jonj

Seeing your 16 on its nifty mobile stand (with teak!) reminds me I never did get around to building one like MacKenzie’s. So many projects; so much procrastination...

Congratulations and welcome. I hope the time passes quickly for you.

I can’t speak to lamb, but with beef I have had better results with reverse sear keeping the interior medium-rare or medium without a lot of grey meat at the perimeter. So, I’m going to stick with reverse sear for this one. A great experiment.

It was a pretty swell (albeit early for me) morning.

Ssgt seems to have covertly added another 42. Very professionally done!

Argie Barbie®, comes complete with her own tongs.

That was my thought as well...

Either option (Zoom or YouTube) or both...

Coming from a family with generations of robust-nosed individuals, how could I not join in the fun?

Yikes! 😧

Beautiful!

I have (and most often use) the Geekhom gloves. I originally bought some of the long fabric gloves with fluorescent orange silicone strips, but they were just to gaudy to use, even for me. The Geekhom gloves are completely silicone on the outside with the insulating fabric inside. I probably wouldn't use them to pick up a hot coal, but I don't think I would try that with any gloves. My current understanding is tongs are a uniform requirement and I don't want to be kicked out of the club. At least not for that.

After 4 years, I almost used the heat deflector Thursday, but decided against it. Everything came out great.

To be fair, I don’t think it is big enough to be counted as another whole grill. Maybe 1/2 or 3/4...

Like MacKenzie said, I think it works best as a reverse sear, which is how I do mine. Smoke at about 200 - 215 F grate temp until the roast reaches around 112 F (or slightly higher if you want it above medium rare). It will take about 2 1/2 - 3 hours depending size of roast (my times are for a 6 pound net trimmed boneless roast) and your actual KK temperature. Pull the roast and tent with foil while opening the top and vents to get a dome temp of 500 and sear all 6 sides of the roast for about 1 - 1 1/2 minutes each. Roast temp will increase to about 120 - 124F. Then refoil, wrap with towel and hold in a cooler until your desired is reached. It will go up another 10 degrees while in the cooler.

Dan, you have received lots of excellent advice from three KK experts.

I think Charles replaced his dome Tel-Tru with a ThermoWorks (or similar) probe which is hooked to a wifi or bluetooth device. Or something like that...

Here is Bruce’s thread about the arrival of his terrific cabinet.

sometimes it takes a person from out of town to teach you about your own city... Thanks, Boom Boom.

VERY nice! One of the benefits of your new location, I assume.

For what it's worth to your decision, I have had a top of the line (for when it was made) 48" gas grill since the mid-1990s. Still have it. Even with a gas grill one shouldn't immediately begin cooking, although it is possible. With my high BTU gasser it would take at least 15 minutes to get the grates (3/8" porcelain over steel) to cooking temperature, which really is important for grill cooking. Otherwise, it is similar to plopping a steak into a cold pan and expecting a sear. It just isn't going to happen. In 2016, I bought my first KK. I haven't used my gas grill for cooking since. It has been demoted to seasonally roasting chili peppers. A final thought. Work flow is important in cooking anything, whether indoors or out. Simply start your process by lighting the grill, then proceed with getting the rest of the cook together. Unless you had completely prepped the food earlier in the day, the KK will be ready before you are.

I too often forget about the joy of grill roasted carrots. Very tasty.

Just our wine cellar and bar. A little oasis in turbulent times. 😊

Congratulations, and what a nice environment in which to cook!

Post-election wine delivery: Ready for the long count. 😉🍷 And I kept getting texts to "Jerry" about voting in various state races (incidentally, a state in which I do not reside...)