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Everything posted by later4ya

  1. There was nothing political in my post except for mentioning Trump's name. However, you don't have to worry about me ever posting on this site again. I'm out...
  2. the continued equivocation of public figures which is the thrust of the post is ongoing news. And, it's getting continually worse. no one has an opinion until twitter gives them one.
  3. warning- this is more of a rant than anything particularly coherent Confession: I am not comfortable with the phrase 'comfortable in your own skin'. I am increasingly less comfortable in the skin that this nation is evolving into. Specifically, the effect of social media on our society and culture as a whole. And, perhaps I shouldn't be blaming twitter, facebook, periscope and snapchat but rather, thanking them. They has done more than perhaps any other thing I can think of in recent history to uproot and expose the weakness, cowardice, spinelessness and lack of conviction in leadership and public figures. I think this is why above all else- I like Donlad Trump. I'm not talking about whether I voted for or against him. I appreciate any individual in this day and age who will not back down or away from sincerely held beliefs and opinions. I like character guys, and I not even saying that he has very much. However, at the root of character is conviction and he at least has the conviction to say- and I quote Pilate here- "What I have written, I have written". I miss people who simply stood on what they said. No apology tours, no interviews to revamp one's image. Real leaders. Which brings me to one of the latest cases of gross equivocation: the CEO of United. I find it humorous watching how quickly and apparently sincerely, he's reversed himself. He's now dancing so hard that my feet are starting to hurt. I'm am not opposed to admitting mistakes or errors in judgment. I've made my share and admitted them publicly when occasion required. But, was this an error in judgment? Despite how I or you feel about United- and let me be clear- their customer service and the flight experience is horrible! They have canceled more of my flights for no reason and without making any serious effort to find alternatives. Nor am I considering the policy of overbooking or removing customers in general or more specifically for the purpose of freeing seats for united employees. I am talking about a passenger ignoring the direct orders of airport police and personel to deboard. I do particularly like how the doctor- seemingly against all human nature- resisted the urge to remove blood from his face to ensure that it was properly documented for posterity- and his case. If I defy the police, I expect to be mishandled. The very nature of arrest, in my mind indicates the introduction of a level of force that we may not be comfortable seeing. This provided a wonderful opening for the opportunistic passenger- who having already announced his intention to sue and realizing eyes were glued and cameras were recording- acted to strengthen his potential case. He cried out like a wounded animal and forced the agents to drag him out. The snowflakes present wilted and began to shout almost in unison, "O my God!" Those who resist will be subdued: that's how law enforcement works- they enforce. This is unimpressive to me. I've seen it before, having been in the uneviable position of having to have an unruly individual removed from a Church service. I then witnessed everyone who had confided in me about how unsafe they felt due to this person's actions and others who asked me to protect their families by having him removed suddenly become convinced that I was the bad guy when they saw the actual removal. To be clear, there was no force used. The police simply entered and whispered to the individual that he needed to leave quietly or be arrested. He chose to be arrested and was asked to turn around; then, was cuffed without incident. But, for effect, as they were leaving, he doubled forward as if his hands arms were being twisted behind his back. I still remember the audible gasps. As soon as they were clear of the view of the congregation, he straightened and began a quite civil and humorous conversation with the police officers. He was then released but asked not to return due to his continued disruption. Many families who requested this then left the Church. Funny how that goes. Anyway collectively, as a nation, we don't have a stomach for it. We watch it as if it were the same level of intent, animus and brutality as Bull Conner, Jim Clark. What I see is a simple arrest. But the resultant social media outcry over remarks is buckled the knees of United' CEO. Far too many of our our NFL Commissioners, elected officials, business leaders and Church leaders are adopting Hillary's motto: I was for it until I was against it. So, I just wanted to say that I am unimpressed by what I saw. What if it happened to me? It wouldn't. Once the police whow up- it's yes sir and no ma'am. And in closing- will our real leaders please stand up! As promised- nothing particularly coherent
  4. I do not disagree at all, the Pit boss is a very decent, perhaps excellent, entry level unit. However, value and quality are two very different animals. I was responding only to the use of the term of 'quality'. I am a quality first person and value to me equals cost divided by quality. Quality is just the equation of fit, finish and features.
  5. Hmmmm... First, let me acknowledge that you refer to the updated Pit Boss and I have not seen it. But, if the heat deflector and side shelves is the only difference, I find this statement counfounding. The stainless steel grates, for instance, are more substanital on the KJ, the actual radius of the bowl in wider on the KJ. I know Pit Boss claims to be 24", it's not, I've measured. The thickness of the bowl is wider. I am by no means bashing Pit Boss. After considering a Primo, I was this close to buying one before I saw the KJ in person. But, there wasn't a single aspect I examined where I could say they were equal in quality with the KJ or the primo. It's in a different price range for a reason.
