tony b

I'll bet! Wagyu is just too damned expensive in this country, even the domestic stuff from Idaho. But, the local grass-fed prime is pretty damned good too!!!

Cluck, it's what's for dinner! Got a leg quarter rubbed down with baking powder, salt, and Yardbird rub in the fridge for supper tonight. Fingers crossed the local corn folks still have some left.

Haven't tried this yet, because it just popped into my brain as I was reading the posts - what about coconut oil in the biscuits? It's solid at room temperature, like Crisco or lard, but is much healthier. It will impart some coconut flavor to the biscuit, but who's to say that's a bad thing? I make all my rice pilaf with it now.

Talk about MONEY! Nothing better than crispy duck skin!!

I'm so glad that we don't have to deal with any of that drama over here. The only drama here is the waiting game that newbies have to go through until their grills arrive - LOL!

It's one of the 7 signs of the Apocalypse - 2 jokes from Poochie that are actually funny.

OMG, a Poochie joke that was actually funny!

Seriously cool.

I seriously doubt that!

Winner

Second everyone else on the juices in the SV bag. MONEY! Only time I've ever seen Jane's was on my BIL's bar for making his bloody marys!!

Nothing's more fun that watch people walk past the window of a good Chinese deli/market and gawk at the ducks hanging on the hooks by their heads in the window!

Double up on Poochie's tip! Learned that one a long time ago. I was in a friendly brisket competition this weekend and one of the entries sliced their's with the grain, while it was tasty, it was like chewing jerky! His slices were also too thick, which didn't help either. Surprisingly, he didn't come in last.

I own more cookbooks that most public libraries! Never counted them, but easily over 200. I have gotten several from Cooks Illustrated and subscribe to the mag, too. Love them.

MacKenzie, darlin', you are killing me with all these crazy good cooks lately!!

I find that if I clamp down on the top vent too much, smoke backs out of every other spot it can find - probe port, out the closed bottom dampers (front and back) - and I have a small gasket leak, too. So, lately it's been better to leave the top damper open just off the seat so I get the proper draw/air flow through the KK. YMMV.

Or, like I posted in the other thread, smothered in sausage gravy for breakfast doesn't suck either!!

I've attempted it several times over the years, but invariably let the starter get shoved to the back of the fridge, forget about feeding it, and it dies. Wish that I did more baking, so I could be constantly reminded to take care of it. I know from my CA days, that good sourdough takes a starter that's being going for a long time (years!). Love me some sourdough pancakes for breakfast, too.

How cool - little baby Juicy Lucys! A Twin Cities classic - cheese stuffed hamburgers. You have to learn how to eat one or risk a shot of hot lava cheese on your face or the back of your throat!

First off, I love my DigiQ-II. Won't do a long low & slow cook without it. Like others, I have the 10 cfm fan and never have the damper wide open - typically 25% open. On windy days, the KK will draw enough air through the fan when it's not running if the damper is close to wide open, and your temperature will get away from you. Once you're a couple of degrees above the setpoint, the Guru will just quit running the fan and your temperature will either continue to rise (if the damper is wide open), or your fire will starve and go out if the wind stops. It's just another technique you have to learn when cooking on a KK is all.

Learned this technique to grilling dogs and like the way that they come out. Run a wooden skewer down the center of the dog all the way through. Now lay the dog on your cutting board. Take a sharp knife and holding it steady at a 45 degree angle to the skewer (OK, you don't have to be that precise, but hey, I'm an engineer!), cut into the dog about 1/2" from one end until you hit the wooden skewer. Then roll the dog under the knife, so you are making a nice spiral cut into the dog. Remove the skewer and now your hot dog should look like a Slinky. This provides lots of surface area to crisp up on the grill and for holding condiments and/or chili. OK, one picture (or video in this case) is worth a thousand words -

Welcome, jaxxQ. Whatever you decide, you are going to love cooking on the KK. While your previous ceramic experience will come in handy, cooking on a KK is not like cooking on any other ceramic; but, the good news is that it's actually easier once you get the hang of it (vent settings, which grate level works best for which foods, direct/indirect). The Forum is a virtual encyclopedia of helpful posts that are easily searchable, OR be lazy like most of us and just ask - we'll be more than happy to answer any questions or give advice (even if unsolicited - LOL!) Like this one - based upon what you've posted, I think that you'll be happiest with a 23"/19" combo setup, rather than the solo BB 32.

You hit the nail on the head, Bosco. My sole reason for wanting one is turkey gravy on Thanksgiving!

Didn't know that there was a Poochie grill on the market?? (Sorry, couldn't resist, Poochie!) As a former owner of said POSK and long time member of their forum (when it was good - before RJ started "banning" anyone who even hinted that their was a problem with the grills or customer service), I have to say that I couldn't be more happy to be part of the KK Grilling Family!