primeats

Great pics Larry, and I'm jealous of the price! I have to get 5.89lb. for these!

Sorry I missed you! I was fishing in the U.P. with my youngest daughter and her boyfriend along with Lizzy's room mate! Glad you enjoyed your stay at the shop! I smoked the Lake Trout we caught today!

I love the law,my sister was killed by a 19 year old distracted driver...texting ...almost two years ago. She never saw the car coming. Sure hope that message was important, that 19 year old will remember it forever, Don,t shave,put on makeup, read a map, eat fast food,etc. Do one important thing at a time,please people!

All out front, I even run it sometimes with nothing in it, just to watch the smoke waft down the street. It does attract a lot of attention from the cars as they drive by the shop!

I have great results when using the rib rack and at 220/250 for about 3 hours for baby backs and a good four hours at 200 for St. Louis style.Not quite fall off the bone(overdone) but with just enough tooth to hold in your mouth for a while! No sauce,no basting! If your in the Chicago area(North Shore,Wilmette) ask for a sample, I put these on display almost every day of the week except Sunday and Monday-closed.

Chris, great segment! I know the crew loves it, I get the same enthusiasm at local stations here in Chicago. Very nice work at putting a great deal of info in a short amount of time! It's clear that "Today" enjoys your presence!

Larry, have you had good results in the past with bbqing only a flat/first cut brisket? The tri-tip looks amazing by the way.

Mesquite has a very pronounced flavor that is imparted to anything that is grilled over it. Check out the Naked Whiz's website( Nakedwhiz.com ) for an in depth review of most charcoal varieties. Try using another natural lump charcoal, the flavor should be that of cooking over an open campfire. Good luck.

one of my favorite color schemes...enjoy,we know you will!

$17.89 in Wilmette, I'll. I wouldn't guess on what grade of beef Sai purchased but I'm sure it is pricy in Indo. I would guess somewhere near 80/100 U.S. But the finished product looked like a million bucks!

$17.89 in Wilmette, I'll. I wouldn't guess on what grade of beef Sai purchased but I'm sure it is pricy in Indo. I would guess somewhere near 80/100 U.S. But the finished product looked like a million bucks!

Exactly! bone in rib steak, club steak, cowboy cut, my absolute favorite cut! So glad I saw this before breakfast, time to go to work a little early today!

Different from eating raw oysters? There must have been some hot sauce,no?

I mention you all the time Dennis! My Facebook posts Tweet at the same time. I'll try to post on the KK Facebook area too. Any time I post something on Facebook it boosts my rankings as well! I'll try to mention you more on the LTH forum as well.

More than a few of us have wrapped the thermometer past 7 or 800. Check the Naked Whiz for charcoal temps, Anthracite? Not sure anybody uses it for direct oven cooking in any restaurant, and why would they? I'm thinking there might be an issue with toxicity...Syz, help us here.

You may have made your side tables obsolete! Oh and by the way...dammit Dennis stop it! Before you know it these things will be brushing our teeth for us! Seriously, I think you're either channeling N. Tesla or you've been eating too many ship worms!

Luv it! In the U.S these would be called pork shanks. tough as whale blubber unless done as you suggested! I would guess they melted in your mouth!

It's not just fat content, but the unique flavor of the fat. Traditional Wagyu beef has been tested by a university in Washington or Wisconsin to have an elevated level of omega3 fatty acid...beneficial to us. USDA requires ground beef sold in the US to have not more than 30% fat content,and most Wagyu burgers I have eaten hover near that level. If you were to test the flavor of ground beef from your run of the mill meat market,or even mine, there will be a noticeable distinction in the flavor profile. It's also the cheapest way to experience Wagyu beef!

ok, I gotta try this Dave!How long to get the desired results?

Just for the record those look like beef back ribs, much more tender than short ribs for a low and slow. You would want to braise short ribs before finishing them off with a sear . I found a great recipe for Vietnamese glazed short ribs a while back, you could probably Google it. They were wonderful(theoretically anyway!)

I keep an aluminum foil pan under the KK at all times and pull it forward when I clean it out and use a fireplace shovel.( a half steam table pan or a full disposable roasting pan) I also slide it forward when I open the draft door to super charge the heat level, this will catch any embers that may pop out. I removed the screen a while ago.

It's pretty easy to eye ball the steaks, or use the "poke " method to tell when they are done. The firmer the flesh of the steak or chop when prodded by your tongs, the more well done it is. If it is pretty springy it's still on the rare side. You may have to experiment a few times but the learning curve is pretty tasty/easy. I try to avoid piercing the meat while cooking unless it's a larger cut like a roast, or some intact fowl(whole chix, turkey,etc.) To better understand the method poke the base of your thumb with your other index finger...pretty springy/rare. Now touch your index finger to the tip your thumb on the same hand, poke the base of the thumb again with the other index finger...a bit firmer/medium. Touch the tip of the next finger to the thumb and poke...much more firm/ well done. Again, practice,practice,practice. Even boneless skinless chicken breasts can be done this way, a little trickier to get the target temps( I cheat and use a Thermapen when catering on a couple pieces to confirm!) And the KK has pulled my bacon from the fire MANY times as well! The red layer you are referring to is called the smoke ring, only obtained when using wood or charcoal, it's a ring of honor!

Let me tell you,I've been at the National Scout Jamboree in Virginia,when I saw your post I almost cried! If not for the fish sticks,most definitely for the wine. I did manage a dozen cigars for my crew at the fishing area though. Strongest thing we had was cherry coca cola!

For the price of a pizza oven you get a KK,it does pizza and much more than a pizza oven can do,and your color scheme is great!