Firemonkey

Hey, a neighbor! Welcome to the forum Pyro. Do you have a KK (or other ceramic) yet?

Im with Fetz, except I only use the oil and salt, no pepper. I really like the thin, slightly crispy, papery skin you get when you do them this way without foil. I am also not sure foil increases the cooking speed.

Welcome to the club!

Should you ever find yourself in doubt about a particular cut, the same website has a "beef training camp". At the bottom of the page, there are links to the courseware PDFs that detail each cut, its characteristics and some tips in preparing it. http://www.beefretail.org/prodBeefTrainingCamp.aspx

If all they have are big ones, you can cut them into smaller roasts and freeze for later. Someone (leejp?) posted some time ago that he had been doing just that, and was cooking some as small as 5-10# if i recall correctly. I went the other route, and cooked it whole. I decided food-savered bags of finished product were better, since the wife is severely challenged in the kitchen. This way, she can make anything from roast beef, with potatoes and gravy to quesadillas out of it

It sounds like you need to take this opportunity to clean house. Maybe some apricot bbq sauce over some roasted chicken? Or an apricot stuffing and/or glaze on a pork loin??

Huh? No auto-magic ice maker, and no trays either? What did you do?? Did you buy your ice, or live ice free all these years?

Shoot, thats nothing. Take a look at the older posts and you can see that DJ had his pro comm on a smokey joe - $25! And a washtub smoker, too http://www.komodokamado.com/forum/viewt ... smokey+joe

They look leaner than they are The meat is awesome once you pull it. While there is a decent amount of fat layered through this big monster, I find the finished pull, after you discard the fat, to be extremely tender, and less "wet" with fat than pork. Its not dry by any stretch, but just not as greasy as pulled pork is. Sanny, you have to try one if you haven't. Maybe another fence party? Ill give you my address to send the crew So, lets see the end result!

Looks like i need to reroute todays layover to ORD

I did see these on the menu at a local bar and grill, so I ordered some to check them out. My impression was mixed; the item I received in the restaurant was horrible. They were way too tender, and finished with a nasty honey-terriyaki type bbq sauce. However, had they been finished on a grill, to give them some sear, and tooth, and dressed with an appropriate sauce they would have been nothing short of awesome. The meat had almost no connective tissue in it, just a good sized chunk of tender pork attached to the bone. They werent cheap on the menu either - an appetizer consisting of 2 pieces was priced a bit over $8. I will still keep watch to find a local source, and cook them right!

Ask him for the whole chuck roll. Its the big chunk of meat that he cuts up into chuck roasts. If you have a sams, they seem to always have them, but you need to ask the guy working the meat dept to get you one from the back. They usually dont have them in the case. If you didnt ask for one at Costco, you may want to call or go back and ask if they have one.

That would be a smoke lodge

Welcome aboard whoodle! I concur that anything done in a weber is done easier in a KK. And as for warping the grates, the KK comes with 3/8: stainless grill grates. They wont be warping. Like DJ said, you will also get a ceramic heat deflector, that sits on the charcoal basket, above the burning lump. No worries about needing a rotis (though they are a nice toy if you can con the wife into cleaning it after use) or moving around the roast. The KK will hold temps as steady as an oven for hours and hours. And there is room on the grate for several chickens if you have a crowd over for dinner. I have to admit, I have never seen a weber so hot the enamel blistered Warped grates, rusted grates, absolutely. I used to swear by webers before I found ceramics...now the weber is just accessory storage!

How big is that pot Tom? It looks like the perfect size. The BBQrs delight page says it has no holes, and the air escapes from under the lid. Other online retailers say there is a hole in the top. Does your have a hole in the top? Did you drill a hole in the bottom if not? Im trying to do a cost comparison of pellets, because it sure looks convenient compared to garage filled with several bins I keep my chunks in. How many cooks do you get out of a 1lb bag of pellets?

I just got off a flight to Miami, from NC. while in the air, I was perusing American's in-flight magazine, American Way. Its their yearly "green issue", chock full of green themed articles, with a little pull out booklet in the middle with 50 things you can do to be friendlier to the earth. Some were a bit more zealous than I would choose, such as turning off the water while you soap and shampoo in the shower, but they completely lost my respect on the last page of the booklet. There, the entire back panel, complete with an illustration of three grills on an Olympic style award stage, was the advice to quit using charcoal grills completely, in favor of propane (blasphemy) or better still solar grills (true sacrilege - Cant you just taste that Sun-baked flavor now ) Then, it gave a plug for Cowboy charcoal if you insist on keeping the old grill. Cowboy was capitalized, leading me to believe it was the brand, and not just a generic term for lump, so what makes cowboy brand so special?? Keeps the plywood out of the landfill or what?!

Do you use that much wood because the vessel needs to be full? If I used a smaller container, should I be able to impart the same flavor without burning so much wood, or do you need more wood because you are burning most of the output??

I HAVE one of the others... I didnt have to do any asking or convincing, but if I did it probably would have made things easier. "See honey, the new one wont fall apart" "But the new one has an actual warranty, not an imaginary one" "The new one opens by itself, so you could even use it if you wanted" (a bluff )

Yep, they do that. But its not quite as fun for them after their audience tasted food that comes out of it Im with Sanny, I always try to buy the absolute best available once, and make it last forever.

Yep, that will get it clean I dont think I have ever buried the needle on the KK, but have cleaned my other grill like that before. On KK I tend to go for 10-15 minutes at about 650 and call it clean. The stuff on the grates flakes off but its not hot or long enough to get the inside walls clean.

Huh? You clean the grill before you fire it up?? Firing it up IS my grill cleaning I get the bonus of cooking some steaks or something after I get it good and hot But damn, my grill hasnt been that clean since it was a week old. Did you scrub it out or what? Im not sure mine will EVER get that clean again, short of a sand blaster

I wish I had some of those! I would settle for just having some spare time the next couple of weeks to make some of my own!

Ironically, the 'target' of the jest is probably laughing the loudest. That is, if he can hear himself over all of those unanswered calls and messages

There is software that does it, just some better than others, and none that do it all just right. Thread is a little less forgiving than just a printer or plotter. The digitizing software has to precisely define exactly where each stitch will go, and there are a BUNCH of stitches in that face. I bet it took 20 minutes or more for that to run on the embroiderer. I can tell you there is a craft to digitizing for embroidery, and if you do dont do it correctly the job looks like hell - bumpy, perforated with needle holes, stitches too tight, etc. You even have to consider the back of the design when you are doing clothing, otherwise you will have a big thick mess of overlapping threads where the needle had to move.

I think the CO2 on the mini-kegs provides pressurization, so the liquid will dispense. Wouldn't a seltzer bottle be a smaller volume replacement for the keg operation?