Tyrus
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Seems to me C6Bill you gotta build a roof over that bad boy or continue to come to it's rescue. I believe our luck has run out, the last few years have been easy for snow and the near future isn't looking bright. Here's a pic of mine, high and dry under the upper deck, right near the laundry room door and a quick step to reach. You know I reached out to friend down in Georgia and expressed the same sentiment, I told him I use to like snow, not anymore. He responds back, Oh come on, build a snow fort. pelt the little neighborhood kids with snowballs. Have a little fun. I wrote back, and told him....you live in Georgia, every Yankee here knows you can't make snowballs with light powder snow. See what happens when you move to warmer climate, your mind turns to mush.
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It always crosses my mind when I see an old piece and I wonder who might have sat at it or what important work passed over it's top. You gave it a second life, nice job. It was destined to fall into your hands.
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Unsure if I'll incorporate these into something or use in the KK, but for informational purposes if your unaware...walnut has a strong intense, slightly bitter, earthy and nutty flavor, best used in lower doses and mixed with fruit woods. Good with beef. If you notice there is a piece of Purple heart extending across the back seat, now although it is an exotic dense hardwood it's application for smoking is strongly discouraged. It's referred to as a, "sensitizer," it can cause skin, eye or respiratory issues. Maple is a good all around.
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I heard on the local internet a craftsman that works with wood was selling off his accumulated shorts and pieces of various wood he wasn't using. $1.00 for pieces around a foot and $2.00 for a bit longer. While there I asked if he had any longer pieces available, he took me into the back shop and there standing in separated sections and bins were woods originating from all over the planet. There amongst the pile he had a number of live edge pieces and of those were olive boards in various widths. He pointed one out to me and offered it for $100, it was approx 6 foot x 12/13 inches wide. I asked if he had any short pieces of olive I could purchase for smoking, unfortunately he did not but as we spoke a bit more the conversation turned to BBQ. It was around this time he said, "I'll save the end pieces on a few of my upcoming projects and call you for an exchange in ribs or whatever you have to offer." Now I found the trade interesting and agreed to the terms, however the amount here pictured in end cuts and shorts of walnut and maple I gathered for some short projects could be used for smoking. The sheer volume of wood I bought was greater than the amount you could buy in smoking chunks and much more cheaper. So the moral of the story you could say is, you don't have to fly to Greece afterall you may find it in your backyard.
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Well, it'll feed 8 people easy at 5lbs . 300 degrees F offset/deflector to about 150, mine was really moist although it did have a bacon wrap coat. Go for it, geez 30 lbs are you expecting a nuclear holocaust, I know where to go
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Haven't done a pork roll since I don't know when. This is a 5lb pork loin stuffed with Pepperidge Farm herb stuffing with cranberry, golden raisin, honey crisp apple, green onion and zucchini. Wrapped with 1lb of bacon and dusted with a sweet pork rub. I had a bottle of pork gravy which went well but the BBQ sauce BRDSLR recently posted was very good with it also. Actually my niece enjoyed it so much she asked to take some home, no problem. Comfort food in New England in the winter.Forgot the asparagus.
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I'm a boy too, and after seeing all those fantastic favorites I like..... a very lonely one too. Good job, lucky guests
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Great pics and paired well. When you can prepare a steak as well as any restaurant at home you have to ask yourself if taking a chance at a restaurant is worth the effort. The 23 looks handsome in the snowy setting.
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Twisted? Hmm, is that a good thing or a bad thing? Would you prefer I drop a steak over it and use it as a smoker?
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I'll be, if that don't beat all. Makes sense, you can't even lie or your going to get caught. Not that I was trying to pull a fast one, but they are helpful...even sometime when you don't want them to be. I remember Steve Raichlen doing a shoulder clod {the whole beast} on an offset, it was a long cook, then again it was ginormous. It still must leave you wondering, "what the hell happened."
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You know Syzygies deja vous, I recently popped a roast out of the freezer unlabeled and was wondering the same. My curious eye seems to think that it's a Chuck roast, has the cut & shape, grain and color, similar and in the same neighborhood. You can eliminate the flat, it has the markings and some orentation of being the point in the raw, but I'm leaning towards a tender chuck roast having seen something similar recently at the market and just purchased. Well, if your disappointed in the texture hold your head up high on appearance and a fabulous bark. I'm thinking a packaging mishandle, label or the new butcher on the block, happens to us all, don't despair and be thankful it wasn't bear. It might yet remain a mystery, however we can definitely rule out rib eye and tenderloin. When in doubt, ask the family dog...they gotta nose for these things.
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Definitely a great marble going on there and a nice finish. Finding a new butcher...too bad, someone that's done you right so many times. There's always mail order, but that can get expensive, best of luck Remi and a safe and Happy New Year to all.
