tony b

Re: First chicken... I am the wrong guy to ask about "how spicy" something is - I am an original subscriber to Chile Pepper magazine, if that gives you a hint. So, to me, No, this does not have serious heat. (I make a destinction between "spicy" (think bold flavor) versus "hot" (like chiles)). I do like Flay's rub on chicken, as it is an interesting blend of flavors; the cinnamon/clove/allspice and ancho/pasilla chiles seems to work well together. Here's a link to a copy of Flay's recipe, so you could tweek it anyway that fits your taste: http://www.food.com/recipe/Bobby-Flays- ... Rub-311297

Re: Konro grill Amazon has several vendors selling bincho tan charcoal, but man is it pricey - $24.50 for a kilo! http://www.amazon.com/Japanese-Charcoal ... _lg_text_b I'll stick to KK extruded coco, even with the shipping cost, it's nowhere nearly that expensive!

Re: First chicken... I did my first whole chicken on the KK tonight. It was on a vertical stand (not beer butt) with Bobby Flay’s 16 spice rub and lemon-infused olive oil (Stonehouse) over/under the skin. I did it on semi-direct heat, since it was vertical - I had it towards the front of the grill away from the hotter part of the grill, but without a heat deflector (I like crispy skin). Things were going smoothly for the first 90 minutes or so, rocking along at 350F over cherry wood. Got distracted for a while and when I went back to check on it about 30 minutes later, the temp had shot up to 500F! Needless to say, when I opened the grill, the chicken didn’t look too happy! It was crispy skin alright - seriously blackened. I had forgotten to put a drip pan under it and the fat rendering out caused the flare up in temp and blacken of the skin. But, here’s the power of ceramic grill cooking, and the KK in particular, the chicken was not dried out at all when I pulled it off the grill. Yeah, the wing tips and end of the legs were toast, but the bulk of the actual bird was still moist and tender and there were even salvagable bits of crispy skin (woo, hoo). That’s the thing the ceramics do best in my opinion – roasted chicken. These grills are so amazing that it’s hard to screw it up! Next time, I won’t forget the drip pan!

I had a sizable piece of last weekend's brisket left in the fridge and after seeing an episode of Triple-D on Food Network about KC BBQ, I thought - Burnt Ends! I've never made them before, so I scoped it out on line and I just finished them off on the grill - MEAT CANDY. That's all I can say!

Re: Mail Order Bride To quote Tom Petty, "Waiting is the hardest part!"

Re: Church cookout Nice porn! Do you always use Cowboy? I know that it's widely available, cheap, and works in a pinch, but it burns up fast (not really hardwood, but lumber scraps). Have your ever used Wicked Good Charcoal? I often reference Naked Whiz reviews when I run across a new brand. He's usually spot on about the quality of charcoal!

Did my break-in high temp soak yesterday, so I could do my first high temp steak sear today. I can't believe how easy it was to get the KK up to over 800F. It was amazing! Here's the food porn. For the wino's in the group - that's a 1996 Ravenswood Zin to go with - outstanding!

I just upgraded to a KK after 11 years of cooking on a grill from that "other Kamado company" that shall remain nameless. Couldn't be happier. Finally got the KK up on the deck this week (8 steps) and had the "virgin cook" yesterday (ribs) and today, it was a brisket flat. Both came out excellent. Just wrapped up the high temp break-in run so I can do steaks tomorrow night. Here a couple of pix of the new baby, and some food porn, too.

Re: Flat Iron Steak Cook : VIDEO Talk about high temp cooking - we have a new pizza cafe nearby that has an Italian-made, ceramic, wood-fired oven (tiled in beautiful light blue tiles) that runs at 900F!! The pizzas cook in only 90 seconds! They are heavenly.