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tony b

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Everything posted by tony b

  1. tony b
    For the ultimate rush, upgrade to MAPP gas.
  2. tony b
    @Aussie Ora I see Korean bulgogi sauce in someone's future.
  3. tony b
    Single probe MEATERS are shipping. I really like mine. The Block is still in development.
  4. tony b
    As long as it came out OK, that's all that matters.
  5. tony b
    I'm assuming that you've cooked this before at this time/temperature, as it seems very hot and long to me, even if it's a bone-in leg? I'm familiar with tandoori style cooking, but never cooked a whole leg this way. I'd use the main grate and not a lot of heat soaking. Put the meat on as soon as it comes up to temp. To fully heat soak a KK to 400f will take a while and burn up a lot of charcoal. Not sure if it would improve your results.
  6. tony b
    Very, very nice. Great to see the comparison between the two. Thanks.
  7. tony b
    Best part of the holidays is cookies! Nicely done.
  8. tony b
    Nothing wrong with using a Guru "crutch." I use mine on almost all long cooks (>2 hours). My KK is on an elevated deck in a windy spot, so I don't fret temps getting away from me by using it. Peace of mind.
  9. tony b
  10. tony b
    No, Mackenzie, the applesauce goes on top after they are cooked. Doesn't make them mushy. I got "trained" in latkes by my Jewish friends a long time ago.
  11. tony b
    Plus, I don't like that it makes the crust mushy and I'm not a big sauce guy to start with.
  12. tony b
    Game on! Can't wait to see them in action. Why just the wings - do the whole bird!!
  13. tony b
    Where's the applesauce for the latkes, MacKenzie?
  14. tony b
    No, they're in boxes in the basement, too! I have 3 shelves of cookbooks in my kitchen for the ones that I refer to most. The 3 ft stack on the floor in the guest room are the most recent acquisitions. The boxes in the basement are for the ones that I bought, read and pushed aside, as I knew that I most likely would never cook out of them.
  15. tony b
    Waiting with bated breath!
  16. tony b
    I checked that service out a while back, I think when Pequod first posted it. While it sounded like a good idea at first, it hit me that I'd have to gather up all my cookbooks (hundreds), type in their names into the list, and then when I did a search, try to remember where that book is stashed - they're scattered in boxes all over the house. I'd be more inclined to use it if it pulled the actual recipe up for you to print out, so I didn't have to go rummaging for the book.
  17. tony b
    Can't wait to see the pictures! What a Merry Christmas it's going to be around your house! I see Christmas dinner cooking on the new KK!
  18. tony b
  19. tony b
    @Dirtman - that's why she's our KK Goddess!
  20. tony b
    Pizza #2 looks even better than Pizza #1, which is hard to believe! @ Dirtman - they are hard to source, as the supply is limited each year. I think someone else here recently found some here: https://www.worldspice.com/spices/pepperberry-tasmanian
  21. tony b

    Pulled pork

    tony b replied to Aussie Ora's topic in KK Cooking

    Serious sammie, Aussie!
  22. tony b
    I have actually stabbed myself - yet, but usually find a way to slice a finger - typically on the tine NEXT to the one that I'm trying to insert into the meat. I should probably look into getting another one of those gloves myself. I have no idea what happened to my old one?
  23. tony b
    Not complicated, just drawn out over several days. I just follow Wilburpan's classic method on here. The biggest challenge for me in the past was how to blow air under the skin to separate it from the body. Then I read some online posts to use one of those air pumps used to inflate air mattresses. I got this one on Amazon and it worked like a charm! https://smile.amazon.com/gp/product/B000FE9CGE What I'm looking forward to the most this time around is being able to do it on the rotisserie. I didn't have it the last time I did a duck (it's been a while!) If the weather cooperates, I'll take pics on the grill, but will definitely take some of the process, too.
  24. tony b
    Rockin' it, MacKenzie!
  25. tony b
    One thing that I hope you figured out right away - OctoFork tines are damn sharp! Never a problem skewering anything with them, including my fingers! I have learned to be very careful so as not to slice a finger pushing meat onto the tines.
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