Tyrus

It was a handsome pig Tekebo, way to go on breaking "in" the 32. Well, I guess nobody got my reference to Arnold Ziffel the pig from Hooterville on Green Acres. Maybe I went to far back, in the future, I'll try to keep it in this century. Tekebo on the skin bursting, you could have tried butchers twine, it's a bit thicker...the fine thread with the turning may have contributed to it cutting the skin and opening, just sayin. Good job, you got your friends out for the day if only for a short time and danced around the Covid restrictions. I hope they could take their drink to go.

Nice little piggy. Sits well in the cage basket, looks very secure and keeps him a good distance from the fire. Well thought out Tekebo, but that's what you have to do for a problem free cook of a size taking up the whole grill...you have to anticipate disaster and plan around it. Let's see some more, you must have been excited, good show. By any chance was his name Arnold, some name their pigs just for luck. I was wondering if you salted the skin to aid in the drying out and form a better crackling...and how much did he weigh? Best, sorry to hear about the guest damper hopefully it will turn

Great Troble, nice description. I do appreciate a bit of heat nowadays in my food although it took many years of adjustment and tolerance to break the pepper barrier. Coming from northern european ancestry the diet was simpler and tamer, luckily we've turned the corner. That pepper looks like a familiar foe of mine, the Habanero....I'll wear gloves, eye protection and a mask..........unfortunately it's all genetics with this hot stuff. I can eat horseradish by the tablespoon and woudn't blink an eye, we'll exercise the caution and follow your warning

You musta read my mind Mac, when I did this you always come to mind as making some great bacon. I believe you have a slicer because your cuts always look perfect. Definitely try out a sweet mix on these for guests, it's a winner.

Happy Birthday. Funny, most are in the position of asking the wife if it's affordable or too big from the 23. Glad to see you bought a cover, that you'll never regret. The extra cookers are always a wonder, if you have kids on their own, gift it to them otherwise it's craiglist ,or local area listing on the internet. For me though, I like my toys, whomever has the most when they die is the winner (BBQ wise), just a bit confused if I win, where to send the trophy.

I went to my butcher looking for a Pork belly and he came out with the meatiest porka I ever saw, a 12 and 1/2 lb'er. Gorgeous and skinned perfectly wrapped in airtight vacuum seal. I'll skip the naked pics and show you the finished. Dry brined with maple syrup and some Makers Mark with the pink curing salt, brown or turinado sugar, salt, cayenne, pepper and some dry thyme. Sliced in two because the piece was quite big to cure as a whole then after a week set on the Lang Smoker over apple, cherry, at 180-210 for 3hrs to 150 degrees. These pieces were sliced up approx 1/4 in. or a shave less to serve as appetizers. The imagination with larger slice gives way to a Konro or even in the KK, but easily done in a skillet. At restaurants nearby they serve these cooked on a bamboo skewer or clipped on the ends of a serving tree dressed in butterscotch sweet sauce and drizzled with Turbinado sugar. Served with your favorite drink, it pairs well with all, it's bacon of course. That old Case xx I found at 2nd hand store worked out as a nice slicer, fingers intact.

Mr Bill, Congrats to you my friend, you know it's gonna be, "Wicked Pissa." Well, if your a Pat's fan and have a KK to cook up bbq for game day, all I can say is, nothing could be better. Fair warning, watch out for Tekebo, she likes to bet....don't worry though she's an Eagles fan and they don't win much. So tiles it is I presume, if your from Boston it's gotta be tiles.

Asking Dennis to accommodate an issue focused on convenience for those whom maybe unable to work their KK as they once did is a reasonable request. The product presented now is quite functional and easy to clean for most with a good reservoir for ash to easily to clean out using a long hose from the shop vac. I clean out the KK every few months, having a helping hand maybe your best approach. I would find the trap door a useful temporary tool in the short run, but for a good clean the shop vac is the tool to use

The king always had a taster for such occasions.

Can't walk buy a bargain. I visited my favorite shop and saw this amongst the other knives, a brand new wusthof 8 inch bread knife at a price too low to pass on. Single edge serration only, although I hear they come serrated on both sides at a higher price. Attractive and very sharp, I believe Sygies was looking for a good bread knife, I'm no expert, but this looks like it'll do the job and then some.

Be very careful Basher not to get the sauce on your clothes, the handle on the frig, the door handle and door going outside or any mail hanging around the table,,,don't ask me how I know...I won't tell you.

