Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Kalua Pork - PKB style

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1938
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    Kalua Pork - PKB style

    Click image for larger version

Name:	E3E01794-7934-4CC3-AB79-DCA222ED702B.jpeg
Views:	25
Size:	3.11 MB
ID:	534672 They announced a luau themed pot luck at work, and, remembering my time in Hawaii, the luau pig seemed a good, low carb option. The other idea was spam cauliflower fried rice, and I didn’t think I could get, much less maintain, the proper wok hei to meet my standards, so it had to be the pork.

    Dry brine with APL’s Four Seasons. Four days, a week, I dunno. I don’t carry a stopwatch.

    The flavor of kalua pork is from kiawe wood, which is related to mesquite. So, a tube of BBQrs Delight Mesquite Flavor Wood on the grill next to the pork. The rest of the flavor comes from banana leaves. So, given that pellets are not that strong for flavor, I went unwrapped until the stall, then wrapped with banana leaves. Total Grilla time was 11 hours. From the Grilla, straight to a pleated vacuum seal, a shock, and the fridge. That was Saturday.

    Today, brought to work, Sous Vide to heat up, arrange the plating with fresh banana leaves. Then the cooked banana leaves. Then pull the bone, then pull the pork.

    It was a huge hit.
    Attached Files
  • Polarbear777
    Club Member
    • Sep 2016
    • 1609

    #2
    Very nice!

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9491
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #3
      Forget "eat your greens," just eat what's in the greens!

      Comment

      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1528
        • Northern Mn

        #4
        Very nice job! Never seen banana leaves in any stores around here.

        Comment


        • Frozen Smoke
          Frozen Smoke commented
          Editing a comment
          Yikes! $9 a lb. for nanna leaves? For $9 a lb. it needs to come from a cow or a pig and taste really good!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I live in a neighborhood with a lot of Mexican folks. Found em for $2.50 a pack in the frozen aisle of the mid sized neighborhood grocery. Asian supermarkets probably have em as well. Goya brand. O boya.

        • ColonialDawg
          ColonialDawg commented
          Editing a comment
          Frozen isle of my local Wal-Mart has them.
      • RonB
        Club Member
        • Apr 2016
        • 12117
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        I could see someone going bananananas over this.

        Comment


        • Polarbear777
          Polarbear777 commented
          Editing a comment
          Just leaves it alone will ya?

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          My coworkers said this had a lot of appeal, but making it was no skin off my teeth.
      • MBMorgan
        Club Member
        • Sep 2015
        • 6029
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #6
        Very nice!

        Comment

        • BBQ_Steve-O
          Founding Member
          • Jul 2014
          • 175
          • NorthWest WA State

          #7
          I love kalua pork... but the Joule in the cooler? You just solved a big problem for me! Thanks, brother!! What was you cooking temp?

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            I think it was 225-275 on the Grilla. After the wrap, I punched it up to 250 then 275. It never did get to 203. For retherm, 135 then 140, but 135 would have been fine.

          • BBQ_Steve-O
            BBQ_Steve-O commented
            Editing a comment
            Nice. Thanks!
        • gcdmd
          Charter Member
          • Sep 2014
          • 961
          • The Republic of Texas

          #8
          That's beautiful, PKB. Years ago I made javelina meat palatable by wrapping it in banana leaves and slow cooking it in my old oil drum grill/smoker.

          Me ke aloha pau ole.

          Comment

          • customtrim
            Former Member
            • Dec 2016
            • 1121
            • stow ohio

            #9
            I will sell you some

            https://pitmaster.amazingribs.com/fo...b-garden/page3

            Comment


            • BBQ_Steve-O
              BBQ_Steve-O commented
              Editing a comment
              Very cool! I'm impressed!!!
          • gcdmd
            Charter Member
            • Sep 2014
            • 961
            • The Republic of Texas

            #10
            I have a couple of small stands of dwarf banana trees. The leaves are broad but not very long. To make them more malleable you can blanch, steam or nuke them for a few seconds. I haven't tried grilling or smoking them. I learned the nuking trick from an old Syrian lady who taught my wife and me how to make stuffed grape leaves.

            I haven't tried freezing the leaves, either, but that might work.

            Comment


            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Since these were nicely folded in the frozen section, I’d bet they were steam blanched where they came from before folding and freezing. But cryoblanching seems like it would work for the home user.
          • Sweaty Paul
            Founding Member
            • Aug 2014
            • 1355
            • Hays, KS
            • Green Mountain Grill - Jim Bowie
              (I've never regretted having too much grate space).

