DennisLinkletter

Unless she absolutely knows you love BIG butts... LOL

Love the egg on top.. Great twist! Gotta get you a real baking stone, too bad we missed by two days. Your new KK and cabinet already shipped last week..

Just in case.. While standard here, it may not be there.. Oxtail is the culinary name for the tail of cattle not ox. It has super concentrated cow flavor..

Best Offer Last time I posted this they decided they needed/wanted it a bit longer.. They are through with it now.. It's in Brookfield IL The 32" BB in Cobalt Blue only been cooked on a few time and used for Kingsford videos by Meathead of AmazingRibs.com. It was shipped with this teak cabinet (still in crate, unused), so best if sold together so I've made a package deal. Shipped with this Deep 1 drawer 2 door Teak Cabinet (was over $7k delivered)

Home chopped/ ground burgers are the bomb! I will, never go back to buying even the best store ground (for safety too) I've been chopping meat for burgers in a food processor - pulse mode. Great texture and such a different mouthfeel from store ground beef.. My current combo is two parts cheap sirloin for texture and as a binder.. low fat ok. One part brisket for it's super grassy bit sour taste.. has odd texture in mouth if used too much. One part Ox-Tail for it's rich, nutty, gamey savoriness You can also try this using chuck instead of the sirloin and tri tip instead of the brisket... We've tossed smoked pork fat from my bacon too.. Kids loved it, wife not so much. This is great raw for those of you who are not afraid to eat beef with the moo still in it! Cut into 1-2" cubes, mix them up in a bowl then lay them out on a tray and firm them up in a freezer for 15-30 minutes. You want to process about two fistfuls at a time (30-40% of the bowl max) do 1 second pulses until you get the texture you want.. we like it with small lumps, absolutely not till creamy.. LOL Remove the batch quickly with a spatula (sharp blade in there;-) and repeat ASAP to prevent the meat from warming up. PS never add salt directly into the mix...makes it tough and chewy You can also concentrate the flavors by removing the water by putting the meat on paper towels in tuperware and changing the towels every time they are full... Remember to lessen the fat ratio for the very rare burgers and use more if you like them cooked more..

Home chopped/ ground burgers are the bomb! I will, never go back to buying even the best store ground (for safety too) I've been chopping meat for burgers in a food processor - pulse mode. Great texture and such a different mouthfeel from store ground beef.. My current combo is two parts cheap sirloin for texture and as a binder.. low fat ok. One part brisket for it's super grassy bit sour taste.. has odd texture in mouth if used too much. One part Ox-Tail for it's rich, nutty, gamey savoriness You can also try this using chuck instead of the sirloin and tri tip instead of the brisket... We've tossed smoked pork fat from my bacon too.. Kids loved it, wife not so much. This is great raw for those of you who are not afraid to eat beef with the moo still in it! Cut into 1-2" cubes, mix them up in a bowl then lay them out on a tray and firm them up in a freezer for 15-30 minutes. You want to process about two fistfuls at a time (30-40% of the bowl max) do 1 second pulses until you get the texture you want.. we like it with small lumps, absolutely not till creamy.. LOL Remove the batch quickly with a spatula (sharp blade in there;-) and repeat ASAP to prevent the meat from warming up. PS never add salt directly into the mix...makes it tough and chewy You can also concentrate the flavors by removing the water by putting the meat on paper towels in tuperware and changing the towels every time they are full... Remember to lessen the fat ratio for the very rare burgers and use more if you like them cooked more..

Using the heat deflector is not a great solution.. It's going to be much hotter than the baking stone, so you may have problems with burning the bottom before the topping is cooked/ready.

I'm not sure there is really access to work under it on the 23".. Maybe a quarter grill or 30% would work.. but outside of tossing a few ears of corn on it not sure if it makes sense.. I'll toss some cardboard in there and play with it..

