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Re: Firing Up the KK in Long Island Congratulations, it's a real beauty. NOW, batten down the KK! Hope all goes well through the approaching storm!

Re: Three Extruder Machines are in the House! As one who was burned by the notorious boat thief, I thought the post was hilarious!

Re: Monterey Bay Area, California Here you go.

Re: Monterey Bay Area, California Please send what?

Re: Three Extruder Machines are in the House! Dennis, what's the weight per box?

Re: Three Extruder Machines are in the House! When I hear back from Dennis, I'll send you all an IM.

Re: Syzygies's pork butt: what went wrong?

Re: Syzygies's pork butt: what went wrong? The cook time for a 7lb roast will be substantially less. I've done boneless rolled pork butts, approximately the same weight at 210 from 12-15 hours, pulling at 190 degrees internal temperature. Nowadays, I pull them off at 180 degrees internal temperature. I find the meat to be more moist and equally tender at the lower temp.

Re: Bad news, good news..... This is pure torture. When are you going to fire that baby?

Re: little help please I delete the oil as well. I'll have to try the cocoa addition!

Re: little help please Larry is correct; it's wonderful on beef. I am particularly fond of it on beef back ribs. If you haven't used cardamom before, I would suggest buying a small amount of ground cardamom first. The seeds are a bit pricey, so if you don't care for the flavor, then you're not out too much $$$. If you like it, then follow Dennis' advice, and purchase the seeds.

Re: little help please Here is the one I have on file: COFFEE CARDAMOM RUB ½ CUP GROUND COFFEE ¼ CUP KOSHER SALT ½ CUP PACKED DARK BROWN SUGAR ¼ CUP HOT PAPRIKA 2 T GROUND CARDAMOM 2 T GROUND GINGER 1/3 CUP CHOPPED FRESH GARLIC ½ CUP VEGETABLE OIL OR AS NEEDED COMBINE ALL THE INGREDIENTS EXCEPT OIL IN A FOOD PROCESSOR. ADD OIL TO MAKE A THICK PASTE. RUB MEAT AND MARINATE AT LEAST FOUR HOURS OR OVERNIGHT.

Re: Three Extruder Machines are in the House! Dennis will be in the biblical role of King Solomon when it comes to dividing the charcoal. The list of potential customers must be three years long!

Re: Pizza at 650 F When it comes to quality canned tomatoes, I'm afraid I am more sanguine than you!

Re: Pizza at 650 F Your post is a very good primer on the art and science of pizza. In particular with respect to the KK, the use of a heat deflector on a grate below the pizza stone, when cooking at the range of 600-700 degrees, allows for rapid baking without burning the underside of the pie. Baking at the above temperature range permits the vaporization of the dough moisture giving the pizza its "lightness." I would add, that with respect to toppings, less is more. Go very light, and use what's in season. I can't wait for the fresh porcinini that we find in the Monterey area! Jeff Verasano's website, linked elsewhere in these pages, is also very insightful.http://www.varasanos.com/PizzaRecipe.htm Thanks for your post! Peter

Re: Posting Photos I have a telepathic solution in the works for you.. As long as you are not a slow thinker.. it will be up in the required 1 second. Where's Doc's telepathic reply?

Re: New KK On Its Way To Peterborough Ontario Canada! Congrtatulations. It looks great! BTW, what is "Pea meal bacon?"

Re: Bronze Behemoth Game On! 2 A novel but expensive proofing box!

Re: The first ABTs of 2011 The finished plate was also served with a puree of oven roasted yams and pear with fresh ginger.

Re: Costco Kobe Beef Patties Doc, you won't need a KK this weekend. Just put the meat on the sidewalk! The forecast for Kerrvile is 100+ !!

Re: Costco Kobe Beef Patties I often use that residual heat to bake an apple galette or strawberry rhubarb pie. Pastry baked in the KK is absolutely wonderful!

Re: Costco Kobe Beef Patties Doc, you are correct about the searing. I just prefer not to keep the lid open while I get the coals nice and hot. If I pull the two doors at the bottom open, and open the top hat, the coals are usually ready to sear in about 5-10 minutes.

Re: Ok, got a tracking number Maybe someone in Charlotte wanted to try Pebbles before you!

Re: Costco Kobe Beef Patties Susan, I brought the KK up to 275 for an hour prior to placing the patties in on indirect heat. I left mine in for about 15-20 minutes, and the other for about an hour. I then removed both. Configured the KK for high heat bringing the dome temp up to about 550. I seared on the lower grate for about 60 seconds per side. Mine was medium rare, and the other was well done but still moist. I use this method, or a variation of it, for most steaks and roast. In fact, I did a dry aged prime rib last weekend in a conventional oven at my Mom's house. (We were celebrating her 93rd birthday). It came out perfectly. I was rather proud in that I dry aged the meat myself! Let me know how it comes out. Peter