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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

Tyrus

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Tyrus last won the day on September 9

Tyrus had the most liked content!

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About Tyrus

  • Rank
    Senior Member
    Senior Member

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  • Gender:
    Male
  • Location:
    Bridgewater, Ma
  • Interests:
    Carpentry, Cooking on my kamados, Kayaking and fishing.

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3,236 profile views
  1. If you stew up in the KK as I have done in the past, I generally leave the cover off with the addition of some fruit wood chunks adding some smoke flavor to the stew. Kinda like a slow simmer in smoke. Smoking milk on it's own isn't a draw at least for me because I can't dream of an end use. Let me ask, Are the corn shuckings a contest where the most amount of corn are shucked by a team or individual and a prize given to the winner?
  2. I like that Knife Remi. Pray tell what you sliced and diced, it surely wasn't an apple. Those dimples?, give me a clue.
  3. Just can't fight it Troble, those Chickens are a KO.
  4. I won't keep you long Jeff. You mentioned the heat deflector under the deck, this gives rise to the thought of the dark stains forming on my beams above the Santa Maria. Keep that in mind down the road, this condition kinda creeps up on you. The extra height is a plus for you, but the smoke will become noticeable later . Too bad about the brassero, it would have been nice if they mentioned the change beforehand rather than it being a surprise. But, I'm glad it's all working out, they're alot of fun to use and require way more attention than other grills but as they say, Life is a journey, enjoy the trip. Well, as far as the diet thing goes, I can't help you there, but I figure it this way, "it's the reason they provide all those extra holes on your belt".
  5. Nice cook Jeff, see you and the grill are getting along "just fine". I noticed the fire of Aug 24 the roaring inferno and it made think if I did that I wouldn't have a roof left. My roof is 9-10 ft so a controlled fire with splits and lump or charcoal have to suffice until some expansion improvements come around. By the looks of it you appear to be all settled in with the pit, is it all that you expected?
  6. I like the idea, but it pushes serving the brisket into the following day and that's just too long for this hungry boy too wait. Speaking of waiting for your brisket, have you tried the Pastrami brisket, in the fridge for a week in pickling spices and etc, so good.
  7. Tyrus

    Heat Deflector

    When I find myself stuck with making a choice, and apparently we have a few choices here, I just say, "love the one your with."
  8. Sufferin succotash, that sure looks good
  9. Texas Twinkies, Sausage, and Chiken wings, what could be the compliment to Game day if not that. I really have to put that beer down and pick up the camera for a few better shots, it's a work in progress. I hope your team did better than mine,
  10. Tyrus

    Do you like Sausage?

    I would like to see it being located in a mysterious Czech village in all, but the website will have to suffice for now. Having a store that size and with it's selection nearby would certainly make it an easy destination to visit. Do you supply him the beer for his Brats?
  11. Yah, I began to make some sausage (for the first time now) with all new equipment because it entered my mind one particular day that it had to be done, you know, an itch, a desire or bucketlist, whatever. I watched a Gent on Youtube making what I thought the best recipe for me to follow, an Italian sausage with little difficulty. So it began, the blend of spices and pork butt were added to the mix, but alas some things were not in order. The pork butt was lean and one ingredient calling for Red pepper paste wasn't for miles around, although I looked desperately. I remembered there was some bacon ends hidden in the freezer and with the addition of this fat supplement everything came into balance. While at the market a bottle of Portuguese whole red peppers in a slight vinegar base substituted for the paste, once pureed, this addition required no water added to the mix. So what's this about, it was the best sausage I've had ever to be blunt,,not the best on the planet, but quite tasty. Included was a picture........well because if it ain't seen, as I'm obviously corrected...it didn't happen. Don't ya just love sausage?! Mum on the Bacon and P. Red Pepper ok
  12. Hello Poochie, I recognize the name and a bit of the past from the archives, all good of course. Yah, it's wonderful, wonderful to see you on the move again, I'm still wonder..ing how your former KK was left with your son, history. No matter, the goose is loose and your welcome never expired.
  13. Yes, very good Tucker, it sat pronged into the meat to draw your attention. If a price tag was attached to the horn it was an addition. Well, for all you that came in 2nd with your marvelous guesses I can only say your bosses at work should be proud to have you on board. I know, it was a tough guess...next time you'll do better, until next time.
  14. Picked it up at Cabella's earlier this week, one for me and one as a gift. I'll try different sauces once in a while to see if it's a winner much like scratch tickets. I liked it, tangy, a bit spicy and full of flavor. A keeper
  15. I believe this to be more vintage than antique and I would say that when your parents brought you to the Supermarket/Grocery you may have seen this yourself depending on your age of course. It's made in Italy, although that has no bearing on it's end use.
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