primeats

I prefer a marinade, and then aged, about 6 feet under ground.

Umm., after careful inspection I withdraw my request. Thanks Nator

Dennis,I'd be willing to buy the new latch assembly for my otb, nothing wrong with mine, I'd just like to see the name on the front so my neighbors can read what I'm cooking on! As well as the side tables of course

Do you know the dimensions yet?if so yes add the panels or whatever you think would look best and function properly. Let me know what the cost is and I'll fire off a check.I guess this means the side tables are on their way to production?

Nice cooker Joe, you'll have many delicious experiences, it may cost you a membership to a health club to stay in shape though!

Um, yeah, John could you factor this in to my cover or is it too late?

I seem to recall from my Boy Scout Leader training that there are some trees that are poisonous. The one that stands out is the wild cherry tree, the bark of this tree looks like a cross between stucco and frosted flakes cereal.Don't think crab apple is poisonous though.(google search?)

By the way, the head actually did fall off on the way to the clients house. Good thing he is a friend of ours( and the whole St. Joseph's bowling league was there--tough to wake up for mass the next morning--ok I didn't make it--pray for us sinners...)

Nature glo not labeled for retail sale!( no consumer related nutritional info printed on the bag!)40 lb bags -great for LARGE cookouts. I only use about 30 lbs for each BBQ like this. People are amazed that I don't use any seasoning at all for the pig! And with a large bag like this , yes there are lots of crumbs and dust, but it's worth it for the results I've gotten.

Well he was mistaken on the price, on the little label that states the weight and then the price per pound, he was confused,the roast weighed 10 or 11 lbs. The bad part is when they try to time the cooking for the price per lb instead of the weight! And as meat prices seem to be related to the price of platinum these days, that previous price has now jumped,to around 16lb for the bone in and 25 for bnls.

If you visit Chicago there will always be some waiting for you Dennis

we could work it out!

Well , I sent that one to a client in Deerfield, Il.

sooouiii(t) 6:00 a.m. Won't open until around 4:30p.m. --You know it's done when the head falls off!!

finally first pics!!! Godzilla is uncaged and first cook is turkey breast rubbed with char crust sundried tomato and garlic

Still in the planning stage,such as " hey honey what do you think about this?"

Fetz, waive to me as you fly past Cost Rica!

The box has a 150# capacity(Pro-Smoker N Roaster) not huge, but for my small shop it does just fine,no added humidity or water bath features. I can usually dry about 25 lbs of jerky in around 8 hours, bacon for 12, as well as chicken or turkeys. And hams also around 18-24 hours. Your smoke chamber is a very nice creation, I thought about the KK as a cold smoker as well. I use a 110v hot plate element, the main element is a 220v heavy duty oven element. I usually smoke between 160/180 and finish with turning it up to 200/225 top end.Couldn't you throw in some charcoal with the wood to get it to smolder? Or just use a propane torch to start the chips? Oh, by the way at the shop I use hickory sawdust, only about a cup and smoke for 1 hour. For the bacon I will throw in some hickory chips as well,for longer smoke and the bag just happened to be open! That chamber is VERY marketable!

You will find that if you don't soak the wood first, you will burn the chips/chunks and actually have an open flame. The reason you soak is to have the chips smolder, not flame. The other problem with not soaking is the very pungent flavor to whatever you are smoking. I have done this for nearly 20 years professionally, there is a real difference.All I've ever used is a steel pan on a hotplate for my smokehouse. You should be able to use just about any kind of rectangular pan to fit across the charcoal basket, being careful not to score the sides of the KK's interior. My method for smoking anything from salmon to bacon is this: In Lieu of a drying fan that would be inside a smokehouse, you will need to bring the internal temp of the meat to around 100 degrees F., with the lid open or at least open enough to let the outside of the product dry or to be a bit tacky, we call this the pellicle for smoked fish,shouldn't take that long for the KK to reach this temp. Next use a small amount of wood chips/chunks that have been soaked to saturation,you really don't need a lot, the chamber of the KK will hold smoke for quite a while. Slowly raise the temps up to let the chips start to smolder, if it's placed on or near the coals this will begin within a few minutes, minimal draft is needed but enough so that you don't choke the air supply .As the internal temps rise in the meat/fish/poultry, and after the smoke has begun to diminish from the chimney, you will have to start to crank up the heat to reach a fully cooked finished temp. Please note: this is a process that I use when I have "cured" the product first for at least 24 hours under refrigeration. You will need to cook with higher temps (over 200) if you do not use sodium nitrite, also called pink salt. We use SN to prevent botulism poisoning while cooking and smoking .Botulism forms at temp levels between 40 and 141 degrees F. with the greatest growth at around 98 degrees,botulism isn't killed by cooking, but their spores will not grow if placed in an hostile environment

