ckreef

Yes welcome aboard pesto3. It's only a matter of time now - LOL Reef's Bistro

I'll go with Steve M - not the right shape for a NY strip. Reef's Bistro

What a great place for it to land. Can't wait to see more pictures. Reef's Bistro

Awesome got that picture - TY . Even done a tad too much still looks delicious. Reef's Bistro

Wow you had a seriously large amount of food going on. Sounds like a good time. Reef's Bistro

Looks delicious even if the burnt ends shredded up a little. Everytime you do a low-n-slow your confidence in the KK maintaining a stable temperature over the cook will grow. Once set and stable I don't worry about it anymore. I just go about my business and check back later. Reef's Bistro

Unfortunately only the first picture will load for me but I love rack of lamb and I'm sure you did an excellent job with it. Reef's Bistro

I've never had poutine but I love gravy on fries. . Not to start the ketchup war again but I hate ketchup on fries. . Moma tomato, Papa tomato and baby tomato were walking down the street. Baby tomato was lagging behind. Papa tomato ran back to baby tomato and stomped him, "ketchup" . OK I like Quentin Tarantino movies - had to throw out the Pulp Fiction reference. Reef's Bistro

Great looking pizzas. Reef's Bistro

Awesome news - hopefully it won't travel around the world like Bosco's did. It was almost painful watching Bosco's container tracked on GPS. Reef's Bistro

Really great looking KK. Other than a little wear and tear looks brand new. . Dennis basically addressed this in the post above but I'll post anyway. . As for the spring - KK Springs are not SS because SS is not a good material to make a large springs out of. With that said the surface rust on the spring shouldn't really effect anything other than its looks. Once you install the spring plate you'll hardly notice. . As for any other surface rust on the SS - something I just recently learned is that SS can and at times rusts. Here is a really good article that explains why with paragraph #3 and #4 really relating to a grill environment. Check it out it's a good read. . https://www.polymersolutions.com/blog/why-does-stainless-steel-rust/ . Can wait to see some pictures of you cooking on your new KK. . Reef's Bistro

You are finally coming to your senses - LOL . Besides what's not to like about that cook. I just might have to get some fish for the weekend after seeing it. Reef's Bistro

I've never had stuffed figs. Need to put that on my to do list. Reef's Bistro

First fish cook on the KK looks really good. I'd scarf that down in a heart beat. . Here's to many more fish cooks. Reef's Bistro

Glad they found it. Makes you wonder how they could misplace a crate that big. . Awesome and very appropriate name. Reef's Bistro

@bosco The idea to grind up rubs to make a finer powder I got from you. I do it all the time now. Reef's Bistro

TY CC - we are loving the fresh corn. Reef's Bistro

Very awesome - pm on it's way. Reef's Bistro

Not brined. I made a dry rub mixture of 1/2 Montreal chicken and 1/2 kickin chicken. I mixed them and ground down to a fine powder. Took some of the dry rub and mixed it with OO. Basted that on the bird. Once installed in the basket I took the rest of the dry rub and sprinkled on it. . Both me and Mrs skreef thought it was the best rotisserie chicken to date. Reef's Bistro

A few nights ago we did a Chipotle Mango sizzle corn. Tonight we're going to try Zesty Lime. Brush on the marinade. Grill as desired. I like a fair amount of char. When you pull the corn put on a foil pan. Cut the kernels off the Cobb. Add some butter some more marinade. Dump that into your hot foil pan and allow to sizzle for a couple of minutes stirring occasionally. . Of course we couldn't have just corn for dinner so we made a rotisserie chicken to go with it. . The Zesty Lime was OK but needed a heat component. The Chipotle Mango from the other night was better. Reef's Bistro

My two KK's are named Prometheus and Cassiopeia so I went both ways. Reef's Bistro

Looks delicious. In the top picture are those bacon wrapped stuffed mushrooms? Reef's Bistro

No, I have in the past but Sunday we were in the middle of house projects so an electric fry pan made quick work of it. Reef's Bistro

The recipe I used one of the steps is to slowly heat the mixture until the sugar is dissolved. Once dissolved it's dissolved. Finer sugar would probably make that procedure go faster but the outcome should be the same once it's dissolved. I can see where finer sugar would be an improvement when you are not heating a mixture to dissolve the sugar. Reef's Bistro

. I agree and I have relatively skinny fingers. Because of this I work my mounting plate different than most people. I keep my wing nuts set at the position they need to be. I then use the Allen wrench and come in from the top and loosen and tighten those 2 small bolts (they are really the set screws). This is much easier then attempting to loosen and tighten the wing nuts every time. You just have to check the wing nuts every few rotisserie cooks to make sure they stayed in the correct position. . My adapter shaft and basket ends came loose one time at the beginning. I took blue locktite to them and wrenched them tight. I let it dry and set for 24 hours. They haven't come loose since then and I've probably done around 20 rotisserie cooks. I don't use a spring on the adapter shaft - I found it just wasn't needed. . I don't mind the basket but would like a straight rod setup too. Reef's Bistro