ThreeDJ16

Re: Vacation - Bali it is! Oh man, no secret platinum or gold card huh. Oh, or you just can't tell us. -=J

Re: How much ECC for 18 hour cook? Just for reference, when I did the 85 hr charcoal test, I believe it was just over two layers out of the charcoal box. But it was the newer style charcoal basket that is much deeper than the original. Think I estimated around 12 lbs, out of a 16 lb box. Was a long time ago, so it is hard to remember exactly. -=J

Re: Vacation - Bali it is! So you finally hit the million mile goal? Did you get the secret million mile card? hehe -=J

Re: Pulled Pork Chili That sounds awesome! Never would have thought to use crustaceans. Bet shrimp would be good too. -=J

Re: Vacation - Bali it is! I don't live in Melbourne, I live in US. Around $2800 per person from Georgia to Bali. -=J

Re: Comet Man, I clicked on this thread thinking it was another grill cleaning thread. Might of had a beer or three....at least that is my excuse anyway. -=J

Re: Vacation - Bali it is! Man I am jealous. I have an idea, maybe Dennis should have a yearly contest and the winner gets a free trip for two to visit his factory, then be his guest in Bali for a week! Of course the forum admin (cough, cough) should get the first one as a trial run. Just waiting on my ticket Dennis!! -=J

Re: How to convince the wife to get a 32" KK ? Best way of convincing my wife to get what I want is to start looking at something twice the price, then show her this one is really a bargain. -=J

Re: Pulled Pork Chili Glad I am not concerned about competition cooking.....hehe . Doubt they would consider (pork) BBQ chili for their contest either, which is what this thread is about. So each to their own regional cuisine names and desire for it to fit into a particular category. Hahaha, guess you would really flip out over my Chicken Chili & Black Bean soup (but after trying, you would call it whatever I wanted for another bowl ). But nice looking BBQ chili (pic above), whether it has beans or not. -=J

Re: 32" Main Grilling area - Scale Damn, we are loosing our edge of being the country of super sizing our fries. ;-( oh yeah, firemonkey who???? Just assumed you had gone native on us and was somewhere living off the land. I see the elusive Tanked Majestik on live more than you. Hell, even Porkchop is on live now. -=J

Re: Pulled Pork Chili Hmm, that would be called sauce then....if I am putting it over Que? Sorry, but I don't subscribe to that theory. Mainly because I just love beans. But to argue, it is called chili due to the chili peppers and not whether or not it has beans. Around these parts, just meat mixed with sauce is called hash. But that is a different story. http://kitchen-myths.com/2011/03/30/rea ... -tomatoes/ -=J

Re: 32" Main Grilling area - Scale I have never seen canned cokes in a four pack. -=J

Re: Pulled Pork Chili We used to have a local dive Que joint that had great BBQ chili. All they did was make up a meatless chili with beans and serve it over a 1/2 cup of Que. That way the meat did not break down any more from being cooked again.

Re: Cleaning Stainless Steel No problem. I work in a lab and have seen first hand how nasty some acid can be. We have some hydrofluoric acid that will take the stainless off your steel. -=J

Re: Cleaning Stainless Steel Wow, did I read that correctly.....you bought 50% nitric? I can see the 10% Dennis discussed using at the factory, but 50% is extremely dangerous and can react violently with combustibles (such as charcoal). We use it at work, and if it contacts carbon, it will not be around long. It causes severe burns and can damage your lungs. Please be very careful if you use it. I would not recommend it for home use. I believe at that level, you might be into passivating the SS. Some passivating processes turn the SS slightly black. MSDS - http://cnl.colorado.edu/cnl/images/MSDS ... 20acid.pdf For cleaning metals when I weld, I use 85% phosphoric acid. Still need proper protective equipment, but much safer than 50% nitric. As for the grill grate, I just burn it off and leave the character/flavor on it. -=J

Re: Nueske's Meats / Usinger's Meats Sounds like I will be giving it a try next then. Thank you. -=J

Re: Nueske's Meats / Usinger's Meats

Re: Nueske's Meats / Usinger's Meats I plan on rinse, spin and repeat as it was too damn good. I will pay my penance posthumously as it will be a cold day in hell when I turn vegan (even for a day). -=J

