tony b

Wicked!

I'm sold! I think it works because there are several muscle groups in the leg and thigh that allow the injected marinade to spread around between them; whereas a solid muscle piece, like say a porkchop, wouldn't work as well because the injected marinade has no place to go and will just pressurize and back out the injection site. Since this is just a hypothesis, I will have to try and inject a pork chop and see how well it works (or doesn't, if my hypothesis is correct!)

Seriously, dude, when I saw that first picture, I would have sworn that it was Wagyu!

Did some chicken legs quarters yesterday (sorry, no pics, pouring down rain right after I got the grill set up). My point is that instead of doing my usual marinade all day, I injected them with my marinades. I did 2 quarters, one Uncle Dougie's and one Big Bob Gibson's white sauce with sriracha. I did pour a little of what was left into the zip bags. So, I guess I did marinate the outside a little. They sat in the fridge after injection for about 6 hours before going on to the KK - upper grate, direct, cherry wood, 375F (crept up to 400F when the storm came up), for an hour (30 minutes skin up, 30 minutes skin down). I usually inject bigger cuts of meat (brisket, roasts, shoulders, etc.), but had not tried it before with smaller cuts like chicken pieces. I just wanted to say that this worked out great. Lots of flavor permeated the meat by injecting, just like I would have expected with the bigger cuts.Will now become standard technique going forward. One last plug for Uncle Dougie's marinade. It's a great wing marinade, but I like doing the bigger pieces in it, too.

Another great looking Korean BBQ, Wilburpan! I finally found the Kalbi marinade at our local asian market. Don't think it's quite as high in asian pear juice as yours though. I've been a big fan of spicy fermented soybean paste (gochujang) for quite some time. Local market only stocks the 3 stars hot, but I got some 5 stars hot off Amazon. Great Stuff!!

Looking tasty. Waiting to hear how the final results come out - and the recipe, hint, hint!!

You are on the right track. The second half-moon allows you to split the basket horizontally if you want more heating area, but don't want a full basket of charcoal. Say, you want to sear a bunch of steaks all at the same time, however, the half basket vertically wouldn't have enough surface area to cook that many steaks, but splitting it horizontally you can without having to burn through a whole basket of charcoal for such a short cook. The round stone is your pizza stone, not the heat deflector. The pizza stone also has a polished surface, whereas the heat deflector doesn't, in addition to being shaped like the lower grate.

I've fallen in love with both shrimp and poached eggs in my Anova bath. See those posts in this topic area. Experiment with it and see how you like it.

Can't wait to see how they come out? I've done this technique on steaks, but nothing that stays in the bath for days.

More like highway robbery! I will probably make a road trip to W. Des Moines soon to restock. There's also a Penzey's spice store there, too.

Thanks, all! Still importing corn from down south, decent. Our local stuff won't be on the street until late July/early August. It's AWESOME! Nothing like getting some ears that were just picked that morning and tossing them on the grill. It just doesn't get any better than that in Summer! OK, maybe homegrown tomatoes rank up there, too!

OK, so I had to dodge rain showers again tonight making dinner, so minimal outdoor pictures. Japanese Pork Chops - thick cut IA chops marinated in ponzu, white shoyu, yuzu koshu, and sansyo pepper. Roasted ear of corn on the grill. KK @ 350F, direct, cherry wood, main grill. In situ cooking shot between showers. Plated, with Thai rice (coconut oil, Penzey's Bangkok, chicken stock), rosemary/sea salt dinner rolls, and a nice bottle of Vinho Verde (my favorite summer wine.) Money shot.

Thanks, tinyfish!

Thanks, CC!

Dude, the Anova HAS to be at the top of your list! Hope you pounced on that great Mother's Day deal that they had! You won't see one any cheaper, anywhere! I seriously thought about getting a second one and moving my original down to my beer brewing room and keeping the new one in the kitchen. Speaking of beer brewing, a number of guys in my homebrew club use induction burners to boil their wort. Both the Burton and Avantco are popular.

Living in Iowa, with our harsh winters, I have a cover for mine. I have one of the original Johnny Boy covers. Dennis sells them now, also made with Sunbrella, about the best stuff out there! Being in So Fla, you should protect it from sun fading. Not sure anything will protect it from the hurricanes, though?

Glad to hear that I'm not the only one who doesn't have a TJ's anywhere near me - closest one is in W. Des Moines (115 miles). CC, looks like they are opening one soon in Tulsa. http://www.traderjoes.com/stores Now for the bad news, it says this store won't be selling beer or wine, i.e., no $3 Chuck (TJ exclusive, Charles Shaw wines @ $2.99/bottle - hence, the 3 buck Chuck moniker. Decent everyday swill and great for cooking! Started out as 2 buck Chuck - $1.99/bottle!!) I come home with at least 3 cases every time I go to a TJs. Christmas stock up is almost gone!

Go over her with a fine tooth comb and make sure that you find and secure all the tiles that might have lifted. Put on a mitt and run your hand over the entire surface just to be sure! No need for the grout, unless one of the tiles actually comes off, which is quite rare!

I was too lazy to go out in the rain this afternoon to go to the market to get some and it was too late in the day to make any!

God I wish we had a TJ's closer than 115 miles! OK, now off to tonight's dinner. Trader Joe's marinated rack of lamb. Had to duck between thunderstorms to get this one in, so there aren't a lot of outdoor pics - sorry! KK set up direct, target was 375F, but went a tad over to 400F, no harm. First on, Rosemary, garlic potatoes in olive oil on the Cookina mat on the upper grate for about 20 minutes, then the rack of lamb goes on the main grate, bones down. Turn the spuds. 30 minutes later, spuds come off and hold in warm oven inside. Flip the rack over to crust. IT was about 96F. 15 minutes, rack comes off, IT at 130F. Let rest for 10 minutes and viola! Plated, with a nice Greek salad (Feta and Kalamata olives) and a wonderful Zinfandel ('96 Rosenblum, Paso Robles) Money shot - OPA!!

Like I said, just don't freak out! You won't need the bag of grout in your "supplies kit" that came with your KK (spare tiles, grout, spare plugs for the probe hole, etc.) Just press the tiles back down as it cools off and you're golden, dude! Now go off and cook some tasty shit!!! Oh yeah, and post the pictures!!!!

Where were those tonight when I was out of bread for dinner??

Buyers Beware. From the pictures that CC posted, he got the "Pro" model (aka, Titanium), not the BOGO version in the infomercial (PIC2). LOTS of bad reviews of the PIC 1 and 2 on Amazon. Mostly about poor temperature control (inaccurate controllers - temperatures off as much as 50F) and short life (< 1 year). Lousy customer service complaints, too. They hit you for S/H charges ($29.95) for each item, like the "free cookware," so you can rack up a lot of S/H charges fast! Typical Infomercial scam. The Pro model seems to get better ratings and fewer complaints. Will wait for more feedback from CC after he has his a while before I jump in on this one! YMMV

Thanks, ya'll!