tony b

Patience, my friend. Don't be in too big a rush; do it right. It's too much of an investment to risk tipping it over. My suggestion is to go rent a truck from UHAUL with a TommyLift on the back. Plan B - get a sheet of 1" (nominal) OSB {http://www.lowes.com/ProductDisplay?partNumber=12218-99899-NA&langId=-1&storeId=10151&productId=3602846&catalogId=10051&cmRelshp=req&rel=nofollow&cId=PDIO1} and make a ramp off the back of the truck. You'll need to support it underneath about midway, so it doesn't bow from the weight. Then you can lower the KK down the ramp with rope- you'll need at least 2 burly guys manning the rope, and another one in front of the KK to guide and steady it. Best of Luck! My fingers will be crossed for you!

Why do you think that I named my dog, Guinness??

Cause you strained out all the "tasty bits!" It's the black and red chile peppers that give it the needed kick to balance out the vinegars.

I'm just about positive that they will, MacKenzie. It's standard stuff in the brewing biz - commercial and homebrewing. Hear yah, poochie. You can't keep the "new car smell" forever. You folks don't even want to look at my drip pan - it normally looks like it's made of cast iron and not stainless steel! Whenever I get the notion, I give it an overnight soak in the PBW to kind of "refresh" it somewhat. I care to think of it as "patina."

Don't forget those peaches, too! Seriously yummy grilled!

Bwah, ha, ha! More corn for dinner last night!

Yeah, I bought it for fruit, mainly. But, as I was eating my corn on the cob last night, I had to think that it would be great on it, too. Slather on some mayo, sprinkle on the Takin, and a little dry cheese and viola - Mexican street corn! May have to try this out while the local corn is still available.

You ladies rock!!! Also recently did another "cult" big hoppy IPA clone - Heddy Topper out of VT. Only had the original once, but it rivals Pliny, IMHO. Another cult fav, which I can actually get here in the Midwest, is Bells' HopSlam. Comes out once a year and is sold by lottery draw in local beer stores that can get it. Gone within hours. What makes it unique is their use of honey in the brew, in addition to a sh!t-ton of hops! Since Surly has expanded their brewery, Furious is now commonplace on local beer shop shelves and on tap in all the local good bars! Beer scene in IA has improved immensely in the last 2 - 3 years!

I'm a big fan of NC style vinegar based sauce for pulled pork, but I've never tried it as an injection or marinade, hmmm? Here's my go-to recipe for the NC sauce. 1 cup white vinegar 1 cup cider vinegar 1T sugar 1T cayenne 1T tabasco 1T kosher salt 1T cracked black pepper Whisk together and there it is.

Couple of thoughts here. Grill floss is da shizzle! (That's a good thing!) No metal wires. MacKenzie, I have the chain mail scrubber for my cast iron and carbon steel pans in the kitchen. It's excellent. I've never thought to use it on the grill grates, hmmmm?? Might have to experiment., too. If you want maintain pristine looking grates (I'm far too lazy to care), use this product that I use in my brewing room - Powdered Brewery Wash (PBW). It was developed by Coors Brewing to clean their brewing equipment. http://www.amazon.com/gp/product/B0064O7XBA/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687522&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001D6IVZG&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0VBKZ4ZPTWSB1YAN25BS It works great! I use it to clean my cooktop when it starts to get gunky. You might have to soak your grates in it overnight, but it will cut through proteins (and other sundry junk) like crazy! Think OxyClean on steroids! It's food safe, but needs to be rinsed off well.

I'm in, just give me the date and the location!! Neighbor gave me some peaches the other day. Been grilling them with Dizzy Pig Pineapple Head rub. Simply amazing!

Whew! Never too safe!! More corn for dinner tonight! I asked the roadside stand vendor how much longer we'd expect to get fresh corn. She was optimistic that it would last til the end of the month!! Woo, Hoo!!!

Poochie, that's just soooo ironic, that same rub arrived on my doorstep today (ordered it on Amazon a couple of days ago!) The Habanero version is in transit. Congrats on the new grandbaby! You have an excellent opportunity to introduce that 5 yr old niece to the wonders of BBQ cooking. So, why wait until Tuesday to cook???

Just kegged a Pliny the Elder clone for a wedding next week. Bride's choice. Groom gets the Apricot Wheat.

I often inject with Butcher's BBQ marinades. They add a nice flavor to larger cuts of meat.

Thanks, Ken! Couldn't have said it better myself!

Glad my two pooches are too short to reach the counter! But, I have to be careful with food on the dinner table if it's too close to the edge - Kipper has a long tongue for a small pooch!

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!