johnnyboy

Oh Ya Jasen!!! Thanks for reminding me; definitely want Pork Chops (Thick Cut). Good thing I posted. When the kids get ready to order I'll have to re-read this entire thread to make sure I don't forget anything. Where do Country Style Ribs come from? beef or pork. Need those too! The only Haxen recipe I seen was at the "you know where" forum; the one that suspends members for posting personal suggestions, that do not bash the company. I've never done haxen before, but think I printed the recipe and put it in my recipe book. I've eaten it only in Germany. My favorite and most often was in Garmisch-Partenkirchen; at the Frauen Dorfer. Yummmy-Yummmy!

Thanks for reminding me; especially want the pigs feet. But not for pickling; Wife makes a killer spaghetti sauce with them. I'll take the hocks too! Maybe I'll try Schwein Haxen on the grill! if not I'll definitely use them in beans! Primeats, I need your ideas. Thanks.

Hey folks, My Daughter in law's father/mother are pig farmers. They've offered the kids a whole pig; all the kids have to do is pay for butchering. Question is; what cuts should they ask for? I'm not sure how this works. We for sure want all the porkbutts, ribs, and tenderloin it can give. But we're not big fans of pork steaks; we want to give those up for something else, no sure what that something is called? Also want lots of thick bacon with a good rhind and sausage. Thanks, John

Where's the decimal - $328.00 or $3.28 ?

Here's an idea ChefJeff. Spell it with "z". Doesn't look so biblical that way. Or name it Mozy!

Dennis, Great news on the extruded charcoal! Yipee!!! On another note; I also like the lump (tamarind). Will you be carring any of that or similar? Sorry if someone already asked; I failed to read through all the history. Man this post has generated alot of interest!!! Thanks, John

Darn it! Last month I was in Lousiville, KY attending the largest truck show (semi trucks) in the world. Vendors had all kinds of heavy lifting equipment for moving all types of heavy items. Wish I'd of known, I'd taken a closer look for you. Sorry.

Thanks Mucho Sanny For your cover recommendation to ChefJeff. We're in touch and covers are in the mill now! Thanks again; and Thanks ChefJeff for your business.

OMG Shotgun Fred, I just heard the bad news! Very sorry to hear, but want you to know our deepest thoughts and highest wishes are with you and your family; best of luck to you. Wishing you 100% recovery. John (Johnnyboy)

alibaba.com info McAfee Site Advisor informed me: Alibaba.com In our tests, we found downloads on this site that some people consider adware, spyware or other potentially unwanted programs. Please be careful.

Those are awesome Sanny! Great craftsmanship, or maybe I should say craftswomanship! You do great work; someone is going to be very happy.

JJ. We were in Louisville; Mid America Truck Show. It was awesome; largest show in the world. Dennis, I'm back now. Have you measured yet? Thanks, Johnnyboy

Cruzmisl wrote: Me Too!!

Dennis wrote: Dennis, I'm looking for straight line measurement. With dome open, straight line measurement across the grill surface, from outside edge of right table folded down, to outside edge of left table folded down. What's that distance; both tables folded down, outside edge to outside edge, straight line diameter (width) across the grill? Also, what's the diameter (width) of finished KK, before tables go on. I should be able to add 7" for both tables and come up with the above measurement. (I figured 7" based on 2-1/2" wide table mount hardware on each side, X 2 equal 5"; plus 1" width for table when folded down X 2 tables equals another 2" for a total of 7" added width for tables.) Thanks again Dennis, Talk to you next week; I'm flying to KY in a few. John

Dennis wrote: You thinking Beef eehh? Ever try Pork tri tip? I partaked my first one while visiting CA in Feb this year. Had never heard of pork tri tip before, but was sure good, even on a metal grill. Would have been even better in a ceramic cooker, no doubt !!!

Sanny darlin, I've had pizza sit on my lip many times. Sometimes I didn't even know it!! Beer head too!

I slid a #5 out the back of a pick-up 4X4 using two 2" X 10" boards. Supported in the middle with a couple concrete blocks. Worked fine. Not even sure I needed the blocks, but my 200 lb weight on the ramp, plus the K figured better be safe than sorry.

Just measure yours Dennis!! You must have a KK OTB with sides at home eehhh??

Dennis wrote: Has the country re-opened yet? You didn't think I'd let you forget did you?

I never heard of a Flat Iron Steak before. What cut is it? Almost looks like skirt steak I use for fajitas/burritos. Used to be a cheap cut of meat, not highly sought, but have watched it increase more and more popular/expensive. Looks great. If truth be known the best beef flavor is probably in chuck.

For what ever it's worth; I thought the same thing. Man that looks thick for a brisket; then looked for the flat/point. Don't really see it. Looks good though.

Thanks Dennis. You wrote: I also wish I had a set of those Side tables, "Ultra long Gestation"!....... Anything like "Pregnancy" ; I don't get it.

I have the wireless Maverick, love it, but hardly use it anymore. I've found with the more pit experience I get, the less Maverick I need.

Looks to me like the color of charcoal briquettes.

Oh man, as I was looking for stone examples to associate a name I just thought of one. "Nebula" Looks like Nebula formations to me.