Tyrus

As I sit here enjoying a Dale's Pale Ale, you know priming the jugular for the Buc's win & I'm thinking about Brady (that former Pat) going into the Super bowl for tenth time with a defense that just don't stop......excuse me I need another Pale Ale. (2 mins later) The one thing I've learned and incidentally has held true for 20 years 80% of the time, is that if Brady's in the game your in a great position. Like those odds Tekebo, think I need a chicken wing to go with dat pint. Go Bucs/pats Watch out for the Gronk

Great story

Looks like his top hat could use a dustin off, Aussie.

Great sticker for the car's back window. A great nation too, with it's values still intact.

No jest, tis a true recipe of Polish origin. You know Tekebo, they probably don't get a lot of calls for blood and just misplaced your order.

I've cooked Choice brisket and then I cooked a Prime and immediately noticed the difference between the two, the nod going to prime. Sorry I haven't had Wagu, sure it tastes awesome, but my cholesterol has been riding just below the Dr's tolerance and that's fine for me. Prime steak is a caviar, you can eat it slowly and enjoy the pleasure, wagu since I haven't had it could be more coined to sex, the pleasure of this experience maybe more defined, but the cost of that lady or "man" ( being gender friendly and all ) will haunt your wallet in the morning. So if it were up to me, it's prime, all the time. Hope that helped you Troble, although I get the feeling it didn't. Let me put it another way, , your at the track and you got two favorites to pick from, one's a horse from Kentucky (a breed apart, a stallion ) always comes in first if not always places at every race and his name is Prime. Then comes along this horse called Wagu, already there's a little vibe here, you know the names a bit off, (rhymes with Magoo) but his poop smells like perfume. Who you gonna bet on, I know some bug is biting your ear sayin, "bet on Wagu" and by the way, incidentally, and only by coincidence of course this horse is from, you guessed it, Montana. Now your repeating, Kentucky, Montana, Kentucky, Montana and your wondering what to do. Lucky for you I'm here, bet on a sure thing, follow the card and you can't go wrong. Brought to you by Amalgamated Meats Union 247, Louisville, KY

Bacon wrapped meat loaf. Ground veal, pork and hamburg with diced ham and salami de genoa. Diced carrot, fresh thyme, bread crumbs, eggs, garlic, worcestershire sauce, s&p, sauteed onion, buttermilk and a splash of hot sauce. Glaze with Ketchup, worcestershire sauce, brown sugar, white balsmic and a splash of hot sauce. Smoked in KK to an internal 145-50 over apple chunk. Pictures, but nothing sliced, sorry the kids were waiting. With stuffed potatoe bombs.

The $18 dolla plus tx special. I spent a bit a time on it, an hour. Changed out the edge profile because there wasn't much of one there, it was sort of a filed down and resembled a roll. 1/8" stock, so the belt sander went into the vise and it was cleaned up for an edge. Worked it on the stone for a 1/2 hour or so and gave it a slice to test, it'll carve a roast nicely now. It is an odd long knife from a different era, but I think it'll work, definitely took an edge.

Lovely duck Tekebo. Have you tried duck soup, Czarnina. Go for four, I know it's up your alley because it calls for 4 cups of duck blood. Well maybe not that recipe, there are others though more conventional, but I do remember the "whole beast book" and thought it might be a match.

BUT, "it will kill." As promised Troble I ventured back to the store where all those ancient knives were last I saw them,... the pile was gone. I did however manage a few pieces I thought were going to work around the grills, so for around $30 these pieces came home with me. The knife is 13 1/2" inches, 1/16" Carbon steel from point to tang, the condition showed no chips, and it remarkably was still holding an edge. It has a mahogany handle increasing the overall length to 18 1/4 inches. I'll clean the edge up on the belt sander and finish with a stone,,$18. This knife is a carver so brisket and turkey are what it will probably be destined for. The large (Lamson) fork had some nice detail, great patina and popping brass rivet work with a hard wood handle, $6. The little fork was just unique, having mid century modern look it cried to be taken, $4. Remember, it's not the prettiest knife that's remembered at the BBQ, it's the one that did the job & was the sharpest.

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