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tony b
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Everything posted by tony b
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Hear that! Been a "chile head" most of my adult life, too. But, I think the horticulture has finally gotten the best of me; these new strains are getting just too damned hot (Ghost/Bhut Jolokia).
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Gotcha! We're all "lazy" every once in a while (maybe a bit more often than that - LOL!)
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And Now For Something Completely Prosaic - Part 1
tony b replied to CeramicChef's topic in KK Cooking
De Nada! Happy New Year to you, too! And all the rest of the KK Family! -
And Now For Something Completely Prosaic - Part 1
tony b replied to CeramicChef's topic in KK Cooking
Dammit - it's getting close to suppertime and you're making me seriously hungry! I had planned on polishing off some leftovers from the weekend, but now ... -
Bad news. Went to the ThermoWorks website to check out that temperature alarm unit. That model is discontinued. Looks like they replaced it with this model. http://www.thermoworks.com/products/alarm/dot.html Or, upgrade to the Pro model for a few more ducats. http://www.thermoworks.com/products/alarm/chefalarm.html
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Nice. Hard to find Weller around here anymore after the hipsters latched onto it (previously only the cognoscenti knew it was "baby Pappy.")
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Been there, done that! My episode was caused from the heat off the chimney charcoal starter. Another life lesson learned the hard way!
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Love me some grilled shishito peppers (similar Japanese version to yours). Just got a batch of seed catalogs in the mail over the weekend, and inside the front cover of one, where they put the "what's new" stuff - shishito peppers!! Guess what I'm ordering to plant in the spring?? "Interestingly, the long ones have less heat at the tip, and gain more heat as you work your way towards the stem." That's because that's where the seeds and placenta (that web part the seeds are attached to) are. They contain almost all of the capsaicin in the peppers. Very little is actually in the flesh of the pepper. Love me some pork belly, just about anyway you can cook it. A buddy brought an adobo pork belly to the Christmas party. Couldn't stop eating it. Money shot was right! Please tell me you got those killer looking rib bones and not the dog?
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I use a goose-neck one with a bunch of LED bulbs in it. It clamps on my deck rail right next to the KK. Only problem has become the goose neck is getting sloppy and won't hold its position as well as when it was younger (Insert Viagra joke here!) http://www.amazon.com/Designers-Edge-L-872-24-LED-Barbecue/dp/B001EXRG4K/ref=sr_1_2?ie=UTF8&qid=1419870639&sr=8-2&keywords=flexible+bbq+lamp I also have a headband one from Eddie Bauer that works well, too. Doesn't put out quite as much light as the goose neck, but has the advantage of pointing right where I'm looking. http://www.eddiebauer.com/product/50-lumen-headlamp/82203534/_/A-ebSku_0223534100__82203534_catalog10002_en__US?showProducts=111&backToCat=&previousPage=SRC&tab=&color=100
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Like Dennis, I'm not fully appreciating using the oven for the reverse sear over the KK? Seems energy inefficient to me (my engineering side coming out - LOL!)
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Woof, woof, woof! Love me some bark on my burnt ends - meat candy!! Nice looking ribs, btw!
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My kind of misery!
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KILLER! I bet the dogs are happy, too!
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Looks seriously tasty. Did you brine it first?
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Tasty looking pies there, MM.
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Well done, beautiful hunk o meat! Hang in there, buddy. I'm going to hijack this slogan, but it fits - "It gets better."
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Not as funny now that the Admin deleted the SPAM posts. But I can't let a good pun go to waste, so I moved it to the SPAM post.
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Believe this or not, when I remodeled the kitchen a number of years ago, it doesn't have a regular conventional oven, just a cooktop, microwave/conventional combo, and a small countertop convection oven. I rely upon the KK to do ALL of my major cooking that would go into a "regular oven." People freak out when I point this out. It works well for me. YMMV. The space below the cooktop, where the oven would normally be, has pull-out deep shelves for pots, pans, and lids.
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I always try and remember to take what I call "The Dennis Shot" of not only the food on the grill, but the logo showing, too.
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Happy Holidays, Everyone! Best Wishes for 2015 and continued success to Dennis and the KK family!
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Couldn't hold a candle to the "master" - R. Johnson and the original POSK.
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I consider them "done" when about a 1/4" of bone is visible on the ends. The bend test is also another good one. I don't foil, but if I'm doing St. Louis style, I might spray them with apple juice/water mix about every hour.
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Glad that I don't play in that sandbox! They sound touchy! If you can't stand the heat, stand back from the Kamado!
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Gonna have to teach you two to play nice in the sandbox!! ROFLMAO!!! Nice looking butts, CC! That was seriously nice of you to cook for your new neighbors, but I'm gonna have to call you the "G-damn the Pusher Man" (homage to Steppenwolf) for seducing your neighbor into the KK "addiction!"
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Don't sweat it. You'll need at least 2 days with a big that big! I brined mine little 10#'er for Thanksgiving for 3 days - perfect!
