C6Bill

Agreed, the cover is a must have. And I have the teak grate pullers and I think i have used them a few times, they are good for getting the half grate in and out. I have the Fireboard2 Pro and while it is really good at what it does i'm not a big fan of their software. I don't find it intuitive at all.

I typically spatchcock then dry brine for 24 hours. Everyone is always happy with the results.

Those are Legacy Signature SE's. Small company out of Illinois 👍

@Milton and @Dirtman62801 Welcome to you both, looking forward to more posts. You are going to love your KK's

No pig mascot for the KK but I do have Floyd the pig as a mascot for my stereo lol And Wilbur the flying pig in the front yard 😁

Happy birthday !!!!

Congrats, that is a beautiful looking bird !!!!!

Hello 🖐️

Great looking bird @Tyrus It was just me today so why bother with a 20 pound bird when you can have 3 pounds of meat on a stick 😀 I made butternut squash, Brussel Sprouts, baked potato and homemade cranberry sauce to go with it. Happy Thanksgiving everyone !!!!!

Decided to make some pork chops today, I believe it was Tyrus who initially posted the info on how to brine them ? Well I was only able to brine for a few hours but the results were really good. Next time I’ll get a good 24 hour brine on them 😁 I patted them dry and used Lanes Apple Pie seasoning 👍

Local butcher had some good looking London broil so grabbed a couple 😁 Also made potato au gratin and air fried some potato, carrots and leeks. After 24 hours of rain it was nice to spend some time in the yard 😋 And of course some sourdough and a cranberry pear crisp for desert

Looks good from here 👍

This is sad,they make some really nice rubs

4 hours is the most I have ever gone too but I have a good cooler so it was still too hot to handle without gloves so I don’t see why a couple more hours would be an issue. Maybe my next one.

I have not but if one opened here I’d give it a try 👍

Weird, I've never seen one like that. What size is it ?

That bird looks delicious !!!!

Made some duck for a special occasion today, once rested I like to slice it thin then wrap it in prosciutto di Parma with a hard cheese and olive tampenade. Served with more olives and grapes. Lunch was followed by pumpkin carving, I like Halloween 🎃

I’ll be following this closely, I typically spatchcock turkey but have wanted to try spinning one. Curious to see your results 👍

I know how you feel, i bake two to four loafs of sourdough every Friday and i cant remember the last time i actually kept a whole one for myself lol

Getting a nice sear on that steak lol

Beautiful !!!!!!

Just something simple for dinner last night. I put them on the half grate for awhile then char them a little. These are Texas hot loins and country sausage from south side market and bbq in Elgin TX

I ordered one last night using the code they emailed me for already being a registered owner. After shipping and tax it still only cost $70 😁

I think you'll like the post oak @remi I use it for all of my beef cooks.