primeats

ME Too!!! Didn't have a MexiK, but ordered mine today too---Thanx Dennis! What color and model? Mine is the Supreme Plus Dark terra blue,charcoal grout

A top butt is a boneless sirloin, i usually split them in half and then remove some of the sinew that runs down the center, truss it and roast it. Prime or Choice work out very well, i will try to post some pics . I made this roast for someone when we ran out of sirloin tip many years ago,now I rarely sell sirloin tip, this is by far more tender and jucier.

When ever I give cooking suggestions for the oven I always say to let the meat come to room temp first, would you do the same for a low and slow roast, or would this only be redundant?

You got what? I've done ribeyes on the spit before too, wish I had the EZ Q , would have turned out much better. Top butts do very well too, I usually split them first and tie them and they are phenom!

Thanks PC, Yep there's a lot of "upgrading " that goes on even here. At 10.99 lb this guy is making a good mark up on select beef, good for him, but you can't make a silk purse out of--- well you know what I mean. And shame on him for not being upfront! Next time I'm in Champ. I will let you know, my daughter wants to visit the campus again for next year. So far she likes Iowa over Ill. but who knows !

Anybody seen Chuck? I was about to say I think Pork Chop would have a better opinion than I do about how long to leave it on and I agree with him too(geez I'm very agreable this morning-must be the coffee) on if it's tough it needs to cook longer, but if it's dry that could be something different.

Chuck Roll I would tend to agree with majestic, unlike a pork butt a chuck roll just doesn't have the fat dispersion(sic?). As a meat purveyor(ok a butcher) the grade of meat can make a difference, although this looks like USDA choice at least, and every piece of meat can turn out differently too. On another vein,be careful cooking at under 200 degrees, you can run the risk of food poisoning- I think Dennis had a post about food safety a while back. Congrats on your first roast and don't give up, can't honestly tell you how many creatures that have been sacrificed to the BBQ Gods on my grill(only steel for now, but I'm told it won't be for long!)And great pics from all you people, I'm really impressed with this forum at how informed and enthusiastic you all are. By the way did you see the pics of Dennis' last steak cook out? The quality of meat would appear to rival anything that I sell here, and of course he cooked them perfectly. Guess Chris Lilly's course really helped

Seven bone chuck steak, i imagine even this would be tender in a KK!

I got yer anti freeze right here! Moved to Chicago about 20 yrs ago, still get back to see the folks and my family. Better keep that thing locked up until I get mine as I cruise past your place! I may leave some pork butts on your porch, then you'll know who took it!

Food. Porn. Fun! Wow, how can anyone hope to outdo that presentation? I better get me some 30 weight ballbearings, and quick! Fetzer.. where in Iowa? I'm from the C.R. area.

armadillo eggs This sounds totally cool! Can't wait to try them--I will try to post some pics!

brisket Jasen, beautiful brisket, can't wait to get my hands on my KK, hopefully the terra blue. And by the way great knife--damascus steel! Another thing of beauty, I tend to notice the cutlery!

dimensions of the KK Any idea of the crated weight and dimensions of one of these baby's? Dennis I'm sure you know where I'm going with this.

Body parts There are standardised cuts of meat, however the restaurants have their own lingo, as well as some older nicknames, and these die hard.

saratoga steak In the midwest, as with every other area, there are names for cuts that are recognizable only in that area. It seems to me that a saratoga steak may be the same as a delmonico, or ribeye steak. I could be wrong. The same issue would be with a new york strip steak, in new york they call it a shell steak, in kansas it is a kansas city steak, in iowa, where i was raised a rib steak with the bone was called a club steak , now we call it a cowboy cut( 1 1/2 inches thick and the bone frenched)Good grilling!

Different cuts of beef Dennis, If you liked the tri-tip, ask for a flat iron steak! This comes from the shoulder,but it isn't tough as you would expect from the chuck! As the name says it is a flat cut similar in size and shape to a flank steak,maybe a little smaller,but tender!!!! According to the Beef Council it ios the second most tender cut of meat next to the tenderloin. I was very skeptical at first until I grilled one(and this was under steel so imagine how scrumptious this would be on a hot sear in the KK!) Man oh man not only could you cut it with a plastic fork, but you probably don't even need teeth!(ok that may be a teensie bit of a stretch but you get the idea!)And unlike the hanging tender, it does not have that strong flavor that you can get with a piece of chuck. Just a little salt and pepper and garlic and you are off to the races. One other note, this is a thin cut, however as it cooks it tends to "pull together" and thickens a bit so the grilling time may be a bit longer than you would think.

Link to California Beef Council Pork Chop: interesting link to the tri-tip. But what a horrible photo. This in no way resermbles what a tri-tip is called around here!That picture looks like the beef knuckle,which,when peeled as we say, does indeed consist of three seperate muscles.I will try to find a link or at least snap some photos and post them here. Dave

TRI_TIP The tri-tip has been a favorite cut on the west coast for some time, it has been making a splash in the North suburbs of Chicago for the past five to six years( I have been using this cut for everything from stewing beef to stroganoff, to kabob meat.) I featured one on NBC on Memorial day with a dry rub you can probably find at your grocer in the States called CHAR-CRUST. The tri-tip or triangle is properly called the" bottom butt sirloin" and actually is a part of the sirloin steak or sirloin butt. If you can imagine the top sirloin steak as an oblong almost oval shape with one flat side . This is called the top butt, at one end of the oval is the triangle or bottom butt. The sirloin tip is really a part of the round steak,or the knuckle, just above the knee joint on the hind leg of the cattle, pretty lean, makes a decent roast if cooked to a medium to medium rare doneness. This is probably more than you wanted to know about this subject, but being in the business I thought I would chime in. Regards, Dave Zier

nice pupps What breed dogs? One looks like a portuguese water dog( we just lost one 10 years old so I guess all good looking dogs will remind me of Scuba).

why-a-duck why a not a fence, or a horse or a chicken. sorry couldn't resist the marx brothers inference! But sreious a duck sounds fantastic! how about a rotis.? lots of drippings from a white = peking duck, but very juicy. The muscovy is a good choice for a leaner duck, and a larger breast size too

smoking I can only tell you from using the smokehouse in my store, I only use dampened hardwood sawdust in a steel pan over a glorified hotplate. If you don't use dampened wood you will get a very acrid and pungent taste to the product. Plus the sawdust( only hardwood, fruit woods are included) smolders much better. Now my smokehouse will only get to around 250 degrees. This of course would not be the case with the kk. The worst thing that would happen is you would have to try again !

thermometers i've had great luck with the polder thermometers, many varieties and they get cheaper all the time. If you cook at over 550 the silicone plug on the open end of the probe and the wire itself will get fried. But these are really foolproof more or less.(what a disclaimer)

charcoal As I have been selling and using many types of lump charcoal, hardwood and mesquite, where can I get the coconut charcoal? What with the bge explosion on the North Shore of Chicago, this seems a natural(and the kk sales all around us of course). I would be willing to buy a quantity

thanks guys, hope to be cookin on a kk soon,now just a plain gas grill, charcoal grill and charcoal grill on wheels for the larger pig roasts.