tony b

Careful there, Wilburpan, or your neighbors will be calling the cops on you for animal cruelty by hanging ducks in your backyard - LOL!! And, we never tire of food porn on this Forum - EVER! Great looking burger, AGAIN! Nice china pattern, btw! Noritake? Lastly, another bad flashback to "A Christmas Story" (two in one day??) - "It's smiling at me!" https://www.youtube.com/watch?v=l5YZ62mgWyE

Thanks, CC! As you've discovered, cooking on the KK is so damned much fun, we look for new ways (I mean, excuses) to use it!

It's up to us to spread the gospel! Amazon, Google, Facebook, et. al.!

Thanks for the compliments, CC. Enjoying the leftovers, too! Here's another kicker in the cranberry relish - whole pink peppercorns. The rest is the usual - walnuts, golden raisins, honey, OJ.

I truly hope that all your troubles are behind you and that it's all good going forward! Exceedingly excited about being able to buy coco-char on Amazon with Prime delivery. Sweet!!! Santa has promised me some new "toys" once the new web page and store are up (new pizza stone and double-walled drip pan) - because I've been a very good boy this year! - LMAO!!

Another great use for a cast iron skillet - cajun blackened pork chops! I put the skillet right down on the sear grate as close to the fire as I can get it. Used the split basket to give an off the flame area to let the chops finish cooking after the initial char. Seriously tasty chops!

Just finished cleaning up after the turkey dinner. Have to say that this was probably the best turkey I've ever cooked. Pulled the bird off the KK at 180F internal in the thigh. The breast was not the least bit dry, juicy actually! Only miss was no crispy skin, despite the overnight uncovered rest in the fridge, oil rub with S&P just before going on the KK. Was shooting for 375F dome, but settled for 360F. Pictures, you say?? OK! Bird just getting started on the KK. Here's one for Dennis, with the KK logo showing. Notice the apple and onion in the cavity. Bird is done! After a nice rest under the aluminum foil tent. But, where are the sides, you asked? Dressing, cooked on the upper grate in the KK. Ubiquitous green bean casserole (with a new addition this year - artichoke hearts - liked it!!) But, where's the mac & cheese? Ta-da! Oh yeah, can't forget the cranberry relish (secret ingredient - Grand Marnier, shhh, don't tell anyone!) Gotta have something worthy to drink with it. 2005 Bonny Doon Cigare Blanc. Bon Appetit, ya'll!! Here's hoping that you and yours have the best Thanksgiving ever!!

Hi, my name is Tony, and I'm a Bar-B-Queholic!

Fingers crossed on tomorrow's bird cook. Weather forecast is sunny, but cold: 15F (5F with the windchill) when I'll be firing up the KK.

That seems to happen a lot in your videos - LMAO!! btw - that's why we love them!!! Love the BBQ song!! Not only can they actually play, but they seriously know their Q!!

Hey Eggary & LarryR, glad to have you guys back in the Forum. Missed ya! Larry, you're gonna have to teach me that trick of posting videos in this new forum. Do they have to be on YouTube first? I plan to use peach wood and go light on it - a single chunk. Looking for a nice, mild smoke. Especially since later in the cook, I'll be putting my pan of dressing on the upper grate and I don't want it too smokey. Have a great Turkey Day everyone!!

Thanks, Just kickin' it old school! My mom always stuffed the bird with apple and onion quarters; the fresh herbs are my twist on it. Learned the brine back in the day from a chef buddy.

Yeah, what these guys said! Mine went in the brine last night. Brine is kosher salt, brown sugar, powdered ginger, dried orange peel, whole garlic cloves, green cardamon pods, whole black peppercorns, and star anise. Will bathe for 3 days, then overnight uncovered in the fridge to tighten up the skin. Oil the skin with some S&P, stuff the cavity with a quartered onion and apple with some fresh rosemary and thyme, then onto the KK indirect @ 375F with some peach wood on Turkey Day.

Good catch, CC - all I saw was the Coke Zero cans!

Great looking salmon, Davey! Put my bird in the brine bath last night. Planning 3 days in the brine, then overnight uncovered in the fridge to tighten up the skin for the big cook on Turkey Day!

Here's the one on the Big Bad 32 posted by CeramicChef. Been prodding Dennis to retro this concept to the 23 for the rest of us. It has varying sized holes, so you just dial it to the size hole for the temperature you want - easy, peasy!

I am so sorry to hear of your loss. As a widower myself, I can empathize with what you are going through. Hang in there, my friend.

Killer looking burger, Wilburpan! I'm a big fan of "drunken beans." The booze depends on the style of beans - chili beans get tequila, Cuban black beans get rum, baked beans with brown sugar/maple syrup get bourbon! About the only bean dish that I don't add booze to are my Cajun red beans and rice, because they get beer!

When I picked up the POSK at the trucking company's loading dock (home delivery was super expensive), I used a U-Haul truck with a lift gate. Worth every penny!

Have to be honest, I've never bought from this company, so can't vouch for quality. Just stumbled across them in Amazon. I have bought product from these folks, mostly boudin and andouille, but their turducken seems to get good reviews. http://www.cajungrocer.com/fresh-foods-holiday-dishes-turducken-c-1_15_24.html?limit=all

And if you can't find them, or are looking for something a bit more off the beaten path - there's always Turducken! http://www.nolacajun.com/fresh-foods/turduckens Or go boneless - http://www.nolacajun.com/fresh-foods/turducken-rolls

You are a Prince for rescuing them and keeping them safe!

Thanks for that tip, Dennis. Not that I ever had any plans/desire to remove my firebox, but good to know nonetheless! (btw - that's not in my copy of the User's Manual.)