Wingman505

4 hours ago, Troble said:

Celebrated Mother’s Day tonight with my mom and dad at a separate table 6ft away. Like my jump shot and golf game I’m committed to nailing this pizza thing. Cheese, veggie, couple Hawaiian couple pepperoni 

Ridiculous as always troble!  You’ve done a great job with everything I’ve seen you cook.

There’s still a little tweaking too do, but @Christinelynn and I agree this is the best brisket we’ve ever had.  The bark is crunchy without being tough, it’s smoky and beefy rather than pot roasty (not a word), and it’s super tender/moist.

14 pound brisket.  Following Aaron Franklin’s process and wrapping later than I usually would.  Here’s a couple of pics just before wrapping.  36” paper is pretty handy.

11 minutes ago, Pequod said:

...and if you try sometime, you just might find, you get what you need.

Rolling Stones

6 hours ago, Braai-Q said:

In my experience, flowers and spa treatment never go amiss nor does food cooked on the KK supplied with bottomless margaritas. 

I think the Steven Raichlen smoked chickens we had last night helped soften the blow of the purchase.  Also I recently purchased a zephyr blue HD Street Glide Special and have been doing $500-$1000 in modifications to it every month.  I told her no modifications for a while to offset the cost.    The grill took precedence for me.

Back to the smoked chickens... A-friggin-mazing.  The best chicken we ever had was Sous Vide and seared in ghee.  Our spatchcock chickens were unbelievable.  @Christinelynn cut off pieces of breast meat and I'd hold it up in my hands and squeeze it and juices would literally drip out of the meat.  We spoke to Dennis about it last night while discussing our new grill purchase.  He's pretty proud of how chicken comes out of his grills.  I think those chickens helped convince Christine we need to cook on these things primarily.

1 hour ago, Tyrus said:

 When my wife and I visit the mall she always maneuvers me into the jewelry store by the diamonds. Seems the stone on her finger has lost it's luster and an upgrade in size is must. What ever happened to sentimentality?  Wingman's going to kill me but what better way to have that reminder always with you. Call it a trophy

@Christinelynn not a jewelry person.  She wears fake costume stuff besides her wedding ring.  She wears that stuff despite my best efforts to purchase her new, real stuff.  I'm pretty lucky in that respect.  I have to beg her to spend money on herself.  Our marriage roles are clearly reversed.  I'm the spender that has to be kept in check, and she's the responsible money manager.  

On 11/12/2016 at 10:06 AM, Bruce Pearson said:

Better to have it and not  need it. Then to need it and not have it. 

Absolutely.  That's a good philosophy for most everything, lol.

What should I buy for my beautiful, amazing wife?

BAM!

20 hours ago, tekobo said:

I suspect no breaking down is needed.  Once you see one KK it is hard not to want another in your life.  You could emulate @Pequod's set up or you could go wild and pick another colour.  We await your decision, with bated breath.  

We are emulating @Pequod's setup.  I've got all the goodies in my cart including 15 boxes of coco char.  We're pulling the trigger tonight!  I have a question about the rotisserie spit?  Which do I choose?  Hex or square?

Is the coffee char extruded as well?

I really like JD too.  I'm currently using it and we're going to be smoking spatchcock chickens tonight with a cast iron below them filled with potatoes, onions, etc.  We'll have the fat drip into the potatoes.    I like Fogo.  I think it smells better than JD, but you can't avoid the quebracho wood smell.  It is what it is.  It's not offensive... just different.  The huge pieces of Super Premium are nice when you're filling an empty basket, but not so great when you're just topping off.  It'll be interesting to compare JD against Fogo quebracho.  Then my Coffee char comes in!

2 minutes ago, MacKenzie said:

You know you can freeze yeast and it will keep a looong time. Keep this in mind for the next pandemic.

 

Can I vacuum seal then freeze?  Is that good for it?

Nice!  I just sent it to @Christinelynn and I's email.  We're having trouble finding yeast.  We're about to spend $15 online.  I also want to make an authentic sauce so I'll be looking around for that.  I'm sure the book I bought will have some great sauce recipes.

I bought Ken Forkish's "The Elements of Pizza."  I want to cook NY style pizza.  There's many here that are making amazing pies and I want to get to that skill level.

I just chip away and break her down.  She’ll get tired of hearing me and we’ll order it. 😜

Yep, activated charcoal.  Jess Pryless calls it meat lipstick. 

Here are a couple of prime NY strips.  I reverse seared them and initially smoked with hickory and Jealous Devil @ 250 degrees for an hour or so bringing the internal temp to 127 degrees.  I then let them rest as the cooker climbed to 550 degree dome temp.  Seared them for 1 minute a side just over the coals.  I didn't take the time to take sexy pics of the finished product.  Plating is not looking good and is "messy" per my wife Christine, but the cook looks great.  I used Hardcore Carnivore "Black," which is why they look so dark prior to the sear.

Well, I'm selling the Kamado Joe as well.  Good news... I'm already talking to my wife about a gold & olive pebble 23" Ultimate!

Oh yeah, those things are everywhere come harvest time here in NM around August through October.  I don't like Autumn roast (green and red mix) so we buy roasted chile early during the harvest to avoid the red.  We buy a lot of red as well, but we like to keep them separate.  We take the 30 pound boxes home, allow them to cool for half the day, then we pull out three Foodsavers, de-stem the chiles, pre freeze the chile so we don't suck up juices into the sealers, seal, and put into one of our freezers in the garage.  It takes up quite a bit of space!  We could buy a roaster for our disk-it, but there's a place here in Albuquerque named "Nelson's Meats" that uses pizza ovens to roast the chile.  The overs hit the chile from both sides simultaneously so you get an even, all-around char.  Another tip is to not bother peeling them prior to freezing into portions.  My wife puts the frozen chile in the microwave and it steams them a little making the peels fall right off. 

We New Mexicans use chile in almost everything!

I really like Jealous Devil as well.  They're currently out of the 35 lb. bags and I need to buy a couple prior to my 15 bags of coffee char arriving in May.  I'm looking at the Fogo site and like the rewards program that I'm a part of.  I'm wondering if the eucalyptus lump is a good option.

Went with two 35 lb. bags of Quebracho.

3 hours ago, qundoy said:

Yesterdays meatloaf. Standard recipe for the loaf, beef, Italian sausage, eggs, peppers, onions, bread crumbs, spices, I did use BBQ sauce in place of tomato sauce in the mix and to slather the top. I also used the last of my 2019 Hatch chile stash for this.

Not a very good plated pic, can't seem to slow myself down to arrange a plate for pics, its time to eat! 

stay healthy

 

 

My wife and I buy about 100 pounds of green chile every year. 

I took the brute force route and used a dead blow hammer to move the handles into the ideal position.  They moved out with a few medium weight hits each.  They're perfectly straight and the drip an now fits great.  Thanks for the tip!

Jon,

I don't need to post pictures because Dennis was exactly right... the handles of my lower grate are angled inward enough to prevent the pan from sitting flush on the grate.  I foolishly tried to pull them apart with my amazing brute strength... That went absolutely nowhere, lol. 

I'm going to tap them into place as Dennis instructed, or use ratchet straps to pull them out gently and with control.  My drip pan handles rest on the grate handles just like yours, but my handles are centered as you suggest they should be.  The CG when carrying the pan is pot on.

I checked my order and I did purchase and receive the correct drip pan.  Mine does not fit and rests on the grate handles.  I'm in the middle of a brisket cook right now, but I will take some pictures and show everyone.  Perhaps this drip pan is a little off and Dennis can help.  Its equally possible I did something wrong and misplaced it.  I'll verify and post pics when possible.