tony b

Excellent, as usual! Those look like what I call "Korean style" ribs; thinly cut perpendicular to the bones, so each slice has 3 or 4 bone disks in it. Next time I do Korean ribs, I'll remember to try and SV them.

We almost reached 50F today, so you know that I had to fire up the KK in celebration! Plus, my sampler packs of rubs from Lane's BBQ had arrived a couple of days ago and I was anxious to try them. Country Style Ribs were on sale this week and I bought a pack. Rubbed with CYM and 3 of the Lane's rub and the fourth, the "control sample," was Cimmaron Docs. I used colored toothpicks to tell them apart. All slathered up and onto the KK @ 250F, indirect, with smoker pot of pecan and apple wood, plus a leftover chunk of peach from the last cook. After 3 hours, the IT was about 175F. Done. Plated, with some Jamaican curry rice and drunken (rum) black beans. A nice Pale Ale to go with. Money shot. Really liked the Lane's Signature rub. Fav of the group, followed by SPF 53 (spicy), Sweet Heat, and then the Docs. Weather is supposed to get back to "normal" by Monday, with another snow storm headed our way just in time for the Caucus. So, might be my last cook for a few days.

It's from the Egg Board, so it's a reliable source. I've never done it either. I have saved whites before, but just in a container in the fridge and added them to an omelet within a couple of days. I usually toss the yolk if I'm only using the whites. But, now I know better!

I've tried Doc's pressure cooker method and it works surprisingly well and doesn't come across as "boiled" ribs, even though they look weird when they come out of the pressure cooker (grayish). On that note, for the sake of all that's holy in BBQ, please don't boil your ribs in stock. It's just wrong, bordering on sacrilege!

Did a quick check and Yes, egg whites freeze very well. FREEZING EGGS If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs. WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container. YOLKS The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze. WHOLE EGGS Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze. TO USE FROZEN EGGS In a home freezer, you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.

Can't wait to see how it comes out of the smoker? Know it's gonna be great.

From what I saw in the pictures, you probably got as much smoke ring as you were going to. Again, it's a subjective thing - purely aesthetic, has nothing to do with how well you smoked the meat. The drip pan had no influence on the development of the smoke ring at all. So, don't fret that part. Like MacKenzie said, texture is a personal preference, unless you are in a judged competition. Those looked fine to me. Nice looking dinner, especially that broccolini. Serious glaze on those ribs, too! Looks like you're finding your way pretty well. Keep it up!

I've always said that chicken is the best example of how well this grill cooks. Blows away all the competition!

You are on a well worn path of happy campers in the KK family! Like hearing that the whole family wants to get involved.

Excellent use of the leftovers!

Well done, indeed!

No, it's really the KK. It so bloody efficient, i.e., less airflow needed, that more moisture is retained inside. It's most noticeable when you open the lid and moisture drips off. Did you old grills do that? Bet not.

I don't know about that Poochie? When was the last time you heard of a snow storm blowing somebody's house away?

Better be or we'll have Dennis reactivate that Weber Tailgater conversion app!

I kicks it ol skool - NWA, Public Enemy, KRS1

Funny story, ckreef! I never actually got into geocaching, but have buddies in my beer club that do it.

Thanks all, but I'm still battling this cold. So, I didn't nuke it after all. MacKenzie, the dried ginger came from Penzey's, my "go to" spice store. I tossed a couple of slices in the spice grinder. Then re-hydrated it with the dried lemongrass (also from Penzey's) in a shot of white wine. PRippley, we get most of the Enjoy By's now, but Stone only started to ship to Iowa last year about this time. My local store only got a couple of cases, so you could only buy 2 bottles.

Fighting off a chest cold, so I decided to play "ThermoNuclear War" with it for dinner tonight. SV shrimp with Penzey's Bangkok seasoning and Trader Joe's Green Dragon hot sauce (man, I'm falling in love with this stuff!) in a 132F bath for 25 minutes. Coconut Lemongrass rice - coconut oil, jasmine rice, chicken stock, dried lemongrass, and a splash of TJ Green Dragon. Thai green chile sauce - sauteed Hatch green chiles, onion, and garlic in coconut oil, toss in some dried lemongrass and dried ginger re-hydrated in white wine, next add coconut milk, chicken stock, Thai green chili paste, and TJ Green Dragon (I told you that I was falling in love with this stuff!). Reduce and thickened with cornstarch slurry. Garnish with some ground TJ's Thai Lime Chile Cashews. Of course there's pictures. Note to the beer geeks on the Forum - check out the beer selection. Crazy good! Money shot!

His was one of the first BBQ books that I bought. It's still one of my "go to" sources.

I think a few of us have posted a pdf of it here in the Forum. Use the search engine to find it. Sort of like geocacheing!

Woo, hoo! I think that they were the only folks that I found that had a 1 Qt one.

Cruel, dude, just cruel!

Can't wait to watch the show!

Oh, Heyall, Yeah!

Sorry, but I had to do it, seeing as I just saw a post online about some fool rapper who's claiming he can prove that the world really is flat!