Tyrus

Hey there C6Bill, sounds like your home will be a happy destination point for Christmas. As to where I got it,... the wife went out on a mission and she discovered while in her favorite store "Market Basket" that all the 20lb birds were gone, all that remained were the giants. I found no draw back to cooking this bird, nor any quality differences as far as taste and texture were concerned that one might think to expect in a larger bird. You could say it was a myth buster experiment settled. Best of luck with the cook, are you feeding an army lol?

I'm sure it was a great Thanksgiving Mark, by the way those sweet rubs although they pair well for taste don't do well over the 300 range and survive, but like you said it doesn't affect the meat. Nice thought on the gravy.

27 lb Turkey citrus brinded & finished on the KK 23. Covered with AL for the first half and then released to char to the end. A bird of this size generally requires 6 1/2 hrs in a conventional oven, so at 5 hrs I took the precaution to temp the bird and found it @ 170, way ahead of time. Intuition or luck the bird was pulled from the fire, saved. Cooked at 310 as to the teltru, but it didn't disappoint.

A nice rainy day meal I'd say, but don't fret Mac at least it's not snow.

Symmetry better known as Goldilocks, just right.

Ingenious Alphabet Soup, too much. I like IDC, BTW is a must, and STFU definitely. How about KMT (kiss my turkey/toosh) Happy Thanksgiving.

Burnchar, as far as I'm aware the 23 Ultimate has a backside door for the gas element or at least mine has one in my 2017 model. From what I saw, there are two inset posts set within the mortar base to accept the gas unit and hold it in place . Check to see if those posts are in position on yours or simply if you have the door that's needed to move the unit into place. These posts are drop down and not threaded for convience of removal. If you were to use this to pre-warm the grill the gas unit could be easily removed and you could convert to coal if this was your intention. I presume the unit's function though was to cook separately from coal so the regular cleaning involving ash wouldn't be a factor. You would most likely remove the gas unit when switching back to coal and then reposition the door back in place, this would be necessary because of the gas line in the doorway. Using some kind of deflector for food particles might be an issue though, however easily remedied

Very portable that Weber and it does the job. The Paella pan was bigger than the Weber, so tell me was there a brave soul that fished out all that Cornwall seafood for the cook?

Creative, but where are the peas?👍

Color and bend for me, it's all visual. Temp is generally around 275 if I'm not in a hurry or pressed for time, they're done when their done, never cook with a method. My eyes are my best ally it tells the whole story. Nice looking ribs btw.

I follow the same method, charring first and let ride to temp, easy peasy. The frig trick/ smart idea, however I shoot for side to side pink color so I'm always riding on the side of caution, a little burn is fine for me. Somewhere buried out in the hills north of San Fran there's a road side tri tip sandwich place I've seen on You tube some time ago, It's on my bucket list if ever get out there again. Maybe someone here knows the place and been, like to know their experience

One came off the grill having rubbed it up with Watkins Mesquite rub and a slight char for optics. To tell you the truth after having choice many more times than Prime I find no greater difference other than the prime was much moister. Taste was on par but not significantly so that it was measurably better than choice, it could have been just this particlar piece but I've had so many other choice pieces that were very good that I see no reason to abandon the standard. I didn't prepare it or cook it any differently, however I noticed as you might in a prime brisket is that the meat can be more forgiving because it holds moisture better. You can achieve the same results with choice, you just have a shorter window. So I find it juicier but not any tastier, and with this in mind at least for this grade of meat as a Tri tip I'll have no worries holding pat with choice.

Handsome chickens, a lot of chicken...I seem to recall you have a large doggie. Whenever I pulled a feast like that off the grill there'd be dancing feet by my side until a slip fell from the corner of the table.

I can see a model holding this loaf walking down the runway.That's one good looking loaf, it even has a collar or is it a shawl? Bread the sustenance of life, that's art my friend.

And I had two to choose from Toney, this one being the one more ornate. $20, I didn't even bargain/

Any butcher shop is a good start or like I said, ring the bell at the grocer and ask away. Squeaky wheel gets the grease. I don't know how far you are west in Pa, but The bearded Butchers of a You Tube renowned meat cutting channel is just on the other side of Akron in Creston, however if you think of it as a challenge the problem becomes a game.

Following up on a comment Paul had posted with regards to Tri Tip meat quality got me to thinking I should see if I could find a Prime piece of Tri at a relatively good price, a challenge so to speak.. By chance a market in the area was having Prime on sale for $9.99, an exceptional price for the quality. Generally I purchase Choice across town at another market at $8.99/lb and have always been satisified knowing this was the only quality offered.. Having not seen the difference beforehand I didn't know what to expect. Choice pieces I generally buy have some degree of marbling but the Prime I purchased today displayed a more consistent marbling throughout. I also noticed the pieces were relatively of a consistent thickness, if that has anything to factor in with grading or is just coincidental. I purchased the pieces whole, then trimmed...they're generaly cut into smaller pieces and packed for sale for the general public, so if you ask they will sell whole. Up to now I've no complaints with Choice for grilling, I have to admit these do look really good. Moral of the story, you get what you pay for, but the sale incentive makes it sweeter.

