tony b

Yummy! Love pesto. Unfortunately my basil plants aren't doing so hot this year, so my harvest won't produce a lot to make pesto with.

Just be a bit careful with those wire scrubbies; some nasty horror stories out there about folks inadvertently eating the wires that come off those and ending up in the hospital. Not just an urban myth either. I got rid of mine years ago and went with the grill floss.

Mine are HUGE this year, biggest that I've ever seen. Most of the cones are at least 3 - 4 inches long!!

Glad to see that your corn has finally come in, MacKenzie. I had fresh corn for dinner tonight, too. We're on the down slope of our season. Not sure how much longer I'll be able to get the local stuff? I prefer to leave mine in the husks and just toss them straight onto the grill. If you like the carmelization, it just takes a little longer to cook in the husks than when it's exposed. It's all good in the end!

Sorry, but I'm gonna have to disagree on this one, mk1. Although the writeup suffered a bit, if you look at the various case studies and their resulting data, the results were pretty clear. While there was a precipitous drop in air temperature, the meat temperature was hardly affected at all, as long as you didn't keep the lid open for extended periods or open too frequently (the exaggerated case). The thermal mass of the meat was insensitive to short drops in ambient temperature, i.e., the cooking didn't stop. Especially in cases where there was an adequate supply of fuel to facilitate a prompt recovery in air temperature. The point of the article was meant to say you didn't have to keep the lid closed the entire time and not open it until the meat was done - it's OK to look.

Thanks kjs. The removal of the bacon is a very unconventional technique on this Forum and most of us would not have guessed that it should be removed.

Killer, Syz! It's tempting to reach for that credit card, but gonna hold off and give the wallet a rest!

Hardy, har, har, Poochie!

Awesome! I'm planning to harvest mine (Cascade) this weekend. I've brewed off & on for over 35 years (since Prez Carter made it legal back in '79), and steadily for the last 8 years. It's a fun hobby and almost, I said almost, as capital intensive as KK cooking, i.e., books, latest gadgets, etc. LOL!

Yah might wanna read this! http://amazingribs.com/tips_and_technique/mythbusting_lookin_aint_cookin.html

Trust me, Syz, it's a winner - based upon my own experience doing it! I got the pink butcher paper because it's not coated. Standard white butcher paper is coated so blood doesn't leak through. You don't want to use any paper with a coating; otherwise, it's like using foil, which most of us dislike.

Will be looking forward to hearing about that!

I feel your pain! Wish I could ship you some of the "good stuff," but by the time it got there, it would be the same a supermarket corn! I never buy more than enough for a couple of days at a time, as that's about how long you want to hold it. Even then, I'll soak 2nd day corn in salt water for a couple of hours before tossing them on the KK. Will go out and buy some today for dinner tonight, just because I can - bwah, ha, ha!

Kudos to Backyard Bistro for another wonderful cook! Ken, what's wrong with smoked chicken enchiladas?? They're pretty damned tasty in my book (see my pizza entry!)

So, you take the bacon off the chicken to finish! That's helpful to know. Otherwise, I would have gone in the opposite direction and used some Transglutaminase (meat glue) and stuck the bacon onto the chicken. If you've never used TG before, it's amazing stuff. No more toothpicks to hold things together!

I hear yah, enif420! When we remodeled the kitchen about 7 years ago, I did not have a conventional oven installed, only a gas cooktop and Advantium microwave oven overhead. Do almost everything that would go into an oven on the KK, just like you. Great minds, eh?

Funny, but I will be harvesting my crop this weekend, my hop crop that is!!

You'll have to share the recipe when you get it dialed in!

Dennis, a number of us jumped on the Franklin BBQ book, and that's his preferred technique. I have to say from personal experience, it works great! A permanent part of my brisket tool box now!

Nice cook! I'll second Dennis' suggestion to move the chicken to the upper grate to get crispier skin. Gotta look up that roasted cucumber dish, sounds interesting!

Poochie, keep the bad puns and jokes in that other thread, OK? It's not polite to be sneaking them into other parts of the Forum! Just sayin'

Preach on, brother man, preach on!!! If I get cryovac packs of ribs anymore (rare, as I get them now from my local butcher), I get them at Costco since their's don't have the spooge injected into them!

POOCHIE!!! Nice write-up, buddy!

No shame in that one, bosco! Sounds like you made the right call for your situation! We're all eagerly awaiting those pics!!

Good one, ckreef! Poochie, what was the rub on the cluck? Did you get crispy skin at only 300F? I generally find that it takes 375F - 425F to get crispy skin; cooking time is secondary to temperature.