  6. I still haven't cooked on the new Big Joe. I think i am going to sell it to my Church. I'm going to be doing a Day Long class on Kamado Cooking for our men's Fellowship- specifically low and slow and I'll give away the Joe Jr. I received in the demo deal to peak interest- (trying to encourage oothers else to catch the bug). Anyway, thanks John for the heads up on the grease / kontrol tower issue.
  7. I would preheat a cooler with hot water- then dump. After wrapping in butcher paper (probably double wrap), I would then place in aluminum pan. Then depending on how many old (thick) towels you have handy, I would place a couple in the bottom of the cooler, place the pan on top of them and then place a couple more on top. I might even introduce a little more heat by filing a mason jar with boiled water and placing on top of the towels maybe half way through the hold, just to kick the temp in the cooler up again.
  8. So what, they've stopped growing pecan down there? LOL Yeah, post oak has defintely becomethe craze. As if, using it will make someone the next Franklin...
  9. I consider myself a patient person but, 12 days after the purchase and still no latch for the BJ was weighing on me... The Fed Ex tracker said it would deliver Monday. Sigh, I was actually thinking the unthinkable of returning this to Costco either today or tomorrow. But, when I checked the mail, voilà. So here is the question then- who can tell me what this piece is for? Never having seen an actual working latch, I am clueless...
  10. I have no issue with cotton balls at all. I no longer attempt to light from the ash tray like JS demonstrated: it ignites the lump toward the middle of the Big Joe and I prefer to start near the front. Anyway, two or three toward the front, maybe two or three inches from one another and I'm good to go. Plus, cant beat the price...
  11. Great looking cook. i often just do the bare sausage to season with a nice bath of pecan wood.
  12. I was suprised after my Resurrection Sunday brisket cook from of close to 13 hours. There was close to 2/5ths ro 1/2 a KAB load of the KJ Big Block left. I then consumed it by doing a hi temp clean. The types of cooks definitely are the number 1 factor in consumption however, I also often utilize the divider to limit lump consumed as well.
  13. welcome @Chasdev! I miss throwing logs into a hot bed of coals. But, there is so much more... chill... associated with low and slow cooking on the kamado.
  14. I have noticed that the Costco nearest me is starting to carry smaller packers (10lb to 13lb range) in the last few weeks. Don't know whether that is a trend or not. Interesting... I am normally looking for the largest I can find.
  15. Butcher paper and usually no, I probe through the paper... But, it's not that big of a deal to unwrap and rewrap. More recently, I haven't been wrapping because it is so much more difficult in the Kamado to obtain the bark I am looking for- not enough air movement.
  16. Even before I did my first brisket cook, the one thing I learned from other helpful people on this forum is: Do not pull the brisket before it is tender. When it is tender happens at different temps for different briskets. So, using a toothpick or temp probe, insert into the thickest part of the flat. When it goes in and out like soft butter, it's done. That has never failed me. I have had briskets probe tender as high as 208° and above and as low as 192° or 195°. The temp is a reference- it says, I'm getting close; the probe test is the measure- it says, I'm done.
  17. Yes. If you search the forums and youtube, you will see posts regarding placing in a bag of rice or oven etc. My therm was even more severely fogged than yours. Last summer and fall the condensation would dissipate during cooks, especially hi-temp cooks. This winter, no matter what I tried, i couldn't get rid of the condensation. I finally contacted KJ and they sent out a replacement. No issues with this therm thus far...
  18. Just out of curiousity I wish I could see the end of that brisket. Nevertheless, what @Baby Back Maniac said is spot on. When in doubt the probe test is THE conclusive measure of doneness.
  19. Yeah, I don't. 11lbs is not a very large brisket and, are we talking pretrimmed or post? That could very well be perhaps a 9+ lber trimmed. In my experience, the thickness between a 14lb or larger and 11lb and smaller is very significant. A larger brisket is going to be more forgiving on temp spikes and again if the temp is toward 300° that is hot and fast. I wouldn't even think of attempting to do a smaller brisket anywhere north of 225°.
  20. So, what was the grill temp when you went out? If you were cooking between 250° and 299° you defintely are getting into the hot and fast category
  21. Three of the most significant and memorable events of my early childhood are the Kennedy Assassination; MLK Assassination and Apollo 11. I was living happily in Temple, TX then...
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