Tyrus

I think may, I think I might, visit that place before Tuesday nite. The journey is long, it's path torn with strife. I'm just hoping I come back with a knife. No promises pal, although I might send a picture

RokDok, I like the bottles you chose the color and shape....the labels you printed by hand and the proof to read for those to ascertain, and then you corked them perfectly for prosperity. Where did you find those containers, they are a treasure and I believe you continually pass them along. Tell me, is it traditional to return the bottles back because they do look a bit ancient, and are your customers under any curse if they don't. Inquiring minds, you know, not me ..Mackenzie asked me to propose this

Troble, As I remember some time back about ago, maybe 3-4 months or so, yah it's a story I happened to come upon a pile of knives, cleavers, chefs knifes, and a bundle of assorted related kitchen knives. The cleaver interested me at $56, yes I remember the price. Oh, made in the USA (stamped) and I'm thinking around 1950's by the oak handle/no rust. Always wanted to go back and score that knife/cleaver, this was a good one, now you got me biting my ass. You interested in a cleaver??

Your not hiccupping as you say that.........................................are you?

Mac., I sent a carrier pigeon with a message and never got a response, that was my champion, he made the trip I'm sure, you didn't eat him because he was fat, did you?

Have one, and the only reason I haven't employed it is, because you have to stop when your food comes off to clean the grates with a warm or hot water tub and that seems break a common transition of moving food to the table. It's ok, break the habit. Or do what I do. I'll brush off the grates later upon reheating them for the next cook, with a brush it all falls away and then I use a paper towel to clean, yah simple. The other is still a possibility. Choices

Your going to be surprised.

That does look juicy with great bark. Sounds like everything is tight, once in the zone it's on cruise control. Hope you weren't pressed to run out and check on it, if you did out of curiousity that'll soon pass. I seldom check, and if I do and notice a climb it's not problem, the meat internal is what I'm looking for as long you didn't get any high spikes. Just watch the top hat when you open the lid and make a mental note of where it's at, it will move on occasion and then a spike or fall in temp could occur. A 1/4 turn for on mine sets me at 225, a slight bump jumps it up, once your comfortable it's all good.

and some prime rib. The potatoes were first soaked in a salty brine then layered layered on top of each other with chopped onion, mozzaella, parmesan and a can of Campbells cream of chicken soup layered into each.

Well I understand the dilemma and I was in that same hotel, checked out about a week back.

All the essentials. Brushed suede and a gun case for your torch, nice touch. Be careful though about wearing that attire on the street, my understanding is that in Merry ol'England the executioner had a similar set up. Don't want to upset the neighborhood kids

Troble, it was 5-6 months ago I purchased a Misen knife on line. I was constantly seeing the infomercial pop-up between videos so it was one day I decided to watch it and since then I haven't regretted that decision. Many, many knives to choose from and as Basher stated Carbon or SS, this particular knife is a high carbon stainless as described. It has half bolster allowing you to choke up higher on to the blade and a thinner blade than German knives. It is made in China though and it's cost is around $65 or less. I've sharpened it once with a Kota 1000x6000 stone and it came back pretty well. If I drop the knife., no worries the investment didn't break the bank. Handles are black, light blue and red. If your looking to purchase a Japanese or German knife someone else would better assist you there. This knife for my primary use checks the boxes and meets the need around the grill. It performs all the tasks...unfortunately, in my heavy hand a better quality knife would be a chance. Good luck,

Today was a cook on the KK approx 5 and 1/2 hrs long with temps ranging purposely from 225-275, all good. The ribs went on around 2 and the chicken breasts at around 4. On the ribs I had a Texas rub (homemade) and the other was dusted up with a Mississippi Grind, a recent purchase. I never got to taste the ribs because, I employed someone to work for me and as payment and he insisted on ribs vs any monetary payment. The final touch for saucing was something my wife brought home called Honey Aleppo Sauce, a purchase from Trader Joe's. This sauce on a heat scale would come in at around a 4 on a scale of 10, but because of it's complexity you could bring it up some without destroying it's message. 50/50 with a mayo makes another good sandwich sauce. It provides a golden color to finish and works well with the meat as an ending. As I stated, it's unfortunate I couldn't taste the ribs, however I did eat the Chiken that was treated equally and so reluctantly passed those ribs on down the road. Featured is the large Coke colored paperweight with the base he made for me out of cherry on his lathe. (Shopsmith) The piece will be illuminated with a twinkling yellow led light to catch the eye. Chiken and Ribs, it was a warm winter day...the time well spent. A perfect fit all around

Have to admit the wife and I pack up and cover the bases too, with pots and pans and such. Just a friendly rib Basher regarding the cutlery. You know I find unique pieces in Antique and second hand stores, the hunt will always keep you alive. Some look with their fingers and find treasure online, I put my sneakers on and hope for the best. Old habits are hard too break...great site Toney, like them pots.

