Pequod

I was more worried about the boy or girl part...

Eighteen years ago I was in my office at the Naval Research Lab in Washington, DC, getting ready to drive to a meeting in Crystal City near the Pentagon, when the news started coming in about the twin towers in New York. First one -- a weird accident -- and then the other -- no accident. A bunch of us were standing around a TV when my friend Ted called and told me to run upstairs to the big back window of our building facing the Pentagon. I did. We stood there watching it burn, with a huge cloud of smoke starting to drift our direction across the river. A short while after that the lab director closed the facility and dismissed everyone. Simultaneously, the security folks closed the gates and put us on lockdown (government operation, or what??), preventing us from leaving. All of the folks in my division went outside to the parking lot -- we figured it was safer there than to be in a building at a military research lab in what was clearly a target area. We stood there in the cloud of smoke. Rumors started spreading of the State Department being hit. And maybe another blast near the Capitol. Then we heard booms in the distance. Lots of anguish and even more confusion. Are we at risk? Are we at war? Later we learned that the booms were from USAF jets being scrambled from Langley AFB to intercept Flight 93 had it made it that far. Finally, after hours of standing in smoke and confusion, they opened the gates and we drove home, watching the rest of the events on TV, holding our families close. Eerily silent skies, except for the one aircraft we heard later that evening...the return of Air Force One heading to Andrews AFB. The next day the stories started coming in. Of friends who were in the Pentagon being knocked to the floor and evac'ing on foot. Others who were dangerously close to the point of impact and barely made it out. Another...a colleague...I never heard from again because he was on Flight 77. As divided as we are today, it's often hard to remember that on that day -- 9/12 -- for a brief moment we became one.

Looking good. Handmade tortillas are a must here — nice call. Need to look into that gallon sized yeti. Lasting an arvo (hmmm...autocorrect doesn’t like arvos or chooks it seems...odd) would be good.

Now that looks incredible!

Now you're talkin'. Challenge thrown down!

I suspect you could easily do a brisket or two racks of ribs (and probably both at once) with either of those grills. If the ribs don’t fit lying flat on the 21, all you need is a rib rack or use the rolled up with a skewer method. You’ll do well either way.

I was expecting this to be about Ratko Mladić based on the headline. Fake news! Nice knife!

So sorry to hear this. Take care of your family. We’ll hold down the fort.

I’m planning on a PK360 being my portable grill

On the felt/paste question. I use paste. Haven’t tried felt.

The cat seems to be calling your bluff regarding whose grill this is.

New espresso machine!

Beautiful crumb on that bread. So what was the new to you recipe?

Please send me the even ribs.

Duh! 'tis obvious, yet I never thought of that.

Have not gone to 900 in a KK, but agree on your assessment of Pizza Bible. Other than his recipe for Chicago Deep Dish (which is a travesty) and lack of attention to Chicago thin crust, this book is the real deal.

So...instead of selling one or both, I’m now leaning toward adding one of Dennis’ fancy cabinets to store my grates at the new house. Dang I’m fickle.

I assume you ordered the rotisserie spit rod with your KK? If so, all you’ll need is a motor. Most of us use this one: https://www.onegrill.com/Stainless_Electric_Grill_Rotisserie_Spit_Rod_Motor_p/4pm05.htm

I have a Victoria cast iron tortilla press. Works great!

@Mcjudsten - great idea about the second divider. Love the configuration in the first pic. Between that and the free goat, turning me into a believer on the 42.

This is my configuration - 23 and 32. Offers more flexibility than one large grill since I can do one temp/technique on one and something else on the other. For example, I can smoke a bunch o’ butts on the 23 at 250 while spatching a load o’ chooks on the 32 at 400. For day to day use, I recommend the 32 over the 23, but that’s just me.

Well dang! Welcome to the two KK club.

Nicely done. If you enjoy making and eating it, it’s good bread! Kind of like when I used to fly airplanes... if you can walk away from it it’s a good landing.

Personally, I *love* pizza on my baking steel. Pizza in a KK on a baking steel (using something like Grill Grates on the grate below as a deflector) is perfect, in my opinion. Just watch the temp...don't go over 550 or you'll get carbon instead of a perfect leopard spotted crust. Pizza in my Blackstone Pizza oven just can't compare. I know others disagree. YMMV. I also love my steels indoors -- I have a baking steel griddle I use often for both the stove top and in the oven for thermal punch when I need it. That said...I'd be worried about using them for steam generation. I suspect they could/would warp over time. I might be wrong on that.

Your husband must be a Unix/Linux sort of guy. Between that and his espresso setup...I think we'd get along. I admit that I use my KK less and less for bread. I still use it on occasion with the steam method outlined here (STAINLESS steel chain, thank you very much). But I've been getting terrific results with my Challenger Bread Pan. Heresy, I know. @Syzygies is correct -- can't say either method is "better". Just that the crust is different between the two. I've taken to overnight retarding in the refrigerator with early morning bakes, which isn't conducive to the long high temp pre-heat needed in a KK, so...oven with Challenger Bread Pan works better with my schedule.