Re: Nueske's Meats / Usinger's Meats

Re: Nueske's Meats / Usinger's Meats My second order showed up today also. Five lbs applewood smoked bacon and 4 lbs spiral applewood smoked ham. Yeah, that packaging/shipping has cost me as much as $30 before, which is why I jumped on the $5 deal. -=J

Re: Murray's Cheese Shop We tend to be creatures of habit in my house with the cheese selection. I really should venture out with a cheese of the month club or the such. Can't say that any blue cheese grabs my taste buds, but my experience with them is very limited. Can whole hearted say that the wife and I are no cheese connoisseurs, more so enthusiasts of specific cheese, as no stinky cheese passes under our nose. I once brought home some German cheese from a little butcher store we have near the house (it wasn't Limburger or some obvious stinky name). The owners back then were German and warned me it wasn't what most Americans are used to eating. That was the understatement of the year. I literally wanted to buy a new refrigerator after opening the cheese. Oddly enough, it did taste good, the tiny bite I could take holding my nose and gagging. Just don't see how Andrew Zimmerman does his job.....I certainly could not. -=J

Re: Nueske's Meats / Usinger's Meats Actually the Usinger bacon was good (they also have wonderful cold cuts/sausage), but it was the [highlight=#ffff40:2wk9yf6b]Nueske Bacon[/highlight:2wk9yf6b] that is out of this world. -=J

Re: Murray's Cheese Shop I really like the sound of that mix you make up. Going to try that really soon. I bet pouring some olive oil over that and using it for baguette dipping sauce would be really nice too. Our general preference is to eat the cheese plain, especially for the aged gouda. Some of the softer cheese I like on a plain soda cracker or with a good summer sausage.

Re: Nueske's Meats / Usinger's Meats Just found out today, that if you have a Fresh Market (chain) in your area, they may carry Nueske's bacon. Was wandering around in our Fresh Market today looking at stuff and happened to notice they carried Nueske's summer sausages. So started asking around a little more and found they also carry their appplewood smoked bacon too. I still got it cheaper (with the $5 shipping) online verses local price, but nice to know I can get it local. Would have never guessed Fresh Market would carry it. Unfortunately they're not as top notch on the cheese, so guess iGourmet still has a loyal customer for that. Hey Teddysurf, just send me a package of Mahongany Smoked bacon and I will happily give you a comparison review...hehe. Literally, this stuff is like crack....one hit of bacon and I am hooked. -=J

Re: Murray's Cheese Shop My wife would love that dish. Pretty much anything with good cheese and pasta and I have her attention (this works for my bribe system). On occasion, we (I...since she doesn't cook) try making the most decadent mac-n-cheese possible with what's on hand. I have the feeling that some Nueske's bacon will be in the next rendition of craziest mac-n-cheese, as I still cannot contain myself about that bacon. It's like I want everyone to know how good it is, but it is so good I don't want to share it with anyone....the bacon conundrum. But we really don't cook with cheese enough....need to experiment more. Usually it is more a wine and cheese snack for us. But once you have had a pasta or zucchini with the Parmigiano Reggiano Stravecchio (3yr), you can never go back (be warned....it is that good). Also buy a good grater as it will mangle a lesser quality one. The Zyliss brand has held up very well for me and I abuse it a lot. As for the aged Gouda, personally the 18 month (extra aged) and 26 month (double aged) are perfect. It will break some, but not crumble. But what we love is it has these tiny crystals throughout bursting with flavor. And while it is a hard cheese, it still taste creamy. But sounds like the Gouda you describe above maybe the triple aged. The flavor is more intense, but it looses some the creamy texture and crumbles more. You also loose more cheese closer to the rind (too hard for snacking) the more it ages. But that is the stuff we melt and drizzle. We also like to let the cheese warm up to room temp for snacking. It is amazing just how much that changes the flavor, especially on softer cheeses like Havarti or Butterkase. But then again, I don't believe in chilling any wines either (unless your trying to save it overnight....hahaha....like I would ever leave a partial bottle). -=J