Sanny

Your Darth KKder is a thing of beauty, btw. Probably twice as pretty as your pics show. Really, quite magical. Hardly looks like a "simple hearth" at all. Enjoy your last couple of days off.

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

nice mod. xo

Nice Paul! This is your second one?

Re: Happy 4th of July!

Happy Fourth of July you guys (from down-under)

We have the Kitty Hawk arriving here.. so should be lots of your fellow countrymen in Sydney for the next few days!!

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!

Imagine if we pulled Dennis away and got him into that airline CEO job...Oh the dilemma... Do I want my airline to work or do I want my BBQ?

Re: Not a bad idea....

BTW' date=' it's nice to see a BBQ site with active, enthusiastic forum members. Most of the others I've come across seem to have very low member participation, but komodokamado is quite the opposite.[/quote']What's not to be enthusiastic about? It's a happy forum, even for those of us who have not made a KK purchase (but grill along with another mfg's creation).

Join us any time. We'll try to keep Deej from reaching into your pocket for many more discounts. Dunno how successful we'll be, but we can try. You could distract him, perhaps, with photos of roasting meat.

Or, of course, beer.

Pork Flavored. Hopefully it will be in long enough to get Pork Flavored

And then there are all of the stories of a goat inside a horse inside a camel. (or something like that)

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.

Wow, tough crowd

Ok, some pics to follow soon.

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...

...If you don't have pics' date=' it didn't happen. So lets see the pics. [/quote']Hey, Curly, nice fantasy life Woody has, huh? He imagined two whole suppers and lotta friends! Sad for him, to have to have pretend food and friends, when he could have real ones of each.

Well, I guess his stories COULD be true, but without pics, who's to say?

I mean, we KNOW you had a kitty in the rafters, cause there was a pic, right there, right?

Anyone have any experience with shipping a lot of small items? What would you recommend for package? Cheaper shipping deal you know of (flats rates and the such)? Should I use the free packaged the USPS offers or do you end up paying more on the shipping? Just lemme know!

-=Jasen=-

Probably less to get some padded envelopes in bulk (staples, Wmart) and do it that way for $2 or so, depending on weight.

Re: !!!!!!!!!!!!!!!!!!!!!!!

... (though I cannot imagine it costing more than $1 shipping in the US)...

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.

...Just wish I could come up with the funds to purchase one for myself . But I should be able to make that happen as soon as I pass all these stupid licensing exams

Oh and hello to everybody, I've been lurking for awhile

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!

Close, almost 40 lbs!!! Will surpass that this weekend!

-=Jasen=-

Dat's my boy!

...how long was the cooking time (from firing up to putting in on the chopping board?).

OK Sanny' date=' as a spicy food fan that sold me. Forget the little sample sizes, I dove in with the 10-pack gift set. [/quote']Glad I could help.

I keep steering you to good stuff, JD, so far so good!

Shaking the Tree isn't hot. And there's the mapley sweet one that isn't, too. I forget which one that is. Yummy though.

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.

...I was able to easily find 6 bags that didn't have any holes or dings on them.

Gotta love Costco - always a deal of some sort.

Hey Deej you can make some serious money here...with all these requests

I can be the managing distributor for 90% of the gross; sounds good?

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.

Well' date=' when I put it in the chimney starter, I just end up with a wad of purple newspaper.[/quote']Well, that doesn't sound good at all... I'm not surprised Royal Oak didn't put its name on your juice.