chileheadmike

Late night Gino's Pizza Rolls. I'm so ashamed. Well, not really.

I haven't read all the responses yet, but I got rid of my iRoast II. The thing never did seem to get hot enough to roast the beans. I roasted in the garage and it did sort of OK but not great in the summer, but they never would roast properly in the winter. I went back to my hot air popcorn popper. I'm almost out, I need to place an order. Looks like that have some good Ethiopian, I usually get some from Central America too. I miss the monsooned Malabar, that was good stuff.

I wouldn't worry too much about the rust. It won't come in contact with the food. Fire it up empty and scrape with a good grill brush. Replacing the grates is a good idea.

Several years ago a Weber rep was domo-ing a kettle. He fired up a charcoal chimney of natural lump charcoal and dumped it into the middle of the lower rack. No other charcoal was used, just the one chimney full. He may have thrown in a chunk of wood, I usually do. Pecan or apple. The chicken was cut into the standard 8 pieces and places around the charcoal. I think they used some rub. Took about 45 minutes or so and the chicken was done perfectly. Indirect heat but still pretty hot. This is now my go-to method for barbecuing chicken, skin is crisp and the meat is done all they way through. For me, this is a much better process than smoking at 250.

Fresh water: Crappie, dusted with cornmeal and fried. Salt water: Halibut.

Looks like barbecue to me. Good barbecue. Reminds me that I need to fire up the WSM soon. For burnt ends, I take the brisket out when the flat part is done and remove the point aka deckel. It's an ugly piece of meat with lots of fat and grain that seems to run every which way. This goes back on the smoker for 3 or 4 hours. Then cut into cubes and heat in some sauce. Usually Arthur Bryant's. Serve with cheap white bread, beans, potatoes and andouille, and pickles.

I have a real weakness for Chinese buffets. I eat at one about once a month. There are a few close to where I work. Two of them relatively close together. One is an older, established restaurant and then there is the shiny new super buffet that has pizza, sushi, Mongolian grill, in addition to the standards. It seems the shiny new buffet has taken some business away from the older one. I went out last week for my fix. I usually go to the older one because their food is better, and I really like their hot and sour soup. I pulled in the parking lot and noticed the signs out front for $4.99 all you can eat. Yikes. That scared me off. I drove to the shiny new one. They had a sign that said, "Under new nice and responsible management". Plus you have to pay before you see the food. I think they're both off my list.

A friend and I caught over a hundred crappie in one day. Best fishing day I've ever had. Seemed we hooked one on every cast. Just unbelievable. Took forever to filet them. I made stock from the heads and bones. It was OK I guess. I didn't roast the bones, I just simmered them with some onion and celery for a couple of hours. It didn't really have a lot of flavor and I ended up not using it. The fish was terrific though. Crappie is my favorite fresh water fish.

That was my experience. Not a very good ball of red grease either. In Kansas City, KS Krizman's House of Sausage makes a pretty good chorizo. I have learned my lesson.

I watched the first episode hoping for a train wreck. Well, it did. Now I don't have to watch any more.

Several years ago, I tossed a few links of chorizo on the grill. Unfortunately, the casings were made of plastic. They melted almost immediately and made a giant freakin mess outta my Weber. Lesson learned I guess.

I saw this one. I watched just for the train wreck factor. I couldn't even make fun of it, it's just too boring.

Yup, we were always issued two. One wet for wiping down and one dry for hot stuff. I always managed to "find" some extra though. I've picked up a hot pan with a wet towel more than I care to admit.

I smoke dry jalapenos just about every year. I get the best results from splitting them in half and then smoking over pecan in my WSM for about 10 hours or so. If they're still not completely dry, I'll put them in the dehydrator. I only use the ripe (red) ones for chipotles.

That commercial was a real double take the first time I saw it. I was waiting for one of his kids to throw the dish at him and dress him down for daring to serve such crap. I wonder if this is stirred personally with Marco's giant finger.

I don't think a pork butt needs a brine. I think it changes the texture and gives the meat a hammy flavor. I could see brining a loin as that's much leaner, but I rarely brine those either.

I worked for a while in a barn that was converted into a giant restaurant in Stanley KS. The barn is gone now, replaced by million dollar + mansions, but back in the day it was farmland. It's amazing the amount of food pumped out of that kitchen. The exterminator came every two weeks just to try to keep the roaches under control. On exterminator day, we had to sweep them up every 10 minutes or so to keep them from piling up too much. My other nightmare came on the night that I first watched Hell's Kitchen. I had a horrible dream that those morons were my kitchen staff.

When we do a competition, we try to get the butt done 2 to 3 hours before turn in. We wrap in foil, then in a towel and put it into a cooler. It will stay hot for hours while resting.

I have an anti sweet tooth and only eat sweets twice a year. Birthday cake for my kids. I remember as a kid I begged my Dad to buy me a Cherry Mash. Maybe that's why I don't eat sweets any more.

I like it. I can roast acorn or other hard squash on it and nothing sticks. Amazing stuff. But I'm sure it causes cancer in lab rats.

I watched the show this weekend. I'd never heard of her before reading this thread. I don't think I'm in the target demo. She seems likable. Her twice baked potatoes are identical to mine. She has 0 knife skills. Yikes. I cringed when her husband went to fire up the match light charcoal. Double yikes, that stuff is terrible. Just sub some lighter fluid for marinade. And then if you're going to cook your expensive beef tenderloin in an aluminum foil pan, why not do it in the oven? Maybe he was protecting it from that nasty charcoal. It was a nice med rare though. I don't want to snark too much, she's pretty good with that shotgun.

No brown on mine, and I don't mind some soft/runny parts.

Sandra Lee scared him? I would have loved to have heard that conversation.

I have seen his show on PBS. I would make the trip to Philly just for this.

I was literally crying reading about the Red X. My Grandpa used to take me with him to The Red X to buy cheap cigarettes in the 60s. It's truly a KC institution. And if you don't get over to the 'Dotte for some good Mexican food, I am no longer your friend.