Pequod

Wowee! Even sideways they're awesome!

There are a number of posts here showing people using them with their KK’s. @MacKenzie has several and I have a few as well. Very versatile.

No. OctoForks: http://octoforks.com/product-category/octoforks/

Yes on the OneGrill motor. I have both the cradle and the spit rod. The cradle is a beast to clean, but has its uses. I prefer the spit rod with a set of OctoForks.

...tri-tip, of course! Tri-tip is hard to come by in these parts. If you find it at all, it’s likely to be hacked into some unrecognizable shape that leaves you wondering whether it is, in fact, tri-tip. Or perhaps it is possum...or some other varmint. I’ve tried the $80 Wagyu tri tips at Snake River Farms and, frankly, I’m not all that impressed. So, decided to take a chance on a recommendation I got on tri-tip at some forum — Harter House. Tri-tip is their specialty, $20 each with free shipping for orders over $125. Decided to give them a go and ordered up a pile. Here’s one of them. Seasoned with Dizzy Pig Raising the Steaks, then sous vide at 131F for three hours. Immediately after, chill in an ice bath for one hour to get the temp down to under 40. Then onto the indirect side of the BB32 at low temp with some oak for smoke. If you haven’t tried this technique of chilling after sous vide, then smoking...give it a go. Using my MEATER. Love that thing. Once it reached internal temp, pulled it and cranked the vents. Two zone is easy peasy for the BB32. Gotta have Chimichurri as your board sauce. Gotta say, the Harter House tri tips are excellent. Highly recommended!

...and that, folks, is how it is done!

Very readable. Thanks much!

I was going to answer, but Bruce has gotcha covered!

Did I read somewhere that you’re a fellow Chicagoan (I’m an expat). Care to share the sausage recipe? I have been unable to either buy or replicate on my own that particular Chicago style of sweet Italian sausage.

Doing a tri tip with Raising the Steaks tonight. Get Spun!

Barely leaves on the trees. The forest behind is just starting to green up a bit. About two weeks later than usual.

Adam Perry Lang Peach Rosemary pork tenderloin on the 23

@TheNomad, you need to email @DennisLinkletter to get yourself added to the “owners” group. You’re one of us now!

Made two loaves of ciabatta today. Child’s play for the BB32 baking stone. Here is the photo shoot. Funny how I don’t have many pics of my kids, but loaves of bread...yeah! We’ve got those! First, washed and waxed the winter grime off my KKids today, so here’s the BB32 shining. Made the biga last night and mixed the dough this AM. Ciabatta is a very wet dough. This one was 84% hydration. The results. Posing. I used @Syzygies steam oven technique. If you have a KK and you aren’t baking bread with it...well...let’s just leave it right there...

Dang that looks good. Seems @TheNomad can cook!

There it is! You’re now officially a member *in good standing*. Without the pics, bad standing is all you can hope for...you just don’t want to go there...

You’re on your way! If you remove the guru port plug, the 23” will actually produce enough thrust at that temp to send it down the street a bit.

Gorgeous grill! Dennis will soon be here to tell you your side tables are on backward.

You're...ummm...online looking for advice on a grill whilst on your honeymoon? Okay, well as long as you're here, I missed the part about Perth above. The grills posted online are "forward deployed" in a warehouse in Los Angeles. Your grill is most likely to come straight from Indonesia, in which case you definitely need to get your options straight from Dennis.

First, excellent choice. I have both the 23 and the 32, and can tell you the 32 is the better of the two. You chose wisely. It is the cure for buyer’s remorse. Second, I’m not Dennis (sorry!), but he often has more available than posted online. Call or email him directly and you’ll get them sent right to your inbox.

I picked up a Blackstone when Amazon and Walmart got into an algorithmic price war (you could see the price dropping online by the minute) and the price dropped to around $190. I like how quickly it preheats and the direct top heat, but I've struggled to get my crust to turn out anywhere near as well as it does with my KK and a Baking Steel. I suspect Ill pick up a WFO someday, but my Blackstone will likely be "excessed" to one of my kids.

If it’s the 23” splitter, then mine is only two pieces: the vertical splitter and the top half moon plate. That’s it.

Yup, agree with @tony b. Gotta have Dizzy Dust, Swamp Venom, Red Eye Express, Raging River (great on salmon), and Pineapple Head. Winning line up.

I think he’s embarrassed because he bought a pellet pooper.

I’m lucky enough to have Dizzy Pig World HQ local to me and it’s sold in many local stores. Any time I want to get spun, just a quick trip to the store. Dizzy Pig and Oakridge are my go-to’s, but Lane’s is moving into contention as well. Have used Meat Church...decent stuff, but the others are better..