xraydoc

Through customs, on the truck, headed east! At 5:41 this morning it was somewhere in the middle of Arizona. Should be here next week! Now to check traffic reports and make sure there aren't any major issues....

Great news! Not sure how customs works down under. It took mine 1 week to go from boat to truck for transport.

@cschaaf Can you give more detail about what went wrong? Not because I want you to relive it, but if we can learn from whatever happened maybe we can all prevent it from happening to us.

Wow. Amazing.

Thanks@tony b I will look into those mats

The entire Aussie team is having a great showing so far. I have especially enjoyed the rugby.

Ah. Here's hoping we both have delivery soon

@bosco Ugh. Nope. Per Dennis' post it hit the warehouse in Cslifornia last Wednesday morning. I expected to hear something then, but no word. I am hoping that it is in transit to Florida and I will be contacted by the local people when it arrives. If it is still in California and I haven't heard anything, I am going to be pretty disappointed.

@bosco - they call that s pizza pan, but I would think pizza does far better directly on the stone. Do you just use it like a skillet/fry pan?

Thanks guys! I have a punched veggie basket that I currently use on my Weber Kettle. @CeramicChef I did not know there were bigger options out there. That would be really helpful, so I will definitely check it out. @bosco - I will look for that pizza stone as a griddle would likely be useful. Do you use it for asparagus? We do a lot of grilled asparagus and while I love it, keeping it from falling through the grates is a constant battle. I have eaten quite a bit of asparagus cooked by the inadvertent "directly on the coals caveman method"

I have noticed that in many of the fantastic cook pictures, a lot of people use various surfaces and tools on top of their grates when cooking. Ultimately, the KK is a charcoal powered convection oven, so I get that dutch ovens, CI skillets, and other pots/pans work well. However, I have also noticed many wire racks, mats, ridged grates, etc. My question is: of these types of "grate toppers" what do people prefer? I grill a lot of vegetables (asparagus, peppers and onions, etc.) and need something to help keep veggies from falling through the grates.

That is hilarious!

Yay! Thanks Dennis. I assume the warehouse will then contact me?

I don't know. It's still in customs. After clearing, it will probably take a week to get across the country.

Here's hoping. Unfortunately, I'm now in a dead zone. I have no idea what kind of progress it's making and no way to track it. I'm optimistic that I should have it in my possession by the end of next week! Sent from my iPad using Tapatalk

Looks great! Awesome cook.

While in grad school, my wife and I were pretty much dirt poor. We used to sit in bed and watch Rick's TV show while eating cheese quesadillas and dreaming of eating at one of his restaurants. He's kind of a hero in our family. I have seen that same documentary on Netflix on Grant Achatz. When finished, it was all I could do not to buy a ticket to Chicago just to go eat at his restaurant. I love eating and have been fortunate enough to have many great culinary experiences (not all of them are as expensive or as involved as those listed above). All that said, I'm not that great of a cook. I know my way around the grill, but the KK is certainly going to push my limits and broaden my horizons. My wife is an excellent cook. I'm hoping to get her on board to help with things.

Sushi samba in Vegas, The one in Miami is just as good, but my best meal was in Vegas. We have eaten at five or six different Jose Andres restaurants, some more than once, but my most memorable meal was at Bazaar in Miami, The Aviary in Chicago is a cocktail restaurant by Grant Achatz. Technically, not a meal, unless nine cocktails with bite-size food pairings counts, but we sat at the chef's table and it was amazing. If I ever get the chance to eat at Alinea, I will not miss the opportunity. I am biased towards Mexican food, and my all-time favorite was at Topolobampo in Chicago. Ate there once and it was fantastic. The second time, Rick Bayless was there. Taking a chance of being forward, my wife and I introduced ourselves. He then brought us a chefs tasting menu in which he came out and introduced every course with wine pairings. Magical.

The French laundry is an amazing culinary experience. One of my top five. Bouchon is also excellent. I've never had anything from Thomas Keller that I did not enjoy. While in Yountville, we also ate at the goose in the gander which was excellent. Sounds like an amazing surprise trip. And then you get to come back and make incredible food on the KK. Great cook!

Wow! impressive!

Looks good.

It landed! It landed! It landed! It just docked! Now to clear customs and get on a truck!

I sure hope so.

I am guessing yours shipped directly to Canada and did not have to go through the warehouse in California? I assume mine will clear customs before going to the warehouse and then will come to me after that. I may be wrong, maybe it doesn't have to go to the warehouse. Maybe it will just come straight to me. Who knows…

It made some progress overnight. Should be docking some time today. Once it is in port, is there a way to track progress? Will I know when it has left the warehouse on its way to my local distribution center? Or will I not hear anything until the local guy calls to schedule delivery?