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We are doing Easter dinner tomorrow so .....

it's ok, they look like lizard feet that needs a manicure bad... 😂 if anyone is curious of what they taste like, it's sort of like the meat from the little crawler legs of a lobster, but with even more brininess.

so apparently you can make pizza from frozen dough. this was two months frozen. thawed in the fridge over night and pulled out in room temp for 2-3 hours before stretching. now you can just bake what you need from the freezer and not have to force yourself to eat 20 pizzas everytime u make a batch of dough.

So the thermometer read 170 and I decided to wrap. I was somewhat surprised at the lack of bark, but I wrapped anyway. I put her back on, reinserted the temp probe and it read 162. I must have had poor initial temp probe placement and that would explain the lack of bark. I think I’ll just keep it wrapped and forgo the bark at this point. Hope it still turns out well. Lesson learned. Sent from my iPhone using Tapatalk

I have the standard OneGrill motor for my 23" KK. Never had a problem with not enough power. But, I rarely use the rotisserie for a hunk of meat over 10 lbs.

Got several cuts of lamb in the freezer, so y'all got me thinking.

i pay $70 usd for a third of your third of lychee wood. 😅

Between lump brands and heat deflector, it's easy to do. Throw in smoker pot, fat side up or down and tiles vs pebbles and you've got bingo.

So my son is home after his 6 year commitment with the US Navy. He sees my new KK grills and notices that I like looking at the KK forum and sends me this link to the YouTube video. While I’m not someone that watches Family Guy I think this video is hilarious and very spot on funny for this forum. I hope you all think so too! Cheers, Paul

barnacle season is a short one, maybe two months? so when we saw them at the pier, we grabbed a basket. not as big as the ones we had in spain orportugal, but still a taste explosion.. simply steamed with thai seafood sauce on the side, but the flavour is so intense it doesnt really need sauce..

That’s why I like Detroit style lol

I make two also. One that sticks to the peel when you place it in the oven. It usually ends up being a calzone. And one that hopefully comes out normal instead of abbynormal.

Oak is what 99% of the firewood salespeople have around here. I lucked out on some cherry and hickory in addition to the oak I have. All of it was around $85 a rick...2 ricks make a cord and a rick is 4 feet high, 2 feet wide and 8 feet long. Some of them make a rick 18" wide instead of 2 feet since it fits in a smaller fireplace. Some guys sell it by the pickup load. So don't show up in a Ford Ranger...go for the Tundra.

So I just spoke with Dennis about shipping. The website is quoting $800 for delivery. However, Dennis can do different shipping which brought the cost down to $340. The website is set for shipping grills which have a higher value than charcoal. Either way, if you’re interested in charcoal call Dennis for shipping charges. The website is an accurate.

Agree with the others, not a 23" KK. A smaller one for sure based upon the shape. Looking at the specs for the 21", I'd agree with Jonj that it's a 19" KK. It's a decent price. You just need to figure out if it's big enough for your needs?

It looks like a 19" Hi-Cap Tall. Those dimensions are similar to what you describe: 23" outside width; 19.3" inside width at the top of the base section.

Then your calibration nut is loose and needs to be tightened up. It shouldn't do that.

@Poochie - you left out a bad joke or two! LOL

thanks @C6Bill making pizza stresses me out. lots of variables and things to do. and when i do make it, i eat like a slice and the rest are for guests..

Well now I have to go clean mine out, I honestly can’t remember the last time I did.

I have the heavy duty one, that way you never have to worry about not having enough power.

Will the one from Amazon have the proper shaft ? But then again I’m sure the Vegas warehouse would be happy to give you the shaft, again lol

@tyrus it's the only choice i have if i want to walk in to a store to buy it. restaurants use it there to roast goose and duck. the wood is nice and dry, but it's impossible to split by hand due to the extreme knotting in the grain. i would love to have oak to burn.

