tony b

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.

I have a baby Grill Dome that also has the infamous ceramic plate with holes in the bottom for the charcoal grate. One of the first things that I did was take that stupid thing out and replace it with an open mesh charcoal grill, trimmed to fit. Immense improvement. Stupid design, as it plugs so easily and kills the airflow!

First off, great virgin cook on Beauty! She did a great job! You could be like me and "hep out" those rubs. If I get one that I don't particularly like, I'll F with it in some way. In your case, add some fresh ground dark roast coffee (or espresso powder) to the coffee rub. Add some demerara sugar to the honey one. Or if you like a stronger molasses flavor, go muscovado. Why bother, you might ask, because I'm a cheap bastard, that's why and hate to see anything go to waste. My parents grew up in the Great Depression and I learned not to waste anything!

You can leave off the netting. If you're worried about its irregular shape, you could tie it back up with butcher's twine. Lamb is best when served rare. So I like to do a quick sear on all sides at 450F on the lower grate (not the sear grate), then put it up on the main grate to roast at 325F until you hit an IT of around 125F. Pull it off and let it rest for 10 - 15 minutes before cutting into it. A good thing to do is put a pan of quartered potatoes (baby red or Yukon golds), lightly tossed in oil with a bit of S&P, on the lower grate underneath the lamb, so the drippings flavor the potatoes! YUMMY!

Sad.

Have had my Anova for just over a year now. Love it! Got a sirloin in the bath as I type this. I've done a lot of steaks (tried both searing before and after SV - no noticeable difference to me - YMMV), stuffed chicken breasts & pork chops (the vacuum bag holds the stuffing in well and it doesn't spooge out like baking in the oven!), corned beef brisket (awesome, even though it took 3 days!), salmon, pot roast, short ribs, boneless leg of lamb (seared first on the KK, then into the SV bath). Dennis raves about shrimp done SV, but I haven't tried it yet, along with perfectly poached eggs (both are on my "to do" list).

I had a tree in my backyard when I lived in San Jose (CA). Along with lemons. Nice to have fresh squeezed juice, isn't it. Miss that. But not the traffic!!

Not yet. Don't have any oranges lying about.