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tony b

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Everything posted by tony b

  1. Super Bowl Sunday (Yaaa Chiefs!) means wings! Dry Rubbed going on the KK. Done! Sauced (classic Buffalo) and plated with fries (sriracha ketchup) and veggie plate (horseradish ranch), with a Southern delicacy - Chiggers in the Grass (celery stuffed with pimento cheese and pimento stuffed olive garnish). Not to be confused with Ants on a Log! Ha, ha! Andy Reid rocking the stache! LOL
  2. I hear yah! We broke a record here yesterday from all the way back to 1911! It was 55F! I was outside without a jacket! We'll see if the "rodent" is correct and we'll get an early spring??
  3. No such luck here. Windchill is Minus 25F and the actual temperature is going to stay below zero for the next 3 days! ๐Ÿฅถ
  4. My only experience with eating Chinese food in Europe was in Germany back in the early 90s. Gawd, it was awful - seriously bland. Far worse than anything I've ever had here in the States, even at the cheapo all-u-can-eat buffets! The only reason that we tried it was that they had a beer sign in the window for a local beer that we wanted to try. At least the beer was tasty!
  5. Welcome to the Obsession! Glad to hear that you're using the Forum as a resource. This community is awesome for sharing all their ups/downs on cooking in their KKs.
  6. Sorry to hear that! Best Wishes and good luck with the sale.
  7. Great success story., Dennis. Here's to 20 more years of success!
  8. Agree with @MacKenzie,great video. Excellent looking chooks!
  9. In my homebrewing club, we often tell others that their beer "doesn't suck," as a compliment that it's actually pretty good. Newbies are often surprised by the comment, until it's explained to them.
  10. Not done in the KK, as I'm visiting family for the holidays. This was done in the oven, low & slow (275F) for 3 hours, then rested for 30 minutes, then seared under the broiler. Didn't suck! MERRY CHRISTMAS!
  11. At my sister-in-law's for Christmas. We did prime rib in the oven. Happy with it! Merry Christmas Everyone!
  12. @C6Bill - sorry to hear about your dog going over the rainbow bridge. The duck does look amazing though.
  13. Since I own an 23" KK, I won't be able to advise on some of your questions about your 32 BB, as it's a different design (oval vs round). I don't know the general burn pattern in the 32, so I'm not a good source for how to light the fire for larger cooks, but my guess would be to light at least a couple of spots for direct cooking a large amount of food. Indirect might not need more than one. But, I'll let the folks that actually own a 32 chime in with their experience. I highly recommend the smoker pot. Use mine on just about every long cook (more than 2 hours). It's a DIY - simple project though. Get a 2 qt cast iron uncoated Dutch oven (cheapest one you can find). You drill 3 very small holes (3/32") in the bottom; yes, the bottom, not the lid - you want to force the smoke down into the fire to burn off some of the volatiles to produce a cleaner smoke. Also, you don't want too many holes or too big ones; the goal is to starve the wood chunks of oxygen to make them smolder and not actually burn. This is how you get prolonged smoke generation. It's also important to seal the lid airtight. Most of us do this by making a simple flour and water paste (soft modelling clay) in a zip bag, cut off the bottom corner and pipe the paste onto the underside lip of the lid like iciing a cake. Then put your wood chunks in the bottom and gently place the lid with the paste onto the bottom to seal it up. Takes some practice to get the right consistence and technique, but it's not hard to master. You just place the assembly directly on the lit area of the coals. It takes a few minutes to heat up enough to start smoking, but you're waiting for the KK to come up to target temp anyway, so it's not delaying your cooking time. And the cool thing is, when you're finished with the cook, you've made a few chunks of charcoal!
  14. I have a basket splitter for my 23" KK. It doesn't stick up any higher than the basket rails, so there shouldn't be any interference with putting a pan under the rotisserie like you're currently doing. I'm making an assumption that it will be the same on the 32. The advantage of the splitter is than it forces the airflow through the charcoal and doesn't allow a bypass, like when you just stack the coals off to one side in a regular basket.
  15. A friend turned me onto Uncle Roger last summer. I've been a follower since.
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