It doesn't lock, it's so heavy if you bumped into it you be moving in the opposite direction. For the perfect steak just recently posted was done by Cruzmisl , he did the sous vide method first and finished with a sear on the KK. Done well, done right. Online for the documentation

Great looking steak and the background for it was outstanding. Hope he got a piece, just a corner.

Congrats Jamie. The most used and common tool your going to need is a good grate cleaner and there are many. Wire brushes, 3/8" open end wrench, & grill floss are the most common hand held along with chemical agents in sizeable tubs to soak and then again some just crank up the heat to clean. Don't toss the Weber, I find every grill has it's advantages and disadvantages and the Weber is quick to please the kids with a fast hotdog. If you haven't noticed there are some here and myself included that enjoy BBQ so much we purchase various types of cookers. Sometime toys are expensive but the enjoyment of using them all come with the territory and a passion for using them. So, that being said I know you'll enjoy your KK, it is a great unit and you will soon become quite adept in it's use, good luck. Find a good cover

Very attractive, placing one of those on the table just cooked inspires a conversation. Look at Basher, on Vaca and sharpening the hotel cutlery lol.

Basher, I have the same rice cooker as Toney, actually posted it recently. Well, I had the same issues with rice some time ago, saw the post and my rice quality surged. I use it with hamburger for my dogs, they scoff it down and leave nothing behind. So if your pup's tummy is on the blink mix this up, helps if you mix it in with a half portion of dry afterwards. It has also worked well with the new wok, stir fry and rice once a week now. I prefer the long grain Basmati rice. Hope the vaca is easing the mind, you must be suffering a bit of separation anxiety from your KK

I tried the logs and they lit well and came to temp well so, I added a small chunk of apple.(maybe I shouldn't have) I added a couple of chicken breasts and noticed some taste from the coals, not a bad taste but not what your use to from lump..different. Shut it down and the coals extinguished in good form. For purposes in a kamado coals of this make-up don't burn as cleanly as lump, if you starve them of air they do give off a bit smoke and if you like you food smoke free this, it might not be for you. As I understand these logs are made from the remnants of the coal briquettes, so as I said, the taste imparted to your food maybe different than what you have been accustomed too. I remember buying a bottle of scotch with peat notes smoked into the grain, I enjoyed it but the smooth single malt will always be the favorite

Wouldn't you know it, not a store within 250 miles.

Toney, if you go on to the Ace Hardware store site you'll find all their lump offered in 20# bags for $17-18. You'll have to pick it up at the store, at that price delivery is not included. They will order whatever B&B offers and wait time fordelivery is reasonable. They even have Mapp gas there.

That sure is a handsome looking piece of meat you got there Partner. John Wayne

This is a family owned business has been making charcoal since 1961. I thought I'd mention it because they have received many good reviews for their products and in addition the composition/make-up and form/shape, may be of interest. The lump charcoal comes in 3 varieties, oak, hickory and mesquite. Now they haven't been tested as of yet, you may say I'm placing the cart before the horse, but I thought the variety have potential for a combined flavor to your cook, rather than adding wood chips or in use with. The oak extruded char-logs came in 30lb bags for $20, and are destined for use in my Santa Maria grill. The logs don't smoke and burning clean with little odor if that's a prerequisite for your cook. The charcoal briquettes are also a heat source on the Santa Maria with the additional red oak log for the smoke profile. I'm hoping the logs will have some use in the KK, a video test of these showed excellent high heat and long burning time. Saving them by shutting down the vents would remain to be seen. The charcoal size configuration in the basket would lend itself for good air flow & high temp on pizza cooks, but for other applications... the jury is still out. I've pictured a comparision with Dennis's extruded CoCo char, the visual and hand reveal approx equal weight, density given to the CC, length was obvious, diameter approx the same barring Dennis's fabrication edges and both had the center hole during the manufacturing process. Incidentally, the CC is clean to the hand unlike the B&B which is like any other charcoal, dirty to handle. Quality wise I would have to say CC is a better product, however if your looking for a cheap alternative in the states call your local Ace hardware and put in an order, just sayin. At .66/lb it might be worth the risk. Last months recommendation by 5698 was useful for Argentine quebracho (Harder Charcoal) with another two bags enroute.

The bottom of the page got me again. It's a trap I tell ya