Firemonkey

Well, sometimes we digress to off-color commentary, too

After so long on that smokey joe, that black finally grew on you!

He could send it my house instead, but I am not sure that green tile would match very well I am pretty centrally located, so Lake Wales is nearby (50mi South).

Florida? These are in Lake Wales, FL?

Not only does water swirl the other direction down the drain, but everything is backwards on the bottom of the Earth!

Sure, we can recoup our initial on just the kickbacks from Dennis as customers start ordering KKs after being amazed!

I would rather meet you at the Q joint, and not tell her I am in town

Whiz hit it on the head....A kitchen full of KKs is a bargain when compared to A couple Viking ovens and cooktops!

If you miss her, I can loan you a crazy one in Hepzabah (I willlet you locals correct that spelling!)

Dude, you are scaring me...My wife has sisters like that, too! And one of them lives in your area!

It works for the Weber folks (they have a chain of Weber restaurants that cook on the giant ranch kettles)...There are even a few hotels that bought #9s. So, it would certainly be a success with KK's! I would even have a couple of them in the front, one on each side of the lobby so customers could touch and feel them and marvel at their quality while waiting to be seated. Oh, and maybe one more out on the patio bar grilling burgers and such, and another on the patio full of shell-on peanuts for people to eat while on the patio. That would definitely be a successful concept! Now...imagine the remodel that will be going on when those #9s shed their tiles and crack into rubble

Far from a marinade, I just brush it with enough oil for the S/P to stick! I have a foodsaver, but no Marinator bin. I have the 3 canisters that came with the unit, and use those for marinating things that ought to be marinated. There is a foodsaver group on Yahoo, and I while reading through their archived messages I found some clever adaptations and uses for your foodsaver. They showed a technique that should allow you to vaccuum seal your tupperware container. If you have the FS jar sealer, you can make a small hole in the lib of your tupperware using an ice pick or similar. This is a similat to how a pump and seal operates. Then you lay a piece of electrical tape over the hole (dont press into place). Hold the mouth of the jar sealer over the opening and pump the air out. When you remove the jar sealer, the vacuum in the container will suck the tape tight to the hole, and make a seal. There had a bunch of good ideas, such as how to seal jars by just placing them in a FS bag to draw the air out, without sealing the bag (if you didnt have a jar sealer). Sealing original containers that items shipped in, etc. If you want to have a look, there are 2 groups I have seen, a foodsaver and a foodsaver Plus. I was looking at the former, and have not had time to review the latter. http://groups.yahoo.com/group/FoodSaver/ http://groups.yahoo.com/group/FoodSaverPlus/messages

I see what you mean with the extra absorbancy of the towels. I have oft considered buying a whole loin and trying to dry age it, but I dont have the heart to dry age for 3 weeks or more, trim it and do it right (obsessive about spoilage). So I treat myself on occasion, and pay the +/- $20 pound for nice dry aged steaks from whole foods or similar. Figure I better leave the aging to people who allegedly know what they are doing, and trust the final product. But man, I would NEVER marinate one of those! Why mask all of the great flavor of a dry aged steak with a marinade? I just hit them with light coat of rosemary olive oil, coarse salt and fresh peppercorns before they hit the grill. I might be able to trust 3 days in the fridge, so I will give your technique a try.

DJ- how is this different from bying cut steaks from the store, which have likely been sitting on one of those adsobent pads for a couple of days already. Are you saying to let them sit a few more days?

Nice recipe, Steve! I do something very similar, only i put everything in a bowl and toss to coat in oil. Then i put it in a foil pouch and cook it on the grill - turning and shaking a few times as needed. I dont soften the potatoes, I just cook from raw. A couple of variations....onion instead of garlic for a change, and you can also add dried chipotle flakes when garlic just isnt pairing well with the main course.

I was thinking that only the portions of the probes which would be inside the cooker needed to be shielded?

I am doing similar with Lazarri lump. Picking it up at the distribution center in Orlando. $12 for a 40# bag. Several of us split the 25 bag minimum order, so if anyone in central Florida is interested in getting in on the deal let me know.

sounds like a group purchase might be order...Whats it take to do a set 3-4 ft?

Use lean meat, marinade in preferred seasonings, and lightly smoke at about 150-175 until desired dryness is achieved. As mentioned by someone earlier, you might want to go with a smaller fire, and vents a bit more open to dry things out. I have not tried that technique, but sounds like a good idea.

Glad you like it. When you are ready for more, or if anyone else would like to get in on the next purchase, let me know. I will start a new thread and you can claim as many bags as you want. When we get to 25 (minimum order, 25 bags/pallet) we will do it again.

Cruzmisl - how long do the batteries last in your rotis? Given a choice, would you do the battery version again - or does the battery version also have an ac adapter with it?

Great home for a KK Steve! Make sure you take pictures when you are feeding that beast! BTW, is that ficus tree in your neighbors yard planted in the ground? Better tell those roots to stay away from your pool!

Im coming to see family...Old Pops is in Annapolis, and I will be staying with my Sister in Arnold, but carousing all about the general Annapolis vicinity.

Hmmm....I will be driving up I95 to Maryland this weekend. What time will that brisket be ready?