Tyrus

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

The sear. Something that good looking should have been spoiled with a special sauce, just sayin

Looks like a winner,,,excuse the pun. I generally use it on Korean Ribs, done right the sauce is finger lickin good.

Twins Troble. They must have gotten separated at birth. H.T.

Happy Thanksgiving. A twenty two lb fresh not frozen bird rubbed with a citrus black pepper rub and smoked with apple. Cooked to 165, tender and moist with a crispy skin

Impeccably clean Bruce, you shame me. A very nice cabinet indeed with ample room and more. Well done!

True and I knew that to be the case. Your well on your way Boom Boom, and there is no finish line to cross in this race. Steve, if I were a betting man, and I am, just ask Tekebo...I'd wager nobody is going to even get within 5 feet of that steak. Maybe I'd capture a bit of the aroma but taste would be left to the imagination.

Gotta say, those ribs look pretty darn good. How much of that was KK and how much was Boom Boom? Nah, just keep it under your hat.

Ribs and feet, my favorite. Let me know when it's done

My daughters birthday so Tri-tip with French au Gratin potatoes (3 cheeses) and roasted squash was her treat. Missed the pic with the squash.

Smoked salmon is my kryptonite Basher, think I'm paralyzed from looking at your pics.

Sovroc, when my KK first arrived one side was slightly out of position due to shipping. Aware of that caution I believe I consulted with Dennis and made the necessary adjustment so that the basket would have even support. (23 KK 2 piece box) Once your KK has a number of cooks and the drippings have settled in below any type of adjustment at this point is not recommended, they are considered locked in place at this point

I'd would've bought a ticket to have seen your face when you opened your package. Is that Vantablack? And now that all the hard work is done....what's cookin.

Just like a Xmas present, all tucked away inside.

Doc, you don't look old at all. The tires on my car are older than you,,,almost. Although I'm not a user/owner of a pressure cooker I do have to say the process cuts the time and if smoke can be applied later ..well it's a game changer. I kinda remember back in the early 60's my mom had a pressure cooker, twist on lid with a regulator of sorts and a valve up top all made of Al, supper was sure quick. I guess something new came along or Mom got tired of it, think it's somewhere in the cellar. If your interested I'll see if I can track it down, just for comparison sake.

Love shrimp Boom Boom. I would ask simply what type of wood you used to smoke your shrimp with. A hint of smoke done at home, done right exceeds the restaurant quality every time and sure beats the wait time,,, every time. Old fashion...your in good company. Boomboom out go the lights.

An outdoor freezer Mac, lucky you. 5 degrees F, ice skating on the pond tomorrow, along the sides to be safe. Looks good Mac, and you know it's always better on the grill.

Retire? Ebikes aren't retirement, to tell you the truth, you would probably travel 3x the distance on an ebike vs a conventional bike and enjoy the same benefit of exercise physically within the same time frame. Don't discount an ebike because it allows assistance, but think of it as a carrier to give you that objective you couldn't accomplish with a normal bike. That's the truth, so help me God. Toney, I had the 5 speed purple banana seat Schwinn, bought it at Sears,.. today?,,,wish I had it. I know where I left it, it's not there

OOOPs forgot the pic

Cool bikes CKreef, when you get to the point that pedaling up those long steep hills become a chore slide your seat onto this seat. Great for camping, 50 mile range, folds in half and seat slides in with handle bars fold down to make a nice package. Tired of pedaling, need a start at the stop sign,,no worry, hit the throttle. 500 watt motor peaking at 750. Unfortunately they only come in B&W not so pretty as yours but, the effort is sooooo easy

It called a Hooray Grill out of Kansas. They have a very large hunting operation/expedition for duck and pheasant trips located on their ranch with a farm to table restaurant at it's center. It's a unique grill keeping with the tradition of Santa Maria grills but modified and engineered a bit as to say...to give you a better ride. The rotisserie is the boss, it can handle an 80lb pig and large cuts of beef and doesn't blink. Tri-tip and steak are so easy. You know I've cooked on different kamados for quite a while and although they're hard to beat I felt it was time to shake the tree and try another way. Don't paint yourself into a corner, try different things if you can. You live once and there are so many grills out there to conquer and such little time to do it.

Citrus brined chicken with fresh Rosemary. Cooked over lump and red oak on the rotisserie. 4 breasts 2 leg quaters and 4 skinless thighs with room for more. Glazed with a sweet mustard sauce to finish. By bringing the forks into each other it minimizes movement which secures the meat, no string. As the meat firms up the little jiggling you had disappears.