ckreef

Purple crack or white pepper corns is the only pepper I use these days.

Not sure about the bar. Mine and all I've seen only have the little pegs. The pegs are used for the lid to rest on. My left side peg is a little bent down. No worries as the lid sits flush on them. Although a litter cheesy, I really like the lid. Definitely traps heat (and smoke) above your food. Good for chicken cooks and such.

That's the one. Definitely a fun grill to use and reasonable quality for the price.

When I said slightly less than freezing I meant 30*-31* f Hopefully we won't know real cold weather this winter Wouldn't want to have to go out and buy a true winter coat.

Great looking Tri-Tip @Aussie Ora I think those marinades were a limited production run. They hit the stores, eventually sold out and I haven't seen them since.

We haven't really hit winter yet. It's only dipped down slightly less than freezing 2 nights so far. It's a double bottom steel paella pan. The double bottom helps with evening out the heat from a live fire. I've never used a CI pan for paella so I can't really do a comparison. I have a long Christmas vacation coming up (12 days off). I hope to do some kewl cooks on my various grills. Keep your fingers crossed for decent weather.

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. Cooking the sofrito. Sizzling Socorate

One more good option that should be mentioned. KJ Big Block. It too is made from South American hardwood. The only drawback is similar to Quebracho, there are going to be a few pieces that need busting up. KJ has road shows throughout the year at various Costco locations. If you can find a road show near you the lump is reasonably priced.

Done many lump tests recently. Not happy with Cowboy and Rockwood, threw the remainder of those bags in the trash. Lump cost can be very deceiving. If a lump costs twice as much but burns twice as long did it really cost more? Lump made from South American hardwoods are generally superior than lumps made from North American hardwoods. South American hardwood trees are just denser wood to begin with. Fogo Quebracho is really good. My only complaint is that it can have some really large pieces that would need to be busted up. My current favorite is Jealous Devil. It's made from South American hardwoods and the pieces are the proper size to dump straight from the bag. It can be ordered from BBQguys with free shipping. Just order it a few days ahead of time and it'll be waiting on your doorstep when you get home. @Tyrus if you only go through 300#'s a year you need to get cooking I burn through close to 100#'s per month. Maybe starting January 1st I'll keep track of how much lump I use. Sort of like my how often do I grill outside thread. Could be interesting.

Thanks Bruce just a quick video using my cell phone. I've only done a few videos but they are slowly getting better.

The table is not very big but I'll load it up - LOL. Usually it's just me and Mrs skreef so we have a little more room.

TY @MacKenzie if you look closely there's even chicken skin waiting to go on We always play Pandora traditional Japanese music when we go all out with this cook.

Gorgeous day in the mid 70's. Figured I would take advantage of it. Japanese style dinner on the Konro grill.

Awesome - just the thought of turning vegetarian was starting to send me into a nervous breakdown.

If you can find another jar of Black Cow you'll be my best friend forever At this point it's my one and only steak seasoning. Not sure how I would eat another steak without it. Once it runs out I might have to turn vegetarian. LOL

Next time I send you some goodies I'll be sure to replenish your peach balsamic stash.

Yummy, yummy for your tummy - LOL

It all looks tasty to me

Can't wait to see the outcome.

I've never deboned a whole chicken before but I've always wanted to try. Great effort.

I've had my 16" for a few years now and still use it on a regular basis. It's my searing KK.

Cheers Aussie. Hope you enjoy them. Definitely wanted you and Dee to try the peach syrup.

I am/was a member of the Primo forum. There was a lot of good recipes posted and I was going to pouch a bunch of them. I'm a little sad I never got around to it. I didn't post much because their main posting venue was "what did you cook on this particular day?" I'm not fond of that. If you have a decent enough cook to post, it deserves it's own thread. Don't hate me but that's the same reason why I barely post in the "only money" threads. And yes I have a WFO money thread and yes I know the reasons why most people would rather post in a money shot thread.

Yea I guess you're right. After going back and reading the entries there was some good ones in there. Also other parts of the meals cooked inside were not listed. The entire time we never went out to eat dinner. The sad faces were either reheated leftovers or the meal was so simple nothing would have been gained by cooking it outside. Anyway it was sort of fun keeping track of it all.

There you go that's basically a month of cooking. Here's my observations looking back at it: I average cooking outside about 5 nights a week. Week day or weekend has nothing to do with cooking outside. Usually I cook the protein outside and Mrs skreef cooks some component of the meal inside. Mostly it's just everyday meals. Very few meals worth taking a picture of or I've posted a similar meal in the past. I use the KK's more often than I thought I did. This has a lot to do with firing it up using my CyberQ controller. I can come home from work, load up with lump, fire it up with the CyberQ, and set my target temperature. An hour or so later it's ready to go at my target temperature without any further intervention. Set it and forget it. Makes using the 19" KK super easy on a week night. Anyway this little experiment is over. Hope you had fun for those paying attention.