qundoy

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

Re: Mable's First Birthday Cook come on and give up the rub and spices, happy birth day

Re: fathers day cook quedog, the cans are only to support the skewers and it also keeps the peppers upright so the interior stuffing dosent melt and run out. this method also takes up less grillestate than one of the large flat chile cookers with holes in in it for the peppers. I just use a little water in the cans for ballast. leave a bit of space between the peppers on the skewers so the bacon cooks evenly all the way around.

ribs, green chile lime chicken, sausage, stuffed japs

Re: I'm STOKED!!! (newcomer) hashbrown, your gonna love it, the plywood and tip for the driver suggestion is good, as for the charcoal i have been using royal oak that i get at walmart, i bought a couple of bags of koda lump the other day and it did well on an overnight porkbutt. if you are in north texas for a ranger game shoot me an email, could be tasty animals on the coming off the KKooker before the game congrats

Re: Bacon Fat on Ribs Hmmm.... sounds tasty

Re: cabinet thanks for the kudos, this was finished prior to becoming a happy KK owner and definetly helped in my quest to become an owner,

this is the last piece of bedroom furniture to complete the set i built for my wife, 12 drawer chest, the frame is cherry, the panels and drawers are hard maple. 84 mortise and tennons and 36 dovetails on the carcase,the only metal fastners are the brass screws securing the back to the cabinet

Re: McKiney, Tx hello fellow metroplexians, im in arlington, will you be making it to the opening day game on friday. GO RANGERS

Re: lamb rack YUM

Re: lamb rack Tucker, i took a pretty lazy approach to this rack, ziplock bag, redwine, and garlic let soak for about 3-4 hrs, crusted with pecans, cooked with a 450 dome temp on the lower main for 8-9 mins per side. i might have a pic of the cooked and cut rack,if so i will post it.

Re: 1st pic post i wasnt getting wet to take the pic, i was on my porch. as for the furniture it is about 30 years old and was given to me, it was a bit rusted in place and needed some repairs on the chairs, the wife and kids thought i was a bit nutty about my color choices, but i like it.

Re: 1st pic post i wasnt getting wet to take the pic, i was on my porch. as for the furniture it is about 30 years old and was given to me, it was a bit rusted in place and needed some repairs on the chairs, the wife and kids thought i was a bit nutty about my color choices, but i like it.

Re: lamb rack im getting these at costco their imported from australia and new zeland, very tasty. my wife likes them so much she said she is about ready to swear off ribeyes if i will keep cooking these

pecan crusted rack of lamb and asparagus. my daughter finally showed me how to post pics, this is too cool, all the good food porn out there and i can finall contribute

last saturdays tasty treats

tillamook 2lb block extra sharp cheddar, the tell-tru never rose above the big F on the bottom of the dial, i did this on a cold morning for approx 3 hrs.

Been a happy KK owner since 5-10, Levi Blue cooking away on a rainy day n68024

Re: Hi to all congrats txbg, i am here on the west side of the dfw and the wal mart here across the street from jerry world (cowboy stadium) only carries the royal oak seasonally i bought the last 8 bags a couple of weeks ago. ask the manager to get more and noticed a pallet when i was in there the other day. Ace hdw carries the cowboy. your gonna love the cooker