mguerra

Tornado central, keep your head down! And welcome.

Where do you live in Texas?

I'm slurping down some 1999 Leoville Barton while my first try at Swiss Chalet chicken is out back percolating along on the KK. Boneless skinless chicken thighs marinated about 5 hours. It smells super duper! And listening to some Beethoven piano concertos...

I shot a gender reveal firework show about a week ago for some friends of ours who are having a baby . It was about a 30 minute show but I only put up about the last four minutes of it on YouTube. If I can get some good editing done on the first part of the show I will put that up also. https://m.youtube.com/watch?v=Ydo4HMplGJA

Hey Dave!

Tony. One bottle of Midleton is less expensive than $500. of bourbon, but worth more! You might drop dead tomorrow. Buy a bottle and savor it little at a time. You won't regret it. You paid out the ass for a KK, right?

I'll have a wee dram tomorrow night in solidarity with you!

Oh I just saw this guys review on Amazon! Verified Purchase I purchased this fan as a replacement for the BBQ Guru 10 CFM fan. I soldered on the connector for the Guru and this fan works perfectly as a replacement. Whatever your purpose is, these fans work great with no issues.

This should be an exact replacement: http://www.amazon.com/Brushless-Cooling-HT-07530D12-75x75x30mm-Computer/dp/B00B2ARV22/ref=sr_1_14?s=pc&ie=UTF8&qid=1448924522&sr=1-14&keywords=Computer+fan The mounting screw spacing, width and length by depth measure exactly the same as my guru pit viper fan. You just have to get the polarity right. Test wire it and if it runs backwards wire it the other way, then make your permanent connection. Ten bucks and free shipping!

Actually I don't think any of those will work. I'm looking elsewhere standby...

Just find the one at parts express that is sized properly.

http://www.parts-express.com/Search.aspx?keyword=Computer%20fan&sitesearch=true

Midleton (yes that's the spelling) Irish whisky is likely my favorite spirit. I tried it once in Ireland and was smitten. It's a little pricey but I don't drink like a fish so I don't care. Tony was remarking on the price, it's not bourbon. It has an ethereal peachy note on the palate, it's just beyond description. If you can try it somewhere, do so. Or, just take a chance, open up your wallet, buy a bottle, and you will see!

Fully understood!

The Woodford was a gift. I drank a fair bit of it (not all at once!) and put the last 100 ml or so in the brine.

Use both halves.

Our turkey was moist and tasty but I'm not sure I detected any flavor from the maple syrup/ Woodford Reserve brine.

It is a cold, rainy day in Kerrville with a howling northwest wind. But the brisket inside the KK does not see any of that! Ready to wrap Wrapping in an old Cracker Barrel bag Back on the fire That is a prime grade brisket, $7.47 a pound, on a 300° hickory fire indirect. I wrapped it in paper at roughly the two hour point it was about 160° internal temperature. When I say hickory fire, I mean there are about five big fist sized chunks of hickory in the fire which is Royal Oak lump charcoal.

What happened to your finger?

Remember Hall's Hill charcoal? I wonder if that guy is still making it. Anyway I used his sugar maple charcoal to cook my maple syrup/ Woodford Reserve brined turkey this morning. I had the Woodford on hand so figured what the hell, I'll try it as a sub for the Jack Daniels. Nine turkey legs in a roasting pan with the little elevated grate thing, on the main grate, and then two breasts above that in the dome on the sear. I brined it for about 30 hours. It cooked indirect from 300 to 375 to an internal temp of 165º We will serve it later today and I hope it's good! Maybe a few pics if I get to it.

Yeah I was thinking about what Aaron Franklin wrote in his book regarding his offset smokers. They require tending almost continuously where our KK's do not. He suggested that cooking on wood is better than cooking on lump but I don't agree. With neutral lump you can really manipulate your smoke with chips and chunks, while being assured of rock steady temperature control over the duration of a big brisket cook. Watching his shows and reading his book, you can tell he enjoys hanging around and tending the fire and drinking beer, which of course is fine. If you want to enjoy a Saturday afternoon in your backyard with a few friends and one brisket. But now that he has a busy commercial enterprise with a lot of tasks to accomplish, baby sitting the fires must add to the stress level. I can imagine a way to build a big stone smoker that could accommodate an entire days production, use lump along with his preffered oak, easily maintain temperature with little to no baby sitting, and drastically reduce his need for a wood supply. With our KK's, we have it made in the shade! We can equal Franklin's results in the backyard almost effortlessly.

^^^^^ exactly what Tony said.

https://youtu.be/AfWtPujBgFI

https://m.youtube.com/watch?feature=youtu.be&v=C_P7ZiWN_gE

This year I am changing things up a little bit. Instead of cooking a whole bird it's going to be a lot easier for me to just cook two breasts and nine turkey legs. I will brine them in the Jack Daniels maple syrup brine and then cook them on the grate with a pan underneath to catch the drippings. Pecan wood will provide my smoke and I will probably run the fire about 325 or so, indirect.