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tony b

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Everything posted by tony b

  1. tony b
    Reef, I use KA Pizza flour all the time. Nice stuff. For the final pic for the Challenge, you can always take a paper towel and dab up the extra grease off the pepperoni, as they tend to curl up and make little wells. I twist up the corners of the paper towel to make nice "wicks" to gather up the grease.
  2. tony b
    Sounds like an old Tool Time episode to me!
  3. tony b
    Yeah, my kind of "dessert!"
  4. tony b
    Nicely done, as usual, MacKenzie!
  5. tony b
    But, the real issue is, how do you get them to order you more packs of these ribs??
  6. tony b
    @Cookie Love FAQ #4.
  7. tony b
    But, inquiring minds like ours, would like to know - what's in the glass?? Looks like either a shot of espresso or a nice stout, but what kind - Russian Imperial? Cocoa? Coffee? All of the above? Nice job, MacKenzie.
  8. tony b
    Those are some seriously big dogs!
  9. tony b
    This Tony agrees with this ^^ Tony!!
  10. tony b
    Dennis even packs a small crowbar in the tool kit to help remove the chocks around the feet. He thinks of everything!
  11. tony b
    Welcome to the Obsession! You are going to love cooking on yours. And, we expect to see pictures of that first rib cook!
  12. tony b

    KK moisture

    tony b replied to Geo's topic in KK Cooking

    Congratulations on the engagement. One of my favorite sayings is "Show them how much you love them - cook them tasty food!" Looks like it worked again!!! Super looking ribs, too. The family is going to "volunteer" you for all the cooking from now on.
  13. tony b
    ^ +1. I know that Ken didn't mean any disrespect to the rest of us here about our cooks. But, some folks do present better than others. I'm not one of them. Wish there was someway that we could have the KK equivalent of the EggFest, so we could all show up and show off our food - "up close and personal," as they say during the Olympics!
  14. tony b
    No worries on the slight lift to get the KK off the box on the bottom of the pallet. Get the propane/MAPP torch for killing weeds, something like this one - http://smile.amazon.com/Bernzomatic-19425-JT850-Self-Igniting-Outdoor/dp/B00008ZA0F Promise the neighbor that you'll cook him some ribs/brisket/pulled pork (whatever), if he lets you move the KK through his back yard. Bribery of food works every time!
  15. tony b
    Nice job, MacKenzie.
  16. tony b
    I'm in the "baking powder camp" now, myself. Rub the chicken thoroughly with salt and baking powder, rest overnight in the fridge, uncovered. Nice crispy skin when roasted. One thing though, back off the salt in your dry rub or you could end up with it being too salty at the end.
  17. tony b
    Haven't seen the episode with the wood chips yet. In the couple I've watched from Season 1 (started at the beginning), he's used nice chunks of wood on lump charcoal. I was impressed with that. And Wilbur is right, sometimes you have to take poetic license to tell a good story (or make an entertaining video in this case.) Like others have said, I'll be watching more for the recipes than technique.
  18. tony b
    Poor Ken!
  19. tony b
    Beautiful grill and thanks for the pics! Can't wait to see you cooking on your new toy.
  20. tony b
    Roger that!
  21. tony b
    I love his books, but to be frank, I was disappointed that he propagates some BBQ myths in the show. Example, "the smoke ring is a sign that you nailed it." We all know that the smoke ring has nothing to do with tasty BBQ, it's just a chemical reaction that happens under the proper conditions; it's doesn't affect flavor one bit!
  22. tony b
    Have had similar experience with cornstarch dusted chicken - came out pale. So, I'd have to agree with the others. Another thought would be to spray some canola oil on the chicken just before you put it in the KK. Aren't cooking experiments fun (and frustrating at the same time!)?
  23. tony b
    Perfect!!
  24. tony b
    Woo, Hoo! We have a winner!
  25. tony b
    At grilling temps, EVOO is too delicate and will burn, which is probably your source of off flavors. Stick to canola or other high temp oils.
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