Tyrus

Top shelf, slim pickens when I went last,, although I suspect most wouldn't have need for such a large bottle or recognize the end use grill wise. Thanks Toney, After my purchase I did the same. I did check the date on the bottle and it hadn't expired. I also checked some of the ingredients, one being vinegar a long time preservative on it's own so I felt somewhat assured it was a safe purchase. By law anything past the date has to removed. As a side note I've been using the Peri Peri marinating larger batches of chicken thighs for like two days. I then remove them and package about four per vacum seal bag for when I need them. Thaw for a quick and easy meal, marinated ahead of time.

Yah, so once upon a time I visited this store in my area called Ocean State Job Lot, where some days unique and mysterious items come in. It's a store carrying items as they describe as overstocked, fire damaged or items the manufacturer is no longer offering in stock or doing well in sales... kind of a clearence. There maybe a list more contributing to this destination shelf, but if your looking around, you sometime stumble upon a piece of gold otherwise known as a bargain. I actually bought one 2 weeks ago, a 64oz/2 liter jug of Peri Peri marinade and I was impressed...the cost was either 3 or $4.99. It preyed on my mind for two weeks here and there, I finally got out my chair and went down for more, seeking the same offered of a different flavor. I found a Cuban Mojo Sauce and a Boubon Hatch Chilli both 64oz. Too my demise I was looking for The Green Hatch Chilli sauce I remembered, alas it was all gone. Currently on line from this producer a 12 oz jar of some their other sauces are $8. I believe they're manufactured in Texas, but might have moved to Neveda. Today I used the Mojo sauce, set the KK up for hanging two thick cut pork chops marinated in this sauce to see how the KK performed in this little experiment and how the sauce was. I didn't have a hanger for the KK, generally all cooks cooks of a hanging persuasion are in my drum smoker, however that was way across the yard and the KK is always within reach. The pork was great, moist, flavorful and didn't disappoint...I only wished I had marinated it a bit longer. Cuban mojo sauce if your unfamiliar with, has a vibrant tasty flavor consisting of cumin, citrus sour orange, corriander olive oil, garlic and other spices. SO, if your living in a northern climate unable to visit the islands head on down to the store and buy yourself a taste of vacation and imagine the the palms swaying while your watching snowflakes accumulate in the driveway. Yum...............................!

Sufferin Succatash that's alot of squash!

Beef Bourguignon a la KK proxy. So how does it relate to a KK cook you may ask? From Christmas I saved the separated 3 bone portion of the Prime Rib cooked on the KK and added it the BB mix in preparing on the stove. The 2 1/2 hrs spent softening the Chuck roast to fork tender with these bones added to the gravy flavor. Now if it truly added to the mix I couldn't say definitively, I've never made the dish before but I do have to say it was really good. The pic is all that remains from Sundays dinner today, our guests took home a plate each leaving what was left. Served over Linguine. By the way, I won't make this dish again, way out of my element...and although my guests thought it spot on I found it had too many steps and took way too much time.

That's a cut I'm unfamiliar with, something you generally don't see. Where'd you find it? It looks delicious.

Chilli on the KK with cast iron ware and some natural smoke injection. It was a Kent Rollins recipe, great base I like to expand on just a little. One pic with a flash, the other without.

I'll take that as a maybe and production will start soon. In the meantime how about a KK embossed/print pictured T-shirt with the words, "because you deserve the best."

Je m'asssurerai d'appporter une boite de mouchoirs.

Mac, you know tiles stick to your hands like a glove and those pebbles are so smooth there likely to fall and slip away from your hand while shakin your thing. Ahhh, an independent test might have to be arranged, something this significant might need a scientist. I know one, yah... a DR. Vinny Boom Bah out of Nova Scotia, maybe you know him, well recommended, could he possibly be your Dr.

C6Bill, I see your logo has changed to a bird...so if I were to venture a guess I might start at eliminating a Chicken Hawk, and I know he looks nothing like Foghorn Leghorn so it there's only one bird left. Yep, it's a Eastern Bluebird and handsome one at that. Is he a neighbor?

But of course there was bread, it wouldn't be Christmas without it.

I got this from one my kids for Christmas, I thought it was very insightful knowing where their fathers head is at most times and how it works. No, not the can but the mini BBQ Weber. It's actually a salt and pepper shaker, the two pieces hold together with a small yet strong magnet and snap back together after use. Wouldn't it be nice to have one as a KK I was thinking, just a thought. The only problem might be the tiles being so small, could your elves handle such a delicate item? Well, anyhow I wouldn't mind if it was made out of plastic, I'd have one on each end of the table.....it would look sooo cool. My kids say,,,,Dad nobody says cool anymore, but I say I know that's what they're thinkin and say no more.

Merry Christmas. Santa delivered two primes, a 9.5 and 8.5lb so both were cooked on the 23 KK. The first on the 24th without a sear but cooked at a variable temp, the second with a sear on the 25th. Both tasty, and were festive meals for all, each a bit different but easy work when finished on a KK.

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