tony b

Re: BBQ Guru with KK Kewl. You're in a whole different ballgame than what I'm used to. I did live in Barnwell back in the mid-70's (high school) while my Dad worked on the never-finished reprocessing site there. So, I rode by SRS quite a bit. Serious business - military guards patrolling in jeeps with machine gun mounts.

Re: BBQ Guru with KK

Re: Pimento Wood Chunks No. That's about all I know about it. I've never actually seen it anywhere.

Re: Rye Whiskey Recommendations No doubt, Doc - Midleton Irish, indeed! Cha-ching!! I got to sample some at a scotch tasting a few years back. Nice, very nice. I didn't plunk down the coin for a bottle, but I did come home with the nice wooden box the bottle we were sampling came out of! Sits on the top shelf of my bar to oogle. Glad to hear that the Templeton is a hit!

Re: Rye Whiskey Recommendations Iowa, Doc. I live in Cedar Rapids. The distillery/winery is a short distance south of me in the small community of Swisher, Iowa. It's a stone's throw off Interstate 380, between Iowa City and Cedar Rapids, if you're ever up this way.

Re: Rye Whiskey Recommendations De Nada. Just trying to promote the Home Boys! We have another local distiller that does a very nice job - Cedar Ridge. He's just about to release his first batch of single malt whiskey. He makes a fine bourbon and dark rum, too. He also markets some of his spirits under the Clearheart label - his Clearheart gin and vodka are top shelf and half the price of the better knowns. http://crwine.com/

Re: pork butt and ribs Doc, we couldn't see the outside of the new KK. What color is it? Did you breakdown and get one of the mambo 32" ones?

Re: Rye Whiskey Recommendations What did I tell ya, even the WSJ likes Templeton. LarryR, can give us your impression of it?

Re: pork butt and ribs AWESOME Doc!! Bacon is on my list of things to try making this summer. Porchetta is another, as I have an excellent butcher who can get me not only pork belly, but skin on pork belly!

Re: KK Coming to WI Welcome from slightly warmer Iowa!

Re: Beef Short Ribs vs Beef ribs This post, and my local butcher, got me to stretch out and do BOTH short and back beef ribs for dinner. Here's an in process pic.

Re: Rye Whiskey Recommendations Templeton Rye is the bomb. Old recipe from back in the Prohibition days, was a favorite of Al Capone - all he served in his speakeasies. It's a boutique, so good luck finding it, but it looks like they distribute to NV. Fortunately for me, it's bottled here in Iowa, but even then, it can be hard to get at times, especially at Christmas time. http://www.templetonrye.com/

Hear, hear! For what it's worth, I actually am a fan of the 5-way at Skyline in Cincinnati. Talk about outside the box chili!! One of my philosophies in life is: Show them the love, cook them tasty food! Doesn't have to be competition grade or "haute cuisine."

Re: Pulled Pork Chili Not to start an argument, but enter a chili w/beans in a CASI event and watch it get disqualified and not even sent to the judges table. There's chili beans and there's chili con carne; not the same thing. I'm just sayin'.

Re: Pulled Pork Chili Sorry, but REAL chili doesn't have beans in it, regardless of whether the meat is Q or not.

Re: pork butt and ribs "I like big butts, and I cannot lie!" Sir Mix-a-lot

Re: Just learning about our new KK Second the using of the uppermost rack for spatchcocked chicken, direct heat, skin side down - anywhere from 350F to 425F will work fine. Don't worry about it drying out; ceramic grills are the absolute best for cooking moist chicken and crispy skin all at the same time. If you want truly crispy skin, you have to air dry the chicken (unwrapped) in the fridge overnight. Here's a link to spatchcocking chickens - http://www.komodokamado.com/forum/viewtopic.php?f=23&t=4815

Re: Johnnyboy Cover color for Cobalt Blue KK I picked my KK color (Dark Autumn Nebula) to match the house and deck, so it was easy to pick the cover color to match (True Brown). My KK looks like a middle eastern woman in a burka! Remember, Johnnyboy covers have to be in a fabric color that comes in 60" width, which leaves out most of the Sunbrella selection.

Re: gyros with pics Leave it to Doc to go all anatomical on us.

Re: Just learning about our new KK Sounds like you're off to a good start. Please update us on the exterior temperature issue - curious?

Re: gyros with pics I love my FoodSaver and use it for lots of stuff besides BBQ. I grow my own hops for beer making and use the FoodSaver bags to store those in the freezer. I buy spices and rubs in bulk quantities and break them down into smaller bags and vacuum seal them. Works great and the spices stay fresher; and buying in larger (bulk) sizes is always cheaper. Here's a tip that I learned from a friend who convinced me to buy one - use the rolls of bag material (vice the pre-made bags) and make the bags bigger than you need. Then you can open them, take out what you need, then there's enough bag material to re-seal it again. You actually end up using less bag material this way. I didn't use to frequent Costco before the FoodSaver because I was afraid that I'd end up throwing food out. Now, just bag it, tag it, and toss in the chest freezer. Cha-ching! Don't mean to come across as a TV Infomercial, but these things are worth the money.

Re: New arrival Welcome and congrats! Pictures, please!

Re: Cleaning Stainless Steel Cool tip about using Google's search engine on a targeted site, will definitely remember that one .

Re: Berkshire (kurobuta) Pork Cook the ribs "lo & slo" (275F) with a drip pan to avoid flare-ups and let that inner layer of fat render out, about 4 1/2 hours. I think you'll be pleasantly surprised with the results.

Re: SNAKE RIVER FARMS Whole Bone-In Pork Shoulder LIke Doc said, I'd seen a lot of BBQ heavies just doing S&P and thought this would be a good time to experiment, given the opportunity presented by the "mini racks." Plus, heritage pork has much better natural flavor than the standard Hormel cryopac ribs (the "white meat" version of pork that we were all brainwashed into believing was better?) My pantry is full of various rubs, spice blends, and hot sauces. My guiding philosophy in the kitchen - "Don't' be afraid to play with your food!" I almost never make anything the same way twice. I also follow this philosophy in my beer making, always tweaking the hop variety/amounts, yeast strain, or the specialty grains.