tony b

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.

Poochie is right, you have to straighten Maverick probes out to get them through the port hole, as their plugs are even bigger than Guru's. Doesn't take much - from a 90 degree bend to about 120 degrees.

Don't know your supply chain, but we're fat in it up here. Should be on the waning side of harvest, with only another week or two left of the local stuff. I get mine direct from the grower; they set up roadside stands all over town. It's fresh-picked everyday! Nothing better!

Congrats! Pictures, man, we live for pictures on this Forum!!

Bribery will get you everywhere!

Don't play my vinyl enough anymore. I own close to a thousand records. CDs are just too easy. Started converting some to MP4 to play in the car. I'm up to like 30GBs!!!

I had to bend mine slightly to get it to feed through the port. The plug end is too big to feed from the inside. Depends on the model, maybe. My Guru is about 8 years old.

I'm taking the easy way out now. A buddy has opened his own sausage business, so he's getting my money! http://www.thesausagefoundry.com/

Ken, it was in the crust - blue corn masa!!