This began as an Umbrella stand, unfortunately it went awry and became another planter, somewhat different, but with a flair. Built on a 12 degree pitch with multiple compound angles it became a thought to work, it didn't transpire to my original thought so I just went with it. I believe a 5 degree pitch would have been better suited to close the top dimensions for the original purpose, however a mistake made became a nice modern tulip shape herb planter at it's end. So what's this got to do with cooking, ahh it all starts in the garden and that's what makes your dinner a step above. The side piece of cast iron is a sewing machine base I picked up at a roadside antique store, it will be fashioned with an attrctive hard wooden top as it has four holes that accepted the sewing machine originally. All in all even mistakes can be turned around, no plans except an idea to begin, shoot for the moon or land in the neighboring town...it's all good. Hey, C6Bill, if your reading this, Roche Bros is having a sale on Tri-tip PRIME tomorrow (Friday) 9$/lb vs their 19$ regular price, just sayin.

Very good David, nice combo. I don't have that attachment for my KK, but I do have a Gateway drum smoker. On the Gate way when hanging ribs they're very close to the coals and don't suffer any terrible damage...I would have thought this attachment allows for the same. The only draw back to the half basket set up if it's one at all is you have to rotate the chicken halfway, anyhow it's not a game changer. On the Gateway I can simply rotate the hanger because it's circular, an advantage as the fire develops hot spots. For rooftop cooking it's all about the aesthetics, and rightfully so, my drum wouldn't make the grade. Anywho I like what I see, direct approach, it all works. Bon appetit

Sunday dinner consisting of 1/2 split turkey with two cod wrapped medley seafood stuffed pieces, fresh butternut squash, mashed potatoe, asparagus, stuffing, gravy and cranberry sauce. Two wines, a German reisling and a Georgian red. A beautiful New England day, one possibly the last for sitting out to enjoy as fall takes hold of the temperature..

That would be Choice Paul, seldom do they have Tri's in Prime at the bigger markets although I believe I could order them without difficulty. Quality wise I'm seldom disapointed because they generally have enough fat running through to approach Prime quality. Having a good repore with the meat manager and cuttes help too. $8.99 a lb is their day to day price, I think that's good in comparison to others... at least here it is.

Looks good Troble, right up my alley. Around here the bigger markets always slice up the whole Tri tip into smaller long steak tip pieces, nothing wrong with that but having a whole piece is better and more presentable besides it's easier to grill over a bunch of smaller scattered pieces. So I always purchase them whole, they come to market in vacum seal bags with approx 8-10 tri's in a bag varying in size and weight. Easy prep and always a guest pleaser. Nice color, by the way, where do you purchase your duck C6bill already separated from the breast? Seems nicely convenient or do you do it yourself?

That's too bad Mark, I know the feeling. Returning from vacation after a weathr mishap we found the same. Homeowners insurance covers the loss or at least it did for us at the time some years back. Yes, it would have been nice to have the KK prior to your event, water under the bridge now. Buy a portable generator, Yamaha or Honda are both good and come in handy for running the frig or simple nescessities. We learn most times after the fact when seeing others prepared, no one expects the unexpected...,good luck.

A stuffed Pork Loin with spinach, olive, tomatoe, sweet sausage, red pepper, feta, mozerella, thyme, and dusted with a sweet rub. Accompanied by bake potatoe, sweet corn, and baked apple with cinnamon and brown sugar. All ready for halftime. Excuse the order , but for some reason they uploaded in reverse order.

I was purchasing pellets the other day at Tractor Supply getting ready for another 5 ton winter of work, when out of the corner of my eye I spotted Iowa Jerky,,....so I grabbed a bag. I did notice the cost though, it was a bit pricey, but in todays world, a good Jerky demands the extra cost. So off to another store where I purchased a 5lb Spoon roast inspired by a glance and taste hoping to do better. I marinated the sliced meat for three+ days in a Sweet boubon marinate and smoked at 150 -190 on the offset using a thin base of B&B charcoal briquettes and cherry splits for color and flavor. It took about 5 hrs or so, the taste and texture came out spot on. Jerky's great for long road trips, I imagine cowboys chewed a few while on horseback, no horse here but I do own a Silverado and the roadtrip to Georgia via Ohio will be a tasty one. I did add a couple pics out of the ordinary, while cooking up the jerky I looked up and captured a whole lot of condensation trails in my area, haven't seen this before....not clouds.