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ORDER CONFIRMED !!!! 😀👌🎉🍺

Great catch, Paul. You got him red handed.

Aussie, the rib king! I thought about it briefly, but didn't want to hassle with it. You shucked them, blanch briefly in boiling water, then shock them in an ice bath. Then, put them up in Foodsaver bags to freeze. It's good, but not much better than what you can buy in the Freezer section of the supermarket. Sausage layout was based more on the cooking area than artful presentation! The knackwurst, being the fatties, I placed near the back with the corn, where the fire was hotter. Similar with the others, fire was a tad lower on the left, so that's where I put the weisswurt (veal), which has less fat and the wieners, which are fattier, on the right. As you can see, I did move them around a bit during the cooking process. (Hurray, my internet service is behaving today and I can upload pics again!) Plated, with airfryer fries, and an assortment of mustards. We're still seeing the residuals from the CA wildfire smoke here. Makes for nice sunsets!

I laughed at the "Baby Eating Dingos!" OK, I bit! Despite having a pantry full of sauces and rubs, I broke down and order 3 bottles - regular, STB & Black. I think that I need to enter a 13 step program - ha, ha!

Spraying works wonders with apple vinegar soy and pineapple juice. Used a little spray margerine on top too. Doing these now for a quick freeze to use later, using one of my other grills to stay sharp

Wagu ribs Sent from my SM-T835 using Tapatalk

Here was the leftover eye fillet in a Thai salad. it’s all in the dressing

Inspired me Aussie. tasmanian beef ribs. I see why you keep cooking ribs. they never look like much on the butchers rack, but grow into a superb meal after slow cooking.

EV chargers got installed today. This basically completes the project. Painting the house in a few weeks then just have to let all the fruit trees and vegetation grow in

All, thanks for your very helpful tips and advice. I realized that the spit has a threaded hole on both sides, and the blunt tip that screws onto the end can go deeper on the other side than the one it was originally shipped in. Those few millimeters of difference let it mount comfortably. It also meant removing the little spacer ring that went around the threaded screw side of the blunt tip. All set to go! It is fun to have the KK's capabilities grow over time as I reach deeper into pizza cooks, rotisserie, and more.

Caught - ketchup-handed! Normally an aioli fan, but since I had the ketchup out to make the chili, I decided to use it on the fries for consistency of flavors.

Yes, as tony said, keep a pair of pliers handy and an oven mitt.

People still eat margarine? Ribs look amazing though....

Believe me there's plenty more where that came from!! I have to ask. Is that ketchup next to your plate?

Gorgeous, Tyrus!

First tip, if you've used the grill a lot between roti cooks, the spring side might be a bit gunked up and not flexing enough. Try just pushing the rod in/out of there a few times to check it. If all else fails, a quick spurt of WD-40 in there to soften up any gunk. But be sure to clean it out well with a paper towel and not let it run down the inside of the KK. WD-40 smells nasty if burned. I normally cook direct on my roti cooks. If I want to be a bit more "indirect" with it, I use the basket splitter in a "forward/back" arrangement, with the fire in the back. If it's a crazy fatty piece of meat, like a duck or your porchetta, put a small disposable aluminum drip pan underneath on the non-fire side to prevent nasty smoke. I was one of the folks that "didn't get the memo" that you should take the pointy tip off the rod after you've skewered your meat before you insert it in the KK. So I thought my rod was a bit too long (worse than you described) and I trimmed off about an 1/8" of the rod. Now I have to use the pointy tip with my cooks, or the rod's too short. One other thing to remember - it will expand when it heats up, so experiment with it without anything cooking on it, to make sure that you can easily remove it afterwards. I've had a cook where I damn near couldn't get the rod out and was worried about burning my chicken whilst wrestling (and cursing loudly!) the assembly. BTW - I don't have this issue with Dennis' basket assembly, just the rod.

Do you really want to go there? LOL!

Works for me @tekobo I didn't really understand what I was doing when I signed up - so now I am "Sir Bill"

A German store in the area for sausage....lucky indeed. Yep, the skyline is sinking looow for corn, I do hope you had your pick. Can you buy and freeze and expect the same later ..I haven't tried. Were they arranged for presentation art work, you know...the way you arrange things say something about yourself. Methodical, artful, or a significant look you may not knew you were applying as you laid those sausages down. Don't worry Toney, most mornings I'm searching for my keys to get out of the house, ahhhh, we'll figure it out later. Enjoy the leftovers

My standard line is that if you don't use your drippings for Au Jus or gravy it's a waste. You can also make an awesome roux inside the pan with the drippings and what's left. I can't imagine doing a rib roast and not using the drippings.. Lotta great flavor there.. also added what's there and a smidgen of the fat to my pulled pork.

First Cook... Fantastic!!! Super easy to get going. Used the splitter, but put a little too much charcoal as i was hoping to keep it at 250, but it stayed around 290. Regardless pulled it off earlier and results were great. Used Dennis’ wood chips, and the smoke flavor was great!

Wingman , "I also got impatient and got the KK off of the pallet with a small assist from my tiny wife. " and Christine said," hmmm... Interesting. That's not exactly how I remember that."

The problem is not leaving the lid open at high temps (that causes other issues with the grout in the lid) but closing and leaving it in the latch in the first position. This half-latched position destroys the gaskets because you then have hot air traveling over them.

If you latch your grill when cooking (especially at high temps) there is no airflow over the gasket and it should last indefinitely. I started shipping these gaskets about 10 years ago and I don't sell many replacements so it seems they are not failing. The glazed pot kamados burn thru their gaskets because the straps slip and then the lids don't sit flat, the airflow created burns them up.