Ok Troble, your not going to like me. I began and finished the cook, but my photography fell a bit short. I followed the video for a back up and covered my bases well, I certainly did everything he did, and better. Thing is I got a few picks, but with all the prep and cutting I forgot about the camera. When the pictures were processed they didn't look presentable, anyhow here they are. We did incorporate the pineapple, cilantro, red onion and even some some salsa for the dressing. It was all super good and my daughter and her husband were over to partake. Now you would think, take a picture, nope...stuck in the winter mode, little function. I'm working on the box to incorporate the contents into a cook, Mex/American/Polish cuisine.

A nice lean, meaty medium cut with a bit a pink. I'd search high and low for that combo and be hard pressed to find it. A beautiful backyard that slopes down slowly and keeps on going, happy belated Easter

Congrats Dono, a choice well made. Unfortunate you loosing patience with the offset, it is time consuming and a game that involves one's all. You'll appreciate the break, and the unique pleasure a KK can offer from the constant care of the offset, but I doubt you'll forever depart, yet maybe entwine the two for a useful marriage. They'll be no disappointment in performance with the 32, it covers the bases...I just hope you chose tiles, don't be dissuaded, stick with the original and your path is certain

All those extras will keep you busy for a while and you may even use them when you recover over the initial shock of it's beauty and presence. See you have a boxer, great companion, mine was named Tyrus. (a good dogs name) Like the color

Cageguy, I believe the Lone Star Santa Maria is 10 gauge approx 3/16 carbon steel. They offered a reason for staying away from the insulated brick which I believe was airflow/ventalation. If you purchase one with the fire brick make sure you get the grill cover or expect to store it in a pavilion set up or pull it in and out from the garage. My drawback on these is if not covered water could easily seep between the cracks and sit there on the metal for some time. My Santa Maria has a raised fire grate above a pitched floor to a grease catching bucket and I also keep mine covered and under a pavilion roof. Smoky ribs bbq did a review on the lone star 48, you can catch it on you tube. If I were to choose one of the two you suggested it would be the Sunterra. If cared for and covered, I like the brick lining, simply raise the cooking grates and shop vac out the ash. It takes alot of ash to fill one of these and you can push the ash over to a corner, I clean mine every 3 or 4 cooks. If you wanted to see some video cooks on a Sunterra 48 split with the fire brick and also the review unpacking, check out Dski Grillz on you tube. He's cooks alot on it and shows you around the block in what to expect

Is that a tree configuration for sheltering the meat Tekebo. I see a cast iron bottom a SS bowl and the center post. So I'm guessing it's best to insulate the meat a bit higher or is that for convenience when done. Haven't tried the skewer yet, looking to have a successful go first time around. Let me add a nice job, so sorry the pic misdirected me.

The burn in and oxide layer aid also in the prevention of rust

Maybe, all bit overkill, I was thinking a simple SS 9 inch plate for more air flow around the meat up top. I don't have the DBDPan, probably work fine, but that's where my head was at.

Carbon steel turns a bluish color upon heating to a high temp, I can attest to that because I just burnt in two woks prior to seasoning them it's referred to as an oxide layer. It can be removed, but why would you. The pot stays dimensionally stable under the conditions I placed it under for low and slow. I believe Forrest used his under higher temps without any adverse affect, hope this clears up the dirt.

I hope you don't mind, but as long as your displaying things to use in the KK as BBQ associated this may be of interest. I'm going to make my shawarma stack soon and have been looking at everyone else knocking them out. I didn't have an apparatus necessary to do the stacking and I thought the price tag was a bit much for my liking seeing what the components were so I thought I would make my own. Now I could have built one cheap enough, but upon doing research on Amazon I found this. Nicely built 304 SS with a removable 10 in spike and lower sitting rack to keep the meat off the lower plate. I was a little disappointed in finding the lower 7.5 in square plate "flat", however a larger plate could be laid up under it for use. For what this cost vs to build one really wasn't worth the effort, good quality piece I thought. $39 Amazon

You got me! Burnt toast

I did the same tonite, with roasted asparagus and carrots of a different color. Yours looks sweet. I know it didn't happen if it wasn't posted, but it did. Great show Bruine.

Mac, your buns are so curvaceous it's hard to see the rest of the burger. There it is, I went back, this must be what they call food porn. Delish, is that ok.

Great cooks Forrest, lots of workable potential there. I'm going to put this guy on the backburner for now, it may come to light on down the road, but my Cast iron ain't going to taking no 2nd row. Anyhow, where'd you find those Mussels... in the desert, must be desert mussels I presume, around here we pick em off the rocks. Those bricks are nice, functional, versatile and attractive yet a little short, I'll hold out for the Daddy brick 20x20...what u think