primeats

I think we all know where it went. It's an M.O that's been occuring all over KK land, so far no evidence has been discovered(on film)yet.

Lighting is fine, and I always say, a well done steak is always rare!

OK now That's What I'm talkin about!!!

Um, Fetz, that's pathetic even by Iowa standards! I'm sure it was tasty though. No disrespect intended.

That was me with the Crocs!!! I can't wear open toed foot coverings at work.Crocs barely pass the inspection! Really nice video FM, you know we were all just giving you a bit of grief over the sparkling clean grates! Seems like Chris also has some very sparkly grates as well! Both segments looked fantastic, yours was as close to an infomercial as it gets!!

Just to be clear, their is no blood left in the steaks, these are the natural juices of the muscle tissuethat will leak out of the cell walls as the tissue contracts. You would be hard pressed to find many red corpuscles in those juices. By the way, we still dry age most everything in my shop. As far as wet aging, in the cryo-vac, I don't even consider that aging. In fact I'm not sure the ezymatic action even works in a vacuum. When I do get things in the cryo vac, I usually remove them quickly and let them hang for a couple weeks, especially cuts with the bone. the info about dry aging on the previous post is very true.

I named mine Godzilla, but the ladies at Channel 7 renamed it R2, same tile color scheme

Just got back from the studio on State Street: http://abclocal.go.com/wls/video?id=6820652

I'll have a more refined video without commercials later

I sort of stacked them on a diagonal slant, when the chix were done I moved them flat. And yes they were slightly charred on the ends, but it was only on the tips of the bones so no real harm done. I'll try to show this the next time. We've been doing this every weekend and sometimes during the weekdays as well. Last week I put some lamb ribs on the lower rack, they were the perfect size,four racks fit the shape of the deflector almost perfectly. After four to four and a half hours at 250 to 300 most of the fat had rendered out , really delicious right off the grill, but not so great IMHO when warmed up again. Hopefully I 'll have another video of the KK on youtube or a link to the video from tomorrows news segment on Chicago's channel 7 at 11:20 AM.(Whole Duck, duck breasts, flat iron steaks and turkey breast, as well as the obligitory burgers, and I dare say, grilled veggies!)

The Clam has spoken, and I have to agree with him. But for every rule there is an exception. I have been known to make exceptions more and more as of late. I love the Carolina's style sauces for pulled pork, Tabasco or similar sauces on my burgers(and eggs, and soups, etc.). Midwest tomato and sugar based sauces for chicken, and ribs sometimes. Nothing on my steaks unless it's sage saute'd in butter with a little crumbled blue cheese.

Last Saturday I cooked 6 whole 3.5 lb chickens on the top two racks and 5 slabs of baby backs on the bottom, chix took 2.5 hours and the ribs were on for 4.5 hours( no guru this time) after a little practice and the cooker gets heat soaked, just barely crack open the draft door on the bottom and slightly turn the chimney top open, it stayed at 250 for the duration. No photos this time so this was all imaginary of course. Not even any evidence as we sold everything(ok we had to sample out one slab as it broke in half as I removed it ).

Now that is a beautiful sight!!!

Here's a pic of my meat freezer.http://www.postimage.org/aV1s_3j9.jpg' alt='aV1s_3j9.jpg'>

Almost brings a tear to the eye!

Try Naval Jelly, not too abrasive provided you rub in the direction of the grain of the finish

Nice job FM ! Great video content. That is one clean cooker!

The yippers and yappers are the best burgler alarms! they raise Hell as they are running away towards you to protect them!

Sorry to hear about your losses, It's not just a PITA, but a feeling of being violated. I was fortunate to have only lost my wallet while in B.A., trying to replace everything was a royal pain. Glad no one was hurt, stay safe, time to get a puppy,that will have a big bark!

Well I can't let FM HOG up the whole section, here is what's cooking today starting at around 1:30 P.M.

The Moment before shot was too big, guess I'm not as techno savvy as I thought I was

Ready to pull off!

A little glare from the first sunshine in about a week!

And Look at what was lurking on the lower level!!!

PIG WINGS

Ummm, OK this was one before shot!!

Finished at about 5:00 P.M.

NO ONE CAN GET THE FLU FROM EATING PORK!!!

If you can put yourself in my shoes(crocs) this is what one would look like in your backyard!

All true...and watch out for those baked potatoes in aluminum foil!!! Not that you would need the foil while cooking in a KK! And don't take advice from me, listen to the Doc! He actually has malpractice insurance!

No disrespect intended sir.

"When you cook it up to 180 or whatever, you have killed nearly 100% of any bugs."

Nearly 100% of any bugs??? Where you buyin' your meats?!?!?!!!!!

Only the botulin toxins are killed, not the actual spores. If the meat has any botulism spores, they will multiply exponentially at around 100 degrees, if the meat gets this cool, I would suggest reheating to 140. If the meat gets below 140 for only a few hours, you should be ok. I'm not a doctor,just a butcher...my malpractice insurance is cheaper!

Nice pics Dennis. I managed to find some Kobe steak in a Nice little place in Buenos Aires last week called Cabrera. Definitely the best steak we had the whole 17 days we were there, but not the highest rated Wagyu for sure. The Wagyu raised in the states has been documented to have a very high level of omega3 oil due to the grass feeding. So your heart can relax, even though at those prices no one will be eating them on a regular basis. Although I've never seen steaks with that little degree of "red" marbling here, I have been lucky enough to try a genuine Kobe steak from Ronnie Suburban. I told my family to count by fives every time they chew as it was about the same price Dennis saw in the market in Taiwan. The flavor was sublime, just don't have a cold beverage following each bite.

Congrats, Tom!!!

Thanks dude, actually I just saw a dead rhea in a field in Patagonia, the birds beat me to it! Pics to follow when we get home!

no pics? didn't happen...sorry, can't believe I'm the first to say that!

Everything tastes better, it's not just you! I've taken home some steaks that were not quite up to snuff for the clientele, and I impressed myself at how, as you said"ridiculously good" they were! I made the mistake of fixing them for my daughters new boyfriend, now I can't seem to get rid of him! Lizzy's not even in the country now! Nice name by the way!