tony b

Probably a very wise investment if he can get them to actually grow, assuming in vitro.

More like 4 or 5 months here! We had snow just a couple of weeks ago and a hard freeze last night! Turning the corner next week into the 70s. Planting guide says not to plant here until late May.

Not a chance, MacKenzie! Iowa is cold enough for me. In fact, we have a hard freeze warning for tonight (low of 29F) and it's MAY! BTW - PFM, it's working again! Have no clue what the problem was before. I even shut my browser and re-opened it and it still didn't work?

PFM!!!

Have tried to upload several pictures today in different threads, only to have them all "time out" and fail to upload. Suggestions???

Got an interesting cut of pork from Porter Road a while back and decided to try it out last night for dinner. They call them Pork Wings. It's a cut from the shank area of the front leg. Website says to cook them like ribs. I was a little behind schedule, so I did them "hot and fast" method - 325F, direct, main grate, with peach wood chunks. WTF??? I can't upload any pictures? Had a similar problem in another post, as well. The upload "times out" and fails. UPDATE: PFM - it's working again!! The interesting thing about this cut is that small bone was barely visible before cooking. Plated, with homemade pasta and sauce. This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too!

You need to get some Powdered Brewers Wash (PBW). Check you local homebrewing supply shop or go online. Mix up some in warm water and soak the basket in it overnight. All the gunk will just rinse off or with just a wipe with a damp sponge - easy, peasy! I was going to post the pic of the job it does on the basket, but I can't seem to upload them - multiple tries. Just trust me (others on the Forum will corroborate) it works! But, the stuff isn't cheap.

We like to tell folks that they've never really had a decent roasted chicken until they've had one cooked on the KK. There's just something magical that happens inside this grill to a nice whole bird! And, the upside is, it's practically impossible to mess one up! ckreef actually tried to overcook and dry out a chicken, as an experiment. He almost couldn't do it!

Sounds like a Dennis question!

All I can say is WOW!

Around here, we call it garlic mustard. Invasive as hell! I spend a lot of time pulling the stuff up by the roots (fortunately, it's pretty easy to do). I've never thought of trying to eat it.

Welcome to the Forum, JCBBQ. You're going to love the KK. My first kamado (from a different maker - won't go there!) was a cobalt blue. Still have a fondness for that color, but my KK is a Dark Autumn Nebula.

The new stuff might be, but the original coffee char wasn't extruded, but just lump.

True, the JD does spark less than the Fogo, which is like the 4th of July!

Reminds me of a beer experiment that I did with the POSK back in the day. A smoke infused Czech Pils. I named the beer Bong Water! Took 4th place in the club competition with it.

A good start. Also do poached eggs using the SV. This one is a bit trickier, as it's not forgiving at all on the cooking time. I'm talking down to the quarter minute! 167F bath, eggs straight from the fridge, 11.25 minutes, then immediately into an ice bath for 1 minute. Perfectly set white (the liquidy part will cling to the shell, so you only get the "good part" of the white) and a yolk that's just runny. Go to 12 mins if you want to set the yolk more to a jelly like consistency. Play with the time until you get them exactly how you like them.

MacKenzie must have magic powers, as I can't find that list either, Doc!

Yep, plated pictures are a true test of patience, looking at the finished product and wanting to immediately dive right in! I assume it's like other similar rubs (I used Gunpowder), that have a bit of actual charcoal in them?

I like the eucalyptus, a bit pricey, but nice charcoal. I use their Quebracho a lot. I'm finding that the Jealous Devil is burning up more than the others that I've been using. Regular cooks in the 300F - 400F range, under an hour. Rough guess is that I'm using 2x as much JD as Fogo. Would be curious to hear what others are finding? @ckreef - did you test JD when you did your charcoal study? I've slept since then and don't remember all of them - LOL!

As opposed to the infamous POSKs! Mine is only 8 years old. It was one of the first Gen II 23" KKs. There are others that still post on the Forum that have been hear longer than me. Doc (mguerra) and ThreeDJ16 both pre-date me by a few years. Robert (5698k) is about the same time as me. Maybe some of the real old timers are still out there, like @Sanny @primeats @Porkchop @Majestik @Firemonkeyand @Fetzervalve. What about the "other" Tony - @tcoliver?

Too kind, Bruce! Maybe if it had the raita to go with it - 3 stars maybe? 😄 Nice trick there, Doc! And I know them hounds love their special treat!

Since I got one of the original batch of Double Drip Pans, which I haven't used in ages, I should reconfirm that mine fits as suggested?