tony b

Thought so. Was just curious at to your response to my earlier post on the butcher paper/umai bag purchases?

One of my buddies chastises me whenever we eat wings together because I "leave all the good parts behind." He literally sucks every bit of stuff off the bones. And, Yes, he was born in this country. Go figure!

Up front disclaimer, no pics - I know, my bad! Thought about it, but it was soooo damned humid last night that I didn't want to hang out by grill making pictures. So, did the whole chicken spatchcocked. Left side was dusted with Cornstarch, Sucklebuster's SPG, granulated roasted garlic, salt, and fresh rosemary. Right side, same spice mix, but with Baking Powder. Rested in fridge on drying rack for 6 hours before the cook. Chicken on the upper rack, skin side up, direct, with smoker pot of pecan and peach woods. Put the chicken on the KK early, about 225F, while it was slowly coming up to temps (back story below). After about 30 minutes, flipped over skin side down, dome around 300F. 15 mintues later, flipped back to skin side up, KK dome at 375. Left on for another 15 minutes (1 hour total). Interesting note - after the first 30 minutes, the skin on both sides was covered in white dust. Was a tad concerned, but had planned to flip the chicken over anyway. After the 15 minutes of skin side down, the white dust was now starting to turn brown. Results - extremities were all nice and brown, skin on the breast was a bit pale. However, ALL the skin was crispy, even the breast! Skin on the leg and thighs was like cellophane! Crazy moist meat, as always! My call, it's a dead heat. Use cornstarch or baking powder, doesn't seem to make any noticeable difference in skin texture. Back story - shouldn't have tried to do two, separate experiments at the same time; but, patience is not one of my virtues! Recently acquired the new dual dial draft door from Dennis. This was my first cook using it, so I was experimenting with the different hole sizes to learn the new vent settings. Hence, the reason that the KK was slow coming up to my final cooking temperature. Initially, had fixed the top hat at the "normal" position I'd use for a 375F cook (3/4 turn open) and was just changing the draft door vent holes. Started with the 2nd largest hole. KK parked at 200F. Went to the largest hole, KK stopped at 225F. Closed the holes and went to the left knob (semi circle). Started at 25% open. KK went to 275F. Went to 50% open, KK went to 325F. Based upon my observation of smoke coming out the temperature probe hole and a couple of other spots, I suspected that I'd reached a choked flow situation with the top hat, so further opening of the draft door would not have further increased the dome temperature. So, I bumped the top hat another quarter turn open and the KK finally reached 375F. Will sit down one afternoon soon with a cooler of adult beverages and do a full mapping session. It's like learning a new grill all over. Feedback from those of you with the dual door would be helpful in setting up the matrix of sample points.

Just a simple roasted garlic aioli would be awesome!

I have the small Cuisinart machine (pre-freeze containers) and I've found that halving them and macerating in sugar, then a quick pulse or two in the food processor works well. Still nice bites of berry, but not "ice cubes." Works for peaches, too!

Hey Ken, been meaning to mention that I finally opened my bag of FOGO. Been using it for the last several cooks. Huge chunks in the bag. Impressive. Burns great too. A tad difficult to light, even with the propane torch, but not as tough as CocoChar. Only negative so far is that when lighting it with the torch, it pops and sends sparks flying everywhere. It's like lighting a whole string of firecrackers!! Caught one on the arm last night - ouch!

Thanks for the feedback. I was reluctant (for once!) to not take the bait and plunk down the coin on the Jeff Ruby's (It's seriously pricey for a dry rub). Now I'm glad that I held off. But, you've got me off to buy these damned bags! Not available on Amazon, except as the full-blown kit w/vacuum sealer. (btw, Robert, you posting via TapaTalk? Your emoticons aren't coming through. All I see are empty rectangles.)

Great cook, Wilbur and hat's off on staying "pure" (no foil, no sauce!) Second, GoFrogs on the St. Louis style. Your carnivore son will love the extra flap of meat off the back!

Good luck in the Challenge! Looks awesome.

