ZooBeeQ

found them Thanks! First hit was a strain of mary jane from Cali lmao. Yep, didn't think that was what im looking for

Wow, just look at the crumb on that bread OMG. what is purple crack? I know, i should just search it but that's the second reference today. Sj

I love snow and my KK, i'm good hehe. Not so cold, I didn't even put on gloves or coat to shovel that out. Then I AM Canjian eh? tried to move it so it won't get snowed in but that's the leeside of the house so . . . NoCal eh? well at least you're not IN the burning pit that has ravaged SoCal. You ducked that one alrighty. heehee

KK is on the left and Idaho pasture pig chops tonight !

What kind of wood are you going to use to smoke it? I do smoked turkey any chance I can, dont wait till the obligatory holidays . Smoked turkey rocks ! Don't toss the carcass either, makes a kick ass stock for soup! On the low and slow, Turkey is not a fatty bird so there is no connective tissue to break down and unless you are going to baste the hades out of it , cooking for that long? Could be a little dry. I cook it like chicken, high and fast with a ton of quality hickory in a smoke box. Longest I've ever had a bird on was 3 hours and it was a 16 pounder. KK cook keeps it moist and crispy. looking forward to seeing the pics Zo0

Great spot ! Now you just need to haul a KK out there and cook up some goodies to go with the brew. Beer Nuts, thats great lol. Any of you enter your beers for judging or do the Homebrewcon ? I'm still an AHA member but its been a while since I had time to brew.

Nice job! So how does it feel?? Brand new awesome cooker and first cook looking like picture perfect :-) zo0

Yep Mackenzie , they lookin sweet ! Sauce or no sauce?

moar pics!!

LOL , Paul, thats exactly what I thought ! Take care with the ribs tho, you can dry them out easy. Zo0 And no, if you using it right It dont stay white

A new KK? that is the gift that will keep on giving !! Great ideas from all above me there . I'm a gadget girl too and I love my digiQ DX, it also has thermo for the meat . Makes it soo easy to set and forget. PIzza stone a must. I love my steel but Pequod has it right there, wish they had the round grill when I bought mine. For the thermometers I have Range by Supermechanical for when I'm doing a ton of butts or brisket ( ribs are done when they done ) They're great remote thermos with apple app ( the only downside ) for remote viewing and alarm for done and multiple meats. I also use them for inhouse cooking, yogurt making, and brewing . Range Dial here I skipped over two pages to get here so sry if i missed somethn' . You are going to have a blast ! Remember, these cookers have multiple grill surfaces so you can cook two or more stacks of food.

Oh no !! Now that is the definition of a tragedy. I bought his book, very interesting read . Zo0

I respect vegans a whole lot more than they respect me. Humanely raised, what more do they want ? Great story . If they didn't want us to eat animals why did they make them out of meat?? smirk

I didn't read all 10 pages but to whom did you hand over the cash?? LOL Hell hath no fury etc. . . . . But still made me clench to see the poor thing all banged up. You will love it and it will love you i'm sure . Zo0-

Holey Mary WHAT a setup LOL. All you're missing is the Big Bad !! I take it you entertain. a Lot!! Grill on! z

*facepalm*

OK so no to the cornmeal ! Thanks for the clarify . I've done it both ways and you do have to scrape the corn off or it burns too . Parchment is ridiculously expensive for what it is and did I mention I was cheap?? Whatever works, You do an amazingly great looking pie. Zo0

Interesting. What is your thinking on the double double stones there? I get why on the top rack and stone but why the other? I mean you cant argue with THAT awesome result as it works but just curious. Only setup I have not tried I stopped using paper and started using cornmeal tho, got tired of pulling chared bits of it off the bottom. Shape the dough , or toss when you get good at it lol, on flour then transfer to mealed peel, dress and deposit. YMMV Zo0

Snail mail?? yeah guess so ;-( Let me know next time your in alden or Marilla ! z

Thanks Keith for the super fast shipping on this must have accessory ! Wings is only the first thing im going to do. The basket makes it soo easy to just set and forget. No more standing over the KK turning the wings every 5 minutes, just tumble done. See what you think. Honey garlic apple smoked. https://goo.gl/photos/EvFCs13hvsyDvXd98 I had to put some extra wire across the sides because I cut the wings and they fell out but it was an easy fix, one I'll make more permanent but the basket needs this on a revision. I have a SS smokerbox I use for everything now, Thanks to all those who posted about the dutch oven pot hack but I just could not bring myself to profane any cast iron bit for that. I have a special place in my heart for cast iron. I've a wonderful set that was my Gran's and its seasoned like teflon so it just, I couldn't do it even on a cheap chinese pot. I digress. Half hour at 350 on the tru Temp. Marinate for 30 minutes in 1/3 cup Tamari soy , crushed garlic to taste ( 1 fresh clove here) Dash of chipotle tabasco, Tb Hoisin sauce And just a bit of honey to start. After you basket the wings take the leftover sauce and reduce in the Micro ( cover it !!) then add a shipload of honey , stir in well. drizzle on the wings 3 x in the last ten minutes . I sprinkled sesame seeds on them too and they toasted up nicely. Plate and feast .

That is some seriously great Pie ! Dennis Stone? wood or charcoal? Any other tidbits you would care to pass on ? Zo0

I just grabbed the basket ! Wings on the KK in a basket? zomgrd. Zo0

Requis, Congrats on your new grill!! Did the kids pick out the colour? cuz I gotta say that grill will be handed down for ages !! Good call on the build out, cottages are nice but getting up the 400 is a nightmare ,assuming yer anywheres near the GTO. You are going to have an absolute ball cooking on that beauty ! Meat, veges, pies, cookies and PIZZA!!!! Zo0

Kevin LOL, yes I got that email from bbq guru too. srysly What were they thinking?? Most advanced. so trumpian in its claims. Yugo or a Lada? s

I use whole wheat berries to start my sourdough and fresh berries are important. You can get them in any health foods or whole foods store or your local co op if you are so lucky. In a glass 2 pint mason jar: 3½ tablespoons (1 ounce, 28.5 grams) any flour, any grind (100%). I use 50/50 white wheat then only wheat there after. ¼ cup (2 ounces, 56.5 grams) filtered or spring water, at room temperature (about 70°F/21°C) (200%) Add a teaspoon of wheat berries , stir. put on a loose fitting lid and put in warm area until it starts to bubble, stirring at least once everyday to aerate . That is the seed culture. All the recipes i've read say toss half the seed and keep adding as above but Ill be hellandbound if I am going to toss out perfectly good food ! I Just continue to build this seed 3 times, and use that , skipping the mother starter usually and just use the fresh seed to start my dough. Peter Reinhardt has pretty specific instructions and his are the books I own and use. I highly recommend for reading anything by him. I do have copy's that I can loan if anyone whats to read them. zo0