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Here's an incense burner that'll make you look twice. I enjoy the odor/scent incense imparts to a room, so over the years I've collected a few incense holders of unique design to pleasantly aid the eye with a sense of calmness smoke offers. My niece seeing my collection thought I needed a piece to match the smoking elements in house and yard, but with a twist. The piece incorporates a downdraft design allowing the smoke to escape from different areas mimicing a realistic interpretation. Although I found it unusually distant as compared to my traditional Japanese holders, I do believe it has a place. However, with as much enjoyment incense smoke contributes to your well being, still nothing beats the smell of a brisket slow cooking in the back yard.
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I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.
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I wouldn't buy anything in that store, period.
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Have KK will travel. OK, you must have a dolley to move that or the stand is on wheels. Nevertheless it's gotta be a touchy situation...I give you credit though, the effort is only outweighed by the food that comes off of it. He ain't heavy, he's my KK.
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Made it, your right, I was lickin the spatula clean. It's tangy and thick, but not too thick & keeps you coming back looking for more. Your right too, there's room for addition, hot sauce, side sweet..not sure. Done and bottled, I prefer a pork pair although I won't discount beef...just thinking how it will deliver after heat in the KK as a crusty pleasure or sticky side.
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Zucchini, round and deep, cheezy and cooked on the the 23. Nice attractice addition for any table. Three layers of flavor, another way to present a cook on your table as a side. Make it with just veggies or add a layer of sausage . Prep is a concern, brine the cut 1/4 in Zuc for 1/2 hr in salt brine, remove, should be dry patted and then lightly fryed afterwards. Line your bowl in parchment and layer with Zuc, sauce of your making, and topped with cheese & breadcrumbs. Add any additional spices you like for your flavor expression desired. Oh, once it's done, about an hour or so to reach a 130-40 temp, let it cool to congeal but stay warm to serve. A good cheap side presantation, but it looks like a million. Use a casserole dish, easy prep
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Always looking for an original sauce, something authentic, tasty and different. This I'll try Bardsljr, although, "the best if heated before using" does throw me off a little. Can't say I've ever heated any BBQ sauce before, could you elaborate. I'm thinking when serving with food is your meaning. What's the general shelf life in the frig?
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KK Basics Video gone Viral.. 700K views - HELP for FAQ Video
Tyrus replied to DennisLinkletter's topic in KK Announcements
When I look back almost 8 years ago I think what drew me into KK's was from watching video's of others preparing food on the KK, that look it first presented, it's limitless expanse and the longevity associated with it. So looking nostagically back decades beyond that I remeber in the 70' s wanting a Japanese HiFi reciever, the price tag at the time scared me off, it was more than I could afford.....simply an impossible venture for me at the time. Some where along the line, today I have 3...go figure, the thought was planted and remained. What it all means is as people look at your video, their saying I'm interested, very interested however, after seeing the price they pull up short. You have people on the hook, you got them on the look the science and longevity, you just got to crack the deal. So you've essentially target margeted these folks, convinced them, and have them waiting in the wings. The psychology in a person buying a used or new car or anything of considerable value is motivation, getting them to forget the obstacles and to see the positives. You've certainly gotten their interest perked, then realizing the shortcomings in folks looking the other way and choosing to buy a KJoe or BGE is because they're selling out to a price point. They're just convincing themselves in the short run it's what they want regardless of quality. All I can say is, it's like 5698 mentioned about specifics, it's as to why they cost what they cost. You do realize sex sells, a pretty girl in a bikini standing next to a KK makes a point or a vintage car with perfectlines aside a KK asking "which would you rather be driving." You could hire Toney to flip burgers while a Komodo dragon sits idly by waiting for scraps. You've done soo well all over the world, meaning people see those videos, the more they see the more they want. Chin up Dennis, you done good, but you can do better. That's my rant, motivator and laced with subliminal messages, time for popcorn. -
Seems like a fancy way to make toast, but of course a desirable end. Looking good Tekebo, your always shakin the boat.
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Prisons are full of not guilty people and the first one's to say so. Just sayin.
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Hello Tekebo, I always show up to the race late, maybe because I like to give others a head start. Here though I'm inclined to think there probably right, all cutting boards were not created equally, that's evident of the condition of your knife after some use on various boards. Personally I like an end grain board because they wear slowly, they are durable, they have enhanced knife preservation, self healing properties and lastly...they are as handsome as hell. You know I use to make cutting boards, gave em out for Xmas and gifts although they weren't end grain....preparation in sanding was an issue while exposed long grain was easier to fashion. Never did think much on damage to my knives, every few months I'd just sharpen the lot. I would still have to say though, I prefer a board that turns heads just like a pretty girl. A wooden board will always have my heart and be on my table, it's naturally attractive.
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Geez Seaport, you got sucked up into the vacum. The culprit often tagged the logo and there you go...you may have been an inadvertent target. So sorry, I'll have Toney and C6Bill say 5 Our Fathers, and 10 Hail Mary's. Next time the ruler. Happy posting