tony b

With skin on, treat yourself and do a Porchetta, or at least some Chicharrón with the skin.

Could be? I've never bought it, so not familiar with the brand other than it's Diddy's.

But caveman sounds so much more vivid than paleo. I don't have a good mental picture of what that word brings to mind, but caveman says it all!!

The Postal Worker said something during processing that it qualified for some free upgrade. Maybe that was it?? All I know is that the receipt says "(Guaranteed Delivery) (Wednesday January 24, 2018) (Money Back Guarantee)" All 3 packages left Cedar Rapids last night @ 10:32pm. Reef's landed in Des Moines this morning. MacKenzie's and Aussie's are likely in Chicago, but the status doesn't say so yet.

Looks like we can get it on Amazon, but not Prime. https://smile.amazon.com/Mitani-Classic-Chicken-Salt-100g/dp/B0170AX75W/ref=sr_1_2_a_it?ie=UTF8&qid=1516297597&sr=8-2&keywords=mitani+chicken+salt

OK, first the story. Got all the stuff assembled, boxed, labeled and off to the Post Office. Decent line, get to the counter after about 15 minutes or so - Reef's and MacKenzie's packages OK, Aussie's not so much. Turns out, you can't ship anything in a box that has visible display of any alcohol product - I had packed his stuff in a wine case box. So, back home, unbox, re-package everything in a "plain" box, relabel and back to the Post Office, just before they closed. After 2 trips, everything is on it's way! Reef's tracking number - 9534 6103 0107 8017 2443 37 Expected arrival - Tuesday 23rd. MacKenzie's tracking number - LA077226629US Expected arrival - TBD? (Sorry MacKenzie, it's "In Transit" and will hopefully have an arrival target by tomorrow.) And, finally, Aussie's tracking number - EW001841364US Expected arrival - Wednesday 24th. Funny that it can go half-way around the world almost as fast as from here to GA! But, it costs 30x as much to ship!! Not sh!tting you - granted Aussie's box weighs twice as much as Reef's, but it's literally costing almost 30 times as much in postage. But, all that matters is that everything arrives intact! Lots of bubble wrap, ziploc bags and newspaper! Fingers still crossed.

Nicely done. Go for a batch of burnt ends next time - true meat candy!

63 Sam's bite the dust. None here, but I don't shop there, once we got our CostCo. As Jon said - prime grade beef baby!! Plus, they carry Swift Premium pork products that don't have the brine solution added. Get all my ribs and pork butts there. Decent lamb, too. CostCo is the nations largest retailer of alcohol now. I've found some very hard to find wines at mine and their house brand "Kirkland" vodka and tequila are damn good. Rumor has it that the vodka is "Grey Goose" - bottle says distilled from grapes and imported from France. It's half the price of Grey Goose. Don't know about the white (blanco) tequila. They make a whisky, too, but not seen it at my local store. @Jon B. - check to see if your CostCo carries the big hunks of pork belly. I've gotten my last 2 slabs there for making bacon. Very nice - meaty.

Love the "Xxxtra Fokken Hot!"

Good news, gents! The last of your stuff arrived today in the mail - back ordered for 3 weeks! Hope to get everything boxed up and to the Post Office tomorrow. Will post the tracking numbers thereafter.

Yes, I know exactly what you're talking about!

I've done 140F cold smoking. Don't see any problem with a 180F smoke. Don't light much charcoal (1 or 2 small pieces), smallest vent hole in the draft door, and almost no opening on the top, just barely off the seat.

You know that many of these "upgrades" can be purchased - as I know from personal experience!! Double gasket - check, locking nuts for the rear draft door - check, dual dial front draft door - check. And of course, all the new accessories are available, too! Again, I have most of them - cold smoker, rotisserie rod & basket, new pizza stone (KK shaped), double bottom drip pan. YMMV

I don't know what the limit is, but I've done cold smoking sessions that were 4 hours long and I used only a fraction of the wood chips/pellets. I did try an overnighter once - got up the next morning and it was empty and cold, so I don't know how long it actually burned.

One of the earliest tips we give new KK owners - go out and buy a bigger sized belt!!

Thanks, Aussie. It wasn't that expensive on Amazon when I got it ($75), but you can't get them anymore. It's my basic slicing knife now. A tad more work to keep sharp (it's only one-sided), but it's a nice knife.

It will actually. The worst part of the fallout is breathing it in. Staying indoors (especially in a basement) is about the best thing you can do, unless you have an actual fallout shelter with filtered air intakes. But, given how they build houses in Hawaii - very open because of the nice year-round weather, they might not be as protected as a tightly sealed house on the mainland would be. https://www.ready.gov/nuclear-blast I plan to hide out in my wine cellar in the basement.

Very similar to my favorite Cook's Illustrated method for baked potatoes. You make up a strong brine and soak the spuds in that briefly before baking. As the water evaporates during baking, the salt sticks to the skin. And, it helps to make the skin crispier, too. https://www.cooksillustrated.com/recipes/8654-best-baked-potatoes?incode=MCSCD00L0&ref=new_search_experience_1 Cool story about the origin, Jon!

Sorry, I'll pass on this one, Aussie. Snakes are NOT my thing at all.

We all tend to think that there's only a few varieties of spuds, as that's all we're used to seeing in the market, but there's actually hundreds of different kinds. The Apache sound interesting, but I've never seen anything like them here. The purple ones are about as exotic as I've seen. Yukon Golds are my go-to for mashed. Might be similar to your Mayan.

I intend to share some of mine. We're just your street corner hustlers, Aussie!

Sad, but there's some twisted folks out there that get off on this stuff.

Is it because of the smaller size that it's effective?