Tyrus

Schrimp on the Barbie with taeta tots and grilled smoked veggies finished with a good Kolsch (Fruh) and a Calif pinot noir Line 39.

It's one of those things you could say is an acquired art meaning it requires practice to maintain a level of skill with some effort. I haven't repeated the process since, but I remember at the time it was a challenge as you well learned. I found the most difficult part was cutting out & grabbing the tendons still logged in the drumstick without destroying the piece. It's far from brain surgery, however it demands a steady hand and patience.....after it's done you move on to the next challenge

Like the Pavillion, very comfortable and the Shirley reverse flow pairs well with the KK's. Great job

Spin away C6Bill and then head down to Foxwoods and see if it continues. Looks crispy good

Mixing magic with what you have. Here's a combo I found, the Habarnero Jam was around a while and gathering dust, a gift from some time ago. You get to a point where you have to use them, so I mixed up a sweet and tangy batch for these chops over the Kamado. It's all science, you know...flavor combination science.

So now you have all that chicken at your disposal, praytell what happened to it. Sharp knives certainly do the trick with ease, good luck Jeef.

Well it might not win any awards for design, but it sure is practical around the cooker for a bit more space, hang a towel or some cooking impliments. Sturdy and strong, what I might emphasize as Paul Bunyan furniture. It's 35 x 32 and substantially wider with the carrying handles/tool holders. Plenty of space for a cutting board to trim up a brisket on your side while someone else works on the other. Has a shelf below for whatever and is conveniently accessible. The top or surface was incorporated into the frame height to make it all one surface. The handles are for carrying this table also, one person could, but your not getting far without some injury developing. So that's it, life got easier and seeing it's made from PT lumber and treated with a waterproofing chocolate stain it'll be here for a long time. The BBQ Gods are smiling

Was it a Ken Onion Worksharp?

Actually David some time ago, probably years I deboned a Turkey for the holidays. I started first with a chicken as practice and worked up to the turkey in order to guarantee a workable unit. The purpose was to achieve or keep the bird whole (one piece) so that you would be able to stuff and roll it & then tie it into a roast. It was a lot of work, but well worth the experience because it came out so well. Done on the KK, it's somewhere in my archives.

Good luck Cheesehead, it looks well cared for, too bad you have to part ways, with your KK that is...your always welcome here.

I do remember the day as everyone here when moving our KK to their destination point might have been an apprehensive effort. Part of that move was to remove the lid on my 23, I felt it safer because having owned a Jeep I felt it may have been a bit top heavy. Regardless, your going to need help positioning/centering the lid back on. Do that by placing the lid's hinge between the two posts and insert the pin and afix the safety so it doesn't slide out.. Remove the stainless cap over the spring and then bring the spring over to where it attaches on the lid. At the lower end of the spring you'll find a nut that requires tightening for setting the tension for openong and closing. Tighten this to your satisfaction. It may require a few tries but your ultimate goal is to have a free and easy movement. Try to find the middle ground adjustment. If I left anything out I'm sure others will chime in, however it requires just a safe amount of people 2-3 to position the lid...then it's a one man job from there. Good luck, they're usually attached when shipped??? Anyhow it's just an obstacle, once done you'll say,..that wasn't so bad.

Good friends are hard to come by, especially the ones delivering a piece of deer. Very nice

Wait, it's not the end, I found them, they're here.

Decisions, decisions. Should I go left or should I go right, whatever you do Tekebo we wish you the best. I do have to admit it was an imaginitive meal, just don't shake the tree so hard.

Nah, ain't gonna happen

Reading your intro I couldn't help but laugh, probably so because from seeing you roof top home background there wasn't much of a comparision. The sights around your high top give off a good vibe with little attachments as a city would have, you need a good camping trip or a trip to the beach.

20 years old huh? Seems hard work and talent are just a piece, the rest might have come from good genes, work ethic and desire.

Yes, a lovely gathering of dishes you have there, Tekebo. I would remark what a lot of work that was, but as you know it can't be considered work if you love to do it. You must be saying, "I'm chuffed to bits."

I could go for some of that Mac, looks good. About the bear, stick a poster with Trudeau's face on it by the lawn...that should scare em away.

Funny you mentioned a charcoal in review Tony, not two hours ago I looked up a lump called LumberJack produced out in Eastern Europe. Now it was described as coming from the Ukraine in one spot but the article said Hungary. So they ranked this lump with 5 stars in every catorgory, something they've never done for any charcoal. It's mostly odorless and burns long and is extrmely hot at 1074 degrees with generally all of the pieces of a consistent medium size with no large chunks. There are other charcoals here in the US called LumberJack but I don't belive they're of the same orign. Googling gave info on it, however Amazon listed it, but I couldn't find it there. It may be something worth pursuing, maybe not.....it all depends how far your rooted.

