Poochie

An old trick we used to do in BBQ competitions was to slice off a tiny portion of the brisket before we even seasoned it. This would tell us the grain direction after it was cooked when you can't really tell by looking. We'd do it on the flat only since it didn't matter on the point.

That's a yummy looking burger if I ever saw one. Mouth watering actually. I have a weakness for a good grilled/BBQ'd burger!

That looks sooooo good! I'll bet that was a delicious meal!

Cooked at 500 degrees on the lower grate.

That brisket looks delicious. The trimmings make it a nice colorful meal. How was the tenderness of the brisket? The reason I'm asking is that for some reason a brisket will be more tender if you slice it against the grain instead of with it like you did. Of course on some briskets, the grain goes one way on the flat and a different way on the point. But since you got the good compliments on it, I'd say you have a winner. Good job!

Nothing wrong with a good grilled hot dog. I've cooked several batches of those on mine and they're always good. You'd have plenty of room for wings or burgers or another friend of the hot dog!

Great looking meal and an extra yummy goes to the potatoes!

Tell your husband about this site too. They link straight to Amazon Kindle store when you find a free one. I love westerns too and this is where I get the majority of mine. http://www.freereadfeed.com I've been using this site for a long long time.

Thank you. But it's back to 2.99 today. Those Kindle prices change daily.

Looks great to me. Nice and colorful too!

I was waiting for you to chime in on this thread. You would have been quicker if they had reversed the title.

I love that dark color! Congratulations on receiving it today. If the grippers aren't hidden in a box, there's no doubt that Dennis will make it right. You can leave him a message on the main site or just give a call. If he's not up, you can leave a message

"The “no customer service discussion rule†benefits grill companies, and hinders potential customers." I can remember the ceramic grill company that invented that rule for their forum. You have that rule when customers start having a lot of issues and/or complaining that the service and parts to fix said issues is slow to non-exsistant. An honest company with confidence in their product and a company that fixes issues doesn't need that rule. Oh yeah, the company that started that rule starts with a P. One of my favorite things to see a company do is to replace a defective part with an identical part that's just as messed up. A part like....oh, I don't know...a hinge maybe. At least one company still makes you pay shipping for replacement parts. Under warranty! As far as grills in general go...Steven Raichlen said in one of his books that some some of the best BBQ he's ever eaten was cooked in a hub cap overseas. It ain't the arrow, it's the Indian! But it doesn't hurt to have the best arrow made either.

Beautiful sirloin and a perfect cook. You couldn't have done any better!

4x "amen, brother!"

I put the lid on after it cooked for an hour. I wanted a slight bbq taste to it and that did it.

What's Krazy Salt?

Nice that you have two Komodos now. Can't wait to see some daytime photos up close and personal.

"I've got bad news" I'm still waiting to hear the bad news. Getting a 32" is good news. Sometimes I wonder if I should have gotten one. But I can't say I would have used the space up to this point. Go with your gut feeling.

There's a tasteless saying about arguing on the internet...and of course I know it: Arguing on the internet is like the special olympics, even if you win, you're still retarded.

Cooked at 600 degrees about 4 minutes per side

Those shrimp look fantastic!! I'd love to have a plate of that for my lunch today.

"but waiting on a sale to purchase a KK will be futile and you will get grey waiting.." Hey! Most of us are already grey!! Congratulations on selling all those KK's. I'm spreading the word on this end.

1. Build fire 2. Add smoking wood to fire 3. Wait an hour for temps to be established 4. Put meat on 5. Drink beer 6. Save pots for veggies and gravy.

CC had a good point. The problem with SOME dripping from BBQ is that they're too smokey. For some reason those dripping really absorb the smoke and tend to be bitter. That's why sacrificing a disposable aluminum pan is a good idea. Let it char, burn, get crusty and dump the whole thing. Easy clean up. For ME, a grill shaped drip pan would be useful if it was made out of disposable aluminum. But noooooo, Dennis has to make them tough enough for the Army to wear them as helmets. The good thing about the double drip pan is that the drippings wouldn't burn and it would be an easy clean up. As much as I cook on Bolo, I could have paid for the double drip pan with all the aluminum pans I've bought!