bgrant3406

Is there an issue with cleaning them? I'm assuming folks throw the smaller ones in the dishwasher or hand scrub it in the sink, will something that size work in the normal home kitchen for cleanup? Inquiring minds and all that...

I normally don't take a morphine drip, but when I do...

I'm going to wait on the 84" OMG model. I want to cook an entire side of beef on a rotisserie! My understanding is the rotisserie motor for that model will utilize a 357 V8 with appropriate reduction gears. This will also be equipped with the necessary gantry required to lift any one of the 17 different grills to access the charcoal basket. Speaking of the charcoal basket, the 2000lb fill limit will allow the 84" OMG to run non-stop for up to 30 days without refilling. I'm also lead to understand that the opening mechanism will actually use the repurposed hydraulics from retired space shuttles, if I'm not mistaken, the front landing gear specifically. Other innovations include teak stairs leading up to the new man walk that allows access to the grilling area. The addition fire suppression system may require the installation of a plumbing stand pipe to provide the necessary pressure to operate the 10 included stainless steel sprinkler heads. Be sure to check local codes. The shipping may be a little higher than normal based on requiring the entire shipping vessel be dedicated to carrying a single 84"OMG. But on the plus side, delivery should be quicker since the ship won't need to make all those annoying stops to pickup or drop off other cargo! There are also unconfirmed rumors that the 84" OMG may actually distort the surrounding gravity field, but again, that is unconfirmed. We believe that rumor was started by other manufacturers who can't comprehend the scale and quality of this prospective competitor. Happy, early April 1st!

Looks good! The main thing about getting the temperature up higher is that the KK has more time to heat soak and that is part of the magic. When you shut it down the temp will drop, but the retained heat helps "bake" the food. Remember to keep the lid closed until it's time to flip the food, every time you open the lid you are letting moisture out, lowering the temp and adding time to the cook. The only other thought was the initial temperature of the chicken, if it was out of the fridge and onto the grill, then it will take longer to cook, if it was at or near room temperature then less time to cook. Regardless, keep plugging, you will find that there are many ways to achieve the desired results. Cooking up high in the dome, down low, in the middle of the grill, on the outer edge and all with heat deflectors in place or with no heat deflectors! Sounds like you are going to be eating a lot of chicken trying out all the possible combinations! Regards. Bruce.

Not owning a sous vide system, I would marinade or rub with your favorite marinade/rub. Get the grill up to ~600 (assuming you have completed your burn in/curing) and throw the breasts on to the outer edges of the grill. Shut everything down and let it go for about 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. (be careful of flashbacks from the oxygen starved fire when you open) Check your internal temperature, if done, let rest for a few minutes and then serve. That is how I do chicken fajita's, you won't believe how juicy the chicken will be, most folks will ask if it is cooked because it is so juicy and they are not used to such moist chicken. They never ask that a 2nd time...go figure!

I have what they are selling as the Apex 4 Kit now for 5+ years. The few times I've had to use the Apex it's done a wonderful job, quick and simple to setup and use. The learning curve is pretty mild, just follow the instructions. Love the ceramic hone!

I use a steel before use, a ceramic hone for a quick touch up sharpening and an Edge Pro Apex for more in-depth sharpening.

Too funny, that is what I use to stir my mash when I'm home brewing, now I have another use for it!

It's funny, when folks ask what I like best about moving from Winnipeg to Texas, invariably, I answer "You don't have to shovel sunlight!", now I have a picture to go with that statement

Quick question for clarification. Did it take 5 1/2 hours to hit 203 and then a two hour rest for a total of 7 1/2 hours. Or did the 5 1/2 hours include the rest? Thanks Bruce

I was in New Orleans, just after the floods and got a chance to meet some of the local folks and talk about the devastation. One lovely older lady and I struck up a conversation and I was asking about what had been destroyed, I asked her if a lot of churches had been destroyed. She paused a moment and looked me square in the eye and said "Honey, I really don't know, we are popeyes people"

First Picture posting, so I grabbed a random photo attached. I had to select "Show Side Bar" to get to the "Media" choice and ultimately to Photos. HTH Bruce.

From what I saw, they said that the battery was a solid state device, not a traditional battery, so probably some form of capacitor, if it is close to the probe end, then it should be shielded from really high heat, probably max temp no higher than 250 degrees, you can buy caps that go up to 500 degrees and higher. Regardless, I will be interested to see how these turn out.

First thanksgiving together my wife gave away all of the left over pumpkin pie (my favorite), since then she now makes two, one for guests, one for me!

I also would not rule out a swift kick to the testicles!

Wait, I've got this thing I want to do with the papers... Sigh...Acapulco gold take 157....

+1 Also, if you want, and have, you can leave a thermometer in the meat and monitor temps. After you've done it, and trust the method, no need for the thermometer.

+1 on the PBW, if you have it, it can't be beat!Another similar, but less powerful option is oxyclean, you will use more, it takes longer, generally overnight, but similar results to PBW.

He has a show on PBS this summer, a lot of what you described he has shown. He is a bit of a character and much younger that I would have thought based on your review, since everyone knows it takes years to learn anything .

Did you look real close, Baby mirrors are much smaller than regular mirrors!

So I assumed that the European fishing style might have been based on the use of dynamite, with the 1000 times more productive statement. Luckily you gave the coarse fishing clue, I learned something new today, Thanks!

You know there is probably a freight savings if you buy it with all the other stuff.

Finally a use for Budweiser!

If you buy two additional (4 total) you could add Bockscar and Enola Gay to the party!

Until Dennis comes up with a see through top for the KK, I'm not sure how useful this would be. Constantly opening the top to check the blinking light would seem to slow things down. Like others have said, it's pretty easy to hit med rare or other doneness after a few tries.