tony b

Way Kewl!

Well, guess what? Went to my local BBQ store today to buy some Weekend Warrior. Not only are they out, but won't be getting any more for who knows how long. So, off to Amazon to buy a couple of bags of FOGO. I've tried it before, based upon Ken's glowing recommendations.

Thanks for the interlude, Wilbur. We kinda hijacked this thread talking about whiskey. I've had a wee dram of Midleton at a whiskey tasting (I got to bring the wooden box home as a "trophy.") It was very good. Probably a better buy than the occasional splurge for a bottle of Dom. Just picked up my reserved bottle of Cedar Ridge Single Malt, finished in a Sauterne barrel. Will sample it tomorrow with my best friend who introduced me to single malt Scotch many years ago. It's their Batch #28. I collect them and have all 28 releases. So what's tossing some coin at a bottle of Midleton at this stage, right?? I've run out of room on my brewing table. That's just the first 25!

Don't feel guilty, MacKenzie. I would have STARTED with 2 sausages and gone back for a THIRD!! Hence, my current waist size!

Trader Joe's has some very nice pre-marinated meats for grilling. Tonight's supper was a Santa Maria style Tri Tip. One of my favs! Roasted on the indirect side of the basket splitter at 350F on the lower grate with a big chunk of red oak. Target IT was 125F. Sorry for the dark pics, cell phone didn't flash?? Then over to the direct side for the sear. Resting while I got all the sides together. Hit the target of medium rare. Money shot. I mistimed the broccoli and it was a bit overcooked. The twice baked spud was done with some salt preserved chives, tip courtesy of MacKenzie!!

Dualit toaster! Santa came early this year to MacKenzie's house! They are very nice, but a bit pricey for a toaster in my book and I LOVE kitchen gadgets! YMMV. My Cuisinart 4 slice is on it's last legs, I'm afraid. It's been a good one and lasted about 8 years so far. So, I've been doing a little looking on line. Not quite certain on what the replacement might be yet. Most likely will drop to a 2 slicer.

Where did you get those racks?

Yeah, lamb is best when rare to medium rare. 195F was WAY overcooked. It's not like a pork butt or beef brisket with a lot of collagen to break down. Mutton, maybe, but not lamb.

Yo, David! Glad to see you posting again, buddy! Missed your great advice!

A piece of art!

I must be an outlier here, as I couldn't get anywhere near 30 cooks before having to clean out my ashes. Charcoal of choice is Weekend Warrior, with occasional Coco Char. In a pinch, I'll run out and get a bag or two of RO. Have tried many different brands, keep coming back to the WW, which I can get from a local BBQ grill shop.

Hang on, Bosco! You've waited this long, so what's a few more days?

Yeah, Ken, you'd better take the Am Ex card, as Midleton (Thanks for the correction, Doc. I should have ignored the "auto correct.") is a bit out of my range - says the guy who bought over $500 worth of bourbon on the last trip!

Thanks, Doc. Good to know, just in case!

Was in Chicago over Thanksgiving and got to go to Pequod's for pizza - seriously one of the best pizza's I've ever had! Nice Job, Wilbur!!

Very difficult to find, but look for Weller. It's made by Buffalo Trace and is essentially the same grain bill as Pappy. The 12 year old here is about $30. Yes, I said $30 a bottle; hence, the difficulty in finding a bottle. I lucked into a bottle on my bourbon tour in September.

Been there, done that! Just part of the KK experience, Jon!

Just yanking your chain, Doc.

I wouldn't worry about warping, MacKenzie. Like everything Dennis builds, it's seriously robust. The double bottom design was Forum feedback just for this application - catching drippings with burning them.

Beat me to the punch, Ken. Only Doc would use top shelf bourbon in his brine. But to someone who drinks Middleton, Woodford is "cheap" bourbon!

Was super busy today prepping for Turkey Day, so I didn't want to really do much for dinner and then I remembered it's Tuesday - $10 large pizza @ Papa Murphy's. So, fired up the KK with the pizza stone and tossed on an herbed chicken Mediterranean, with some extras - marinated artichoke hearts, fresh tomato, and shaker Parm/Romano.

Generally how I brine/marinate chicken for frying - buttermilk and Frank's hot sauce, with a little extra Kosher salt thrown in.

Home stretch!

Ken, you been hanging around Poochie again??

Sorta, had the drip pan as a heat deflector, but didn't use the drippings in the gravy. Went "old school" and made the gravy stock from the neck bone and gizzards.