primeats

Yeah, every Ash Wednesday for 40 days. But that's just me.

Jasen, you drinkin again?

Why not just use the heat deflector, don't think it has a break in period. If those grates can withstand the 1400+ degree heat without a deflector(done it many times) I don't see how you could warp the grates with a plate setter on it.IMHO I would just put it on the charcoal basket, it has been designed for just that purpose.

Looks like USDA stuff,right down to the remnant of the grading stamp, just like the product we sell. I can almost taste them. Never tried using mint jelly, I wonder if in the past when only mutton was available it was used to mask the strong aroma? And Dennis, fat is no longer the enemy(people are still having strokes and heart attacks despite their restructured diets) just watch, the next diet will be the "all things in moderation diet" just like our grandmothers taught us!This of course can never include fast food, that's why the KK is such an invaluable tool! Get the love back into our cooking should be the New Years resolution for everyone!

We also use FedEx, tried UPS years ago but at the time they wouldn't guarantee perishable items on their ND air. Found this out when they lost a couple of packages, so we went with FedEx.Very good service,price was comparable, just got a note that their rates are going up again so we will be shopping around again for a shipper.

Great happiness and health to all!

Nice color choice, just like my Godzilla. Welcome to the family fella! This thing takes the rain pretty good, don't be shy with "lady godiva" let her out for all to see rain or (snow) shine! Remember that dome on top only has to be open (for me) a quarter turn, adjust from there.

I own a butcher shop and have a walk in cooler where I can hang the primal cuts,the whole beef rib,for extended periods of time. The longest I like to age beef is 4 weeks,after that the shrinkage is quite extensive in that you must trim so far into the meat you lose a fair amount , and for me this means$$$.It would be difficult to age something in your own fridge for very long without plenty of air circulation,unless you don't want to use that fridge for anything else for a good long while. Another thing to keep in mind when aging beef, you must have a cut that is well protected by a thick covering of fat or bone-the rib fits this perfectly and about the only cut that I will age for this length of time. The loin will age well too(think t-bone), but now adays the packers don't leave too much fat covering around the tenderloin part of the loin, and even in the Chicago area there are not too many meat packers that fabricate primal cuts from whole carcasses.And I don't buy "sides" anymore( too heavy, to old to carry them).I will try to post a photo showing my prime rib delivery soon.

check out this string on the LTH forum- http://www.lthforum.com/bb/viewtopic.ph ... 2&start=30 I proudly aged this for him for 3 weeks, he does a great job and is also a KK owner

Knowing how Dennis does things it will probably light itself just by saying "light".

Didn't know we could get charcoal from KK.

A good brine will float a raw egg(in the shell of coarse). Remember a "Green ham" is very lean and may not lend itself to a low and slow. If you have ever done a fresh picnic ham you will see what I mean. Anyway I would not worry about getting it fully cooked if you keep the temps above 200.Good luck my friend and merry Christmas to one and all .Best of health and happy New Year. Dennis, we in our family are all saying prayers for your dad and your extended family in this time of crisis. Losing my Dad was one of the worst times of my life,makes you appreciate what you have now, puts things in a different perspective,you know?

Just bought a Tormek 20006 on ebay.Used an old crappy simulated staghorn handle knife as a test subject and was able to actually shave with it ! No more oil stone sharpening for me! Thanks for the info guys( the Iowa State study was the determining factor for me)

You can dress me up, but you may not want to hear me sing. Some find it irresistable--others find it nauseating. Lucky for me my wife is tone deaf!

Wow, talk about your high refractory value! Looks great, and would look great on any kooker(especially mine--listening Santa?).

I would assume so too. Just NYMBY!

As far as the comercially injected products, I think brining yourself is a better method! (I also have my reservations on how effective wet aging is anyway) If you slow cook on the K,KK BGE or others I just think you should not set your cooker at below 200 degrees. Being in the food business maybe I am just being too cautious.

Didn't mean to offend you, and you are correct about cold smoking-you should use an instacure if smoking at 150 . What i meant was if you can't bring the internal temp of the meat you are cooking past 140 degrees after 2 hours, you should use a cure. the temp danger zone is between 41 and 140 degrees, and around 98 degrees the bacterial count grows at an exponential rate. You are obviously an experienced 'cuer and take appropriate precautions. Looking forward to viewing your posts, I've learned a great deal in the short time I've been here already.All the best to you!

The reason we use nitrites is to prevent botulism, a larger cut cant reach the food safety zone internally in the required time if cooking or smoking at low temps for extended periods of time.

I've always used the "egg float method". I can see know I need to do ssome more homework. Thanks a lot Syz!!!

Just bought some frenched elk rib racks to try after the new year. Does that count?

Whenever I brine a pork butt, actually cure it with a nitrite composition, it takes at least a full 5 days, sometimes a week to have the cure penetrate to the center unless we inject it in several spots. Even then when I've tried to "hurry up" the process it takes 2 days to eliminate any "spots" in the center. Just my 2 cents worth. That being said, I have not tried a butt that has been brined yet on the KK. Maybe after the 1st of the year,defo for the Super Bowl!

Soapstone Stew Pots? Please inform us.

Berkshire pork is a very strong tasting breed of swine, some call it the Kobe style of pork or black pork. I personally don't care much for it, I have however tried another breed called Duroc, very similar in that it has a little more fat distribution, but not as pungent of a flavor. We have been selling it on a limited basis. Lately I have been using a product that is the result of a small co-op of regional farmers that practice more sustainable husbandry practices, and don't feed the animals junk, including hormones ,growth stimulants(used to be called high octane feed)or regular subtheraputic antibiotics. not that I'm a big "greeny" but it just tastes better. The company is called Prairie Grove Farms, and farms are located in Illinois and Iowa.

My thoughts are with you my friend,we are members of the same club now, one of which we are destined and none the less dread. God be with you all on this day.