Porkchop

Hast du etwass zeit fur mich? Dann singe ich ein lied fur dich von neunundneunzig Dunkelbraue... Wilst du ein bischen zu trinken Herr Deej? Einmal?

fine! Rib ninJa was how i was readin it i guess. frat parties?? don't think so; never been much for the latency factor there (apologies to any frat types currently aboard!)... defo not the guys i'd ever want to get drunk with; end up waking up in the morning missing my undergarments and feeling vaguely dirty plus, GHB gives me a splitting headache. and as far as the pic goes, you're welcome!

stealh komodo, eh? the rib-ninja!

man, those pearl tiled ones are nice! the black tiled too! deej gettin that design right?

i don't see how anybody could be dating sanny and be a vegematarian anyhow! officially standing down, sannydeer i will, however, look forward to picking on him a little bit i ever get a chance to meet him at any future KK event... i will do my best to make him at least a little jealous sos you can keep him on his toes, buying you toys and whatnot... my wife doesn't understand why i can get so jealous sometimes, but i know she likes it, at least a little...

first of all, sanny, realize that i'm fighting the terrible urge to flirt, as my wife wouldn't appreciate it at all 2nd of all, cool pics. buffalo are cool! 3rdly, time to put a call out for any "male nurse" jokes! i'll get the ball rolling... from the seminal (har) work on the subject "Meet the Parents" Greg Focker: You can milk just about anything with nipples. Jack Byrnes: I have nipples, Greg, could you milk me? ahhhhhh hahahahha! he's askin a guy named "GAYLORD FOCKER" to milk him!!! never gets old!

yep, dennis includes a prybar in the crate. also, do it in the light. there's some instruction on this forum somewhere on an easy uncrating method. something about just undoing the bottom and lifting the rest off the cooker???? and your delivery lady was right; basically, it is a kiln! we just prefer pork to pottery!

hey, you gotta figure, if a beer gets a feel, then a shot of good bourbon... just kidding. my feelings for PaulR are totally heterosexual in orientation. ..... you do like bourbon, don't you Paul?

PaulR, you sir, are my hero! I owe you a beer and a shot if we ever chance to meet!

we need to take up a collection here; how much would dennis charge us to NOT send deej a KK

oh, sure, all of that is cool. what i'm talking about are the regular "hip" restaurants jumping on the bandwagon. you can't make pulled pork in a smoker box! if you own "chez hipjoint" and you want to sell $20 pulled pork sammiches, go buy real pulled pork from the REAL bbq man who had to put in 20 story stacks for the love of Q, and serve it as your own. better yet, keep making your quiches and send your bbq-hungry customer down to the pit instead. there's enuf customers in NYC so that everybody can have a piece; they don't have to try and steal the bbq market, misinform their rich customers, and keep them from having GOOD pull! if you live in a NY highrise and long for Q, go see the guy with the pit that hadda invest in that 20 story stack. you'll appreciate it way more than what comes out of that smoke box! and, while i don't know anything about NYC codes, if you already have a vent hood over flattops and stoves and stuff, you can just hook up another hood and roll a kk up under it, right? didn't mean it against the "average joe", just the CIA grads who should know better, and are just trying to follow "the trend" rather than pursue the mastery of an art form.

jack, this kinda nonsense from frou-frou, city-boy bistros really chaps my a$$! they're watchin too much emeril. all of that expensive restaurant equipment they got going in their kitchens, and they can't plunk down a few bucks on even an electric smoker cabinet? lame. imagine the showpiece one of the KK's would be for a restaurant like this, maybe a few. tiled to match the surrounding decor, with some smug chef-type-guy grilling steaks over a 900 deg fire! another loaded to the gills with pork shoulders, slowly puffing away, and a third filled with slabs of ribs sweltering and gettin all tender. or pork loins, or tenderloins, or whatever... stove top "smoker box"?? please. jack, you need to straighten these guys out, brother! bring 'em a slab of your finest and change their lives!

hey sanny! how come i didn't get invited to "count some blessings?" i always have lots of blessings to count, even when i'm doing it by myself, or Deej is doing it for me. counting my blessings, that is...

