MacKenzie

@ Poochie, I thought about it but I knew you were going to cook something wonderful for Easter and I didn't want to get a reject letter.

A nice 3 inch prime rib steak dinner was the cook of the day- along with some fried mushrooms and roasted potatoes. The rib steak was marinated for 24 hours in a mix of soy sauce, beer, oil, Worchester Sauce, garlic, Dejon mustard and pepper. I know, I know, I sliced the steak too thin but it tasted wonderful.

@Troble or how about near the end of July.

I guess Troble didn't get the memo, "No posting pixs of fresh corn on the cob until Tony and I can get it locally!"

Remember the probe ends need to be kept clean too.

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

I'm with Tekobo, I use and old soup can that I flatten on one side and scoop up the ashes into a waiting small bucket. Do it from inside the KK after taking the grates out. Easy peasy, no fuss, no muss. Not to mention it doesn't have to be spic and span inside the firebox.

@Poochie, thanks and I agree the KK does do a marvelous job on chicken, it is always nice and moist.

It was a miserable day, cloudy with strong cold north west winds but that doesn't stop a KK rotisserie cook.

@ Tony and Bill, I think it was Robert's brisket cook.

Caroline, your KK is gorgeous and so clever of you to realize that those pebbles will make your KK cook faster and the food taste better.

Caroline, welcome and yes, best to arrange for help, better safe than sorry. Don't forget to take pixs, we love seeing new arrivals.

Beautiful pixs, Bill.

Spring is so close, Tyrus I can smell it.

You can say that again Bill and unless the forecast has changed there is a waring out for Mon. 15-25cms of the white stuff.

Wet snow falling all day didn't hinder this KK cook of baby back pork ribs. About 5.5 hours at 260ish. Plated.

Now, that is fun with food.

Bill, I'd love to be one of those eating a corned beef sandwich on your homemade rye bread.

I moved from the Primo, similar to the BGE to a KK, there is a world of difference not to mention a world of difference in the taste of the food. The KK will take your food to the next level.

@Wobster, I have never owned a BGE but did own 2 different Primo grills, then moved to the KK. There is a world of difference between the two, not just the purchase price but the taste of the food moved to the next level when I bought the KKs. Not only that, there are no cracked fireboxes etc. to worry about. I wish I had bought the KK in the first place and saved the agony. I have never regretted getting the KK for one second.

These are indeed long term investments but I've found there are really no shortcuts.

I've been roasting coffee beans for ages with the Hottop Roaster. I have been happy with the results but I am no expert.

There you go, Poochie.

@Tony, a feast indeed.

@Troble, I agree getting back into KK cooking is just like riding a bike and you did a great job proving that point.