Curly

Oops sorry... you know I don't get out much

I reheat a lot of different things in the micowave and never vent the bag. Usually about 2 minutes and the bag starts the swell...that means it's perfect. Of course, if you forget, the bag will vent itself, which doesn't hurt anything. I used to boil everything too, but at work couldn't and found out there was no discernable difference. I'm not sure what all of the differences are on the different foodsaver models, but get one that has a bag cutter, that comes in very handy for straight cuts, especially when you are doing a lot of bags.

I knew a couple of smart people would impart some knowledge of that on our heads.

Curly, that was so thoughtful for you to think of me! My pleaseure...by the way, what is that Avatar?

Re: Salt: Non-Iodized vs Iodized...Why? Dude, you are such a novice...I have no idear

I'd say chicken or pork butt. Maybe even a chuck roll. Some ribs would be nice. Anything for a low-n-slow.

Cruz, I'd say go for thr 9-tray, it'll get about 20lbs (depends on the thickness) which will dry down to about 10 lbs. Food saver it into 5-6 oz bags and you don't have to make it so often. The 5-tray should give you a bit over half that...say 6 lbs. But they have the same footprint, the 9-tray just stands a little taller. On the Excalibur I dry mine for 6 1/2 to 7 hours...that leaves plenty of juice to keep them very tasty. When I take a bag from the freezer it's usually gone in a few days, but I've had an open bag for as long as a week without any side effects on my stomach, so it's still dry enough to keep for awhile open. Of course, foodsavered in the freezer it will keep indefinately. Use the other 4 trays to make some purdy dried flowers and send them to Firemonkey...he'll really like it I did a bunch of apples and stuff one time...it's really good, but it's just not made outta meat so it seemed a bit girly

Now we talking 'Q'

Re: KK vs Thin Tin Gasser It's a whole nuther thang ain't it?

They are even better the second time. Just a couple minutes in the foodsaver bag in the microwave and the majic is back

yum

I'll bet the wine-soak wood chips will work great. The steaks look good, but will be even better when your yella thang gets in.

What did you get? So, new to ceramic cooking? I love it when someone pulls that first chicken (or whatever really) from the ceramic grill...they freak out because of the juicyness. Glad to have you, please keep us updated on the arrival, take plenty of pics, people are always wondering how to get their KK to a specific location to cook with so people will definately be interested.

I noticed you have recently joined the forum. Come on in and set a spell. Tell us what you're cooking with, what you're cooking, and how we can copy it and amaze our friends and family Glad you've joined us I really hope you'll start posting and join us in some fun conversation.

Re: Cozy Kline Yep, that's the one. A fine craftsman indeed. Don't tell him that he's selling them way to cheap until after you buy yours

Re: Grinders Got any of those Pepper balls, you and DJ could trade Yeah, I wish he would start posting some pics of those over here...I'm sure people would gobble them up.

Re: white Dude, I absolutely love that white stuff...for about an hour, then I'm ready for it to leave But the pics are great...keep um coming.

The Y is almost touching the J...ok. It's Drunk_yoohoo

It would be a pretty good grill for DY, prolly outcook his Smoky Joe What R U talking about there Curly? Now your not even reading your own posts? -=Jasen=- Dude, he called it a steamer, but fire was pouring out of it...like my KK when I open it at 500-600 degrees. That's a grill, not a steamer. Prolly out cook smokey in a minute.

It would be a pretty good grill for DY, prolly outcook his Smoky Joe

Plenty of people make it on a cooker, but I don't because I can't get a full batch on there. I make it in 20lb batches and I use a 9 tray Excalibur dehydrator. You can get a cheap dehydrator for $20 or so to get started. I cut the meat (round of eye, but people use different cuts) about 3/8 thick and then slice it into strips, then I put it in my marinade. You can put it in baggies with the marinade and leave it overnight, or put it in a foodsaver container and remove the air, cutting down on the soak time. There are a million things you can marinade it in so that's merely a preference. Some people use a cure (like a dry rub sprinkled on) from Hi Mountain. After that, put it in the dehydrator. The time will differ depending on the dehydrator, do sample it often after it starts looking good to you. I then foodsaver it in 5-6 oz bags and freeze it. I eat it for breakfast every morning cut up in my grits. There's another beef-jerky freak on here that uses the Hi Mountain packages on his and loves it...hopefully he'll get in on this thread.

It'll prolly be snowing in Hades by the time you get yours

Re: My Rub and Thanks... Yeah, she's prolly having 2nd thoughts about kickin yer sorry behind out now that she's seen what you can do with that KK. Wait'll ya go to bed tonight...it justs gets betta

Yeah really....if yu-no-hoos was there it would be very camaflaged

Dude, dont be knocking the flip-flops! They are part of my trademark. I have several; wet/rainy pair, yard work pair, casual every day pair, "nicer" pair.... The flip flos are more of a lifestyle than fashion! Look here Curly, I ain't about wearing no damn flip-flops! Them there things are for pink grill owners with rainbow t-shirts! -=Jasen=- He did say it's a lifestyle didn't he I lived in Miami for 4 yrs and Brandon (near Tampa) for a yr...and was able to elude that lifestyle If he gets a brick colored KK he can redeem himself ini my eyes