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I saw so many delicious rotisserie cooks lately that I had to do one myself. Whole chicken on sale this week so into the rotisserie it went. No plated shot sorry...fat finger mistake.

Thanks all. Yes indeed, the bottom stainless piece had a small gap, then the temperature probe wasn't in. Plenty of airflow. Made some ribeyes the following night, buttoned it up for the night, then it cooled down just fine.

I might be comfortable but these 5 humming birds are not looking like they are enjoying the weather. I'm watching them from my kitchen.

For those of you who want to try squid (and if you like calamari, I suggest that you do), there is a difference between fresh and frozen whole squid. Both of them can be cooked well, but the fresh squid has less issues with becoming tough while cooking. As far as tenderness goes, I wouldn’t change a thing about this cook. The way this cook came out, I don’t anticipate that I’ll need to do the milk soaking or cross hatching methods in the future if I’m using fresh squid. I have seen both of these techniques used for frozen squid.

Just wanted to say hi. Finally moving from our guru controlled set of large offset Horizon pit and a 22.5" Weber Smokey Mountain, to a couple of 32" KK's! Fledgling business model/residential use, and we can't wait! Here's what's comming...

Hi All, The latest maintenance release for the forum has been applied. This is a minor release, however as usual please post a reply if there are any issues that you experience. Details: - Broken @mention links. - Merging members could cause follow records to be lost. - Email digests. - Incoming emails to Commerce. - Announcements expiring at the wrong time. - Error when editing database records or sidebar widget. - Error trying to establish external connection to certain servers. - Error redirecting from http to https. Thank you.

Thank you all.. I really appreciate all the BD wishes..

That is wonderful news, all is well.:) Another tip that I read of the forum is to leave the lid lock in the first position after all the fire is out. The will keep the gasket from always being under compression.

TY everyone it was a quick tasty meal. Mrs skreef really liked it. She is the one who grabbed the bow ties last time we went shopping. . @CeramicChef - it's taken me a few cooks to get proficient at continuous loop trussing. The best part of this style trussing is 2 simple knots to hold it on and 1 cut to get it off. One day I plan on doing a picture tutorial to help people who are not familiar with the technique. Reef's Bistro

@ckreef - Every day is a struggle when you have a KK and a waistline that needs to be a little less today than yesterday. If it weren't for Dennis and his dadgummed great KKs, I"d be 180 pounds! That's my story and I'm sticking with it!

I don't know where to start, with the homemade vanilla ice cream, the grilled grapes, the rhubarb crumble or the SV steak dinner.?!???? Round and round we go- Well, let's find out who sampled the vanilla ice cream before it was ready, CC, Ck, dstr, Tinyfish, Tony, or was it SK? My first grilled red grapes- Grilled Red Grapes. My first rhubarb crumble. Fresh from the garden- Crumble with vanilla ice cream. SV Beef Tenderloin dinner.

It is the best Bi-metal thermometer I can find.. Period. Anybody know of a better one? We just recently added the KK logo and all grills now get a dual temp version...

Skinless, boneless, thighs, stuffed with provolone cheese and Canadian bacon. Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Thigh pounded flat with provolone and Canadian bacon. . Roll them up, tie them off. Coat in oil and Italian seasonings. . On Prometheus (16.5" KK) with Grill Grates at 400*. . Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Although the prep took a few minutes the cook itself was fairly quick and easy. Yummy. Reef's Bistro