Poochie

I'm cooking a bone in ribeye tomorrow (New Year's Day) and I want to do it using the rotisserie. This sucker weighs about 10 and a half pounds. I'm thinking about a cooking temperature of 250 and pulling it at 130 for medium rare. Any advice would be appreciated.

What he said. Dennis mentioned quite a while back to put the fines (really small pieces) around the perimeter of the charcoal basket after you fill it with the normal size pieces. This has worked great for me as they burn right along side the big chunks and like he said, don't inhibit air flow. And Ckreef, those pieces look normal for Royal Oak and I have a tub of them too. They're great for any type of cook.

Its looks absolutely perfect, Bosco. It's cooked exactly how I'd want mine to turn out for New Year's Day tomorrow!

I know I'm late here, but did you wrap the heat deflector in foil and set it directly on the charcoal basket?

What a great looking meal MacKenzie! You sure churn out some delicious looking food!

You nailed that pizza, Bosco. It couldn't have been a nicer color!

I'm with Firemonkey. Christmas Day will be in the 80's here. Short sleeve weather every day right now...and a little rain to make it interesting.

Wow, that looks delicious! Great photography as usual.

That's a great looking cook, TinyFish

Since I got mine I've cooked on it at least 3 times a week...sometimes 5. That says it all. I just love cooking on this thing.

That bacon is a work of art! The hams look yummy too.

It's my turn to groan!

Some friends of mine that hunt said that on the way to the camp, they spray painted the roadkill. Upon leaving the next morning, they knew the unpainted ones were fresh meat!

Beautiful steak MacKenzie! That sucker is cooked perfectly!

On my 21", if I put the lower grate on, the rotisserie basket hits the raised handles on the grate. I believe Dennis told me they're working on this.

True. I must be slipping!

Look like a winner Syz.

The super glue trick really works wonders. After it's sealed and the glue dries, put another really thin layer right on top of the cut. I know I'm a few days late here, but if it's still bleeding or seeping, you need to redo the glue. Put a bandage on after both layers dry. Robert gave a good tip for washing knives. Here's another: Always put the knives in first and always facing the same way. Handles towards you all the time. You'll never grab a sharp blade again.

I love your plated picture...the last one. That looks good enough to make me eat my computer monitor.

Looks great. That lamb is cooked perfectly!

That's interesting enough to make me want to give it a try. Sort of like browning a pot roast on the stove and then slipping it in the oven to cook for a few hours.

"The 21" Supreme is exactly the same depth as the 23" Ultimate.." ​This, I didn't know. But I'm glad to hear it. I've never had trouble putting whole racks of baby backs or spareribs on my 21".

Very yummy looking! I like the color of the gravy too.

Warning, this has PG-13 language Grandma: “Come grandkids. You’re going with me to town today instead of going with Grandpa.†Grandkids: “Awwww. OK, Grandma.†After they get back from town…. Grandma: “Well children, how did like going with me instead of Grandpa for a change? I’m a pretty good driver, you know.†Grandchild 1: “It was OK Grandma.†Grandchild 2: “Yeah, Grandma, it was fine but not as much fun as with Grandpa.†Grandma: “Well I’ll be! What’s the difference? Why is it more fun with Grandpa??†Grandkids: “We were with you for 2 hours and didn’t see a single blind bastard, numbskull, chowderhead or stupid asshole!â€

So what does this have to do with a Komodo? I smoked the chicken and the sausage for this gumbo on Bolo. It'll simmer all day and be ready to eat tonight. As a lot of people know, gumbo is almost always better the next day or after you freeze it. But we're having company come over and it's the "soup of the day" today.