Probably a stupid question from a dumb butcher, which side do you have up with the heat deflector? ( I was thanking Dennis for including a pizza stone, until I finally figured that out at least!) Thanks, Dave Z.

The USDA has revised all or most of their temp. guidelines, in any event these are finished temps. If you remove product from heat source at these temps you will have a severely overdone product. As many have noted on this forum before, remove most items well before being done, let sit, and then serve. This of course won't apply to less tender cuts such as shoulders of most meats.The remove early part,that is

Ok, so I'm just a dumb butcher and my kids are way too busy to help( I want my childrens' life!) Anyone available to help me copy pics from my canon eos and paste them to this forum? I have them saved on my drive but can't paste them. I'm really not this much of a doofus -----normally

I very nearly pulled a" Tony" except RJ never responded past some introductory " I am the greatest" blather. Remembered emailing Dennis in Jan. or Feb. was impressed with his response, saw this forum and, well, his coolaid was better! PM'd a couple of members/owners, was impressed again and ordered one, then two, one for a client! Now---spreading the gospel to whomever!

prime meat I have seen some of the finest prime beef in the last 2 or three years from my supply house, the supply is always lean(pun intended). Not only are we limited by what our supply is, we are also limited by what the demand is. For as long as I can remember, prime beef has always been around only 2 to 5 % of the cattle supply, animals need to be fed longer to reach the level of prime so the price will be naturally higher. The prices for prime always out paces the normal market price for choice or lower grades. That being said, almost all grocery stores are going to try to sell on a basis of lower price point. As for as being shackled by the USDA,the rules and regs. set by them are for our protection, ensuring a safe and wholesome food supply,which by the way, is the safest food supply in the world.If safe food handling practices are not being followed,I wouldn't want to consume it. The food inspection practices are built upon a series of redundancies to insure our safety, to reduce the percentage of biological and mechanical contaminants. As far as being offended, I am a butcher and you have to to better than that! My skin has become very thick over the last 20 some years(maybe this is why I'm losing my hair?) If you would like to see some of the product pics offered from our store check out the www.LTHforum.com Query Zier's, and pay close att. to Ronnie Suburbans threads. He may well be our Biggest fan!

Prime Beef Hmm. I have to disagree with the prof. I have been selling prime beef in the northern suburbs of Chicago for over 21 years. USDA prime beef. I have also had the opportunity to vend American Wagyu beef. If you pardon my memory lapse, and not remembering the marbling scores, the highest rating available is around 12 or 13 , could be wrong about that. On a regular basis I have been selling prime rib-eye steaks that rival what Dennis had cooked when he was in the States. The prices are astounding , I will agree, and count myself fortunate to do business in an area that demands very high quality, and be willing to pay for it. On the other hand I have been fortunate as well to try some authentic Japanese Kobe' beef. It was sublime, a 12 oz ribeye that probably had a market value of around $75.00 wholesale, was a gift from one of my "foodie" fans. He refused payment, and as I shared this with my wife and two of my children, I told them to count by five with each chew! Some of the Australian Wagyu I sampled was not as impressive as most of the U.S raised Wagyu or even U.S.D.A Prime. ( I do truly love their lamb, finer that New Zealand, IMHO). This being said, from what I have learned about the animal husbandry practices of the Japanese Wagyu, animal rights activists would raise a fervor that would make the anti-fur debate sound like an ice cream social.