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Was released from the hospital today.. Only hurts if I laugh, cough or I'm guessing sneeze. My wife was pleased the rib did not turn into a young lady named Eve.. Good news is I've been given the green light for shipping the extruded CoCo Char.. We have about 4 tons made and are working overtime to get a container out asap.

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken.

So one of my brother in law's birthdays is on st. Patrick's day so I always wait to cook mine on a different date, but am sure to pick one up while they are cheap! I soaked it for 4 water changes, then Blotted and hit with a rub of coriander seed, yellow mustard seed, purple crack, cloves and black pepper. I was going for pastrami-ish. Got that on and smoked for a total of about 4 hours. I saw someone over on the guru doing a whole cabbage that was cored, seasoned and lots of butter. I wanted to do that, and I added more butter in the cracks as the cabbage cooked and softened. Then I threw on some diced potatoes which were really just my excuse to play with the sumac I bought. Fricken delicious by they way. And my belated st paddy's meal!

No, MacKenzie, it was really pasta! Damn nice looking ribs, Flemming! Welcome to the Obsession!

Great video and delicious looking ribs all around. It looked so pretty all clean and white. Keep this video because you'll never see that again until you buy a 42" Super Big Bad.

Search the forum for the post on a Summer Slaw that started out as grilled cabbage, with an interesting pear vinaigrette that was poured on during the cook. Update: I found the link, it was ckreef's post and recipe.

LOL - Yea that's what I meant - sorry

Pizza night tonight, overnight dough from the pizza bible turned out nicely! Sent from my iPhone using Tapatalk

Being my lazy self I left my rotisserie Motor (one grill 4pm05) permanently attached to the KK since the day I got it maybe 1 1/2 years ago. I've used it frequently during that time. It eventually started making noises which (being my lazy self) I ignored. Well the other week I went to do a rotisserie chicken and the motor wouldn't turn - big bummer. With nothing to loose I took it apart tonight. Immediately a mud dobbers nest fell out - hmmmmm. I took the motor spindle out and it was a little (very little) chewed up. I'm guessing my upper and/or lower motor spindle bearings started going bad with caused it to get a little chewed up. Not to be discouraged I broke out a metal file and smoothed things back up. I gave it a good cleaning and applied a little light machine oil to one area (seemed like it needed it). Anyway back together again and we are once again in business. Rotisserie chicken coming this weekend. Two lessons for other people. 1) don't be lazy like me. 2) if it dies out of warranty don't throw it away there maybe hope for it after all. And no I still haven't learned lesson # 1. It's back in it's rightful place installed on the 19" KK.

What are the chances of getting any into Australia Dennis? Sent from my iPhone using Tapatalk