              Weber Genesis Gas grill
              Weber Kettle grills x 2

            #11
            Gorgeous

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 4828
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #12
              Great cook and great writeup too, Potkettleblack . Sounds like you're giving your Grilla a good workout. It's always fun to hear how folks use their new toys.

              How long did that heat up take?

              Kathryn

              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Thanks, Potkettleblack , for the additional info. I guess I don't understand the safety aspect of SV reheating, since it basically keeps the food in the 40° to 140° range for a long time. I guess it's no different than SVing the pork the first time around at 135° though.

                K.

                Kathryn
                Last edited by fzxdoc; July 30th, 2018, 05:43 AM.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                The only difference would be that I'd already effectively pasteurized the food with the initial cook. I could have pulled it directly off the grill, and vac sealed flat and reheated pretty quickly, but that would have opened it to more bacteria, which I think is always a concern with pulled meats. Or should be.

                Thrice through the zone. One traditional, one shock, one sous. I think I was okay.

              • fzxdoc
                fzxdoc commented
                Editing a comment
                Potkettleblack, I can't seem to find anything that addresses safety issues with Sous Vide Reheating. Chef Steps just says "do it!".
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1938
              • Beautiful Downtown Berwyn
              • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
                Disqus: Le Chef - (something something something) - it changes

              #13
              fzxdoc Needed more room for discussion.
              First, I think the Chef Steps folks are a wee bit to the cowboy side of food safety for my taste. Or at least when I'm wearing my food safety police hat.
              Second, if Baldwin wasn't worried about it in SVR, I'm not overly concerned.

              Last: I was following pretty much the best Norm King practices:
              http://sousvideresources.com/2016/07...u-should-know/
              I didn't sous vide this to start. I took it to about 198 internal, IIRC. Maybe only 195*. So, by any USDA inspector, dead on the outside and inside. But, vac'd while still hot preserved the large portion of that dead on the inside and outside. Since I only really touched the leaves, I didn't contaminate the pork by handling it between the grill and the bag. Literally seconds, as I bagged it right off the grill and had it vac'd within a minute or so, then into the shock. took it all the way down to cold to touch and firm to pinch. Dunno if that was 40* internal, but, as a government employee (not in the USDA, mind you), good enough for government work. I think, at the end of the day, autolysis was a bigger concern than pathogenic contamination, but I don't think I was holding it in the autolysis zone anywhere near long enough to get there.

              Another Norm post. https://lipavi.com/sous-vide-tempera...me-the-basics/

              AKA: How I learned to relax and not have explosive episodes every now and again.

              Comment


              • EdF
                EdF commented
                Editing a comment
                Some of us do have those explosive tendencies!

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                I've done it to myself. I don't cook <129 anymore and I've put away my dry age kit until I can put it in the real fridge... Oooo... we have a real fridge at work... I suspect they'd be upset if I commandeered a portion of it for dry aging with the SteakAger.
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4828
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #14
              Wow those are two really good articles, Potkettleblack . Thank you so much for the links. I'm not so concerned about cooking Sous Vide, since as Norm King says in his article, those safety practices are well established. But I've never been able to wrap my brain around the saftey of reheating with sous vide, as it is not held long enough for pasturization. Chef Steps recommends reheating anything, (flash chilled previously or not) with sous vide.

              I'm going to take this discussion to the sous vide section where I should have started it in the first place.

              Kathryn

              Comment

              Announcement

              Collapse

              Meat-Up in Memphis 2021

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Working...
              X
              Meat-Up in Memphis

              T-Shirts & More T-Shirts & More
              Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

              Cool Embroidered Shirt Cool Embroidered Shirt
              This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

              Click here for more info.

              Support ARC

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

              https://tinyurl.com/amazingribs

              BBQ Stars

              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              https://tinyurl.com/amazingribs

               


              Placeholder

              Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

              Click here to see our list of Gold Medal Gifts


              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer

              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear

              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool


              Bring The Heat With Broil King Signet's Dual Tube Burners

              the good one grill

              The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

              Click here to read our complete review


              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill

              The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Pit Barrel Cooker Smoker

              Griddle And Deep Fryer All In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

              Click here to read our detailed review and to order


              Pit Barrel Cooker Smoker

              The Pit Barrel Cooker May Be Too Easy

              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

              Click here to read our detailed review and the raves from people who own them


              The Undisputed Champion!

              thermapen

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


              Compact Powerful Sear Machine For Your Next Tailgater

              Placeholder

              Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

              Click here to read our detailed review and to order


              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill

              Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special


              Placeholder

              G&F Suede Welder's Gloves

              Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

              If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

              Click here to read our detailed review

              Click here to order from Amazon


              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order