rare bird but this works for us. I didn't know about this type duck and learned something new. Thanks for posting good luck with your cook.
  18. I think that 180 is way too high a temp. I only go to about 120 IT, let it cool and refrigerate overnight. Slice thin - like the roast beef you get from a deli - the next day and put the slices in the slow cooker with some broth, onions, etc. It will cook more in the slow cooker. I find meat easier to slice when it is cold. In fact sometimes I will put it in the freezer for about a half hour to firm up then slice. A meat slicer makes the job easy and you can slice the onions on it too. We make this a couple of times a year and always on Christmas Eve. Spoon a little of the broth onto your roll when making your sandwich. HTH
  19. Info on the pan size used... There is reference to it on page 2 near the bottom in the comments. He says it's 22" and provides a link. https://www.paellapans.com/22-inch-Pata-Negra-Paella-Pan-p/pn-22.htm HTH
  20. Awesome Paella! For a little info and some relevant links regarding paella, check out The Naked Whiz... http://www.nakedwhiz.com/paella/paella.htm
  21. Another idea is roast beef sandwiches. Use Eye of Round, Tri-Tip or Sirloin and smoke / roast a day or two before. Refrigerate over night and slice thin the next day. Cold meat is easier to slice. Put it in a slow cooker or crock pot with thinly sliced onions, beef broth or water with beef bullion and sliced mushrooms. Add a couple of shots of hot sauce and let simmer. It will ready to eat when you arrive home. Serve on hard crusted rolls with horse radish cheddar cheese and some sides - chips, potato salad, slaw, beans etc. Congratulations on the twin baptism.
  22. So, do you just pull his finger to get the gas flowing? LOL!
  23. A couple of thoughts - There are a lot recipes posted on the net using CI skillets for pizza and folks seem to like the results. Also consider that pizzas can be baked on stones, screens or directly on the meat grate w/o stones of screens. I'd say "Go for it". Besides, the pan will also serve as a griddle or heat deflector so your investment should serve you well. We have a Lodge CI pizza pan or baking pan as they refer to it - which we have yet to use. Guess I'll have to dig it out and give it a try. LOL! The reviews on the Lodge site are very positive but keep in mind that it is the Lodge site. We have a ton of CI and use some of it regularly on our grills - great for cooking. HTH.
  24. Hi All - New AZ member here. I've been grilling and Q'ing for quite a few years starting with gas then moving to charcoal and wood. After using an offset smoker and a charcoal patio grill for a couple of years, I decided to add a Kamado - or two or three - to my arsenal. I wound up with three - all built and purchased in 2003 from RJ's Sacramento operation. They consist of a K1, K5 and K9. They have served me well over the years and continue to do so. I guess that puts me in the minority here for brand ownership. LOL! It's good to see that there are a few others still using these K's. It's pretty amazing how the use of Kamado style cookers has taken off in recent years. There are a lot more manufactures and models available these days compared to back then. From reading some of the posts it's evident that there are a lot of friendly, talented folks here producing some very creative meals and willing to share information. Hopefully, I can learn and contribute as well.
  25. Thanks for posting this. I showed this to my wife and she thought it was a great idea. She is planning a party for the grand kids later this year and she thought this would be a fun activity for them. Thanks.
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