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Showing content with the highest reputation on 09/19/2019 in all areas

  1. Just a weeknight meal [emoji1787][emoji1787][emoji1787] Sent from my iPhone using Tapatalk
    6 points
  2. This is the way I make zero carb nachos Sent from my iPhone using Tapatalk
    3 points
  3. Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F. Taste test. Yum. The drippings, there is also liquid fat in the pan but it's not visible in the photo. I have another butt in the freezer and I am going to cook it exactly the same way.
    3 points
  4. You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often.
    2 points
  5. Awesome looking cook. My kind of meal and I wouldn't even need any sides
    2 points
  6. Cast iron sauce pan it’s small but perfect to heat up butter and seasoning .... Sent from my iPhone using Tapatalk
    2 points
  7. Wait...think I found it buried in their FAQ: it's essentially grass fed/grain finished. Still wouldn't mind hearing what y'all have tried and a discount code if you have one to share. I notice they seem to have a pretty decent selection of lamb.
    1 point
  8. That makes sense. Thanks for that I will put them somewhere else. Sent from my iPhone using Tapatalk
    1 point
  9. Thanks Mac. I have had challenges with moving shallow drip pans with liquid before so I can see how this pan, deep and with handles, is an improvement.
    1 point
  10. Teleporter??? Didn't they have those on Star Trek or was that the transporter. Whatever, have a good bottle of port ready when it lands
    1 point
  11. Yup See @Basher‘s definition of CAFO. Crowd Cow sells Wagyu, 100% grass fed & finished, and grass fed/grain finished beef. I prefer the latter. In particular, they sell from specific farms that are “local” (meaning within a few states usually) to you. I prefer my farmers’ market, but have used CC on occasion. I really like that their cuts are somewhat standard and uniform — seems to be what they require of the farms they work with. Whereas the farmers’ market cuts can be a bit random at times, like a rack of “spare ribs” that weighs only 1 lb, or the tenderloin the pork guy sold me which was clearly a loin.
    1 point
  12. Concentrated Animal Feeding Operation Ckreef. Yes, pretty much grain fed and sometimes other replacement substances.
    1 point
  13. Good luck to you all in the uncrating. Can't wait to see the pics!!
    1 point
  14. Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk
    1 point
  15. Pork chops raised direct tonight. Nothing fancy but the taste. Using Lane’s BBQ Signature seasoning. Fantastic on chops and chicken. Sent from my iPhone using Tapatalk
    1 point
  16. One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.
    1 point
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