Sanny

Ok, Deej... time to step away from the KK and go back to work. Yer scarin us now... nice mod. xo

No no, this is our Ozzie's FIRST one! He's been ever so calmly waiting... I think he might pop!

Re: Happy 4th of July! Thanks, Ozzie. But since you are down under, isn't it July of the Fourth? It's all very confusing... Have fun, yourself. Glad you have your cooker so you can Q on our holiday.

YAY!! Bet you had the trucky as excited as you are! Cannot wait to see pics in its permanent home. Whee! You have your fuel and meat ready for the first cook?

Re: Dennis for CEO of your fave airline! or MAYBE they'd serve fresh Q as the meal on your airline! Mmmmm!!!

Re: Not a bad idea....

Better make it 6. Your punkin head will surely chew on it once it's flavored with Q!

There are whole chapters of Leviticus that prohibit stuff like that... You do it, and yer gonna get smote! My dad takes the bones out of the Thanksgiving turkey (except the legs and wings), and stuffs the whole thing. Doesn't stuff it with chicken or duck or penguin or song sparrow or spotted owl or anything.

Yah, tough love. How else will you learn? Good for you for doing the overnight pork. My first true pork butt success is in the freezer, waiting for neighborhood "fence raising" at Mother's next weekend. I'll make a little more raspberry chipotle sauce, pick up a bottle of "off the shelf" stuff at the grocery, for those who fear the good stuff, and Mother is in charge of slaw, rolls, and beverage. I know what you mean about the pets, Woodie. I didn't have a dog growing up (except the neighbors', and I did love Muffin a lot). But I adopted Livvy 12 years ago. She was an only puppy, just like me! I drove 15 hours to get her in Tennessee. I cannot imagine what I did without her. Or what it'll be like when she's gone. Vet says she's probably good for another 5. That is, if the lawn service quits leaving the gate open. I have fired TWO services (one after 3 years, one after 2 months). The terror at coming home from work and finding the gate open and not knowing if she'll come running is too awful. So far, she's been there. But there's always the chance that she'll be hit by a car or something. I'm certain she leaves the yard and has returned when I get there - I'm not naive enough to think that she decided not to leave the yard, when given the chance. oh yah...

You will likely pay more with the "free" post office packages. That requires priority or express mail, which is a minimum of several dollars per package. Probably less to get some padded envelopes in bulk (staples, Wmart) and do it that way for $2 or so, depending on weight.

Re: !!!!!!!!!!!!!!!!!!!!!!! Don't bet on that. Postage rates recently changed. And now they charge more for envelopes "not uniform in thickness." They don't go through the machines, and need special handling. I'm guessing a polder plug fits that description. A four ounce envelope that isn't uniform thickness is $1.31. Not sure how much a polder plug weighs, but that's a starting point for you. Calculate postage at usps.gov.

Cook's Illustrated did the same thing for a thick steak. Said that trying to get a char first ended up with raw in the middle, then overcooked grey meat just inside the crust. The "Maillard reaction" responsible for deep color and rich meaty flavor of well-browned crust, occurs at temps closer to 300 degrees. Internal temp for medium rare is 130. When beef reaches temps about 140, chemical changes cause it to toughen and dry out. Cold steak in a hot pan can take r minutes per side to form a good crust, during which time the meat beneath the crust is overcooking. CI eventually came up with dry steaks, seasoned as usual, straight from fridge into a 275 degree oven. After 25 mins (internal 95), then seared. Beautiful brown crusts in less than 4 minutes, and the inside was pink and tender. No grey meat. (May 2007 Cook's Illustrated) Outdoor grilled tri-tip was in Cook's Country June/July 2007.

Hiya Boomer. Ok, who's gonna be the one to tell him that ya don't need a license to use a KK?

He had that fire hot enough for Shadrach, Meshach, and Abednago!

Dat's my boy!

Longer than the time from chopping board to tummy, I bet.

My only issue with Dizzy is that lotta them are HOT. With my last order, I suggested maybe putting a heat index on the rubs, so the novice could figger out how many fire extinguishers to have on hand at the supper table. Really hot? Not at all hot? Kick in the butt? I keep getting too liberal with "blow the top of your head off" spicy and finding out too late.

Why 6? Buy 6, get eggroll? Gotta love Costco - always a deal of some sort.

On advice of counsel, I think I should have a cut, too.

I've read (maybe on The Other board) of a little cast iron pot that someone drilled holes in. Put the wood inside, then use a flour/water paste to seal the lid shut. Easy enough to crack open when cooking's over, without harm to the little pot.

Wow... it's like a bedtime story, and Mom stops reading right at the scary part! Have to wait for another bedtime to find out what happens... Tune in tomorrow, for the next thrilling installment!