tony b

While always looking for a bargain, was wondering if anyone has tried to inject a roast with a solution with Accent overnight to tenderize it?

Love it. Nice that you saved the shrimp stock for it. Make a big difference.

Crazy toppings for sure! Almost a Banh Mi pizza.

After this practice run, Susan, you're ready to compete on Cutthroat Kitchen!

To be honest, Doc, I don't clean my grates that often either; like you, just Grill Floss. But, I do periodically soak the round drip pan in PBW to de-gunk it after a nasty cook or two. I do clean the rotisserie basket after each cook with PBW in a 5 gal bucket. Need to flip it end over end after a couple of hours, but it really does the job. Only downside of PBW is the price. But, I always have it around for the brew room cleanups anyway. I generally buy the 4# buckets at the local homebrew supply shop.

I'd go with the rotisserie method, myself. YMMV Also, it looks like you scored it too deep to me, just barely cut through the surface, maybe 1/4" deep. Might have been why you reached your IT before getting the crackle you wanted.

Use the "bulleted list" button on the tool bar, to the right of the emoji button for listing your ingredients. Item 1 Item 2 Item 3

^ +1

Yummy!

And don't forget to mention that it's made with pork belly, too!! Planning to talk to my buddy who has a sausage biz (The Sausage Foundry) to see when he's planning on making another batch, as he lists "Smoked Slovenian" on his website as one of the 80 recipes that he rotates through.

Love my grill floss. Only thing I use on my grates. Like Robert said, the "floss" is actually 2 sizes, just take out the screw and swap ends (replace the screw of course!) and you're good to go!!

Hell, it's snowed twice here just this week! Got another 4+ inches yesterday. Too damned cold to snow blow the drive today (-5F with -20F windchill). It can wait for tomorrow when it's back to above zero temps again.

Just call Dennis. He'll be more than happy to answer all of your questions.

Looks seriously tasty, Ken.

Don't know about yours, but the 23" KK grates would never fit in my dishwasher. And, PBW is best used as a soak, it would just be sprayed around in a dishwasher with minimal actual contact time, so I'm not sure how effective it would be in that application?? However, if you give it a try, please report back on how it worked.

Will be curious, Doc, to see if your results improve, but I'm sticking to PBW - it works great and only needs a couple of hours of soaking.

It doesn't give dimensions, but I'm guessing that the top pizza wouldn't be any closer to the dome than the KK stone on the upper grate. It might even be a tad lower, if you had to place the stack on the lower grate to get the lid to close.

It's Meathead, of course it works. I have his book - it's a good read and lots of great tips/recipes, too.

I'd definitely be grilling something if it was that warm here. Forecast says we'll be back to almost freezing by Tuesday - a veritable heatwave compared to these few days! Stay warm everybody!

Someone will have a Happy New Year, indeed.

Got me beat, but not by much, MacKenzie. Low tomorrow night here will be minus 15F and Sunday's high temp will only be minus 6F. Too damned cold for man or beast! My butt is hunkering down for the weekend.

Hats off, Susan, for gutting it out!

@Aussie Ora - making me hungry!

That's why I get most of my stuff either from my local butcher/food coop or CostCo (which sells the Swifts Premium "minimally processed" line - i.e., not injected/brined.)

Definitely Asian flavors, mildly sweet. Sometimes I add some gochujang to it for an extra kick of heat. Regular Chinese chile paste with garlic would work, too, if that's more available near you.