Tyrus

A mix of Raspberries and Blackberries, that's it. An American secret, so don't let any Canadians know.

When you come home a present is waiting to be opened ,,,congrats.

As long as it's works is my guess, although I prefer the slower rise to bring to temp with a browning and then down low to bring on the heat. Why go to a restaurant when it looks that good!👍

Scrooge wouldn't like that! What!, no razzleberry dressing? A feast!

It's going to be very merry at that dinner table! I have a Tenderloin and it will be accompanied by some Fondant potatoes with the remainder of sides to be determined. 😉Pick out an excellent Riesling wine to pair with that, definitely white with seafood or the river water, but I certainly wouldn't refuse a nice red if offered.

Aside from all the extras and if you don't have one already is a ThermoPro pen instant read thermometer. All kamado's have a great recovery time vs other cookers once you open your pit, but the KK comes back the quickest once heat soaked and gives you the opportunity to check your meat more often. It takes a licking and keeps on ticking, something to consider if it's not there in your arsenal.

Congrats to you AAAsh, that's a magnificent color, brings out connotations of mystery and gallantry, and it draws you in. Think of the KK as your inside oven that has served you well over the years, but oh so much better. Easier to operate, don't let it's size intimidate you, it gives you plenty of time by design to adjust to your next move. Good luck, think beyond a potato when you live in the greatest spice destination of the world. We'll be lookin if your doin the cookin.

Yah, and the strength of those specs keep increasing, as long as I can see the steak on the grill and label on my beer were in the safe Zone, brother.

Geez, clicked on my icon post at the bottom of page 1 not realizing it was a four page continuation. The comment of course goes to the last page and I'm scratchin my head saying WT hell . So if your wondering Troble this comment belongs on the first page, very bottom. The bottom of these pages will get ya every time , like a landmine, send you packin to the end of the line. So if your not paying attention, the page your on allows your comment at the very bottom, but sends it to the last page. Very tricky indeed. Done.

Nice, nice, very nice. Reminds me in a way of Palm Deserts outlying areas, but with more vegetation. I would venture to guess if our UK friends visited this area Troble,.. they might not want to return. The weather being hot and dry does have an alluring appeal once there.

Don't leave those Kababs out to long Aussie, Red dog will scoop em up. Good deal, I like the grill, beach grill.

Looked like it was cooked on the offset Troble, nice and smoky. No alligator around here, I know that because my dogs always return back to the back door everyday. If your interested BBQ Pit Boys of Texas did a video cook similar I remember watching on YouTube.

Saw your post late Woody and I wanted to mention that I purchased the Hooray Santa Maria style from Hooray Grill. I've seen both other grills and considered them when ordering, but chose the Hooray for a number of reasons. First was the rotisserie on this grill has an enormous 5/8" SS hex rod that could turn an 80 Lb pig and it's fitted with the One grill motor were used to seeing on the KK. The gear mechanism is positioned into the turning motor gear and rests simply by weight and gravity to turn. The fire box doesn't have the refractory brick liner the Sunterra or the Nuke Delta, but has instead a fitted and bolted liner that provides airspace to another adjacent firewall. You would build your fire on a large removeable reinforced steel floor which can easily be cleaned and lifted with the geared mechanism that raises and lowers your grill surface. The raised fire bedliner that sits on welded supports in conjunction with the side slotted firebox liners provide airflow on all sides. 4 attachment brackets raise the fire floor bedliner so you can easily vacuum underneath. The geared mechanism for raising and lowering the grate has no separate break, but works and stops the grill surface with ease. Wherever you stop the wheel the grate remains strong in position. The wires attached to each side of the grill are wound on a creel and not subject to a handle or wound around the top rod. Refractory brick allows water at the seams to seep through and puddle underneath. In the northeast rain is an issue and although I keep my grill covered under a roof and tarpaulin this became a consideration regarding rust. I purchased the 3 ft grill unit which measures approx 46" in length total. There are 3 steel fold down shelves that have steel rods attached to each shelf slotted into the main frame adding additioal length and width when positioned up. The shelves gives a sturdy working surface area for three sides and room for anyone to pull up a tall chair or cook from the opposite side. Since the grill doesn't have the additional weight of refractory brick I can easily maneuver it into position single handedly or to another location without much effort & without the risk of damaging brick. All the grills mentioned provide the same basic function the difference being are you willing after weighing the options to pay the extra for convenience & detailing. The down side may be I don't have split zones and no V-slotted grates. Grates can be purchased or made. I wouldn't mind working with any of the others and I know I'd enjoy them all, however at the end of the day I realize the decision made was right for me.

Carne Asada applied to a Sirloin flap or known otherwise as the Bavette steak. A piece maybe unfamiliar to some but similar to flank when cut against the grain. Anyhow, this marinated for 2.5 hours but, time was short..I do believe a longer rest for 6-8 hours would have been better. No complaints. 3 little piggies as an accent cooked over oak. Asparagus and pasta with green onion.

Well Paul, that's an amazing but heartbreaking walkthrough of what you went through to save your home. What's important is you were here to tell it. I just can't get my mind to wrap around granite turning to dust and those Quonset structures melting to the ground. In my area the Quonset huts are a familiar site here and there because they originated in R.I. Now when I see a hut my thoughts will be slightly altered, best of luck

Cooking in the dark is it fly by night or something else. Tri-tip with a Plowboys BBQ Bovine bold rub, a good accompaniment. Wendy's chilli brought to bear over a fire in the Columbian or Peruvian clay pot and tested to it's max. It held together.

Carbon steel woks and pans need only be wiped out like cast iron and rinsed then dryed on the stove with some oil residue remaining.

Once you stop, that sets the gears in motion so depending upon which side of the fence your on that could be interpreted in two ways. It was either a godsend or a down right shame. The only way I can describe what you have Ckreef is to say, your a person with an itch. You satisfy that itch every so often with a new BBQ and appease it's annoyance. Funny thing about an itch...they always return I purchased the 48 on a trailer without the warming box, thinking down the road if ever I tired of it and wanted to try something else a person may see the trailer as a attractive option. One other advantage you may want to keep in mind, it cost approx $6-700 to ship up north, an expense you wouldn't have to suffer.

Y'all gotta wait at least six weeks. That's what Mr. Ben Lang told me for mine. Maybe being a Georgia resident, well maybe that might shorten the distance.

😜

Nice helmet Aussie, had a Shoei with similar looks. That shield protects you from the pesky bugs that can hurt. I remember once while riding I opened the shield to cool off a bit and a traveling wasp lodged itself between the cushion and my cheek. Touch and go for about 30 seconds. Ride to live, Live to ride

Sounds tasty Braii-Q the ingredients are an exotic blend.

I thinly sliced some red pepper and cooked it in olive oil. Added the Bok choy, Oyster sauce, Garlic sauce and heated the blanched Bok choy. The only thing I would do differently is adding some garlic to pan with the red pepper next time. I thought the garlic sauce would be enough, but it could have used more. Thanks

Here's some Gochujang Chicken for you. the sauce is the boss and sticks to the chicken well. I added more for dipping, yum. It was a first for me with bok choy and it won't be the last. Since the KK does chicken so well it only enhances the recipe.