primeats

Happy Birthday to Mr. L.! fantastic video, I remember watching these growing up.

Jasen, if this is in an inappropriate spot, well, you know! Feel free to print this and use it. NOT VALID FOR PURCHASE OF COCONUT CHARCOAL!

Well, so far I've got one whole pallet sold of 45 boxesif Greggd is going to buy half a load, I will call Dennis to up the order. I do drive out to Elgin now and then, my Mother-in-law lives there, maybe we could meet halfway and do an exchange?( Need any aged steaks as long as I'm there? )Let me know Greg

Adam from Chicago just called me to order 10 boxes. Think I'll let the folks on the LTH forum know about this stuff!( gotta stash some of this for me!)

I agree Paul, usually when I do a high temp grilling there isn't much coal left, but you are correct about the runaway temps. That could be a real bummer!

I usually figure half a pound per person, pork butts shrink a little bit so I would figure about 12 oz per person. You are right there! A little too close for comfort for me, if I remember correctly Duroc has a bit more fat anyway. Why not roast a chicken along with it(obviously not for 12 hours). You can't get a plain old pork butt? Nice way to do a comparison! As far as a low and slow right after a high grilling, could be tricky right away, but if you let it cool with the lid open before trying to get the coal lit again you should be OK--I've never done it so someone else will have to be more definitive. Good luck

Hey PC, nice to read you again. After all it's Your Story that turned me on to the KK.

The meat can take on a flavor that has been described to me as "minerally". It should be a good thing, sometimes when I have aged something a bit longer than I would have liked, there is a noticable flavor similar to fine prosciutto. If the meat hasn't been trimmed well enough( the fat cap on the prime rib for instance) you can have a flavor burst that borders on rancid or a bit sour. 9 times out of 10 the tenderness will be a def. improvement. I've Gotta try that aged brisket Syz!

I would imagine the brisket was aged still attached to the bone, pretty difficult to do boneless without a tremendous amount of shrink( trimming). Ageing makes any cut more tender via the enzymatic action breaking down tissue.

around 250 to 270 with the guru, 230 if you are just using the dome therm.

Hey Sauc., I had always done my ribs direct until I got my KK. My kids don't like sauce so my wife had always baked them in a 250 oven for a few hours. When I have done the baby backs direct, it usually only took 30 to 40 minutes if you shut the lid in between turning times you shouldn't get too much flare up-remember these are pretty tender from the get-go unlike spare ribs which(until the KK) I parboiled first to soften them up. I really like the upper sear grill, but if you're grilling more than a few slabs, you may have to go down to the main grill. I have to state that my favorite way is still indirect for about 4 hours

All the best to you and your family Dennis. As we reflect on our nations birthday, and give thanks to those who have given so that we may have, my hat's off to you(for a short while as my solar panel is becoming annoyingly larger) for your engineering and insights to the world of BBQing. Enjoy life everybody!

willing to share/help distribute charcoal from my location, as soon as available to me.

Neither Rain nor Sleet... You should have stopped in dude, plenty of imaginary cooks,steaks, chix wings, bnls. breasts,smoked pork chops, and two smoked briskets now displayed in my store(or what's left of them). Mine is a supreme R2,couldn't wait for a Gen II!

" The purpose of this forum is not to promote business... " sorry wrong forum. Don't think I'll get into retail sales over the web just yet. You may have to approach your nearest meat market for this stuff. The next day shipping is a killer for perishable products.It can be done but very pricy.

Chicago Area, I'm willing to volunteer as buyer/distributor/coordinator! I imagine I could find some warehouse space for a few pallets.

Boy you guys stay up late! I was busy around that time with something else. These are pork shanks, from a pretty small animal, we have done about 6 hog roasts this season so far and all the animals have been pretty small, around 60 to 80 lbs. It looks as if that is the size. you can bet I will look into this from my purveyor on Monday. I don't use Farmland anymore but am sure I can find some down in the marketplace. Generally the hind shanks like these are very lean, and when the hind leg(ham) is made boneless the skin is always removed. I will try to secure some of these and try them, although probably not berfore the 4th(yep another pig roast, this time on the beach near the harbor, great view of the fireworks!) if I can hide them from my Polish butcher! FYI the hocks are the ankle/wrist portion, just below the shank, think of the shank as the calf muscle of the hind leg, or the fore arm of the front leg.

I am eager to try this stuff, lots of ceramic cookers in the area and they would love to have this stuff. No one here has it , not even my charcoal supplier. Email is forthcoming!

Actually mine was a very thick piece, showing the two layer design

I should have realized that after having taken out the guru plug!

Jasen, you're an innovator. no question. My only concern is that you have just carved out a couple of notches in some pretty soft material. I admit I have not read all the posts concerning this mod.( I'm always one to turn to the ending of the story and then read the rest), did you somehow seal the new grooves in some way to avoid any crumbling over the years? Like maybe permanently fasten some sort of bushing if you will to rest the new shelf? DZ

Ok, have to say it... thank goodness your son has your wife's looks Tom! He does have your taste in companionship though, probably in cookers too I'm guessing! Congratulations Dad!( Do you think our parents looked as young as us when we got married ?)

Excellent choice in tile color Tim, welcome to the family. I second the motion for a cover for your unit, even though with the new grout material Dennis may have actually made it obsolete, It still keeps the birdies off of it, and if you opt for any electronics(BBQ Guru) the cover protects it nicely.Even though I moved away 25 years ago I still count myself as an Iowan at heart, Go Hawkeyes!!