primeats

I thought as you did that the tubes were a little tight and binding so I "tweeked" them and almost royally screwed up the air flow control. I quickly bent them back before the next cook.

I did the same thing 2 years ago, forgot about it until you mentioned it

Boy Fetz your right on target. This rates right up there with my Bennelli Super Black Eagle II shotgun purchase. Only this time my hunny directly benefits from the purchase. Don't ask about her Christmas hunting rifle gift!!!

Thanks Larry, 190/200 is the approx target, most people have been wrapping them immediately in foil and a towel placing it in a cooler for a few hours to dwell and to let the collagen dissolve.The last time I cooked a chuck roll(alleged) I let it dwell on the KK, turned out pretty good.The chuck roll is so much more forgiving than brisket if you overshoot the temps a bit.

Thanks Dennis, practice, practice, practice. And a few on camera classes. No crocs, this time LL Bean Loafers. Crocs have been relegated to the shop, and backyard. My son keeps taking mine and he breaks all the straps. I can't wear them like clogs, they keep falling off my feet.

you should be using the blade section, we call it the chuck roll, the same cut as the boston butt. The arm chuck is way leaner, great for a pot roast, but I'm not sure if it would turn out the same way as the chuck roll. I've done a couple of chuck roll in the past( in theory,no pics). I had thought the target temps were 185. I have to revisit some old posts to make sure. If I put one of these baby's on this weekend I may have to fix the leak in the hot tub,or if it's as hot as it's supposed to be, we will be at the beach. Make sure you are buying choice meat at the very least. USDA Select will not do, you may have to braise it first. I'm really dying to bbq some short ribs, saw a really nice recipe for Vietnamese glazed short ribs, had them at a buddies lake house for a weekend retreat(eh-hem) best thing I have ever eaten.

maybe a centralized location to repair and re-sell damaged KK's? I can think of a location! I doubt it will be around for very long though, these baby's usually find a home pretty quick

I may just try this this weekend

What have I started? Sanny, looks like knitting may have to find another section. The Coffee chuck roll has been intertwined with cigars and upscale liquor.

Yes they were, and I have to admit, those are the easiest grills to clean. What kind of acid were they dipped in anyway? Y'know, wherever I bring this thing the host(es) can't help but focus on it. Gee if I had only planned it that way! The whole crew and several of the on-air talent came down for lunch! The Tequila marinade inspired us to fix Margaritas at home after the show. The Linkletter name carries a lot of weight here, everyone was impressed with the craftsmanship. When we wheeled this thing in we passed several Weber grills and an xtra large BGE, it was of course dwarfed by the KK. Now off to family bowling nite!

Here's the link to our noon lunchbreak segment, 5 whole minutes!! Go KK ! http://www.wgntv.com/news/middaynews/wg ... 6987.story

Ok, another first for the board!

Doc, that was the most precise description/explanation of Mocha/Java I've read to date. And probably the most descriptive on any BBQ board! What an interesting group of aficionados we have assembled here! Now we need to learn more about cigars and single malt scotch, and for Sanny the dynamics of Teflon coated knitting needles!

I thought Chris did extremely well considering the time constraints.Seemed the hosts were really pressuring these guys to move fast. Remember the last guy kept trying to promote his meat source, and Matt kept cuttting him off. Producers usually try to avoid as much commmercialization as possible. And believe me when you are "in the moment", it's almost like your travelling down one route and know you should have taken that last exit ramp,but you have to keep going until you can get to the next one . There was a lot in information crammed into that segment, at least there were multiple views of the KK. Over all I would be pretty happpy with the show.

LOL

I'll be on WGN News at Noon Aug 3rd, it's no Today show but it is National as well. Keep on KK'n everyone!

Go Chris Go!

I've been using the ECC every Friday nite for our low and slow butt roasts , as well as cooking with it every day except Sunday and Monday during the week since the end of April. Haven't had a problem with it burning out after the cooks. Hard to judge the ash content, but it usually stays intact until I shake the basket the next day. I have heard from others that it's bad to use the leftover charcoal, because it will pick up "off" flavors( from Gary Wiviott's recent barbeque book "Low and Slow")He has obviously not cooked with a KK. I don't think there is any more ash content than the Natural Lump that I use, it's probably more noticeable because the color is a little pinkish/orange. I think the "Whiz" may have confirmed this as well.

Now we know how to wake up Porkchop, welcome back dude!

LVLasertech ...Lasergecko on another forum?

When you buy a t-bone or porterhouse the filet is almost always going to be juicier than if you bought the filet by itself, with one or two possible exceptions. The porterhouse/t-bone cut has obviously a bone which is much more dense than the meat, acting as an insulation barrier, slowing down the cooking process. The filet side not only has the "silver skin" covering it, but usually has a fair amount of beef fat or suet still attached. Whenever we cut our filets they are generally trimmed very well, with the option of having them bacon wrapped. We have also been cutting bone in filets that have almost the same quality of delectableness(new word?) of buying a porterhouse. I'll have a couple of 'em waiting for you!

I had LASIK 9 years ago and now need/use readers. is there any procedure to correct that?

Or a gun cleaning brush?

I may just have to find some MM for my KK. Ok everyone, take a breath, I do eat more than just red meat. Nice pics Dennis, Chinese tonight and Harry Potter with the Fam, all for Mrs.Z's birthday. Ahhh, to be 21 again,and again...

Don't see why it couldn't be done! I haven't seen banana leaves 'round here, but then I wasn't really lookin to hard for them. If this works, maybe I'll look harder.