tony b

Re: Roasted Corn I'm one of those peel the husks back, remove silks, slather herb butter on (tarragon is the best!), tie the husks back up with butcher's twine and onto the grill. Rotate a quarter turn every 20-30 minutes. Plan B is blood orange or Persian lime infused olive oil from Stonehouse. If the corn isn't fresh, then I soak the ears in a mild saline for several hours and put onto the grill (husks on) and slather on the herbed butter afterwards. Living in Iowa has some benefits - great sweet corn is one of them when it starts to come in mid-to-late summer. Local growers just set up stands in parking lots and sell ears picked that morning. These go straight onto the grill without any other preps - simple perfection! In season, I probably make corn at least 3-4 times a week.

Re: Smoking wood Have been a big fan of HawgEyes for years. They are in-state for me, so most of the time it's just a road trip to load up on rubs, charcoal, and wood. Makes for a fun day - lunch at El Bait Shoppe (great beers and excellent fish tacos), quick run over to Trader Joe's and/or Whole Foods (closest stores to me) and then back home - a good day all around.

Re: Heat deflector Mine did that too. I suspect that water got under the surface and caused it to spall when heated. Other than esthetics, no harm to functionality.

Re: Where is the smoke ? I need to ask, why the holes in the bottom of the dutch oven and not the top?

Re: 23 & 32 KK side by side pics Wait until Fall and say that the Great Pumpkin left it for you on Halloween, seeing as how you were such a good boy this year!

Re: It just arrived Glad to see another Dark Autumn Nebula out there! As noted, it is tradition here to post pictures of the "virgin cook."

Re: Hello Congrats! I, too, have a Dark Autumn Nebula. Gorgeous in the mornings when the rising sun hits it! n67453 n67453

Re: **Big Bad 32" Komodo** Dennis, we're still waiting on the retrofit dual door for Gen IIs.

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