Bosco - CONGRATS and KIDOS. That combination of the 23", the 32" and the table in the middle is simply beautiful. The stainless steel is a gorgeous accent.
Now it's time to dirty those gleaming white interiors. What will you be cooking?
Bosco - slow down, breathe, don't hyperventilate! We don't want you going down, splitting your head, and going to the ER for stitches!
Pics! We want LOTS of pics! Are you picking Rak up on the way home?
Congrats to you!
I am so busy lately I don't have the time to post an entire cook.
But I still want to share with you, my KK Family, the meager results of my cooks on Beauty! and TheBeast.
And I'd like to see your Money Shots as well. So here is thread dedicated to the Money Shot!
Bosco - you are taking all your meds, right?! I mean those blood pressure meds! I don't want you stroking out right before you get a bit of heaven on earth in your backyard!
Here's to a speedy delivery!
I don't see why your plan won't work, Wilbur. I'd think about rotating those ribs from bottom to top like kjs suggests as I think the temp gradient through the KK may affect how fast the ribs cook at a certain level.
As Robert also suggests, rolling the ribs and skewering works quite well. I did that on a cook this summer, and as long as you serve the ribs dry as I do,and let each guest sauce the ribs as they see fit, that works quite well. I used two skewers per rack; I found one skewer provided a pivot point about which some of the rolled racks just collapsed.
+1^
Tony, you're NOT gonna take it with you, right? Midleton is for sitting back, savoring life with a good whiskey, remembering how much fun you had, and how much more fun you'll have!
Midleton is really, really nice. Thanks Doc!