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Central Pork

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About Central Pork

  • Rank
    Junior Member
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core_pfieldgroups_99

  • Location
    NYC
  • Interests
    Cooking, fishing, skiing
  1. Perfect Fit We did a tri-tip yesterday and used both the standard and drilled-out plugs - both work like a charm!! Thanks so much for those!
  2. Another Order? Is it too late to get in on a pair of these?
  3. Thanks for the advice Thanks guys, I am going to wing it and hope it all works out! I have some backup uses if it doesn't fit the KK. Anyway, I am pumped to finally get a Thermapen.
  4. Thermapen For the new plug-mount Thermapen, they actually make a smokehouse attachment with stainless steel armour. Its 65$ but the whole thing can apparently withstand up to 660 degrees. http://www.thermoworks.com/products/the ... n_3_7.html Anyone have any thoughts on this? I called thermoworks to ask them about it and they said the one thing to keep in mind is that any condensation inside the grill could damage the probe. I am assuming that as long as you don't use a waterpan, this would not be a problem? Also, does anyone agree with me that the 90 degree turn would make it impossible to insert this attachment through the polder access tube? Trying to figure out which, if any, of these crazy attachments would be good to buy. Thanks.
  5. Ok - Will wait on cover Will wait on the cover then, and get no elastic when I do. But are you also saying the thing will do fine in the rain without a cover in the meantime? Dumb question, I am sure, but just want to doublecheck.
  6. Covers Hey Guys, I have a Gen II OTB on the way and was wondering if should hold off getting a cover until the side tables are ready so that Johnnyboy can make one that fits the whole assembly. I assume the grill can stand on its own in the rain until this happens?
  7. Thanks guys Thanks for the guidance, I will try to make into the store and pick one up. Seems like a good idea.
  8. foodsaver Going back a few posts but... if I were to go get a food-saver, which model do people recommend? I see ones going all the way from 50-200 bucks.
  9. Pallet Leejp, I would definitely chip in for say 6 bags maybe a few more if its needed to justify the pallet.
  10. Charcoal leejp, Since you mention it I definitely would be interested in that, although I am bummed that Wicked Good seems to be not producing the competition blend right now. Although I am happy to team up to buy some high quality stuff in bulk, you should know that The Woodman (www.thewoodman.com) sells and delivers wicked good weekend warrior in the tri-state area, as well as smoking woods and chips as well. Check that out and then maybe we can coordinate. No one on the forum has heard whether comp. blend is coming back any time soon, I am assuming?
  11. The every day spot I definitely know where you guys are coming from (although spring at least for the steaks, with steak there is some value I think) As for a place that is much more affordable, I would try Western Beef on 16th and 9th. They have very cheap prices and pretty good selection, although brisket is still tough to find in NYC. I bought spareribs there recently for $1/lb and great pork loin for 98 cents.lb. Both items came out great. You didn't mention fairways though, have you been there? It is probably the best middle ground in terms of quality and service. They don't have the super premium prices of lobels, but they will still prepare pretty much any cut of meat and you way you like it.
  12. leejp Well, given my location, I usually go to Citeralla on the upper west side or Fairways, both of which actually sell prime brisket. Here is the rub: unless you order in advance, they almost never have packers cut, only small flats without any fat - in other words not q-ready. So what I do is call a week or so before and tell them what I want, packers cut dont trim the fat, and they usually oblige. The product has always been excellent. Also, it you are looking to really blow people away, you need to try lobels on the upper east side, 90s and madison. These guys are all over TV and they sell online but going to the store is really charming and second to none, both in quality and in price unfortunately. You can order briskets and pretty much anything else you want there. They also have anything you want Wagyu, heritage Kurobuta pork (all cuts), and the best all-natural chickens in town. Their prime aged steaks are so good on a ceramic cooker you don't need to bother going out for steak anymore, even in New york. I do New York bone-in strips about 1.5" thick usually. As I said, the prices are in the stratosphere but when you want to do something special, thats where you go. When I get my kk in a month or two, I will definitely give it its first run with something from Lobels. Let me know if you go there!
  13. Could be a Mexi-K problem only Hey Gerard, You are probably right, I must have seen it elsewhere. That said, the theory was that during extreme cold, condensation would form in the cooker as it cooled off after use, and that the condensation would then freeze and expand, putting stress on the dome. I am not really worried about it - for all I know, it was probably just a mexi-k-er trying to explain why his grill broke during the winter.
  14. Question for the Upstaters I have seen on the forums, this one and the other one, that it is a good idea in winter to open up the cooker once the coals go out, to prevent frost damage. What has your experience been with winter cooking?
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