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tony b
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Everything posted by tony b
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You've never seen me eat!
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@Aussie OraNice use of the Uncle Dougie's! Are you getting low? Might be time for a box to head your way. Any word on this year's crop of Taz Pepperberries (Purple Crack)?
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Actually only 2 1/2!! LOL
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I've done both - full basket and splitter with coals in the back. Both work, the splitter setup takes longer to cook obviously. Piece of advice, @ 250F, you won't get crispy skin at all. If you want that, then you need to be 375F - 425F.
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As much as we love pics here, NEVER keep your dinner guests waiting so you can take them!
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Thanks, MacKenzie. Cooked up a storm for a house guest who wanted to learn more about grilling/BBQ. He just bought an Acorn to practice on until he's ready for the "big leagues!" Nice wings, btw!
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Still doing it. Plus, when I hit the "unread content" button, I don't get any of the latest posts. It tells me that there aren't any new ones, but if I just go into the Forum and look, there are new posts since my last visit.
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Finally catching up on some posts, been a busy week, plus the Forum glitch didn't help either. Did some beef ribs for a buddy this week. Came out great. On the KK with guru @ 265F, indirect with hickory, apple and oak chunks in the smoker pot. Plated with mashed cauliflower and grilled asparagus. Did a couple of other nice cooks this week, too. Scored some amazing double cut pork chops. Store had some corn (probably from FL), was OK for this early in the season. Also a batch of Cornell chicken, seeing as a friend wanted to learn how to make it. Have a great weekend!!
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Kewl!
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Kewl!
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Today, I first noticed that when I entered a reply to a Forum post, it entered it when I hit the Submit button, but when the screen refreshed, I had a duplicate text box entry with an error message to wait at least 4 seconds before posting again. It did it almost every time I replied. If I just left the thread, usually by just hitting the Unread Content button at the bottom, it didn't actually submit the duplicate. Don't know if they are related, but I also notice a black dot just to the left of the Submit button, which I don't recall seeing before?
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Very nice cook. Break a leg, kid, in the Challenge! Here's my ready-made go-to Jerk marinade. http://www.vernonsjerksauce.com/jerk.html Also another fav https://smile.amazon.com/Walkerswood-Traditional-Spicy-Jamaican-Jerky/dp/B0007OCIRC
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Happy that you've found a nice source for good meats!
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Nice ribs, but I'm generally not a fan of the 3-2-1 foil method on ribs. Just sayin'
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I think that CocoChar is a pretty good substitute for binchotan, but that's a bit speculative, seeing as I've never cooked with binchotan in my yakitori grill. Fingers crossed that Dennis solves the shipping problem, as I've been seriously hoarding my last few boxes of CocoChar.
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Nice duck! Yeah, they don't have a lot of meat on them.
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About the same as Sriracha sauce in the bottle, which I think is "medium" hot.
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Same here.
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Dennis doesn't recommend all wood fires in the KK, too much creosote build up. ckreef was just using some peach chunks for smoke flavor, with regular lump charcoal.
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Back in the day, we gave Bosco such a hard time about his shipment/delivery. He found a website where he could track the ship that they were on and agonized as it bounced between ports in Asia before heading across the Pacific. We were merciless, because we knew how eager he was to get his grills - all 3 of them, with tables!!!
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Interesting. Reminded me of the Forestlumps charcoal from Bosnia that I scored a number of years ago on the cheap. Don't think you can get it anymore??
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Yeah, 515F is a bit high for chicken, especially direct on the main grate. Next time, use the upper grate and keep the dome temp/MEATER in the 425F range.
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A fun idea. Most likely the lack of complete rotation is due to a weight imbalance.
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Can't wait to see how it turns out for you, Bruce!
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