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BOC last won the day on June 2

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  1. Looks amazing! Love the patio and of course the KK looks stellar! Sent from my iPhone using Tapatalk
  2. Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk
  3. Was going to post my ribs and rotisserie chooks cook…but I can’t even do it after seeing everyone’s recent cooks above. Amazing eats all. Something to aspire to. Sent from my iPhone using Tapatalk
  4. Very nice! Sent from my iPhone using Tapatalk
  5. A leg of lamb would probably be a good add to your list. Sent from my iPhone using Tapatalk
  6. How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight? Also, how’d you manage to get a picture of the endangered heat deflector in the wild [emoji38] Sent from my iPhone using Tapatalk
  7. Remember seeing pictures of this one early in my KK purchase exploration. It was and is one of my favorites. Would absolutely inquire if I hadn’t secured mine last year. Someone will be a very happy camper (suppose you and someone will be). Sent from my iPhone using Tapatalk
  8. I know it isn’t as pure of an option, but if you find a local pizza shop that makes dough fresh, they’ll often sell it to you as a fresh dough ball. One of my local favorites sells me a 14” dough ball for $2.50, 16” for $3, 12” for $2. For me it’s the best option because I still get fresh dough that I really enjoy, without any of the hassle. Every other part about it, including how I prep the crust is unique to how I make it. Sent from my iPhone using Tapatalk
  9. For the sake of antagonizing. On the KK, no wrap required with a full packer. If you were just doing a flat, I’d wrap.
  10. I second this. I go fat down and think it would matter more on a hotter cook to do so. Don’t short change yourself resting time in your planning. Sent from my iPhone using Tapatalk
  11. It is good to be friends with [mention=3765]braindoc[/mention] [emoji23] Sent from my iPhone using Tapatalk
  12. Dustin over at real sharp is a good knowledgeable guy to buy from as well. I’ve got a couple from him the past two years. Sent from my iPhone using Tapatalk
  13. Not sure if you’d recommend it on a 42” Dennis, but on my 32” to try to minimize any temp jump when I have to open for a few minutes, like to sauce up ribs in the final stage for example, I will close the bottoms vents while I’m futzing. Always reopen them just before I close it. It doesn’t completely stop a rise, but I’ve found it helps. Sent from my iPhone using Tapatalk
  14. BOC

    Solo Stove

    A gasser…but a locally (20 minutes from me) made gasser that is arguably up to Dennis standards. Although he’d have to say it to believe it. It’s a pipe dream for now, my well isn’t that deep. https://kalamazoogourmet.com/products/gas-grill-head/?gclid=EAIaIQobChMI8Ji8tdbo9gIVkitMCh2BjAYCEAAYASAAEgK6QvD_BwE&gclsrc=aw.ds Sent from my iPhone using Tapatalk
  15. BOC

    Solo Stove

    I’ve got nothing else currently. I’d need to build out a little more space, but it will happen. At the moment the only thing I think I’m missing is a flat top. If you asked me today an Evo or an Arteflame would be my choice strongly weighted toward the later. I could love an Argentinian or wood fired/pizza oven, but for those type of things I cook on the KK and I think I have those pretty dialed on the KK. Good enough for my simple tastes anyway. I love all of the toys, but for the outdoor cooking I’m probably a 2 maybe 3 device max kind of guy. If money were zero consideration my #3 would be a Kalamazoo grill. One of the gas grills. Sent from my iPhone using Tapatalk
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