dub

Re: Rye Whiskey Recommendations Bulleit! (green label) 95% rye in the mashbill--Killerdiller! dub(and the price aint bad either)

Re: Hamburger mix blend I like adding bacon to my ground chuck. I will also add pureed onions as well. dub(grind yer own)

Re: Standing Rib Roast I don't trust anybody's "cooking time X weight" calcs. While they may be a decent enough loose guideline, I sure wouldn't tust a rib roast to anything but a thermometer. dub(it's don when it's done)

Re: Christmas Pork Yeah,Patron comes from Jalisco,Scotland. It's down south. Talisker 63 is drinking Dalwhinnie? Be true to yer handle,man! (Talisker IS good stuff!) I have a serious drinking problem-what I want to drink costs too much! (Lagavulin is freakin' $90 a fifth) I've been diggin Bulleit's 95% rye (look for the green label) dub(t'ain't bourbon)

Re: Christmas Pork(or scotch to go wit) Laphroaig Lagavulin Cragganmore Highland Park Dalwhinnie Bunnahabhain Michael Collins 10 yr Patron reposado dub(just to see if anyone's payin attention)

Re: KOSHER SALT VS. SEA SALT IMHO kosher salt is: -nice & cheap -very commonly used & referenced -good grain size -just fine for brine Save the seasalt for final seasonings. Fleur de sel is an expensive habit. dub(2cents worth of my own 'salary')

Re: Whole Beef Tenderloins(Thermo My experience with Mavericks was the ET7 back when. Total POS,even with the extra heavy duty probes. Any temp probe will benefit from a liberal schmear of silicone at the probe-cable joint. Permatex Black works great. Water down in there will cause funky readings. dub(lovin my cheapy Taylors muchly)

Re: Lid open or closed? I'm waaay too lazy to bother with reverse searing. I let the seasoned steaks sit on a grill rack for an hour or so to get to room temp and dry off a bit. Then it's off to the races-600+ dome and lower rack (well,small grill resting on the lumpsaver handles) 1,2 min per side - Robert's your father's brother! The lid's closed,mostly,BTW. (I do like my stuff 'bellerin' rare') dub(unless the room temp warmup counts as a pre-sear cook)

Re: Peach wood chunks LOVE it. Excellent stuff. Mild enough to use on poultry and fish. dub(fruitwoods are most all good)

Re: Turkey help Spatchcock that booger if you have the room. It's just a big chicken after all. dub(use the backbone for stock)

http://www.amazingribs.com/tips_and_tec ... icken.html Be Brilliant Bud-Butterfly the Birds! dub(beer is for the cook)

Re: cast iron skillet/ other I've only ever used a pizza stone and a CI dutch oven. Cooking is best done with the lid down and liquid spillage should be kept to a minimum. Eggs? Could be tricky since they need pretty low heat. Frittatas might do OK. A KK is a much better oven than it is a stove. dub(and i probly wouldn't try deep-frying on one either)

Re: One last accessory question - using a Wok A charcoal fire big enough to wok over is gonna take a lot of fuel. Good 'wok hay' takes a LOT of heat. And there is that issue of the lid. Best would be a big honking gas burner that's specific for the job. A friend of mine has a homemade rig that uses the burner from an old gas water heater. dub(i guess that makes my vote 'no' but YMMV)

Re: Rubs +1 for rollin (rubbin?) yer own. Store bought rubs are usually hi-dolla&salt-heavy. They tend to accumulate in the cupboard,too,esp. the ones you Don't Like! You can also start with,like,Lawry's and build from there. dub(add MSG,TLC and most of all,BS!)

Re: Help on how to maintain grill temp I have a RJIndo-K and my tophat won't give repeatable positioning unless I prop it open at low settings. The whole apparatus is too,er, "woogity". A former 1/2" wood chisel ground to a long slow wedge does the job nicely. I can even mark the chisel face to ensure consistency. Another thing,grease buildup at the tophat junction can cause restriction error. An occaisional scrape or burnout is a good idea. dub(kluge,kluge,kluge)