jonj

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...)

Unlike your previous Weber, things on the KK side tables don’t get particularly warm even during a high temp pizza cook. While the cabinet is a great idea for storage, unless it is in very close proximity to your grill I imagine work flow would suffer without at least one side table (probe temp monitor, tongs, baste, beverage(s), etc.). My 23 has side tables while my 16 (which I use much more often) does not. Even with a work surface directly behind me for the 16, I am often looking for a place to put something on while cooking on it. My advice is to think through your work process, then decide. But don’t let the Weber experience influence your decision as it just isn’t relevant. Best wishes on your new KK whichever you decide.

Picking up multiple cases today...

Good negotiating!

Now we return you to our regular programming, cooking baby back ribs, meat side up:

Woo Hoo!

Me too!

No pictures??

Here are a couple of places I have used. Pimento Wood is a US-based importer; MyIslandJamaica is in Jamaica. Tony also uses MyIslandJamaica and we both ordered and received some wood from Wellesley this summer, but it isn't shown on the Etsy site right now. May be worth an email to him. Both sites also have leaves and berries. MyIslandJamaica also has a wide variety of other Jamaican products (curry, molasses, lemon grass, etc.). https://pimentowood.com https://www.etsy.com/shop/MyIslandJamaica?ref=simple-shop-header-name&listing_id=786121903

Hi Wilbur!

Very nice!

I don't know about the rest of you out there, but this is a phrase I don't often hear... 😉

Haven't heard from Wilburpan in quite a while. Hope he is doing well.

Thank you, much appreciated!

Patience is overrated

MacKenzie, avert your gaze ... Swordfish with mesquite smoke wood, broccoli, and wild rice mix.

!

Great idea. I'll try that next pizza cook. I've been using the steel recently but have been thinking about using the stone next time as a change up.

It seems one would need to install the cold smoker sleeve into older KKs to take advantage of the new bracket. I know Dennis offered these at one time, but I don't see them in the parts or accessory section. They came in two sizes, depending upon your tile size. I'd like to get one for my 23KK instead of using the guru port. I think one would also need the straight smoker tube instead of the original bent tube which was designed for the guru port location (lower on the KK body). Dennis, do you still make these available?

I would also be interested in this recipe if you are sharing. I am a fan of Curried Goat.

I'm not sure about the 3-2-1 bit but here is my margarita recipe. 2 oz Tres Generacións Anejo 1 oz Cointreau 1 oz Grand Marnier juice of 1 Persian lime (if traditional size - if one of those large, mutant limes, 1/2). Generally, about 1 - 1 1/2 oz. All into a cocktail shaker with 8-10 oz cracked ice. Shake for a minimum of 30 seconds to blunt the alcohol. Pour into a salt-rimmed glass. Drink. Smile. Repeat.

Are you quite sure???

I haven’t cooked one of these but would probably do like a prime rib roast. Low temp and smoke to about 112-115, pull it and run the KK up to 450-500, then sear all the sides. Since your wife likes rare, might pull it a bit lower before the sear.