kjs

Looks delicious.

Sell it and buy a bigger one!

Very cute.

WOW, nice job and what a great grill...feeling jealous!

On 5/29/2018 at 8:08 PM, BonFire said:

That brings back some memories.....i bet it smells great in there 

Holy salami Batman, that looks amazing.

Looks too good Tony. Nice job.

On 8/20/2018 at 2:52 PM, tony b said:

@kjs - hope things go well for you, Ken! 

Thank you, tony b. Things are going well and I will be back posting soon. In fact I have a small group coming on Sept. 22 and I am teaching them how to trim, prepare and cook a brisket. Two of these folks are professional photographers, so you can expect some nice images. Watch this space!

On 7/9/2018 at 1:50 PM, tony b said:

@kjs - Hey buddy!

Where you been? You haven't posted in a long time! 

Thanks for asking, I have been busy trying to replace my largest client.

Nice job. Those short ribs look amazing.

On 9/14/2017 at 11:22 PM, Bruce Pearson said:

Looks yummy how long did it take to cook?

12 hours @ 250°

15 hours ago, MacKenzie said:

I bet your neighbour is happy you bought the KK.  

Oh yeah! They are wonderful neighbors and I was happy to be able to help them out. Her event was a success and the pulled pork we produced was a favorite.

My neighbor is a chef and has a catering business. She had to make 30lbs of pulled pork for an event. So we loaded up the KK with 9 pork shoulders and smoked them with cherry wood.

Awesome.

I watched the first episode of the new season of Project Smoke last evening.  It featured a KK and Steven Raichlen cooked two 4-finger thick New York strip steaks, reversed seared. Then finished them off with an Adam Perry Lang "cutting board dressing technique"  It looked delicious, I intend to give this a try. Here is a link to the recipe: http://www.projectsmoke.org/episodes/seasonthree/

Good luck Dennis.

Looks really good MacKenzie.

I would say this is a nice comment from Bobby Brennon.

Anxious to see season 3, and that 42!

Hmm, penicillin.

That's one tasty looking turkey.

18 hours ago, dstr8 said:

Looks tasty!   I'm not familiar with Croatian sausage.   What is the difference between Krainerwurst and Andouille?   

 

This sausage is not spicy hot, but has lots of garlic.

Good deal Dennis, this will drive traffic your way and result in additional sales.

On 12/4/2016 at 3:58 PM, HalfSmoke said:

I was born and raised in south suburban Chicago. Remember Chicago snow well. Don't miss it. 

I was born and raised in north central PA, about 90 miles southeast of Buffalo NY, Chicago gets comparatively little snow compared to that area. I can however see how people do not miss the snow and cold.

Decided to make a traditional Croatian smoked sausage "Krainerwurst".  My wife is Croatian I am not, but this is good stuff.  It's traditional to make around any religious holiday.

Fabulous looking bread.