Jon B.

Late to the party...................but very impressive move. Looks great on the patio. Now go have some fun and cook up a bunch of good food!!!!!

Wow....there are some really nice boats in that mooring. Wonder what the occasion was???? One heck of an office Christmas party

Customer Service At It's Finest !!!!!!! Hope it works out for you Hogsfan!!!!!

Over the holiday weekend my family moved our Mother from Moline, Illinois to Cedar Rapids, Iowa, into a retirement community/assisted living apartment. Cedar Rapids is the home of our forum member tony b and my sister, who has lived there for 30 years. On Friday, I met my two sisters , my two nephews and one of their girlfriends at Mom's old apartment to pack up the rental truck. When we were ready to take off, the 2 nephews drove the truck, my sisters drove their cars and the girlfriend ended up riding with me in my van. It was the first time meeting the nephews girlfriend Sam and we had a nice conversation during the 1 1/2 hour trip to Cedar Rapids. She is a 25 year old, 5th grade school teacher who has lived in town for about 5 years. Smart & funny lady. During the conversation, she asks me if I get to Cedar Rapids a lot. I tell her about once a year but I'm sure it will be more now that Mom is living in town........plus, I have a BBQ / Grill forum buddy that I have been trying to meet up with. She then asked me if I was going to see him this weekend. I told her no because he was at big beer brewing/tasting meeting/conference in Chicago over weekend. She looks at me and asks "What is his name ?" I tell her.......Tony B. She says.....I KNOW HIM !!!!! NO WAY!!!!!!!! Turns out that she has a second job as a bartender at the Lion Bridge Brewery in Cedar Rapids. The local brew club has it's meetings there and she is positive she met a member named Tony. When we get to the apartment, I pull out my computer and show her a photo of Tony that he posted last Halloween. She says, Yup.......that's the Tony I met. He is sporting a beard now but it is him! Tony.....any truth to this young lady's story??????

Happy Belated Birthday.....and many more!!!!!

Holy Crap................Hogsfan is the famous Baby Back Maniac. Where have I been.......great videos by the way Justin!!!!!! Love your humor

I wondered how they were going to get that pin out.....now I know!

I have my 19"KK on a rolling cart. It just about took off on me just rolling it down a landscape trailer ramp (18" drop over 3 feet). I would strongly recommend having your much heavier KK strapped and totally secured to a winch / car / come-along with a backup safety harness. Once that cooker takes off on you, there will be no stopping it. I was lucky that mine didn't slide off the cart. Slow and steady is the key to moving that cooker. Don't let it get off balance going up/down ramps/stairs. It was scary for a few seconds just going down 18". Your project would be a challenge for professional riggers.

Thanks for sharing..............two beautiful homes!!!! I would have a heart attack if I ran into a bear like you did. I must have been eaten by one in a former life. I could not sleep for a week after watching the bear attack in the movie The Revenant.

Oh Ya!!!!! Looks great Looks like the perfect height. In the side by side picture, both grill openings are within an inch of each other. Gee....almost like you planned it . Enjoy!!!!!!

Bill, i thought I posted this before but I couldn't find it.................here is a cut & paste copy. We have have fantastic results with this method on pork also: I have been experimenting with chicken breasts and sous vide, trying to get better tasting result. One of the experiments has proven to be a winner. I take the boneless, skinless chicken breasts and put them into a freezer zip lock bag. I pour my different marinade into the bags, fully covering the meat and then seal them getting a much air as possible out of the zip lock bag (it is easy with the amount of liquid in the zip lock). Then I vacuum seal the meat (in the ziplock) with my Foodsaver machine. I put the finished package into the freezer. When we figure out what flavor chicken we want that evening, I put the frozen meat package into the SV at around 135*F. and usually keep it in the bath for about 3 hours. I take the meat out, cut off the vacuum bag and carry out the zip lock bag to the grill and throw it on for a quick sear. I have found that the taste of the marinade goes all the way into the center of even the biggest the chicken breasts. The sear adds a nice flavor and you can throw on a little smoking wood if you desire! Is one little extra packaging step but you don't have to worry about the vacuum sealer sucking up the marinade. Have found that salad dressing works great as a cheap marinade. Zesty Italian dressing is great. Vidalia vinaigrette is also excellent. It is a quick and tasty way of cooking that works great for us.

That made me laugh..................................exactly why I started using the SV for them.

They are next to the steak....so you would probably have to dip the fries instead of covering them

We use our SV on low fat meats like boneless skinless chicken breasts and pork tenderloins with dry rubs & marinades to get the flavor into the center of the meat and then do a sear to give an extra taste dimension. We love our SV !

Good news for Ms. skreef. Hope the pain is manageable for her.

Best wishes to her!!!!!!!

A friend forwarded me this post from a cooking site. They are suggesting using Mayonnaise as a "rub" before grilling a steak. I have used mayo as a "rub" on fish before, to help take away the gamey taste but never thought or heard of using it on a steak before grilling. So last night I put a thin coating of mayo on a nice skirt steak, applied a little Adobo seasoning and then smoked the steak, indirect with a little cherry wood. Didn't tell my guinea-pig dinner guest what the "seasoning" was before serving the food. I have to say...it was pretty darn good. It held the seasoning, absorbed the cherry smoke and tasted like I put a nice seasoned butter topping on a finished steak. The test dummy buddy also remarked how good the meat tasted and wanted to know the cooking details. Going to try it again......................the next test will be a reverse sear on a nice rib eye. Worth a try if mayo is part of your diet!

Ha! And I thought I had a problem with too many grills

I do have to use "Elbow Grease" after soaking in Dawn with a SS scrubby to get rid of the black residue - FYI

That is down right "spooky".....I swear I didn't know and was just messing around with the subject line . Maybe I should play the lottery??? Gee............Happy Birthday for real

I soak mine over night in Dawn dish soap and then scrub with a stainless steel steel-wool. Elbow grease!!!!!

Well...............not our beloved forum member MacKenzie ……………….but close…………………….Mac the 19” TT KK….delivered one year ago today! Still marvel at the quality, functionality & beauty every time I cook on it. Must also say that I enjoy the KK forum and its members just as much!!!

I should probably add..........that these grills/cookers are spread out over 5 different locations where I cook (long story and not very convenient).

I really NEED the new 42" KK also....................................................in case I run out of grilling space