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amusedtodeath

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Everything posted by amusedtodeath

  1. amusedtodeath
    ??? I've really enjoyed taking pictures and posting details on some of my cooks on this "everyday cooking" thread. Thanks really very much to y'all that have posted kind comments about some of those cooks. This group is the best. I'll always be looking.
  2. amusedtodeath
    I cooked for this week's card game the night before, which made my morning of the game much easier, plus provided dinner for wife and I fresh off the cooker. Marinaded chicken thighs in Asian sauce for 24 hours, then cooked direct on main grate for around ninety minutes or so at 300. Our dinner sides were fresh corn and pasta with pesto. The fellas enjoyed the thighs the next day...
  3. amusedtodeath
    Beautiful plate, Mac!
  4. amusedtodeath
    Gigantic 4-6 per lb. count shrimp and fresh zucchini. Seared on lowest level. Other side not shown was leftover black eyed peas mixed with silver queen corn. I used Cajun seasoning on the shrimp, and it may sound weird, but I used brisket rub on the zucchini and after pulling from the fire, a sprinkling of purple crack. It turned out delicious! Wife raved, which pleased me greatly.
  5. amusedtodeath
    We were following your lead! It worked fantastic! Some of my wife's best bread yet. I used an old Emeril cast iron grill pan and about a cup of water. We got a great burst of steam that lasted plenty long, even without the steel chain which we didn't have. Grateful for your method tip.
  6. amusedtodeath
    Last week was anniversary/vacation, so while I took pictures, I'm afraid I'm late posting... Sorry for the long post... Skinned Turkey breast, roasted carrots and broccoli with cheddar: St. Louis ribs Sous Vide filet and Peach Cobbler with fresh peaches from Dickey Farms in Musella GA. Mrs. Amused did first bread on our KK! Italian bread turned out wonderful. @tekobo, thank you for getting me off my behind!
  7. amusedtodeath
    I like Walkerswood also, and Ochos Rio brand is good, that's what I used this last time, but both of those are the real deal... Beware, @tekobo, the "mild" is no sane person's idea of mild, in other words, don't get " hot" unless you really want to self immolate.
  8. amusedtodeath
    I paid $10.26 shipping USPS priority mail on May 1st for 228.00 order from Guru.
  9. amusedtodeath
    @tony b inspired me with his shawarma chicken thighs... I did a load of boneless, skinless thighs marinated in Jerk paste from Jamaica, mon. They turned out great. 325-350 degrees on the main level. For the side were farmers market English peas and King mushrooms. Heat level on the Jerk was a bit high for the wife, and I have to admit I was a bit teary eyed also, but I put some ranch dressing on the table to help quench the flames in our mouths!
  10. amusedtodeath
    I agree one hundred percent. I've been doing the same - three twenty pound bags on Amazon with free shipping. A tiny bit less than ninety bucks. About 1.50 per pound. I'll never buy Fogo again because the super premium pieces are entirely too large and won't burn well in the basket without smashing them up. The Rockwood is packed well and always comes in good shape. I find it's smoke to be relatively neutral.
  11. amusedtodeath
    A.R. published Tuffy Stone's competition pork butt recipe from his new book, and I was in the mood to cook a butt...I didn't bother with the rub or sauce part of the recipe, but I used his injection recipe and his temp and time instructions. It made me remember why I stopped injecting years ago - I told my wife there might be apple juice on the ceiling... In the end, though, it was well worth the mess, the pig turned out really moist and tender and tasty, one of my better butts. Also, the shorter cooking time was nice, as I don't usually cook butt at 300 degrees, and this only took about seven hours. I will use his method again... After one hour... Done Bone pulled out with ease...
  12. amusedtodeath
    Yes. It is made to go with their CyberQ Cloud controller and other older controllers. Fits the KK Guru port perfectly.
  13. amusedtodeath
    Still 12 left if you have access here... https://www.amazon.com/gp/product/B00HK1KNUY/ref=oh_aui_search_detailpage?ie=UTF8&th=1
  14. amusedtodeath
    First of all - Bone marrow mash...omg, I want some of that! . Second, what is the name of the book? Sounds like a must-have...
  15. amusedtodeath
    @tekobo, I recently bought a Cyber Q also, that I haven't used yet because I've been too lazy to set it up on our network. I plan on using it for temp monitoring, not control with the fan, except maybe on an overnight brisket cook. I just got sick of the flimsy jacks on the Smoke thermometer, and knew Guru had better quality cables and jacks in the unit itself. I had a DigiQ from years ago, so all I had to buy was the Cyber Q unit itself as I already had the cables, fan etc. I really would like a Meater, but I've been hesitant because of some of the terrible reviews, but there are obviously some happy users here...
  16. amusedtodeath
    When we went to London around six years ago, we went for lunch to a seafood restaurant in the financial district called "Sweetings", apparently opened in 1830. I had some of the best fish of my life, and some wonderful shellfish. Really great experience - not a tourist place, felt very old school British. I tried something I had to ask what it was, called "Bubble and Squeak", with a name like that, I just had to try it. As I remember, it was a combination of potatoes and cabbage(?), and I liked it very much. Apparently that is a classic British side? Maybe @tekobo can shed more light on that. We also enjoyed London's Chinatown very much also, went on a dumpling crawl!
  17. amusedtodeath
    https://www.amazon.com/gp/product/B01LXT4PA9/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1 I looked at a bunch of these and settled on this one. I like the locking legs and the option of using the drip tray if I wish to put veggies underneath or just use it for indirect cooking, but I've found I really like using it without the tray because I get so much better browning, almost like rotisserie. I've also hung leg quarters on it and they held fine, I think I preferred the quarters even more than just the drums, and as @MacKenzie says, it works for wings also.
  18. amusedtodeath
    Yes, that is a hen house - sans hens... We are maintaining it so when my wife retires she can carry through with her threats of getting some chickens for it... That is all on her...! We have a neighbor behind us that does have birds, and he brings us fresh eggs from time to time... I'm afraid those drumsticks are from Kroger...
  19. amusedtodeath
    How do you find you usually open the lower dials for the cooking range from 265-300? (I have the 21"), and the top?
  20. amusedtodeath
    I like anchovies on my pie, but my wife is disgusted by them... I just put them on half the pie and listen to her saying "don't get those things anywhere near my side!"
  21. amusedtodeath
    Started with just enough hot water to dissolve salt and sugar, added ice to chill, then added a quart of buttermilk along with a couple packages of drumsticks and let them brine for 24 hours. Used a new little toy to hang them on the main grate at 225-235 until 170 internal. Used a small cube of "mapple" for light smoke. Served along with fresh broccoli seasoned with salt, pepper, lemon, parmesan and of course, purple crack. Also field peas.
  22. amusedtodeath
    Beautiful cook! Any pix of the finished bird? Everything looks super tasty!
  23. amusedtodeath
    Last night - St. Louis Ribs, Garlicky Potatoes cooked next to the ribs, and not shown were Crowder Peas put up last year.
  24. amusedtodeath
    Definitely charcoal basket splitter.
  25. amusedtodeath
    Priceless!
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