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)

Re: Salty Rib Rub 1 part kosher salt 1/2 part coarse black pep 1/2 part red pep (I use coarse Korean kimchi type) 1/2 part onion powder 1/2 part garlic powder 1/4 to 1/2 part Accent (yes,MSG!) 1/4 to 1/2 part mustard powder 1 ground bayleaf (lil dab'll do ya) cumin to taste (if bee fribs) dub(roll yer own)

Re: Burger Meat FM,Sorry for the late reply- I curently use a Krups lo-wattage unit. It replaced a super Alfa handcranker. I miss that handcranker-it did a far better job since its blades were sharper. +1 to parfreezing the ingredients and the metal grinder parts. and Remember the Prime Directive for All Power Tools: Don't Hog It! Slow Down! dub(when you grind by hand it makes you hungry twice)

Re: Dove Season coming up! +1 on the bacon,pep,schmear method I would add that mini-pigeons benefit greatly from a Buttermilk Brine! dub(just like grandma useta did)

Re: Temperature for Grilling Salmon 450 or so -fast&hot,cuz I like the skin crispy -OR- 250 lo-n-slo with lotsa smoke. dub(HTH,YMMV)

Re: Burger Meat Here's to grindin yer own! I like chuck with bacon and lil bit of onion in my burger grind. dub(do it yerself do it right)

Re: Baconnaise I'm with tony b on this one. Stuff was a hugely big disappointment. The company's bacon salt was also abso dreck. dub(accept no substitutes for bacon)

Re: No or little smoke If the smoking wood flames and blazes,that might inhibit smoke production. I don't think that was the case,since you didn't report a temp spike-that usually happens when the wood flares up. I advocate wrapping the smoking wood in foil and plopping it into lit coals-most of the time that is dead center of the firebox. No way the wood will flame up if it's foiled. That said,you want thin blue smoke-not billows of gray smoke and certainly not black smoke! dub(foil the wood,not the ribs!)

Re: Meats. Info Worth Considering? I like rotisseried Cheerios myself! dub(it's easy to put 'em on the skewer)

Re: Heat Soaking For quick starts on lo-n-slos you can use a chimney starter with about a 1/3 of a full load scattered across a big load of lump. Make sure your damper settings are correct for the low temp so things don't run away. A 250 deg fire in a KK will fit in your hands. The extra lit coals will help heat the cooker and then will die off. That said,there is no sub for patience and time. dub(cooker temp has inertia!)

Re: Chipotles You don't have to smoke jalapenos to utter dryness in order for them to be good. I BBQ my peppers for only 8 hrs or so (mesquite smoke,temps less than 100F if possible) They're still crunchy after. Makes for good Pimento Cheese Dip! dub(see my 'Barbecued Jalapenos' post)