tony b

Might thoughts exactly. Not sure what's the problem we're trying to solve with the extra heat shield?? My 23" has never had one and I haven't see any problem with the knob. Just placed my order for the new rear door - sans heat shield.

Nice first spin, Aussie!

OK, time to eat my words a little bit. The slicer that I had tagged in my Amazon Wishlist went on sale the other day and I took the bait - hook, line & sinker! It arrived yesterday, just in time to slice up the corned beef and pastrami that I made on St. Pat's day. Works really nice. But, I have to stash it in the brew room, as there's no place in the kitchen for it. So now, no more excuses for not doing the bacon. I'm off to the freezer to grab a pack of pork belly and I've printed off Ruhlman's Bacon recipe.

You tease! What's spinning inside??

Ken, you have no idea! She went Pro while you were away. The rest of us don't even try and keep up anymore!

Thanks for the shoutout, MacKenzie! Hopefully, like ours, yours will melt in 2 or 3 days. It's in the mid-50s here now and will be in the mid-60s tomorrow.

Yes, they do. And for as little as I'd use it, it's hard to justify the cost of a good one - and I wouldn't buy a cheap one (read too many reviews of how they suck - don't cut evenly and are a PITA to clean!) All I need for a reminder is to look over at my KitchenAid mixer, and all its attachments, that only get used a handful of times a year - like the sausage stuffer that I've NEVER used!

Great to have you back, Ken!! Dennis and I had been corresponding recently about your absence - we were both worried about you, seeing as we'd not heard from you in months. Glad to hear that you are OK, but sorry about your buddies. Rough duty for sure, but you are a kind soul for helping them out in their final hours. Can't wait to see pics of Beauty and the Beast back in action!! Cheers, mate!

While it might have the requisite meat inside bread/bun, I've never called a hotdog a sandwich in my life. It's just a HOTDOG!! Plain and simple.

I remember the one on Fieri's Time Square place - brutal! Will check out these others when I have some more time on my hands.

Thanks for the kind thoughts, MacKenzie. It's pretty much dry on the streets, driveway and sidewalks, but hanging around on the deck and grass. Won't keep me from firing up the KK to do my corned beef and pastrami combo on St. Pat's Day! That bacon looks amazing. One of my holdups from trying it myself is that I don't have a slicer (and can't seem to justify the cost and kitchen space for one.) But, I like thick sliced bacon, so maybe I'll take the plunge, seeing as I have some pork belly pieces in the freezer.

So, you spinning a chook first?? Can't wait to see the pics!

AWWW!

Got one thawing out for St. Pats. Will soak for a day in water. Plan on cutting it in half - doing one part corned beef and the other as pastrami. I use a different rub that Primeats - its about equal parts fresh cracked black pepper (bigger pieces) and coriander seeds, with some granulated garlic tossed in, with CYM for binder. Cook is indirect, 250F, smoker pot of mesquite and post oak, until IT of 200F, just like a regular brisket.

Hear yah, MacKenzie. Woke up to this scene this morning! Most snow we've had at one time this winter. Was about 6". Fired up the snowblow for the first time in 2017. Crazy winter this year!

Your challenge will be that you can't use the cold smoker and the Guru at the same time - they use the same port at the bottom of the KK. Do you have one of the cast iron dutch oven smoker pots? Will give you "clean" smoke and you can use the Guru at the same time. Or, if you're comfortable with temperature control and can skip using the Guru, you can use the cold smoker instead of the DO smoker pot. Do you have the air pump and tubing for the cold smoker? is the smoker assembled? Make sure that the airflow tube inside the smoker has the opening facing down, so it doesn't clog. Just plug it into the port on the KK, fill it with small wood chips/pellets to just above the air tube, drop in a lit piece of charcoal to get the chips going, then fill the rest of the tube with chips/pellets, put on the cap, then turn on the air pump. You should be in business.

When I saw the double coating of Swamp Venom, I was gonna ask how much did it light you up - LOL!!! It's one of the hotter rubs in that set. Give that Lane's special "Beef" rub a try next time. I think you'll like it.

Count me in on one of those sammies! Looks great from here. Here's an interesting thought - try another one of those, but don't separate the sections. Just put lots of rub in the slices, then tie the whole thing back up with some butchers twine or one of those mesh socks.

This is my "go to" for low country style boil. https://www.amazon.com/Cajun-Land-Shrimp-Crawfish-Complete/dp/B00BVT5DWE It helps if you toss in some lemons cut in half. I do like the Zatarains, too, but prefer the liquid version. It seems to have more kick to it than the dry. https://www.amazon.com/ZATARAINS-Shrimp-Liquid-Concentrated-8-Ounce/dp/B00E01C7Q0 And if you want to the "real deal" - here's my source for live crawfish. They're in season now! https://www.cajuncrawfish.com

Not seen anything like this before. Might have to give it a go sometime.

"Gold just came out of my Butt!" Would that make him GoldSphincter??

Be careful, MacKenzie, you're inching ever closer to chicken and waffles!

Incorrigible! At least you're not as bad as POTUS, who puts ketchup on his WELL-DONE steak! http://www.huffingtonpost.com/entry/donald-trump-steak-ketchup_us_58b43bf2e4b0a8a9b7845b25

Yeah, what Paul said!