She is mine
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Nice Joe,
Just make sure to put a sign on it, “not a toilet “, next time Tom and Russ come over2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
Desktop rig: LSi7, Polk 110sub, Dayens Ampino amp, W4S DAC/pre, Sonos, JRiver
Gear on standby: Melody 101 tube pre, Unison Research Simply Italy Integrated
Gone to new homes: (Matt Polk's)Threshold Stasis SA12e monoblocks, Pass XA30.5 amp, Usher MD2 speakers, Dynaudio C4 platinum speakers, Modwright LS100 (voltz), Simaudio 780D DAC
erat interfectorem cesar et **** dictatorem dicere a -
Nice Joe! A perfect addition to your re-vamped deck!
"This may not matter to you, but it does to me for various reasons, many of them illogical or irrational, but the vinyl hobby is not really logical or rational..." - member on Vinyl Engine
"Sometimes I do what I want to do. The rest of the time, I do what I have to." - Cicero, in Gladiator
Regarding collectibles: "It's not who gets it. It's who gets stuck with it." - Jimmy Fallon -
txcoastal1 wrote: »Nice Joe,
Just make sure to put a sign on it, “not a toilet “, next time Tom and Russ come over
You're assuming they can read? -
I will get a pic of the beautiful dinner before it gets chopped and eaten.
The FireBoard is an electronic controller that hooks up to the fan (at the bottom vent) and has 6 inputs for probes (both in the meat or ambient) and allows you not only to control it from anywhere, but also run pre programmed cooks that others have done or saved by the user. It’s VERY cool. -
Here we go:
The smell is just to die for. Drooling all over the place. -
And here it is chopped (prefer that over pulled)
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I always spatchcock or rotisserie my chickens. Love the crispy crust. Low and slow doesn't work for me with chicken.
McIntosh MA352 Integrated Amp, Bluesound Node Icon Reference Network Music Streamer, SVS Ultra Evolution Pinnacle Speakers -
I agree. It gets too dry and stranded
I like the griddle chicken the best. Little Worcester and Soy on dark meat with high temp griddle. Mmmm mmm -
mark090852 wrote: »I always spatchcock or rotisserie my chickens. Love the crispy crust. Low and slow doesn't work for me with chicken.
I did this on the KJ on the open grates over direct heat and indirect heat. No heat deflectors in place. I banked the charcoal to one side, and alternated the chicken from side to side as necessary to get a crispy skin without burning. I NEVER walk away while cooking like this. It is not set it and forget it. But it only takes about 45 minutes and always turns out to our liking. KJ lid was open about 50% of the time. Exact temp inside the KJ doesn't matter, I just develop a moderately hot fire.McIntosh MA352 Integrated Amp, Bluesound Node Icon Reference Network Music Streamer, SVS Ultra Evolution Pinnacle Speakers -
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Dude that's a bitchen chop suey machine
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Is that coconut oil you are cooking with?Since we don’t know where we are going we have to stick together in case someone gets there….Ken Kesey
Just because the monkey has temporarily put the gun down doesn't mean we aren't STILL LOCKED IN A ROOM WITH A MONKEY WITH A LOADED GUN
Idolizing a politician is like believing the stripper REALLY likes you. -
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Wowz! I love it!
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@Clipdat that is referred to as a "random hammered" finish- Not Tom ::::::: Any system can play Diana Krall. Only the best can play Limp Bizkit.
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@Clipdat that is referred to as a "random hammered" finish
That was me before I quit drinking. -
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No words are needed!
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Nope!
