tony b

Gotta stick to my roots and vote for the Carolina dog for 1st; Coney dog 2nd (similar to the Carolina); and the Michigan dog 3rd (same). Dogs that I've never had but would like to try - Argentina, Brazil, Denver, and Memphis.

Come on down - November 11th @ 5:30pm, Shores Event Center, Cedar Rapids, IA. Tickets are $20 at the door.

Even though I am not a fan of foiling ribs, those do look awful tasty!!

Are you sure you haven't scored some PBW?? That grate still looks brand spanking new!!

Killin' me, MacKenzie. In self defense, last night did some nice Iowa chops (extra thick cut pork loin chops) sous vide (5 1/2 hrs @ 126F), then seared off on the KK. Finished off with a baked whole Johnagold apple wrapped in applewood smoked bacon and au gratin potatoes. I had company, so I didn't want to hold up dinner taking pics - sorry! My guest was suitably impressed though. Will definitely being doing those apples again while they are still in season!

Shop vac arrived yesterday on schedule. However, it's raining today, so not a good time to test drive it on the KK. Forecast for the rest of the weekend is better, so I'll likely test drive the vac tomorrow afternoon. Thanks for the tip, Cookie. One of the nice things about this particular vac is that it's designed to handle warm coals, too. Not that I plan to test it out intentionally; just a nice "safety net" feature.

Is there a difference by doing it this way? Just asking, as I've never heard of spatchcocking a chicken from the breast side before?

Awesome!

Bad Poochie, no biscuit!!!

First off, sorry, no pics - I was lazy today! Did some lamb loin chops in the SV bath today - only 2 hours @ 126F for rare. Then a quick pan sear afterwards (like I said, it was a lazy day, so I didn't fire up the KK for the sear!) Seriously good! I highly recommend it.

Sweet!

A "second" on the tienda.com site. If you want to toss out some serious coin, they have whole Iberico hams, with the hoof still on it! Will only set you back about 5 Franklins for the lower grade!

Just scored a prime grade, full packer cut brisket at CostCo today for, get this, $3.79/lb! No sh!t!!! If I had more freezer room right now, more than one would have come home with me today! I broke it down into 3 pieces - separated the flat & point, then cut the flat into 2 pieces. One of the flat pieces will be going on the KK on Sunday to try the hot/fast method. Pics to follow!

Doc's point was that he's willing to trade off early "bad smoke" for the loss of cooking heat by waiting until the "good smoke" starts. I'm in Doc's camp on this one. If I'm worried about the quality of the smoke, then I use my smoking pot. YMMV.

Sorry, couldn't resist that one! Poochie must be having a bad influence on me - !!!

Downside of the new Forum software, Doc - old threads like that don't work anymore. Too tedious to go map the old to the new. This might jog a memory, Doc - http://komodokamadoforum.com/topic/3385-low-temp-slowwwwwww-eye-round/?p=34712

Can we start calling you Peter Piper??

Huzzah!

Google search turned up Bed, Bath & Beyond as about the only place to find Crock Pot brand enameled dutch ovens. http://www.bedbathandbeyond.com/store/product/crock-pot-reg-7-quart-oval-cast-iron-dutch-oven/3257191

No, Doc, a new variety of porchetta - instead of wrapping the pork roast in a skin-on pork belly, he did it with ribs - INGENIOUS! Hat's off mhzeman! I am soooo stealing that idea!

Sick, Benton, that's just sick!

Sorry about the Cubbies, man. They are in a deep hole!

I basically use a plastic juice jug that I cut open on the bottom as my dust pan and use an old paint brush to push the ashes into the jug. While it works, it's not very efficient. So, I scored the shop vac. Should arrive tomorrow. Grill needs a good clean out, so we'll give it a test drive and report back.

That's about the right difference between dome and grate temps. Most of the time on the Forum, we are giving out dome temps, unless we say otherwise, since not everyone has a remote thermometer to measure grate temps.

I should have, but I went on and ordered the shopvac (and 2nd filter) that Homepro01 recommended.