You will, no doubt, be super happy with whichever model/color/texture you choose. We eagerly await your decision. (Wanna bet in six months, you get the green light from the Mrs. on KK #2 after she's had the killer food you'll be cooking on #1?? Would make a great present from Santa!!) "... and a few I'm too embarrassed to mention ..." Confession time, Poochie - ever own a POSK? Many of us here have committed that sin, but know we've found grace now!

Yeah, Oxyclean is the poor man's PBW. A lot cheaper, but doesn't work as well, as Bryan noted.

What was it like cooking on a POSK again, Syz, after cooking on the KK (no need to reply, as we all know what the answer is, ha, ha!!)

Nice looking pork butts! Can't tell from the picture, but how good a shape was that POSK (any major cracks, any tiles missing)?

Tomahawk66, the drip tray and heat deflector are standard equipment on all KKs. The rotisserie and pizza stone are options. The other "must have" option is to get the second charcoal basket with the basket splitter. It's up to you whether you get the optional side tables or cabinet, it will depend upon your setup in the new home. Also, don't forget to order coconut charcoal with your grill. You can get about 15 boxes on the top of the shipping crate of a 23".

Tease!

Gonna put this one in the queue behind the crushed pork rinds version! Good thing my freezer's full of chicken leg quarters and breasts! btw - highly recommend Frank's Hot Sauce for marinating chicken. Robert & Poochie are gonna diss me, but I like it far better than Tabasco.

Yur Killin' Me!! First, it was the damned butcher paper, now it's these silly bags! I'm going to go broke listening to you, Robert!

Promise us pics, MacKenzie!

Sounds about right - 5oz of applewood smoked sea salt is $10.99 at Salt Works - http://www.saltworks.us/yakima-applewood-smoked-sea-salt.html#.VbPQM7NViko If you thought you'd actually go through 5 lbs, it's only $32! http://www.saltworks.us/shop/product.asp?idProduct=545#.VbPRR7NViko

As a homebrewer, I have to thoroughly clean my gear when I'm done making a batch of brew. Powdered Brewers Wash (PBW) is what most of us use. Works great on baked-on foods and grease, too. I've cleaned my drip pan and cooktop with it, but not the grill grates (yet). After soaking for 30 minutes to an hour, just about everything comes off with just a wipe, no heavy scrubbing. (I'm lazy, so this is my solution!) It's a tad expensive, but you don't use a whole lot - 1 oz per gal of warm water. (If what you're wanting to clean is seriously gunked up, it will take 2 - 4 oz/gal and longer soaking.) Any homebrewer supply shop will carry it, if you have one in your area. It's also available from every on-line brew supplier, too, but you're likely to have to pay shipping. Amazon has it, too (Prime available). Here's a link to the small sample size package. http://www.amazon.com/PBW-Five-Star--2-oz/dp/B006O2E5X6/ref=sr_1_2?ie=UTF8&qid=1437845610&sr=8-2&keywords=powdered+brewers+wash It also comes in 1 lb and 4 lb containers.

Autumn Nebula tiles for me. My old POSK was Cobalt Blue tiles. It's also a stunning color. Both grills have gotten comments similar to CeramicChef's. Most folks are used to a flat/textured surface in a monochromatic finish (you all know who I'm talking about ). But to echo everyone else, get what you really want, even if it means waiting for the next container ship. Unless, you think you might eventually get 2, then you can get Choice #2 now and wait to get the pebbled one when they are back in stock!!!

Seriously gorgeous loaf of bread, MacKenzie! So, now you see what all the hype is about with the KK. Lives up to expectations, doesn't it!

Excellent, Syz. No more "Other white meat!!!" Only real pork for me!

Hit the "buy" button on the 18" already. No worries. I rarely cook whole packers anymore. In fact, I'm more partial now to chuck roasts than briskets. My butcher will sell me smaller pieces of brisket if I don't want the whole flat.

Oh well, off to Amazon - AGAIN, to buy something based on posts here in the Forum. Dennis ought to ask Amazon for a cut of the business!