Buzilo

On 5/24/2021 at 10:24 AM, tekobo said:

A 21 and a 42 - a great combination.  How do you decide which to use and do you divide up the fire basket in the 42 or burn a full basket every time?  I am feeling my way with the extra space in my 32 trying to decide if I keep it in two zone configuration for most of the time or not.  

Sorry for the delay, I use the 42 for pizzas, slow cooks like butts, or big cuts. I use the 21 the rest of the time but I love both. 

Looking great [mention=3445]Buzilo[/mention].  I particularly like the multi KK look.  Are you planning to keep the 21?

Thanks everyone

Grilling rain or shine.   

Here is my babies home

2 hours ago, tony b said:

Looks amazing. What was the prep on it? 

A little oil, salt, garlic and Montreal chicken spice.  Cooked to med rare. 

And go....!

2 minutes ago, Jadeite said:

The char on those looks amazing!

It does

49 minutes ago, chuck said:

Another Canadian here in Ontario.  Just spoke to Dennis and my 23" is on the ocean!!  I am so excited that I'm almost giddy.  I, too, had a hankering for the 32" (much to my wife's chagrin) but after a few discussions with Dennis, the 23" is what I ended up ordering (much to my wife's joy).

The process has been seamless, so far and Dennis a pleasure to deal with.

 

 

 

Congratulations! 

6 minutes ago, Jadeite said:

Hopefully I'll have one soon.. I know things are SUPER busy right now on multiple levels.. but it feels good to have the grill confirmed (and in stock) so the wait won't be so bad or long.

 

Your almost there! 

Make sure you have some cold drinks

3 hours ago, Buzilo said:

Chicken Shawarma attempt on rotisserie

 

Yup, it’s soooo good like butter! 

Chicken Shawarma attempt on rotisserie

On 4/5/2021 at 11:16 AM, tony b said:

I posted this in the Cooking thread, but thought it appropriate to repeat here. Boneless leg from Porter Rd, so it was trimmed up nicely to start with. My house rub, with a bit of extra mint tossed in, made into a paste with Duke's mayo and shoved inside with a teaspoon, along with rubbing the outside. Rotisserie cook, with smoker pot of coffee and apple woods, 275F until rare (120F). 

Tony, How long did it take you to cook that I’m going to try it

Who mentioned lamb?

They inspired me to take a leg out of the fridge for tonight.

Anyone tasted the Saperavi grape?
Very tasty- oldest known grape on the planet.

Both were delicious.
Sorry, only video on the KK spit roasting.
Started direct and after 25 minutes( once dripping) placed a roasting tray to catch the drippings with mint sprigs and a home made BBQ/ balsamic sauce watered down.



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Buz, you have become the pizza king as of late. Will you pm me your dough recipe?


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Pizza Easter Sunday Kind Of Night 

Those racoons are determined once they find food at your house, they will be back and back and they bring all their cousins and off spring. Worst of all they get more and more bold.    

Those racoons are determined once they find food at your house, they will be back and back and they bring all their cousins and off spring. Worst of all they get more and more bold.    

Those racoons are determined once they find food at your house, they will be back and back and they bring all their cousins and off spring. Worst of all they get more and more bold.    

Sure anytime


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Yeah I was comparing the 32" to what I currently have with my large BGE (With Adjustable Rig for a lot of extra room) and I'd be able to cook SO MUCH more with the 32", and that is without even talking about all the other positives the KK has over the BGE from what I've read.