tony b

Welcome to the Obsession! Like others have said, PICTURES, lots and lots of pictures! Uncrating, setup, and especially that virgin cook! One thing others didn't mention, you don't have to do the burn-in right away. If you're only doing lower temperature cooks (<350F) to start with, you don't need to do the burn in. It's only for when you want to do seriously high temperature cooks (>450F), like searing steaks or making pizzas. And don't waste that burn in either, it's perfectly safe to cook during the burn in process, as the volatiles you are trying purge are all on the outside of the grill under the tiles. Lastly, go out right now and buy a new belt at least 2" bigger than the one you have now. Trust me, you'll be needing it sooner than you think; because once you start cooking on this amazing grill, you won't want to stop. Oh yeah, if you aren't feeding hoards of people, get a vacuum sealer (e.g., FoodSaver) if you don't have one already, for all the leftovers!!

HOLY CRAP, you did that too!?! Maybe that's why we're wired differently than most folks - he, he, he!

I'm just assuming that the bourbon was for the cook and not the MNC!

What was your secret to crispy skin? I've done this once, with the loin inside, and the skin on mine didn't come out nearly as nice as yours! Despite the color, it was more chewy than crispy - think pork taffy. Interesting, but not what I wanted.

No such thing as "too much Sriracha" in this house! Marinade looks like a "mojo." What did you use? See MacKensie, there's a place for broccoli and cheese, but it's not on nachos! (Sorry, just had to get that dig in there!)

As I have often posted, big, big fan of Fruita. Another source is Hawgeyes BBQ, here in IA. My current inventory is Red Oak, Hickory, Mesquite, Pecan, and Maple for hardwoods. Cherry, Peach, Apple, Alder, Grape vines, Sassafras, and Bourbon and Wine barrel staves for "fruit" woods. Bought the sassafras for grins, never did much with it. Can't say that it's anything special. Grape and Alder is used exclusively for fish.

If you're asking if I have ever done chicken al mattone, the answer is Yes. I can't say that I used any of these particular recipes though.

Just so happens that this month's Cook's Illustrated had test on rice cookers. Here's there winner and it's only $30. http://www.amazon.com/dp/B007WQ9YNO/?tag=cioequippilot-20 Now, I'm confused by CC's post. His link sends you to the Zojirushi model NS-ZCC10, which came in 2nd in Cook's test. But, that's not the model in his pictures, which is model NS-WAS10-WD. However, the WAS10 is $50 cheaper than the ZCC10 and gets equally good reviews on Amazon as the more expensive model. Cook's didn't test this model. There were a fair number of negative comments on both Zojirushi model in Amazon relating to the coating peeling off and the cooker dying right after the warranty period expires. YMMV.

I've got a couple of burn scars (inadvertent branding) from some culinary adventures. (And yes, alcohol was sometimes involved!) Like I said, there's always a good story behind a scar. Was doing a 4th of July cookout at a friends place for about 50 - 60 people. I was manning the Weber kettle doing roasted corn. Lifted up the lid and the wind caught it and pushed it back into my left arm. Had a nice 2nd degree burn on my forearm! Fortunately there was a paramedic in the crowd. Time heals, not much scar showing anymore. Reminded me of that opening scene on Kung Fu, where he grabs that blazing hot urn to "tattoo" his forearms with the dragon symbol.

Similar to Tuscan chicken al mattone, where you cook the spatchcocked chicken under a heavy tile or bricks. Here's several good recipes - http://www.foodnetwork.com/recipes/emeril-lagasse/northern-italian-style-chicken-under-a-brick-recipe.html http://www.foodnetwork.com/recipes/tyler-florence/crispy-chicken-under-a-brick-recipe.html http://www.epicurious.com/recipes/food/views/grilled-citrus-chicken-under-a-brick-242115 http://dinersjournal.blogs.nytimes.com/2008/04/11/recipe-of-the-day-chicken-under-a-brick/?_r=0 Buon Appetito!!

Don't forget the pictures of that virgin cook! One of the few "rules" we have on this Forum. What's on the menu??

We'll stop there. No "body art" for this kid! Like a buddy told me, "Scars are like tattoos, but with better stories!"

It's because they are - this is a crepe dough, not a pasta. Still a nice cook, nonetheless.

Works for me. Waiting with bated breath!

Interesting way of looking at things, Cookie. Clearly shows that the KK has "value" and not just another nice shiny toy.

I see a quicksand pit and not going near it!

Ha, ha, ha. Great minds, eh, Cookie. Looks like we posted within minutes of each other to the same page! How funny is that?

To add to the theme, here's the smoking wood chart from Fruita Woods (my personal "go to" for all my smoking woods). http://www.fruitawoodchunks.com/wosmch.html

Happy Birthday, Ole Man!

Please share your dough recipe for the buns. They look really tasty.

I've used chorizo in mine, with fresh jalapenos for a spicier version. Like your chipotle in adobe idea. Just curious, can you even taste the ham? I can see it adding some texture, but not a lot to the table, flavorwise, seeing as it is sliced to serve.

Great looking food porn - AGAIN! That plated dessert looks fantastic!! Glad it came out OK this time. Looking forward to the recipe.

You're still an awesome cook in my book, MacKenzie!

Hate to say it, but even RJ got that part right! Too bad he used cheap steel in making his baskets. I burned through 2 of them! Don't see that happening in my lifetime with the KK.