tony b

Hi, my name is Tony, and I'm a Komodoholic and I'm also addicted to food porn!

Was just curious as to whether you were just going for some smoky flavor or wanting to get some caramelization on the kernels?

Reminds me of a great South Park episode about Prius cars. Prius owners got so caught up in themselves about how much better they were than everybody else, that they literally went around smelling their own farts, because it was obvious that theirs didn't stink like "regular people's!"

I didn't deal with EPA much, just the Nuclear Regulatory Commission (NRC). I spent the last half of my career in regulatory affairs, both arguing with inspectors over what the regulations said/meant, and the bureaucrats in DC on writing new regulations. Trust me on this one; EPA has much bigger fish to fry than backyard BBQs. The students came up with the idea, not the EPA. I'll get off my soapbox now.

Get'em started young, I say!

Who's Hawke??

Sorry to disappoint you, but it's Fox News blowing stuff out of proportions again. Read the article carefully. It's a student-based study, funded by the EPA, as part of a grant program - "The EPA said that ... the grant is part of the EPA's "National Student Design Competition for Sustainability Focusing on People, Prosperity and the Planet (2014)", which is a student-designed competition for sustainability." So, don't go gittin' yer panties all in a bunch over nothing!

Crazy cook, dude!!! Great pics, too!

Please do, but we understand how hectic overnight cooks get and then, there's that whole bourbon thing goin' on, too! Ha, ha, ha!!

Hey, Doc! Glad to see you're still cookin'! Oops. Forgot to ask - details on the KK part - grill temps, indirect/direct, etc.

Hey, at least this isn't like the old POSK Forum, where you could get "banned for life" for posting anything negative about the grills or customer service (i.e., the serious lack thereof!!)

We call those "Iowa Chops" here. They are at least 1 1/2" thick, often thicker. Regular item at the butcher's counter. I pick'em up when they go on sale, usually once/month. Like I've said before, "It's great to live where the pigs are!" Hey CC, I can't say enough great things about De Buyer pans. You should get one and check it out. I got all mine at Cooks Catalog. http://www.chefscatalog.com/product/25200-de-buyer-mineral-fry-pan.aspx

De Buyer pan - you totally rock!!! Love mine! I use them for all my sauteing, frying, except for my Swiss Diamond pan for eggs/omelets.

Excellent. I assume you'll do a quick sear on the KK when done? Let us know how they come out.

SWEET!! BTW - if you ever visit round this way, stop by, I make a killer Shrimp & Grits - I'm from South Carolina originally, so I'd better be good at it or they'll disown me back home!!!

Why do I feel like Sister Mary Angelina just rapped me across the knuckles with a wooden ruler??

Let us know how it comes out.

Hey, I resemble that remark!

Hang on for the ride of your life. Also, as we said in another thread - go out now and buy a new belt, 2 sizes bigger, because you're gonna gain that much weight when you start cooking on the KK; you're gonna want to cook everything in sight, just for the fun of it (and, oh yeah, because it's damned tasty, too!!!)

Some go by the color of their tiles. Since your's is metallic bronze, you could riff off of that - Metalhead, The Great Bronzini, Blazing Glory, Bronzo the Magnificent, etc. I have never named any of my grills, unless POSK counts!

My book says that temp is for Med Rare, but who eats rare brisket - huh? My same book calls the 160F is used, "Traditional."

At least you still possess them and they're not in a jar on SWMBOI's side of the bed - YET!!! I remember an old post (might have to dig it up) that warns the newbies to go out a buy a new belt, 2 sizes bigger than the one you presently wear, for the inevitable weight gain that comes with owning a KK!!! I think all of our BMI's are in the same range (can barely see our .... feet!) LOL!!!

Remember, mine was a corned beef brisket, so how it compares to a plain one, IDNK? However, that said, my corned beef was SV'd @ 160F for 2 1/2 days.

ROFLMAO - I'm actually crying from laughter! You are one sick bastard, Ken - luv ya!!!! Silly me, I was initially thinking he was making a comment about SWMBOI's weight and I was like, DA-HAMN, that took some cajones! Hope she doesn't read this Forum!!!

What Robert (aka 5698k) said. If you got an OTB 23", you can load up the pallet with 15 boxes of Coco Charcoal. DO IT! You won't regret it.