is that a 18 or 22 kettle?View attachment 62685
I think,there was a “slab of cow” ready to hot the CI grate shortly after taking this picture. I allow a little space for quicker cooking at the high airflow that the Vortex provides, these went about five minutes longer than this shot. crispy skin, moist meat, what more can anyone ask?
Since you are inviting feedback, I will remark that every time you use the LAS acronym you always follow it with a somewhat lengthy description of what the acronym means, which ends up being even longer than if you would have simply just said "low and slow" and skipped the acronym altogether...or you could conform and use the L&S acronym, which is defined in Chris' glossary of grilling terms. So I attribute this to you being a rebel and non-conformist and I accept that it's just Brett being Brett, but ... every time I read that I think, "well why didn't he just say 'low and slow' instead of dragging me off down this side road again" and it kind of disrupts what you are trying to say. But you be you, I be me!since i don't use any Kxxxx products on anything EXCEPT LAS with deflector (that's low and slows with using the Weber WSK defelctor, not the LAS airport)
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all your feedback and input is appreciated. please keep the data coming. i am a bit of a nerd when it comes to process and procedure when cooking. this is a hobby i still enjoy. and it comes with benefits, LUNCH OR DINNER!
becuase i prefer las versus l&s. but someone, somewhere thought it was the airport. so yes, rebel. i will just use las as i don't like l&s; becuase haf is not h&f. ty for the feedback.Since you are inviting feedback, I will remark that every time you use the LAS acronym you always follow it with a somewhat lengthy description of what the acronym means, which ends up being even longer than if you would have simply just said "low and slow" and skipped the acronym altogether...or you could conform and use the L&S acronym, which is defined in Chris' glossary of grilling terms. So I attribute this to you being a rebel and non-conformist and I accept that it's just Brett being Brett, but ... every time I read that I think, "well why didn't he just say 'low and slow' instead of dragging me off down this side road again" and it kind of disrupts what you are trying to say. But you be you, I be me!
fuel / fuel holder | char baskets on lower rack of WSK | Venturi on lower rack of WSK |
KBB | ||
KPro | ||
Weber Briq's | ||
Jealous Devil | ||
B&B Oak Lump |
i still have some Cowboy briqs, B&B briqs and char logs and some Kpro. the rest is a dwindling JD stack which is on the buy list. just awaiting for it to come in to the distributor.@Timothy F. Lewis I agree with you and the learnings come with experience.
Another way is direct comparison.
fuel / fuel holder char baskets on lower rack of WSK Venturi on lower rack of WSK KBB KPro Weber Briq's Jealous Devil B&B Oak Lump
I haven't used KBB in a while, but I have a few bags in the rafters along with a few bags of Kpro and Weber Briqs
What would be a good test? Light a chimney, dump it and time the temp to 500 and then cook something? I'm OK comparing ( wasting KBB) on a clean burn, mine needs it, but any cooks on the other stuff will need to be cooking food and I don't have any venturi cooks planned this week. Maybe next week.
I think I've just created a reason to drink more wine ... LAS = a "Chevaliers du Tastevin" toast to your rebellion! That makes it fun for both of us. Carry on, Brett!becuase i prefer las versus l&s. but someone, somewhere thought it was the airport. so yes, rebel. i will just use las as i don't like l&s; becuase haf is not h&f. ty for the feedback.
Chevaliers du Tastevin!
EDIT: Oh wait, that wasn't Brett. I drank anyway.
More like a Doctorate with 50 years of residency...you guys are too funny!So, if I'm reading this correctly, you have a Bachelor of Arts drinking French wine while watching yesterday's LA Lakers game ? Now that is my kind of laboritory animal science.
note, on high temps in the WSK, 45 mins is enough cooktime for wings. my 1 hour yesterday pushed the wings to their edge of happiness (moisture and crisp). I could have pulled at 45 mins and done like you show, a wet bowl saucing.
your wings featured are a nice size. where'd you buy them?
that's what i was cooking. i'm guessing they're raiding the young chicken stock out here as size has decreased becuase the restaurants are taking the bigger portions and retail is getting the small carp <sp>. i did have some feathers to pull of from this batch. and i see your time value there. i jsut set a 30 min timer once they're on the grate and proceed with other HH or kitchen chores/items for that day.And I believe those are from Costco, they sell 4 pound packs, separated into six individual servings, of the first and second joint, pre-cut. Super convenient, saves a lot of prep time
That's another thing I always wonder about your cooks, Brett. Do you have help with the clean-up afterwards? Some of your feasts, and I mean feasts, I know you gotta be beat afterwards...hopefully, someone else does the dishes!proceed with other HH or kitchen chores/items for that day.
22”is that a 18 or 22 kettle?
i do have help. but when i do jewish holidays and such, the really large cooks, i tend to clean as i cook. it's relaxing to wash pots and pans sometimes. mindless and i can rest my brain. i try not to crap up the kitchen. i also have a good sous chef, my younger son. he knows all the recipes as most of my recipes are not documented, except when @Joan asks me to draft a recipe. without her, my kids probably wouldn't have a clue. but it's more than recipes. there's a lot of techniques. to me the techniques are equally, if not more important, than the recipe.That's another thing I always wonder about your cooks, Brett. Do you have help with the clean-up afterwards? Some of your feasts, and I mean feasts, I know you gotta be beat afterwards...hopefully, someone else does the dishes!