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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

tony b

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Everything posted by tony b

  1. Let us know how it works out, and of course, pictures!
  2. That's the way judging goes sometimes. If it was being judged by BJCP guidelines, it's not about if it's a tasty beer, but how closely it matches the guidelines for that particular beer style. I've judged beers that were very good, but had to score them lower because it didn't match the style. What did the judges say on your scoresheets? They should have provided feedback on how they arrived at their score.
  3. Temperature control is all about airflow and is mostly dominated by the top vent opening. You will get comfortable with how much to open the top vent for a given temperature as you cook on it, as it is very repeatable. The bottom vents only need to be open as much to allow enough air in to support combustion, which usually isn't much. For your 250F target, the top vent should have been barely off the seat. Also, you don't need to light a bunch of charcoal for a low & slow either - a tennis ball sized fire is enough. Lastly, patience! There is a lot of material to warm up, so it's going to take some time. And "don't chase the temperatures!" If you overshoot your target temperature by a little (50F), don't sweat it and try to tweak the grill to an exact temperature, it's not that critical. Most folks get the hang of it after a couple of cooks. Hang in there!
  4. I share your excitement. You're eagerly awaiting your new KK (awesome!), and I'm waiting for the other shoe to drop on my beer. Brewery is supposed to announce this Sunday who gets to brew their beer with them and enter it in the Pro-Am competition at GABF. Just because I won Best-in-Show, doesn't automatically get my beer moved on; it's totally up to the Brewery which beer that they want to make. One of the GABF Pro-Am rules is that the "Pro" has to actually sell the beer commercially, not just brew a small batch for the competition. So, if the Brewery thinks that my beer won't sell, would be too hard to make on their brewing system, or isn't economical to brew (costly ingredients), then they can pick another recipe/entry that they think fits them better.
  5. Many of us here clean the tiles with Zep 505 and a magic eraser sponge. If you want it to shine, use a bit of car wax to polish afterwards with a damp chamois.
  6. My neighbor made a doghouse with mine. I use a metal scoop to clean mine out from the top or sometimes the shop vac. If you use a vac, make sure you have the drywall filter for it, so you're not just blowing the ashes around, but capturing them in the vac. Nice job with the steaks, looks perfectly edible to me!
  7. Nice buns, son! (Sorry, just had to say it! LOL) Very nice day yesterday, so Gin & Tonic on the deck while I made some nice steak kabobs. I like to separate the different ingredients based on how they cook. Too often if you try and put everything together on one skewer, some pieces get overcooked or undercooked. The steak was marinated in chimichurri. Veggies got oiled and sprinkled with Lane's Q-Nami. Direct with mesquite wood for smoke. Plated with some farro with goat cheese, basil and oil-cured black olives.
  8. I've never heard that before from anyone on this Forum?? There is nothing unique about how the blue tiles are made from any other color, as far as I know.
  9. Maybe some sort of pull-out drawer underneath for when you want to use the rotisserie and then push it back into it's regular home when doing other cooks??
  10. He beat me to the punch. I could tell is was a big hazy IPA (or a really bad wheat beer - LOL!) It's a very distinctive style because of the "milk shake" aspect to them.
  11. HURRAY!!! We know that we're all enablers on this site! But, no one's seriously complained - yet! LOL!!
  12. Will have to ponder some personal entries. Might duke it out with ckreef over best shrimp & grits recipe! LOL
  13. Welcome to the Obsession! Can't wait to see the pics of the grand uncrating once it arrives at its new home.
  14. I'd love to send you a bottle of mine, Aussie, but I only made a gallon of it and there's only four 375ml bottles left; it will all likely get poured at this Sunday's event. BUT, if the brewery decides to make it and can it, I will try and send you some.
  15. A good one. Despite his temper tantrums, Mac was one of the greats on the court. His matches against Nastase and Borg were epic!
  16. Honey, that's as Down Home as it gets for me! Toss in some peach cobbler and homemade vanilla ice cream and we're in hog heaven!
  17. tony b

    23" KK for sale

    So your POSK is still intact?? Man, you are a lucky guy, but the original Indo version wasn't as prone to tile shedding as the Mexi version was. My K7 was an early Indo and never really had the tile shedding issue to any degree, but it eventually crumbled around the top hat & spider. Happy to see you with a "well made" kamado now!
  18. I'm liking calling it "Home Style" - so you can showcase recipes from wherever you call "Home."
  19. Thanks everyone! The 1st place beer is called "Mango Gose-a-Rita." The base beer was a German Gose style (tart w/sea salt and coriander), with mango and agave nectar added. The 3rd place beer was the same Gose, but unadulterated, and is called "Down Gose Frazier." This might turn into an opportunity to brew the beer at the local brewery that sponsored the competition and enter it in the Great American Beer Festival (GABF) Pro-Am competition in Denver in October! Won't know about that until next weekend when we pour the competition beers at the "People's Choice" tasting/vote. Nice job on those chips, MacKenzie!
  20. Don't get me wrong, I still like cooking in fat, too. Last night it was "melting potatoes" in duck fat!
  21. chips - crisps - fries - what a confusing vernacular! Thanks for all the great compliments. I was a bit of a skeptic about the air fryer at first, but I've become a member of the "cult." It really does an amazing job. I have recent purchased a couple more books on them to expand my horizons beyond the obvious. Similar to the InstaPot, it's quite versatile once you get the gist of it.
  22. My add-on for tonight - Celebration steak dinner. I won 1st Place in Best of Show in a sanctioned homebrew competition today. Also took a 3rd Place in Best of Show for another beer. So, it was a very good day!! Costco Prime Ribeye Cap with blue cheese mushroom sauce, melting potatoes cooked in duck fat and a nice Greek salad. A simple nice red wine, as I had sampled a few of the beers after the judging. We call it "Drinking the losers!"
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