tony b

Very nice, indeed!

Spoken like a true mathematician!!!

OK, Doc, now I'm going to have to start calling you a Malcolm Forbes wanna-be for washing down chili with a 2nd growth Bordeaux!!! Note to those that don't get this reference, Malcolm was notorious for drinking 1st growth Bordeaux wine (Mouton-Rothchild), worth thousands of dollars a bottle, with his Big Mac! Why, because he could!

Will remember that tip. Thanks, Doc!!

No, Bosco, it's DAAAHHHAAAMMM!! Sic, MacKenzie, just sic!

I ground mine with the food processor. But, now that you mention it, Ken, I do have the dry blade container for my Vitamix. Maybe try it next time. Bosco, if you want it to be a real heart attack on a plate, let's smear the chicken with bacon grease, then roll in the ground pork rinds!

Nice Bosco! We value your experience here very much! I have to say my 2 favs were the buffalo wing shots (stole that idea to bread chicken in pork rinds, btw, crazy good!!!) and those beef short ribs looked awesome - killer smoke ring, too!! All I can say is Boy Got Game!

Sorry, Bosco, but even I have to admit that you're an easy target!

That's the great part about having the multiple levels of grates on the KK. You can start the butts hours before you need to do the ribs and just put the ribs on the upper grate when the time comes. If you want to do more than a couple of racks, then get a vertical rib rack to maximizing the cooking space. I'd put the upper grate on when you put the butts on the main grate and they'll be preheated when you add the ribs. If you put the upper grate on at the beginning, when you are heat soaking the KK, then you have to juggle hot grates to put the butts on. If you wait, then you avoid this minor inconvenience, without sacrificing cooking times. As far as actual timing, it depends on the temp you're cooking at, but at the basic 250F low & slow, a full bone-in pork butt/shoulder is going to take roughly 14 - 18 hours (depending on size and target internal meat temp), where ribs will be done in 3 - 5 hours, typically, depending upon what type of ribs - baby backs take less time than St. Louis. Hope this helps a little, but the best advice is to just take notes as you do your cooks and adjust accordingly.

Drool over his cooks!

Kewl! Don't have a problem with the number 7, just washing my spuds that many times! I don't even wash rice that many times, generally only 3 or 4.

Selling her on the idea of the trifecta might not be that hard after all, ckreef!

I ordered that foot pump and will give that a try on my next duck. Not sure when, but will likely be soon, as I haven't done a duck in quite a while.

It is kinda like a fraternity/sorority here, isn't it?

Yeah, what Ken said!

Ckreef, I completely understand where you are coming from, but at the end of the day - Did your family/friends/guests enjoy the meal??? All that matters in the big flick!

You people are just sick! Sorry that you have to suffer through all this, Bosco.

Bosco, I upgraded to the dual door, so I have the experience of using both designs. To be totally honest, the dual dial door was only a marginal improvement over the single dial door - IMHO, as I controlled temps just fine on the older design. As Dennis has preached to us many times, it's really the upper vent hat that controls the temps; you just have to provide enough air flow from the bottom so the fire doesn't go out. I do like the dual dial door over the single, as I can start out with the left dial wide open, along with the top hat wide open, to get the coals going good, then can close down on both top and bottom vents to get where I want for the final temps. I haven't done any very low cooks yet, where one might use the smallest couple of holes on the right dial, but I have used the largest 3 holes a lot for most of my under 450F cooks. For serious high temps (500F+), I've stopped pulling the lower vent door out and just opened the left and right dials all the way and pulled the guru port plug out. Gets the job done and I don't have to fret loosening the seal around the vent door frame over time from sliding the door in and out. Hope this helps.

Just tell me that there's a hot tub off on the side of the Bistro for the after dinner drinks and ???

What, you just lit a fire and watch it burn? Where's the food porn? You know the rules, Ken!

Me, too! Plus, she can cook, too!!

That's the classic technique, Poochie, except I don't wash mine 7 times - DAMN! I do soak them in salted water and rinse them, then they get air dried before the first blanch fry.

Yeah, don't be confusing it with that Yankee thing with the seaweed!