tony b

For me, it's Nathan's or Hebrew National for commercial dogs. My buddy that runs a sausage shop makes a nice dog, patterned after Nathan's, so that's what I've been buying lately.

Tried to preserve my drip pan by wrapping in AL foil. Gave up that ghost about 3 cooks in. Never looked back. It, like the grates, develop a "patina" over time. Just roll with it.

Yes, I've done corn in the husks in the microwave before. It's very good and super easy. But I only do it in bad weather when you don't want to fire up the grill, or if you're not doing the protein on the grill and don't want to fire it up just for corn.

I'm probably the poster child for laziness here. I haven't used the ceramic heat deflector in ages. I just put the drip pan on the lower grate for indirect cooking. I only give it a cursory cleaning between cooks (often this is just leaving it out in the rain, then scraping the gunk out with a rubber spatula) and periodically soak it in PBW (Powdered Brewers Wash), which is great for breaking down proteins. Can never get it back to "pristine" condition, but that's never been my goal.

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.