Poochie

My grandmother used to boil hot dogs for us. She'd get the cheap kind that turn the water pink while they're boiling. Not good.

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! 

When i see these i will post right away but these FREE one are only available for free the one day then they are charged for. I have several that have come thru also several cast iron cooking books.

You can subscribe here for free books: www.dailyfreebooks.com. Pick out your genres and you will get a letter daily for free e books. My husband is a big western fan he quit a selection. He just retired last week so he now has plenty of time to read. OH and cook on the KK.

Marilyn

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!

Mine has only 3 holes, each was drilled with a 3/32" bit.

 

My Texsport model is out of stock a lot, but it was the cheapest one that I could find. Also, don't get one with legs on it.

 

http://www.amazon.com/gp/product/B003K6WG1W?psc=1&redirect=true&ref_=oh_aui_search_detailpage

 

And yes, the cool thing is, when the cook is over, you open the lid to find nice pieces of charcoal that you just toss into the basket for the next cook!!

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.