qundoy

Re: an aPORKOlyptic weekend The game was great Rangers over the white sox 3-2. The ribs were excellent. ] my first pork belly, and i must say they are a bit difficult to handle, the rind is a bit of work to fillet off with out taking to much of the fat with it. I used my 8 inch fillet knife, next time i may try my 3 inch flexible blade paring knife for a little more control along the back of the rind. i had posted earlier that the rub included 5 spice, that didnt happen when i found the bottle i had with just dust in the bottom. i went with basic rub, kosher salt, brown sugar, garlic, onion, cayenne, 1 cup beer and 1 cup cider vinegar. will post pics later.

opening day of baseball in north texas, this is a national holiday here at our house. 2 racks of ribs on now, kooker holding steady at 240ish, tomorrow porkbelly sandwiches, and of course an easter ham(inlaws handling the ham) The pork belly will be rubbed, soaked in brown sugar, salt, chineese 5 spice, crushed red pepper, cider vinegar.

Re: Soon to be a new KK owner... YAY!!! congrats on the purchase, you will enjoy it Before calling a crane company try a sign company, I use them quite a bit to lift A/C roof top units much cheaper than a crane company

Re: tortuga Doc, wow your talking photography over my head and pocketbook, this was taken from about 5-6 ft away with a olympus 850 sw, 8 megapixel, I just felt fortunate to have the opportunity to enjoy the morning with one of gods beautiful creatures, the water there is the best i have ever seen

Just returned from the Caymans and was snorkling with this turtle several mornings. the remoras are about 2 foot long.

Re: Lamb racks OOOOH, those look great

Re: Everyday Misc Cooking Photos w/ details bread and pizza

Re: Anybody seen these in the store? I came across these at Academy sports a couple of months ago, i dont remember the price. I played with it a bit, i do remember the lid seemed very loose with a lot of side to side wiggle.

Re: Lamb / Mutton Wow what timing, i was talking to my wife yesterday about buying a lamb for slaughter, post some recipes, rubs, cooking time etc. we both really enjoy cooking lamb and would welcome a few new recipes, not only for the legs,shoulders and chops but also for the trimmings that go in the grinder.

Re: Aged Strip Loin Steaks those look excellent. Yum

Re: Goat: Cabrito swalatee79,yes the hide is peeled off and the carcass washed prior to quarting. i dont cook these very often, maybe 3-4 times a year.

Re: Goat: Cabrito The goats I buy are from local farmer/ ranchers, I buy what they call light weights, meaning the are in the 15 - 20 lbs range. they clean up ready for the pit at about 6- 12 lbs, I usually do the dirty work my self and quarter the animal, rub with garlic and crushed red pepper, oregano, salt. Add 10 lbs ice to a clean cooler, then the goat quarters, more ice to cover, 1 gallon of cider vinegar, and enough water to float the ice, let soak for 18 -24 hrs, cook at 225- 250 approx 4-6 hrs until tender. these goats usually cost about 20 -30 dollars each. My wife and kids likes to pull the meat for tacos.

Re: Flower Mound / Dallas Tx Pallet Share good afternoon neighbors, is there room for another participant in the share.

The world series returns to the ballpark in arlington today for what looks to be a good series. Its all ballpark food for the next 3 games, chili cheese dogs, peanuts, beer, nachos, burgers, wings, stuffed japs, etc.... I have upgraded the dogs to a nice sausage worthy of the KK, and baked some rolls this morning, dont forget the sauerkraut cooked down in the fat of a few strips of bacon. Enjoy the game, GO RANGERS

Re: October ball in north texas i have not met Josh, but he is good for the team, seems to be very accessible, i see him at the games taking time to sign autographs for the kids, handing out balls ect.

Rangers baseball in october, it truly is a wonderful thing. for tonights game the KK will be cooking some awsome green chile cheesburgers, tomorrow having a small gathering of ranger fans over and the KK will be busy with ribs,chicken, and sausage. GO RANGERS

Re: New Mexico treats Fm the burgers were great, but the fresh roasted green chile bloody marys our friend made for the roasting party really got the roasting started off right. We use these in just about everything.

Re: New Mexico treats green chile cheese burgers on the KK, delicious

I purchase a bushel of chiles every year, i roast and freeze them, a bushel is generally a bit over 300 chiles, this bushel yielded 312. i will post a pic of the green chile cheese burger in a moment as i cannot get more than 3 pics at a time in one post. Wish i could because i always get excited when the chiles are in fresh and we have a small roasting party here at the house. this pic posting might just be too much for this carpenter to handle, what a hassell

Re: little help please 1st time i did this brisket i made a mental note to let the meat dry well in the fridge before applying the rub because oil and water dont mix, i could not get the rub to stick. my mental note got lost just as the recipe for the rub did, had the same trouble. i think next rub i will use a nice porter or maybe a bass ale for the liquid. the cocoa sounds interesting.

Re: little help please woo-hoo and thank you Slu. i wont lose it again

I cannot seem to find the entire recipe for the coffee cardamom rub. I printed this off at one time but it is also gone. if anyone has it or can figure out the search topic and find it, please let me know. Thank you

Ok the temp today in north texas topped out at 107, ITS HOT HERE. So not being in the mood for anything that needs cooking i decided on a nice cool gazapacho.It is very tasty and COLD. There are plenty of good recipes for gazapacho out there, some with a tomato soup and some with a beef bullion soup to float the veggies in, i prefer the bullion.

Re: smokin cheese drhank, i started on a cold morning about 25 degrees outside, i used about 1 lb of royal oak smalls and apple chips that were not soaked in an aluminum foil package to cut down air flow as much as possible. i put that into the bottom of the cleaned out fire basket, and dropped 1 or 2 small pieces of lit lump in the package, added the heat deflector, racks, cheese and barely cracked the top and bottom damper. you may want to pull a piece at 1 to 1.5 hrs to taste to your liking. Also i have started using a bread cooling rack to put the cheese on it make it much easier to bring in, and gives an airspace underneath while cooling. Good luck with your cheese, my wife loved it, had requests coming in from her office for the holidays.

Re: Mable's First Birthday Cook oh yeah that looks very tasty