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K_sqrd

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Everything posted by K_sqrd

  1. 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.
  2. 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
  3. 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
  4. Awesome Paella! For a little info and some relevant links regarding paella, check out The Naked Whiz... http://www.nakedwhiz.com/paella/paella.htm
  5. 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.
  6. So, do you just pull his finger to get the gas flowing? LOL!
  7. 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.
  8. 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.
  9. 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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