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ThreeDJ16

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Posts posted by ThreeDJ16

  2. How much ECC for 18 hour cook?

    in Extruded Coconut Charcoal

    Posted

    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

  7. Vacation - Bali it is!

    in Forum Members

    Posted

    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. :lol:

    Just waiting on my ticket Dennis!!

    -=J

  9. Pulled Pork Chili

    in KK Cooking

    Posted

    Re: Pulled Pork Chili

    Glad I am not concerned about competition cooking.....hehe :shock: . 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 :D ).

    But nice looking BBQ chili (pic above), whether it has beans or not.

    -=J

  10. 32" Main Grilling area - Scale

    in KK Announcements

    Posted

    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

  13. Pulled Pork Chili

    in KK Cooking

    Posted

    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.

  15. Cleaning Stainless Steel

    in KK 411

    Posted

    Re: Cleaning Stainless Steel

    Wow, did I read that correctly.....you bought 50% nitric? :shock:

    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

  17. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    Re: Nueske's Meats / Usinger's Meats

    Did some bacon' date=' corned beef hash and weiners over the past couple of days - all top rate. I vaguely recognize the packaging so I think my produce/butcher market not too far away carries it!![/quote']

    How was the corned beer hash? I was so close to getting it this past order, but a few reviews mentioned it being on the salty side. Did you find it to be too salty?

    I did get a spiral ham from Neuske's and it was awesome. But the last wieners/franks I ordered were from Unsingers and they were very good.

    -=J

  19. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    Re: Nueske's Meats / Usinger's Meats

    I had half a pound of cherrywood smoked Nueskes bacon' date=' a chocolate chip cookie and a Dr. Pepper for lunch.[/quote']

    So was there a subliminal message in there I missed? :mrgreen:

    I had a Neuske's spiral cut apple wood smoked ham on Capt John Durst bread in the form of a sandwich for supper last night, along with Herr's original potato chips and a IBC Cream Soda. But I will step out a little further here and say it was freakn damn good!

    -=J

  20. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    Re: Nueske's Meats / Usinger's Meats

    My Nueske shipment arrived today. That $5.00 shipping was a killer deal considering it came Fed Ex in a styrofoam box inside a cardboard box with air bubble packs and solid frozen ice packs. Can't wait to try it this weekend!!!

    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

  21. Murray's Cheese Shop

    in Relevant Product Reviews

    Posted

    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

  22. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    Re: Nueske's Meats / Usinger's Meats

    Drunk_J' date=' I'd love to send you a pack 'o the stuff but it doesn't last long enough for me to reship! I'll have to give the [highlight=#ffff00:2wk9yf6b']Usinger[/highlight:2wk9yf6b] stuff a go and compare side by side (which, of course, all ends up on my side ... and my butt ... etc).

    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. :smt002

    -=J

  23. Murray's Cheese Shop

    in Relevant Product Reviews

    Posted

    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.

  24. Nueske's Meats / Usinger's Meats

    in Relevant Product Reviews

    Posted

    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. :mrgreen:

    -=J

  25. Murray's Cheese Shop

    in Relevant Product Reviews

    Posted

    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

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