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K_sqrd

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Posts posted by K_sqrd

  1. 1 hour ago, reddog90 said:

    I haven't used my big propane torch. That's what i'm trying to ask, is if it would be too intense and heat the ceramic too fast?

     

    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.

     

     

  2. 56 minutes ago, reddog90 said:

    That's a MAPP torch, do you like using it?

     

    I haven't used my big propane torch. That's what i'm trying to ask, is if it would be too intense and heat the ceramic too fast?

    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.

  3. 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.

  4. 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"

     

     

  5. 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.

     

  6. 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.

  7. 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

     

  8. 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.

     

  9. 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.

  10. 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.

     

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