AJR

23 Ultimate. Come on by...but you bring the Steaks.

We're supposed to cook with these things? I thought they were just for yard decoration. 😜 I plan to attempt the burnin tomorrow, and have the first cook on Sunday. I'll post pictures...provided I don't screw it up. If I never mention it again, you'll know the outcome.

That's the ticket! But then you'd have to change your screen name...

By the way - I got a bonus tile in the bottom of my crate. Looks to be metallic bronze, so thankfully it wasn’t off of mine. Sorry if any of you recent KK purchasers are missing a tile - I have it.

Never let it be said that one man can't move a 23 Ultimate...alone...in flip flops...in 110 degrees. Probably not the smartest thing I've ever done, but it worked. And it's incredible.

Looky what arrived...

That's how you do it! #winning

That's what sick days are for. What kind of an addict are you, anyway? Just kidding. Congrats!

Well, then I take back my statement about leaning towards the Meater since I really don't need roti for the foreseeable future. I think a few of the wired ones now come with apps, I'll just have to do some more research. Thanks for your input.

I am definitely going to have to up my table game to share my cooks around here. Normally it's a paper plate, and maybe some silverware.

Thanks for the input, guys. I'm leaning towards the MEATER+ at this point because while I didn't get the roti yet, I like the idea of having an app to track long cooks, and I like the look of their app. BTW - Meatstick has a new, smaller wireless probe on Kickstarter. I'm hesitant to go the Kickstarter route though, because who knows when I'll ever get it?

That looks awesome.

I'm looking to get myself a good temperature probe(s). I've seen pictures of people using the wireless MEATERs or something similar, I'm curious how they work vs wired units. My concern with those is I plan to do a lot of high heat cooking of steaks that I will want to probe, and I've read the wireless ones can only go up so high in temperature before being ruined. So...what's the best you've used, and why? Should I go with a wireless one for low and slow, and rely on an instant read to just poke a steak when I think it's close? How's the realistic battery life on the wireless ones - long enough for a 12 hour brisket? Should I just get a wired one? If so, which is best? Any features that are "must have"? Thanks for any advice.

Considering I still want a 32 after my better half signed off on the 23, I'm gonna need that recipe pronto.

That's awesome, Troble. Nice setup. I really like the shutter doors for the TV.

I'm gonna gain weight just looking at these pictures.

Those stair lights are terrific. Is that just an LED strip under each one? I'm thinking of doing something similar under the lip of an outdoor counter I have.

I think I need the recipe, Troble. That looks fantastic.

Definition of torture - this thread when you don't have your KK yet. I'm tempted to drive to California and haul it back on the top of my Accord. Probably not my smartest idea, but if you keep posting pictures like that, I'll have no choice even though it would end up looking something like this.

Speak of the devil, look at what just showed up. I didn’t quite realize how heavy it was going to be.

I just bought this one from Amazon. From what I could find online, everyone said the thicker the better, and this one is 1/2 inch, though an inch smaller and was less expensive (even after shipping) than the one you linked to. Hoping it's a good one. Unfortunately it's showing unavailable ATM, so I must have got the last one. 😜 https://www.amazon.com/gp/product/B00LBKWSGW/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

Thanks for the tips, Tony.

That looks absolutely delicious. I can't wait to do asparagus on the KK, the char it gets over a grill is fantastic. How do you like it marinated? I normally pour some Worcestershire on while the steak is over the flames, and found it makes a delicious "sauce" right on the surface of the steak. Been doing that method for years for Filet/Ribeye, and have never gotten complaints. I'm curious if marinating ahead would enhance it even further.

Come to Phoenix sometime, I'll take you to a few places. I've had amazing food in Tijuana, thankfully there are some restaurants in Phoenix that can match it.

I talked to Dennis. The holdup is the Coffee charcoal. The CBP did a physical inspection on the entire container when it arrived in California. He said it was a complete mess when they were done. So they're re-bagging all the charcoal and boxing it to ship to people. He said he expects them to start shipping by early next week.