dstr8

No reason the unusually cold and gloomy winter weather here should come between good 'cue and us.   Hopefully the start of something tasty.   Stay tuned for "news at 5" 

Your worker friend is just the type of customer the industrial food giants love!   

We eat high quality meat when we eat meat which is irregular/infrequent (prefer wild game).   Quality produce, especially this time of year, is more expensive per serving and calorie than small farm meat.   When ALL the factors are considered I would argue its less expensive to eat well than to eat cheap.   

When I started out in sales along time ago a peer of mine told me:  "you can train for just about any sales scenario; however there just isn't a technique to overcome ignorance".   Right he was.   

Unfortunately there are more folks that will step over a dollar to pick up a dime ... all things groceries and health included.    People don't consider the ramifications of their food choices, for their own well being and those of the farmers and ranchers that produce our food... most never consider the plight of of the field (and slaughterhouse) workers exposed to toxic pesticides, herbicides, etc.    

Stay the course Garvinque as it will pay dividends in taste, your short and long term health and animal & farmer welfare.

tofu.   <flip off>.

Seriously, congratulations and welcome to hanging out with a fantastic bunch of KK addicts/folks!   First KK?   If so you certainly went big for first!    Where do you reside?

My next "cooker" will be a real pizza/bread oven; a Valoriani/Mugnaini.  The KK does an admirable job for pizza bakes considering its a bottom heat source but still leaves room on the table for all things Neapolitan baking where the dome temps are much higher than the floor which shares heat source and pie space.   

My Mom is 100% Italian and I grew up eating Italian "cheesecake" using freshly made ricotta ... which I make to this day.   No sour cream, no cream cheese ... think very rustic peasant style ricotta pie.   Over the Thanksgiving Day holiday we tried something new:  We made pumpkin pie with a 50/50 ratio of pumpkin to ricotta.   Not going away

4 hours ago, tony b said:

Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. 

http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html

I made this and its fabulous!   I love all things banana leaves.   IMO they're mobetta for tamals (taste and ease of making) ... very versatile.

^ Tyson

I'll follow!

that's some batshit craziness right there.  hope it was worth it

Yowza!   Its pouring rain now with low land flooding in the Eastern Sierra.   Thankful we don't have that snow here though ... as IH8WNTR!

<snip> "The second shot is from one of the family room windows."

I thought you either had an extended deer hunting season in your area or you were poaching for dinner  

2 hours ago, MacKenzie said:

Correction, I know you can't tell from my name but I am a woman.

 

 

 

Hmmm...reminds me of a Helen Reddy song

23 hours ago, FotonDrv said:

I would suggest a nice single malt, tobala or pechuga mezcal an easy chair and a slow cook on the KK

 

There, fixed it for ya.  

I like your pastry bag trick Tony!  

The trick with the CI pot, as others have reported, to use the flour paste trick to seal the lid onto the pot.  It just works incredibly well.   FWIW I use a 1qt Lodge which seems to be big enough for my smoking needs.

I use KK coco & coffee char exclusively for all types of cooking sessions on the KK including low and slow with the CI pot filled with smoking wood.    If I find myself out of KK lump then typically source oak lump (Walmart).   But the CI pot will work with any briquet or lump.   

18 hours ago, Shuley said:

My FIL took down a pecan tree. Thats what I get for free so that is what I use. I also feel like it goes with everything so that is working to my advantage


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Pecan is my favorite wood for smoking for all things pork.  

smoking wood goes in the cast iron pot.   sometimes I'll add a chunk or two to already burning lump for quick smoke for pizza bakes ... 

So this morning the KK forum is back to the more typical look and feel using the same Safari browser, same interface (MBPro), etc.  

It happened about a week ago and then again this morning ... 

Experimenting/updating site firmware again or?  

Schweeet!    Hope you get what you want.   Application driven like most things but a 16 and a 32 ... as other's have here ... that would be a nice combo for a couple empty nesters that do some entertaining.

The key is to get the KK thoroughly heat soaked (500F-ish); this is the beauty of roasting fowl on the KK.   The direct heat from below is a higher temp for legs and thighs and the slightly lower/more gentle radiant heat coming down onto the breast meat is the best of both worlds; breast meat and thigh/leg meat (whole bird of course ;)) cook at about the same respective.   No flipping required or needed for the best outcome using whole birds.

If you haven't tried Judy Rodger's Zuni Cafe recipe yet ... its the only way I roast whole birds ... highly recommended.

I think you'll find little difference in the end result when properly roasting fowl on the KK versus using a roti.   At least that is the conclusion my experiments have proved.   And no hardware to clean up afterwards ;).    And that reminds me:   Must list my roti system for sale one of these days :D.

Another fine post HalfSmoke!    And another one added to my ever expanding "list"!  

Nice job Stephen!