mk1

Re: Am I Crazy ? Trade both BGE to butcher for equivalent weight of brisket and pork butts.... And throw a PARTAY!

Re: Covering your KK I thought I would NOT cover mine, as it is mostly under a balcony. However, I have seen significant dirt accumulation after rains blowing through. As much as I like looking at her, I like not cleaning her better! Johnnyboy made me a cover that fits so well I don't feel bad about not seeing her all the time.... And she shines so nice when I pull it off!

Re: Zombie Meatloaf Nice... I've been wondering what to do with them

Re: Faceting As far as the 25 pound emerald goes, it is hard to say without examining it closely. It may be poor enough quality(based on TV images) to be more of a collectors oddity. Or it may have large nearly clean gemmy areas that could have tremendous value when cut as medium to large high quality stones. Crummy emerald is common. Albeit not in 25 pound chunks!

Re: Faceting Ah, I see..... And where do I get help for this? Is there a 12 step program? Or does Prozac help? And here I thought I was suffering alone

Re: Faceting faceting machine for cutting stones

Re: Faceting Milling machine for cutting waxes for jewelry

Re: Faceting

Re: Faceting more....

Re: Faceting Some from the archives.... I have been at this for 4-5 years now

Re: Faceting face sitting....hehehe That is a pink tourmaline. Tourmaline comes in every shade of every color. When I get home tonight I will post some more stones. Some uncut ones as well. And the machine I use to cut them. My wife is a jeweller (besides running my practice and raising my kids....) we have quite a garage. Poor car sits in the driveway.

Re: Faceting It is something that can be self taught or learned at a local lapidary club, if you are so lucky to have one nearby. You would probably be very good at it. look around the following sites: www.gemologyonline.com especially the "lapidary corner" Also, the still up, but now out of business (Jeff Graham R.I.P. was a controversial fellow but a good cutter) www.faceters.com If you are still interested I will help you. I taught myself....from a book and with a few internet/email advisors.

Re: Lamb racks 450 degrees Fahrenheit (I know, I know) on the dome thermometer. It is the refractory stone and the drip tray. I used the coffee wood for smoke and thought the indirect would let it grab more flavor.... The stainless was hot enough to get a little sear. I reheat in a 140 degree (F) waterbath ala sous vide

n68375 One of my other obsessions..... A little something I cut in my spare time.

Made them last night with a olive oil, pepper, worchestire powder, salt rub 450 dome for about 25 minutes to an internal temp of 140 F. My 5 year old....doing his best T.Rex, ripping meat off the bone n68372 n68373 n68374

Re: Charcoal basket experiment

Re: Lamb / Mutton I think we eat a fair bit. We like chops, racks, and shanks at my house.....

Re: Aged Strip Loin Steaks I did not weigh in my tests, but the weight loss was profound..... It makes the commercial prices seem way more palatable then before I did it at home. I went both 21 and 28 days. I wonder if there is a plateau to the weight loss?

Re: Aged Strip Loin Steaks I have been thinking about this.... add it to ground beef for burgers? I have tasted it from my 21-28 day experiments and it has a rich flavor...just a tad chewy

Re: Aged Strip Loin Steaks That is not fair....you are making me hungry and it is only 4 PM.

Re: Brisket Pic and help request I already want to cook another one! Have you ever used the papain to inject with? (Adolphs...) Q) What is the next best thing to eat after a KK brisket? A) Leftover KK brisket!

Re: Brisket Pic and help request World Spice has a powdered Worcestershire that I ordered. I will try it as a rub on the next one....

Re: Brisket Pic and help request Oh yeah...Thanks Michael. it is hard to imagine a low and slow could be better!

Re: Brisket Pic and help request Hot and Fast for the win! cooked at 350 with foiling after 2 hours at 160 degrees, Came of witha flat temp of 198 and a point temp of 190 after 4 total hours. Rested the flat in a 170 degree oven wrapped over its own juuices for 2 hours. Cubed the point and put it on the grill with some BBQ sauce mixed with S.C. vinegar based sauce mix at 400 for 1.5 hours. Served it with a bacon cornbread after a prawn skewer appetizer. Corn on the cob too. Everything was cooked on the KK..... PICS? Sadly after taking it off I only snapped one, then we ate almost everything. I remembered late. 4 adults and 4 small kids ate the better part of a 12.5 pound packer. pics are 1) done 2) remnants of bits 3)smoke ring coffee wood 4) all that remains...meat coma 5)bacon cornbread remnants I will try to take pics before dinner next time!

Re: Brisket Pic and help request Well I have decided to go hot and fast for the first one... Cooking tomorrow. Pics to follow. In my web meanderings I found this link, which is fairly complete. detailed brisket link And this link regarding the stall and evaporative cooling the stall sorry if this is a duplicate...