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tony b

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Everything posted by tony b

  1. tony b
    Yes, Yes, you are. But, now you got that damned song in my head like an ear worm!
  2. tony b
    Serious!
  3. tony b
    A dead give-away.
  4. tony b
    Yes, they were. Saw some seriously good looking pies and some very creative ones, too!
  5. tony b
    No big diff between lo/slo and hot grilling as far as the size of the chunks. Agree with CC. Just hit one stick with another and they break off nicely. One piece of upfront advice - Coco by itself in the basket will take some effort to light. I like to put some smaller chunks of lump on top and light those first. Once they get going, they'll light the Coco and you're good to go.
  6. tony b
    Nicely done. Will be interesting to hear how you like them un-foiled next time.
  7. tony b
    Might have to swing back by and see if they're still there. Most of our supermarket peaches come from Arkansas (early) and Colorado (later).
  8. tony b
  9. tony b
    KK Family rocks the Guru Challenge - AGAIN! @bosco - And you said that you were done with the Challenges! Hah - what a rouse!
  10. tony b
    Welcome back. There are efforts to recapture some of the old pictures. However, many folks back in the day used 3rd party hosting sites to store the pictures. Those are gone forever.
  11. tony b
    Nice pics of the 501! Cute pic of the son inside, too! Can't wait to see that thing fired up with big ole hunks of meat on it!
  12. tony b
  13. tony b
    Yummy looking spuds, CC. And of course I keep a jar of bacon grease next to the stove - I'm from the South, duh! Will do a 2x baked spud with my steak tomorrow evening. Definitely gonna smother that sucker in bacon grease - thx for the suggestion!
  14. tony b
    Twisted, but funny!
  15. tony b
    Local farm store had a "Peaches from Georgia" semi-truck in the parking lot this morning with a tent set up. Was seriously tempted.
  16. tony b
    Burnt Ends = Meat Candy! Nothing better in the whole BBQ world. @JimBob67 - I'm a big fan of Aaron Franklin's brisket method. Similar to what Rak did. Simple rub - S&P, garlic powder, and some cayenne. Low & slow (250F) over some nice post oak, with a baby chunk of mesquite. Once you're through the stall, around 170F, then wrap in the pink (non waxed) butcher paper, finish until 203F. Awesome!
  17. tony b
    One of my nephew's favorite books as a child was "Never Tease A Weasel." Just sayin'
  18. tony b
    I'm still betting even money that that pellet smoker is gone before the year's out!
  19. tony b
    Love the pics; keep'em coming.
  20. tony b
    I'd eat that!
  21. tony b
    Welcome to the KK Family. You're in for the ride of your life. Once the KK arrives, your next big decision is - what to do with the gasser and pellet smoker? as they won't see much, if any, action going forward.
  22. tony b

    Rotisserie

    tony b replied to Shuley's topic in KK 411

    I see benefits to both designs, especially for specific cooks. I'm thinking I'd like to use my fish basket with the new straight rod to do a whole red snapper, rotisserie style. I also like MacKenzie's wing idea. But, for large whole cuts, like chickens, roasts, etc., the basket design wins in my book.
  23. tony b
    Promises, promises!
  24. tony b
    I miss her BBQ show on the Travel Channel (BBQ Crawl). A big thumbs up on the Q-Nami. Great stuff. LOVE IT!! If you haven't tried Dizzy Pig's Pineapple Head, get some. Wonderful on grilled pineapple (and peaches, and apples, and ...) While it's a cute execution, I think I'd rather just toss some fresh pineapple chunks inside the chicken and put it in the rotisserie basket!
  25. tony b
    A bit of cautiousness is never a bad thing when cooking for others; keeps us on our toes. But Bosco, buddy, you've been around long enough to stop that all night babysitting!
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