Troble

Welcome @Jadeite. I too also convinced my wife on a 32 and she absolutely loves the food that comes out of it and we’ve cooked for our big groups as well although most of the time I cook for me and her on it. You won’t regret it. Plus the people around here are pretty decent 😀

my grilling game has gone up another level since I got my 32. I absolutely love it and so will you

rotusserie, pizza stone, double drip pan are the must haves in my book 

@Pequod have your grand niece turn them into a piece of NFT art and sell it. It’s all the rage at the moment

how long have you been at this?

Looks lovely @Basher. Cheers mate. Hope you are relaxing 

So when is your exhibit? 😀

really amazing shots.  Kudos to your efforts, I’m sure it’s taken time to perfect this craft  

@DJM those are some good looking cooks. Bone in rib-eye on rotisserie looks stunning. Nicely done 

Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side 

Dennis has been great in every interaction I’ve had with him 

@Basher beautiful pics. Sounds like you should smoke a brisket with all that time on your hands 

Tri-tip rubbed with Dizzy Pig “Cow Lick” rub per the recommendation of @tony b

grilles asparagus, slow cooked seeet potato baked potato & Cesar salad 

J Pinot Noir to round it out 

cooked indirect around 375-400 on half grate. Seared and finished lower grate. With mesquite wood

checked in at 82 today down from 85 yesterday 

Cheese, pepperoni, veggie pizza.
 

Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

@tekobo I never said I hope it’s Kanye’s. I think Kanye is an absolute fool of a human being, that entire family makes me sick, they are famous and rich for doing nothing. I could care less if it’s a man or woman who does the BBQ’ing I just find it highly unlikely that Kim or Khloe are doing any grilling themselves based on the little I know about that family 

if there’s anything this site has taught me is how bad ass some of you ladies are on the grill and I can’t wait for my daughters to grow up learning how to cook on my  KK they are gonna run circles around their male  friends on the grill. My little 3 & 5 year olds already love helping any way that can, in 15 years or so I expect to be getting pushed aside on the grill master duties 

@tony b I’m in full agreement with your ranking system 

I’d happily eat anything you serve @MacKenzie

Hey you never know it could be Kanye’s. 

@jonj glad I’m not alone there

9 minutes ago, Buzilo said:

I think the rotisserie should be more fun.


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It is but trying to slice that thing at 425 while the lid is open over an open flame and you’re slicing directly into a foil tray that’s sitting on top of hot coals gets hot and a bit dicey to be honest. Be careful 

@Buzilo that looks great. What’s in the top rack?

@tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom  tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook 

@BOC that’s a great tip thanks. I’m not the sharpest tool in the shed and I’m often partly drunk when BBQing so I stumble my way to the finish line quite often and don’t always find the easiest path, but the plane usually lands successfully. I will likely try your suggestion sometime in the future 

2 hours ago, BOC said:

 

My question. Was the vertical method that much better than your previous rotisserie method? Was the juice worth the squeeze?


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I needed to abandon the rotisserie method because I could not use the rotisserie and lower grate at the same time on my 32 KK. Therefore I didn’t not have a natural place to set up a tray to slice the meat onto. So my original attempt was I dropped a foil tray directly on the coals but that became hard to manage/slice 

I pivoted to the vertical trompo king because of the need to have a solid collection device for the meat slicing. While it doesn’t rotate to help self baste I do believe that basting with marinade after slicing does the trick 

here’s some of my initial attempts with the rotisserie on my 32

@5698k that’s my favorite image to see on my KK as well. Can’t wait to see the finished product 

Back to back salmon nights. With grill shots this time 

@tekobo fantastic work. Try the shawarma recipe that I got from Padma that I posted in the beef section it’s my favorite to date. Gonna try it on chicken soon

im very excited to see your adobada tacos!

Salmon grilled indirect with mesquite wood chips. Homemade pesto and multi colored quinoa with sweet onions, carrots & celery 

Great job @tekobo!

@MacKenzie I’m glad it finally made it to you. Was actually thinking about it this morning. The Mexican oregano is more sweet and citrus flavored to me. I very much enjoy it on eggs as well. Enjoy yourself the aji Amarillo is the staple of Peruvian cooking