Reminds me of an old saying, "have KK will travel" or originally said, "have gun will travel." A very old western Tekebo, depicting a gentlemanly-gunfighter for hire. You've taken it to another level Tekebo, all the other BBQ's are hiding & shaking in their boots.

I would've like to have see the rest of the bird looking at those thighs. I better stop there, could end up in trouble pursuing a thigh conversation. Looked great though.

The last ride. 2 pics to close it up, basically finished...added in 4 architectual post, stained with a soft desert sand and added some decor. Done, except for a bend on the ridge cap end just for measure. TY

Ha ha, coming from what's being taught today maybe the kid knows where the teacher will end up

Because you asked Tekebo, how could I refuse you. Well, the Kamado I purchased is called a Goldens, built or should I say forged in Columbus Ga at their foundry which has been a family owned business since say, 1875. Obviously they haven't been producing Kamado's since that time but inclusive to their line of products today are cast iron kettle bells, weights, dumbells and large cast fire pits and more. Incidentally these pits were historically somehow used in the sugar cane industry and by some fashion rethought of as a fire pit . My kamado is all cast iron except for the box steel welded frame cart and the wooden grasp on the handle. The outer core is 3/4 inch (19-20 mm) with cast iron deflector, grates, firebox and splitter. So I was intriqued, knowing the great heat retention cast pans have and transfering that into a kamado (which by the way is just about indestructable) gave rise to my interest leading to my purchase. You also have to realize as diehards and servants of the BBq, we all like to try out new things offering quality, purpose, and longevity and in so doing this kamado checked the boxes. My first light to seal the cast iron with oil was successful and easily shot above 500 thereafter. There's no overfiring this kamado and unlike the KK which keeps it's outer husk cool this gets very very hot at high temps. However I wasn't disuaded, this is an adult toy and most of my cooks are at lower temps. I found it relatively easy to adjust, maintain temp once dialed in like the KK but it does use more fuel..probably because of the heat loss through the cast as opposed to the KK's refractory. Cleaning the KK is much easier by simply pulling the basket, on the Golden's I fashioned a curved device and had to persuade the ash out, removing the fire basket with it's weight and tight fit is not an option you want to try. There are no tiles, it's polished cast with a good durable powder coat that hardens over a period of firings to protect against rust. It's mobile and weighs in at about 400lbs but it's actually not bad, it's easier to move than the KK given your working on a hard surface and it's center of gravity to it's height and wheel distance was well thought out. I like the grates and the deflctor which are easily removable with a tool that came with the unit. The KK will run longer on a basket of coal, but this unit comes to temp quicker. The basket spiltter makes it a truer two zone because it reaches high enough to accomplish this better than my 23 KK. It comes with a Tel tru thermometer grading to 900, larger than my 23 and easier to read. I noticed though on a cook that my beef ribs were cooking faster in appearence than what the temp alluded to. I was running at 250 on the gauge but the grate level stated 300 after I placed a probe on. Having the fire to close to the cast iron deflector made the grate temp hotter than what was reading at the dome. No problem, now I know. So the lid weighs about 126lbs, the spring assist makes this relatively easy to open however the KK' spring assist is superior. Since this is forged in two separate molds, there is no mistake in alignment... ever, it will open and close the same way tommorrow as ten years from now because of it's engineering and your seal remains true until the gasket has to be replaced from wear. It uses lump, charcoal briquettes or even wood if you ever chose to do so, you can even use lighter fluid, yes, say it isn't so. You can buy extra grates as an option and stack them for additioal height into the dome. The grates (two half moons) are reversible for searing steak. Yes, this kamado has some things you wouldn't be aware of, it does things differently but that's all solved pretty quickly knowing generally how kamado's work. It not as big as my 23, it's alike and unlike, the learning curve wasn't hard and food coming off is good. It'll last, and like the KK will be enjoyed by an hier just like our KK's. The KK with all it's features wins the race I have to say but this unit was 1/2 the price and it does the job well and up and running quicker. This kamado won't win any beauty contests or have that allure from across a crowded street as the KK, but I like it. Now I'm hoping to place that beautiful table cover down Tekebo, you know the Italian beauty, the next project is a 9-10 foot table under the Pavillion, soon you will see, I haven't forgotten................................. excuse the pics, shot at night and the pollen is horrendous.