primeats

Kobe' has had a name change after the ordeal of moving it in my wife's mini van ( it may never be the same, actually we have a habit of stressing it when we go to the markets). My goodness this is a beast and I will post pics as soon as my kids show me how to transfer the photos from my camera. But I will say the first cook was, as you can guess, incredible. Boneless turkey breast with a sun dried tomato and garlic dry rub from CharCrust. The second cook was today, an all day picnic shoulder with CharCrusts' hickory and molasses dry rub, soon to be eaten. Very impressed with the times and temps,no guru and still held the temps at 230 for 7 hours, brought the internal up to 179 and closed the damper.That was 20 minutes ago, opened up the top just now internal temp was 189,peeled of the skin,sliced some and... to be continued when the pics are uploaded. Oh dear Lord!! I may sleep next to it tonight! Later, Dave Zier

Roasting a whole hog on our pig cooker on Sunday, hopefully cooking sumpn' on Monday. Try to get some pics uploaded by then.

Geeze , didn't mean to kill( no pun intended) this thread. Great video!

OTB Supreme Plus, Dark terra blue with dark charcoal grout. Stop by anytime or email,or PM me Just delivered this morning--still shaking!

great googa mooga! time to fill up the freezer!

Looks like I have some reading to do. You can never learn too much!

Gregg, what does he lumpsaver do? did you read the trib today? My wife finally made it in the press, and on the front page too! where was I? cutting down an oak that had landed on our garage roof!(along with filling the generators with gas) You guys ok over there in napertown?Lots of trees down, and some flooding, can't imagine what living through Katrina was like.

The diet coke on top of the chuck roll was priceless!

Well folks that price was for a 10 lb bag. One hell of a storm last night, spent the whole day hustling up a couple of generators, may not have power for a couple of days. cooked and gave away about 100 lbs of sausage( brats and Italian). Finally got everything put away in the walk in cooler and freezer. got about 2 hrs sleep. Nice cold beerrrr anddd zzzzzzz.

I use royal oak also, for what it's worth, a 40lb bag will burn for 8 hours in my pig roaster, without adding coals, and we could use the leftover coals to cook burgers the next day.(but we usally have so much pork left over we don't). VERY happy with the RO. PC, thats a great price ! I pay around $4 wholesale! Think I'll say something to my supplier next time! That was for a 100-120lb hog by the way.

I'll be in for a pallet, between all the bge's and other cookers, I'm sure it would be a hit! Oh yeah and I would burn some too for sure! So send some Chicago way!

pepper mills? U2 ,makes pepper mill? PM me!

ok I'll sit down and let the wine continue it's effect in silence

Richards big Ash I guess from hot air one gets lots of ash?

Well I don't know the guy, but I bet he's on a recon mission!

Anyone roasted any game meats on the KK?.I have some frozen venison from last fall that has to be consumed before the next great hunting expedition to Canada. I've made brats, Italian, summer saus.,smoked polish,even hot dogs, would like to try to cook some whole portions and looking for some wisdom.

you should be able to get any portion size you like. or cut one in half and freeze the other. just call ahead and give your request.

18 to 25 lbs. is normal

Chuck roll When I get a chuck roll I will almost always cut some of the neck meat off. Very seldom will I trim any fat from the thing unless there is an unusually large piece of pure fat . I have tied them for folks for two reasons, one, for aesthetics, looks much nicer,two, it will fit better in the roasting pan, and will not puff up during the cooking process( OK that was 3). Until my K-KK gets here I can't comment on what the difference would be tied or untied as far as cooking times and shreddability,although I don't think it would matter for the latter.

Yes my oldest girl(20 today) used the same phrase! After seeing the replay of our segment ,Vereita,one of the hosts picked up this 12" knofe and said " look at this knife ( as my eyes widened a bit) and stated cutting away. Kinda funny--and no one was injured in making this segment!

NBC5 PC, the durned hosts saw the Kobe burgers and Veal brats, grabbed this giant santoku knife and started slicing everything! Never got to explain how to sear or anything. Good plug for our store though. Next time we will have the KK and show how to REALLY cook a Turkey for Thanksgiving.

nbc5 chicago PC, this is way too late but, if you get any Chicago stations, I will be on at around 9:15 am . I will be discusing the Maillard Effect, searing,the why's and whats. And will hopefully be ending the discussion of "sealing in the juices!" Hope you can catch it. If I had my "Kobe KK" I would feature it ( and declare a tax write off!)

Re: KK for My own I think I have a name, let me know what you think---Kobe'---the beef not the basketball player. Hmmm, that would make this a K KK!?

I have the perfect place on my deck, overlooking my patio on the same spot that my wife nearly melted the siding off our house with our old gas grill. Said grill was nearly decappitated by a falling branch last February. Totally destroyed -she sold it on Ebay for 25 bucks! What a gal!

KK for My own Mine is the Supreme Plus Dark terra blue,charcoal grout. Haven't thought of a name yet( maybe the Karnivore Kooker) arrival date is on or about Aug 24.