Heylo Bosco.. Welcome to the forum.. If my pathetic memory serves me well, I have seen your posts on the KG forum about KK grills slowly warm up from almost indifferent to catching the inevitable KK virus which one never quite gets over once caught.. I think the detailed posts that Ken/Ceramic Chef made un-crating the beast was a game changer for many.. He pretty much spoon fed all 128 lbs of stainless to the forum.. Looking at painted wire thin grates would never be the same.. Glad to have you here.. Hope to get you cooking on a KK..

Awesome.. I'll be posting this to the KK facebook page! Thank you VERY BIG for these...

I once cooked a big fatty duck on the rotisserie without any drip pan.. When the fat started to drip it created a thick white plume of fatty smoke that filled my garden like I was in a cloud on a mountain top.. I immediately called my neighbors to see if they were home.. luckily they were not. It was like a train chugging thick white smoke for about an hour and twenty minutes.. I was thrilled the gentle wind was blowing away from my house!

The setup like in the photo above (two zones) can be created on all KK grills using the basket splitter and cooking on the lower grill. The 32" Big bad come standard with a beefy 3/8" SS half main grill for two levels of direct heat.. This would be using the basket splitter at 50% closed

The container should be in the warehouse today... I'll confirm tomorrow morning.. by email or call before I send them out!

Pebbles looks great in her new home.. So pleased with how the colors work. It's been a long bumpy road getting it to Nova Scotia.. Holding my breath to see what the master will/can play on the Stradivarius..

Unlike your kids in 'Murica.. My wife and kids love cartilage.. and happily crunch away.. What we toss they treasure. Once my mind was opened I realized it has a great uniformly crunchy or rubbery texture, no obvious flavor and is fun to eat.. Can't figure out why it's considered inedible in the US..

Hip Hip Hurray!

Sounds great.. and it's on Kindle.. Wish Legends was on Kindle also.. Thanks Dave!

Low carb diets.. I hope i get this right.. My dear friend MK1 told me that a low carb diet will prevent you from making too much insulin which then creates fat.. What ever your diet is you create a carb/insulin baseline.. If you cut out all carbs you will still have a baseline but it will drop to the point where even the carbs in vegetables will come into play and you could actually create too much insulin without eating the traditional carbs.. So here's the good news.. You need to keep you baseline high so you loose weight and don't create too much insulin.. How? One day a week you need to spike your carb intake.. that's right.. scarf down those carbs with a few beers! Your insulin will spike a bit and keep that baseline high so the rest of the week it's soo high you limit your insulin production.. Sounded good to me.. I hope I got that right.. Probably a term wrong here and there but that's the essence.. and you get to spike your carbs once a week! LOL

I'm guessing the sugar in the ginger brew made the blackened grate marks a bit blacker.. Those look like they were painted on! Great/grate cook! PS did you actually cook them on the upper grill sitting on the lower grill or did you toss it in after to shoot them in the grill and get better light?

Here is a gallery of a house we just finished in Bali.. We did all the teak faux/wrapped beams, ceilings, cladding, flooring and decking.. Dropbox gallery of HHF teak project http://www.HandHewnFloors.com 0

Grill Stone - Cleaning Blocks.. Has anybody tried these? I think they might be the solution for people who want SS colored/looking grates.. http://www.amazon.com/EarthStone-750AZ003-GrillStone-Grill-Cleaning/dp/B000LF61TI

My office manager is dying to make this and wants to know what cheese you used...

Beautiful Butt.. I see where two large chunks of the skin/fat fell off into your mouth.. Inspirational butt to say the least..

Great cook Wilbur.. that bite on the plate has me drooling.. The difference between other charcoal grills and your KK is that there is no gap between the body and firebox or holes in the firebox for the air to bypass the charcoal. This prevents the grill from getting too hot and cracking or warping. When you open the chimney on your KK and hot air exits, a vacuum is created and that same volume of air is forced thru the charcoal. With other charcoal grills the air takes the path of least resistance and goes around the charcoal. This forced airflow on the KK is why it is more responsive to adjustments and gets hot faster.. Remember that you really don't have airflow until you close and latch the lid..

Happy, Happy 4th to you and yours...