Well, this is one of the most often asked questions ever. I believe fat down, towards the heat source so the rest of the brisket is protected. I believe this even more so cooking hotter. Btw, I’ve cooked 275° many times, I can’t tell any taste difference from 225°. I’ve actually cooked at 325°, brisket was done in 3.5hrs..it was delicious. Sent from my iPhone using Tapatalk

Show it off here, we always like seeing pixs of KKs.

I'm trying to agitate...

I’ll be right beside you @C6Bill. I am planning to cook a lamb shoulder for Easter Sunday. Settling on bed of rosemary and red onion at the moment.

I'd make sure you are getting a good seal before chasing probe temps, a draft could cause all kinds of issue with temps. From the pictures you showed in the other thread you have been ;leaking air for a long time and the rim could really use a good cleaning.

Oh yes, @tony b the Meater + will be in play. @Tyrus The night before I will slather it up with EVOO and rosemary and thyme, then wrap in butcher paper and let rest in the fridge overnight. In the morning I will take it out to warm up and with apply the Holy Cow at that point. My plan is to have it cooking by 8 AM and take it around 11 AM and then rest for an hour or so while sides are prepared, lunch served at noon or whenever we feel like eating Thanks everyone, i appreciate the input.

Marinated herb pork loin with scallop potatoes and a rack of all maple wood. So I found a supplier that has all sorts of different wood and sells it by the cord or 1/3 as pictured here. He generally supplies wood for your wood stove use but has at times deliveries of apple or hickory come in and is willing to sell them at the same rate, beautiful. He has his wood stacked on racks so you knew exactly how much you were getting, I liked the presentation, so I made one to keep the wood off the ground. Maple has a nice middle of the road smoke, not to light and not to heavy, with a sweet impart to your food. It also burns well and gives a good coal bed and dries quickly if you bought green. This should be ready by the end of the summer, splitting into smaller pieces will only speed up the process. I've already cut up a few bags of maple chunks to toss into KK or add to the smoke pot. In the Santa Maria, the offset or the KK a good smoke is what you need.

Chicken breast and sparerib cook. Ribs were for the grandkids visiting and they gobbled them up. The chicken and broccoli was made with the breast meat with a side of a shrimp concoction I made. All served on my limited collection imported china.

Nicely done! A fitting tribute to a good friend gone. 👍

Use a Jaccard to open up the skin and let the fat render out.. Baking powder a must. https://www.amazon.com/Jaccard They are flat blades that actually cut little slits not round pins that puncture.. big difference. Use it across the grain to tenderize meat too..

Ok ……. This worked. Brined the whole bird for 3 hours - 1 gal water, 1/2 cup kosher salt, 1/4 cup brown sugar. Patted dry with some moister left. Salt and peppered. Then I took a small sieve, put a heaping teaspoon of aluminum free baking powder in it carefully held it over the bird, then tapped with my finger which dusted the bird perfectly. I placed the bird on a wire rack pan and let air dry overnight. Cooked the bird at 350 in the rotisserie basket for about an hour and a half using the Meater probes. Pulled the probes when the breast was 175. Cranked up the heat to 500+ and seared the skin until golden brown - about 5-8 minutes. Came out perfect. Moist meat and excellent crispy skin. Do not tent the bird because this will soften the skin. Let it rest uncovered.

I'm not sure about the 3-2-1 bit but here is my margarita recipe. 2 oz Tres Generacións Anejo 1 oz Cointreau 1 oz Grand Marnier juice of 1 Persian lime (if traditional size - if one of those large, mutant limes, 1/2). Generally, about 1 - 1 1/2 oz. All into a cocktail shaker with 8-10 oz cracked ice. Shake for a minimum of 30 seconds to blunt the alcohol. Pour into a salt-rimmed glass. Drink. Smile. Repeat.

Guess it means summer is cutting the corner, excuse the camera work. Bought this ready made at the packy, while drifting in, had a taste and bought it local. 3-2-1 maybe but the 1 was at the register