Kim Shook

Honestly, I wouldn't know the difference. Mine were bought at Walmart and have all the Pyrex company wrapping and paper labels. I've never had any trouble with them in the CSO. Isn't it made to go in the oven??

Company is gone! I finally have time to post the rest of Mr. Kim’s latest cook. Off the smoker: Before pulling – nice smoke ring: Pile ‘o pork: It is extremely tasty!

I've taken to buying different sizes of covered Pyrex like this.

Flying eG visit (my sister is still here), but wanted to say my chicken was fantastic. Sister envious of my CSO. Mr. Kim worked late, so ate his chicken cold and raved about how moist it still was! Thank you, as always, @Shelby!!!!!

Using the corn broth to make grits is the best idea I've heard. Genius! I'm never throwing a corn cob away again.

Now I'm even MORE impressed. We need a "wow" button!

I find it impossible to squeeze it gently. 😄

@Shelby - thank you so much! That is exactly what I want mine to look like, so that's what I'll do. Minus the wet brine. No time (or refrigerator room) for that. My rotisserie oven hasn't been out of the attic for over 3 years. I think I need to find someone to give it to.

Roasting a whole chicken in the CSO tomorrow. I plan to salt it and leave it uncovered in the fridge early in the day. My sister from Florida is coming tomorrow for 3 days. And possibly another sister from MD is coming with her for just tomorrow. And then another sister from VA Beach may come on Wednesday - or 1st sister may go visit 3rd sister in VA Beach if 1st sister isn't too tired. No one can seem to make up their minds. 😬 We need a hair pulling emoji. I'm trying to prepare for I don't know how many sisters. Food is an issue and everyone eats roast chicken (they are British). Sister 3 is very picky and eats only very, very plain food and almost no veggies. Sister 1 used to be in a cult and doesn't eat pork or shellfish. Sorry for the meltdown. As you can see, I'm driving myself crazy and left everything WAY too late. What I need are any tips for cooking a whole chicken. I've never done it in the CSO before and wanted to know if there's anything I should do out of the ordinary. Thanks so much!!!!

@ElsieD - at least he's fast. I can shuck 5 in the time it takes Mr. Kim to shuck 2 and he still gets it everywhere!

@Anna N - my sad face was at seeing that lovely sandwich and gravy covered up by those nasty peas. And I am very hungry, too. We are getting ready to pull the 3rd of Mr. Kim's 6 pork butts that he smoked today and it is 8pm. I don't think I'm ever going to get dinner tonight. 😉

So happy to see you! Welcome back!

In clearing out my late grandmother's kitchen last weekend, I found this little steam pot with handles that fits perfectly inside the IP:

Sorry, @gfweb, I missed this. Yes, hot smoking. He has a WSM 22 - Weber Bullet.

Eight and a half hours into the cook. In the stall right now. Looking good: Six hours/30 degrees to go. Then we pull.

??????

No baste. Just dry rub. He says he's tried apple juice, but hasn't noticed any difference. He uses a mix of apple and hickory wood for pork. All rubbed and ready to be wrapped:

Yep, pork butts. He's just finishing putting on the rub and I'm helping him wrap them in plastic wrap for the fridge. He'll start them tomorrow morning at 5 or 6am. I'll post updates and the final results!

Bringing this old thread forward to show Mr. Kim's latest project. He's agreed to smoke some butts for a fundraiser for our church womens' group. This is less than half of what he'll end up smoking:

This actually reminds me of something that I hate. The new "upside down" bottle that Heinz is now using. Does anyone else have trouble with this? It is so hard for me to squeeze that I inevitably OVER squeeze and squirt ketchup all over the place. Just me???

@Ann_T – your blueberry cobbler just looks incredibly good. And is the recipe for the shrimp etouffee available somewhere? I couldn’t find it on your site. (side note: Matt is your son? And a vegetarian? With the way you cook, he manages to stay true to his vegetarianism? He is truly dedicated! He must just fill up on your gorgeous bread! LOL). @HungryChris – I think crab is the perfect topping for fried green tomatoes! @scubadoo97 – lamb shanks are probably my favorite meat and those look fantastic. Last night was fixed up canned baked beans, “BBQ” chicken, the last of the NC tomatoes, and green beans: This chicken was “BBQ” in that the sauce was Bullseye BBQ sauce and honey. When I was growing up BBQ chicken was just chicken pieces that my mom cooked in the oven and then sauced and broiled. That was basically what I did, except I cooked mine in the CSO on bake/steam and then broiled it to finish. Served with Hawaiian rolls and fruit:

Mr. Kim, who is on vacation this week, surprised me by taking me to lunch today and yesterday at two new (to me) places. Yesterday was Nomad’s Deli. Fantastic place. Mr. Kim had the Big Chick sandwich – when everyone in Richmond was losing their minds over the new Popeye’s chicken sandwich, the Richmond Times Dispatch published an article listing better than Popeye’s or Chick-fil-A chicken sandwiches – this was one of them: Huge, perfectly cooked breast on a garlic roll with grilled onions, peppers, mushrooms, jalapenos, provolone cheese, lettuce, tomato, and mayo. It was fantastic! I had the shrimp po’boy: This was a 12-inch sandwich. I didn’t notice that until I got it. It was truly delicious. Perfectly fried jumbo shrimp, slaw, cocktail sauce, tomatoes (I requested no onion). I figured out a trick about halfway through the first half – I knew I’d never be able to eat the other half, so I pulled all the shrimp out and stuck them in the half I ate! I was shocked at how good this was – the slaw was really robust – cut large, very crunchy and aggressively seasoned. We loved this place – a true family owned and run neighborhood joint. Lots of vegetarian options, diverse clientele and they even sell steamed crabs on Friday nights. Today was Lulabelle’s Café – kind of a Southern Ladies Who Lunch vibe. We both started with soup: Mr. Kim had the turkey and rice. I had the NE clam chowder. Both were very good. My chowder was especially nice – in texture it was somewhere in between a thick, creamy NE chowder and a brothy, briny NC Outer Banks chowder. The clams were incredibly tender. I had the fried green tomato BLT with a side of collards: The sandwich was good, but the pimento cheese was a little over spiced for me. I almost ordered deviled eggs as my side, but the waitress told me they had jalapenos in them, so I chose collards instead. Very, very good. One point off for only having red wine vinegar. If you are a café in Richmond VA serving collards, you need to stock some apple cider vinegar. We can’t remember the name of Mr. Kim’s sandwich: It had turkey, pimento cheese, jalapeno relish, bacon, and red onion. He loved it – I tasted the turkey and it was fresh and properly cooked. He said the deviled eggs were great – creamy and not too hot. The pickles were good, too – pretty sure they were house made.

Sorry, not me. I detest Subway's sticky, mankey meat and the unmistakable Subway stench. I'd rather eat a dozen BK tacos. 😁

I did more chicken pieces in the CSO last night. Cooked legs and thighs at 400F on the bake/steam function for about 20-25 minutes. I took it out before it got to 165F and brushed with a mixture of BBQ sauce and honey, then broiled it until slightly charred. It was SO moist. The skin was crispy from the first cook and, of course, less so after being bathed in BBQ sauce, but not flabby or unpleasant.

Honestly, I just let it drip and pull out the tray on the bottom and clean it when it is cold. 😏 Also, with that kind of crust, I usually use the toast function for about a "2" or "3". Rack positioned with the U legs down so that it is a little farther from the top elements.