smoke curing/cold smoking hey; i don't do fish on the grill. not my thing. howsome-ever, if you are wanting to cold-smoke (85 deg range) as opposed to smoke cook/bbq (150-200, whatever), you can get your KK down at those low temps with a little finagle-ing. smoke generator? a smokey joe (heee), an electric hot plate, and some of that aluminum dryer duct, and you could get rolling. just put the hotplate in the smokey joe, throw a tin pie pan on top with lots o wood chips, cover and attach the dryer duct to the upper draft of the joe. connect the other end to the lower draft of the KK and open the KK upper draft all the way. you'll get smoke for sure, and there will be no heat in the KK. now, I HAVEN'T TRIED THIS, but my suggestions are based on Alton Brown's show on smoking salmon in a cardboard box. should work. only thing i would imagine could cause trouble with the above setup would be getting a good enough draw to get the smoke into the KK, but it should work. i'd defo keep the all the drafts involved full open; the KK tends to retain moisture, which i don't think you want for cold smoking. the same setup should also work for jerky (you REALLY don't want moisture retention in that case!). anyhow, a suggestion if you are looking to try cold smoking as opposed to smoke cooking. oh, also, if you do try the cold smoking, you are probably gonna want to use Morton's Tender Quick in the brine to kill off any microorganisms. if you try this, lemme know if it works out!

when i win the lotto, that's what my backyard's gonna look like!

man that's bad news. i've wrapped my temp gauge several times now i'm gonna have to re-calibrate i guess. i tend to do my steaks around 650-700, and sometimes the temp gets away from me a little. awesome steaks tho!

haven't seen RO at wallyworld for awhile; it's a "seasonal item". my local meee-nards carries cowboy and a nice variety of wood chips and chunks year round. i generally use either of these.

you might still consider the dr... dont quite like the look of that

hey dennis! sorry to hear you are having trouble getting wood... have you seen the dr?

oh yeah? hey cartman, you know this song... "iiiimmmm saiiiling a-waaaay..." from now on i promise to respect your author-i-tay!

just to clear things up, i didn't say that using the crutch made your ribs "not-bbq". i just don't think much of the technique. it's a shortcut that, IMO, detracts from the overall quality of the ribs. i don't have a problem with making life easier if it doesn't detract from the quality of my cooking. the ceramic cooker lets me be at ease with the issue of temp control, which i like. it doesn't detract from the quality of my food, but rather enhances it. some folks here use gurus and like them alot. i don't have a need for them, as i've not had a problem with temp controls on my ceramic cookers. i SURE don't have a problem with those that like using them; just seems to me like "guilding the lilly" just a little bit, but hey, its about having fun and enjoying yourself, so do it up if you want. i WILL take a stand on the philosophy being attibuted by curly to alanz; that is, if its easier and tastes good to you, then do it. in and of itself, this is a fine outlook, HOWEVER to take the product of such a philosophy and call it BBQ when you've baked it in the oven, or boiled it in a crockpot or whatnot, is wrong. you might have "bbq sauce" involved; it might be ribs done in a showtime rotis; burgers on the foreman grill. they ain't bbq, and i'll say so to anybody that claims otherwise. eat it. enjoy it. but if i'm in the room when you call it BBQ, expect to define some terms. so, i'm not a curmudgeon. you can foil it and call it bbq and i wont argue. you can set your gurus and let er rip. cool with me. tinfoil and gurus are for wimps... hehehehehe

pork cooked with a guru isn't REAL barbecue... heh heh. would hate to disappoint you TNW actually, for REAL REAL bbq, you gotta get one of those emeril-type stove top smoker boxes!! or, of course, the SHOWTIME ROTIS, and everybody's favorite... baby. back. ribs. heh... sorry dennis

"and he rode a pink horse, whose name was Rainbow Fairykisses. and the name of the rider was Deej" how's the ol' back tattoo Deej!! i'm gone for a month or so, and this place goes right to the gutter; amazing you made it there without me