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Curly

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Everything posted by Curly

  1. You're a complicated woman, I'm gonna be passing this on to my cousin Is that a question?
  2. I guess it was kinda cryptic but I'll bet Rorkin got it. Just that Rorkin lives in Maryland and when I wrote that last post I was thinking that was where I picked my KK up from. But guess what, it was not Maryland it was Virginia:? It was just really near DC that I picked up my KK, and the other guy actually worked in DC and I was thinking about Bethesda MD when I read Rorkin's post and I lived in Bethesda and Germantown MD while I worked in DC. Does that all make sense? But it didn't actually get born in Virginia, that's just where it decided to live for a really short time after it's Indonesian birth, then I went up and got it. I don't know, whatever, hey I used to live in Miami, and I was born in Lauringburg NC. I lived in San diego and San Francisco. For awhile I lived in Boston, and then there was the year in Tampa. I lived on Guantanomo Bay for a year to doing construction work at the base. I lived in Richmond for awhile and Winston-Salem too. I also spent some time in Memphis and a bit in Orlando. As I said above, a year or so in Bethesda, some of that time was actually in Germantown though. And a lot of small towns too...like Kernersville SC, and Union SC, where I'm now living. All told, I've moved way to many times but I ain't never leaving this log cabin in the woods, well cept for the burying thing. Now...what was the question again?
  3. Curly

    Ribs

    I know, I know, no pics...didn't happen. But I'll have to belive deep down in my tummy, that it really did. But I hear people talking all the time on the ceramic forums about messin up ribs and I can't underdtand how to do it. Now I ain't no chef or nothing, nothing special, just rub em with something and stick em on the cooker for 5-6 hrs at about 250-275....that's it. The way they turn out leaves me really wondering why people foil their ribs too. I did foil once, and they were very tasty, just way to mushy for my taste, and not any tastier. And to be honest, I did ruin a batch of ribs once...of course it had to be a time when we had a friend over. I left them on and went somewhere for a good while and the temp got away from me. When I got home they were way over done. She insisted on eating them and bragged on them the whole time and how she wished her husband were here to try them cause he really loves ribs. But they were down right crispy...so I felt terrible. But it was on a competitor brand so I'll just blame it on that. Never had a bad rib on the KK.
  4. Yep, looks great. My KK actually came from Maryland.
  5. I've got 3 racks of spares to trim up and I've got 2 racks of babybacks, they are all going thru the fire today.
  6. Gonna do some ribs this week-end...love ribs.
  7. Yeah, really, but he turned his into a whole house remodel
  8. Re: Kitchen remodel You gonna put in an indoor kitchen? Wow, I'll bet all them other Iowans will be coming over to take a look at that huh? Way ta go man
  9. It's just a matter of time for all of ya'll
  10. Re: Sigh... Yeah, I lived in N. Atlanta (Dunwoody and Alpharetta) for 10 years, so I know about them Georgians too.
  11. It's hard to mess up a chicken on the KK. I've done a lot of low-n-slows (225 range) and they DO NOT dry out. He musta been talking about a gas grill! I usually do mine in the 325 range for a spatchcocked chicken. Don't have a specific rub, that's always a relative thing. I like a crispy skin, that's the best part of the chicken
  12. Re: Gas line attachment problem Dude, You're in Alabama...whataya expect. Even the internet there is kinda backwards ain't it? (BTW, I'm in South Carolina, so I reckon can make fun of southern states.) Just kidding, I'm sure there will be help soon. I don't have gas on my KK so I'm just here for the company.
  13. Sorry to hear about that tummy of yours Sanny, but cuz has a protective pelt and won't easily burn like that...course fire is a different story. Maybe he'll tell you the story about how he set the hair on his back side afire...he likes to tell that one on first dates, thinks it makes him look real manly. Back it the early days we would eat a lot of beans and kinda get gased up if ya know what I mean. Then we'd see who could shoot the longest flame out by lighting a match near the exit area of the gas...well, he thought it'd be advantageous to remove his britches so he did...well, I don't wanna give the whole story away so I'll save the details for him.
  14. Here's a turkey recipe I've done twice with very good results. And hundred's (maybe thousands) have tried it and raved on the forums about how well it turned out. Can't wait to see some pics of the Gray KK in it's new home. http://nakedwhiz.com/madmaxturkey.htm
  15. Yep, I'm sure the dual flower pots would cook better than the gaser. Sanny, you are formally invited to my house for dinner with me and my purdy lady tonight. DJ cain't come though cause my cousin will be there and I don't want them fighten over you. My cuz is living in my garage until the police find him. He's real nice, you'll like him a lot, I'll make him wear a shirt during supper if you want.
  16. That's funny, my first look at a ceramic cooker was up in N. Georgia too. I had no idea what that broken down piece of junk was. It was a near delapidated 20 something year old egg that he had bought used from someone who bought a new one. I looked at it and said, "you paid for that, come on, let's just go over to my place and cook on my nice gas grill". He declined, and we had a great meal that night, and it wasn't too long afterwards that I too was online looking around.
  17. Re: Hey now! Oh great...he's down to spandex weight now
  18. Re: adding more wood chips
  19. Re: direct and indirect Never heard of that on one of these. Maybe someone had a half-round heat deflector and cooked indirect on one side (where the half-round heat deflector was) and direct on the side where it wasn't. It's always direct or indirect on my cooks.
  20. Love sour dough (who don't), and that looks good.
  21. Um-ummmmm, looks good. I cooked 16 lbs of pork steaks today. Same as a pork butt, just cut up and takes a lot less time. I use them for bean soup. That's the best bean soup known to man kind
  22. Watch out Dennis, everytime I welcome someone, DJ deletes the person's ID and the thread where I've welcomed them. Course I'm told I welcome a lot of spammers. So, let me take this opportunity to welcome a real live person. Welcome to the forum ClausenK, since you are obviously familiar with ceramic cookers, and tiled ones too, your cooking tips (and pics, don't forget the pics) are always welcome.
  23. Well, the post count goes down when they get deleted (delete one of your posts and check the count)...so I always end up back to where I was. I'm just a people person...unlike you and DJ , or maybe I just like to hear myself type
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