El Pescador

I will never tire of @MacKenzie 's burgers.  The cheese envelope for the win!

What a great (grate? ) set-up, @tekobo - perfect illustration of the versatility of the KK.  And a beautiful looking pork shoulder as well!

Wait , wait, whaaat??  You get a new truck AND a new grill?! 

Mr and Mrs skreef!

4 hours ago, SSgt93 said:

I have the stainless and teak and they are quality built for sure. I like the sanitary aspect of the stainless top.


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Ditto

9 hours ago, tekobo said:

OK. Good news, Keith did respond.  He said his website is under re-construction but you can get in touch with him direct to buy.  His contact email is on the website and the details of the products are back on there: http://octoforks.com  

Thanks, @tekobo!

Are Octoforks a thing of the past?  An opportunity missed?  I went searching for them a couple weeks back and it seems the site is down and the product unavailable anywhere else.  Perhaps I'm not doing quite enough sleuthing?

Roti ribs?  Looks awesome, @DJM!

If you ever doubted that Syz knows a thing or two about smoking pots... 

3 hours ago, bgrant3406 said:

Not saying I'm biased or anything, but...:) my understanding is that the pebbles requires more adhesive, which would seem to increase the insulation capability and reflect more of the heat waves back into the KK.

Empirical proof that pebbles cook better 

  If only I had known.   I may have to remedy the error in judgment with a new pebble 42 (leaving little in the way of assets to be split in the divorce proceedings that will inevitable take place  )

Agree - check with Dennis.  I just got mine (matte black tile, which cooks a bit better than the pebble) three or so months ago.  I seem to recall that matte black pebble was available at the time.

Congratulations, @alimac23!!  Great looking cook.   Happy to hear everyone is well.

8 hours ago, SSgt93 said:

But then you will think about the 42..... do it now and save the mental anguish lol. 

@SSgt93 nailed it, @Alohapiggy.  I've been in love with and faithful to my 32, but seein' that 42 - well, that just gives me the tingles! 

5 hours ago, tekobo said:

I am ignoring all references to third degree burns and hope that you do try your version of this dish sometime.  It is really cooked "to taste" and is very tasty.

Pay them no heed, @tekobo - if your scalp doesn't sweat, it not hot enough! 

You're most welcome, @tony b - you're in for a treat!

First truly hot weekend of the summer and one of the few weekends where we didn't have too much going on.  So, nothing but pool and KKQ!

Saturday, I fired up some great baby backs along with elotes (Mexican grilled corn) on the side.  Props to @SSgt93 for turning me on to Albukirky rubs - the sweet hot was the ticket!

But today was the real winner - a couple of gorgeous tomahawk ribeyes from my local butcher (Costco!).  The 2 zone capability of the 32 is awesome - steaks came out perfect.  A little quick and dirty strawberry shortcake put a bowtie on a great weekend.

Another great vid, @Flemming - looks awesome!

12 hours ago, Pequod said:

Some folks drilled way too many or too large holes and it doesn't work as well. 

Yeah, buddy!!!

Well worth it, Aussie - looks delightful.

Now, time for some Hawaiian tacos!

Amazing, @Pequod!

Looking good, indeed, Aussie!

Yeah now!

I remember the anticipation well - best thing since Christmas as a child!  You're gonna be blown away!

11 hours ago, tony b said:

@El Pescador spotted that wine cork & toothpick holder for your grill probe - well, done! 

I'm hip to the game now

Had some leftover pork butt from a cook I did for Memorial Day weekend get together. 

In our house, that usually means one thing - TACOS!!

I suspect my pit probe placement may have been partially to blame for what ended up being a very long (too long, I think) cook.  I put two butts on - one maybe 5-6 lbs, the other a big butt - 8-9lbs - at 9:30 on Friday night, with my pit probe attached to the bottom grate.  I didn't hit target temp (203) on the small butt until 4:40 Saturday afternoon and by then, it had become a little dry (still good, just not as succulent as I would have liked).  I pulled the larger one off an hour and 10 minutes later at a temp of 191 (was time to head to the party I was taking them to!).  The large butt was perfect - in hindsight (no pun intended), I should have pulled the smaller one off earlier.  I suspect the slow cook time was a result of cooking at a temp that was lower than what I thought - the probe being too close to the fire and in contact with the lower grate.  I did pop the pit probe up to the top grate using the cork and pick method towards the end, after reading Tony's words of wisdom, but by then, it was a bit too late.  Lesson learned.