Firemonkey

Or get in the habit of ordering a new grill frequently...I just had the pleasure of taking delivery of one and hauling it around the house to the back patio. Since I dont have the usual implements (fork-lifts, back hoe, etc) I took the crate apart and used the corner posts through the ropes. I recruited a helper, but if you do that often enough it should counter the additional calories! It would be much more economical to just pick up the one you have and move it around, though

My entire patio area is covered by my wireless network bubble. Now I just need someone to develop wireless POWER to make my laptop experience truly mobile! I am actually putting an outlet right next to the grill area, which will allow me to plugin the laptop while Im in the hammock as well. And for those who are assuming me to be crazy, remember that I work from home, so my backyard is just an extension of my cubicle

Looks like a good solution for a remote jack. I have been contemplating if/how to put a network port outside by the grill. I have one 30 feet away inside the sunroom, but thought maybe outside would be handy if I ever got a stoker. Here is my question for you - What are the physical dimensions on it? The netgear specs dont mention the measurements. Specifically, will it fit under the cover of a "in use" wet enclosure? Any cook long enough to warrant a stoker is subject to encountering a downpour where I live.

Do what another (hopefully soon to be former) manufacturer would do...Just claim that it was your infinite wisdom, scientific engineering, and fanatical R&D that allows the grid to be placed in either direction. I actually think its good that it can be rotated, makes it easier to handle when your fire burns unevenly.

Did we ever hear a price on that rib rack?

London Broil is a big slab of top round. They market it here in FL, and I recall seeing it in Missouri, too.

I think he meant the imperial kamado already in his kitchen

That is a pretty sweet setup, except the gasser Are the CFL lamps in the fixtures underneath to light up the glass blocks on the front?

They are basically the same crab cake. FWIR, G&M and Timbuktu were owned by the same Greek brothers, but I think both have changed hands. Both G&M and Timbuktu are non-traditional crab cakes, and you have to either love them or hate them - there doesnt seem to be much in between. My traditional-style favorite is The Narrows, located (surprisingly) at Kent Narrows across the bridge. But I am not picky, all crab cakes fall into the class of either really good, or really bad. Most anything in the MD region is in the former class. Gunnings, 1/4 mile down at the end of the street, has good ones too.

Sometimes...usually as a sandwich with fries for lunch, baked potato and some sort of vegetable at dinner time Of course one of the crab cakes would have to go home with me, since I always started with a bowl (not cup) of cream of crab soup. You've been to Timbuktu, or were you just being resourceful with google?

Happy New Year to all My last supper of 2008 was a crab cake (Timbuktu style for all of you Marylanders)

Simple chicken and Sweet potatoes It couldn't get much easier, just heat the grill to about 400, and roast the chicken indirect on the upper rack. Add the potatoes after about 15 minutes, and let it all cook for about 45 minutes more. Maybe spin the chicken and flip the potatoes with about 15 minutes to go if one side of the fire is hotter...i didn't bother, so one side of my bird is a little crispier, but since we don't eat the skin I wasn't concerned.

I did a rib roast for Christmas his year. I was out of town until the weekend before Christmas, so my time was limited, but I aged it for as long as I could, which was 4 days. After drying for 4 days, I trimmed it lightly, and put it on the grill at 235 for about 4.5 hours, until it was 118 internal. Pulled it out, and cranked the grill up to 500, got the drippings hot, and made a pan of yorkshire pudding. The roast went back in for a searing at the same time. Results? Simply outstanding! The finished product: Going in to start drying About 10 minutes after hitting the grill: The stainless pan you see is actually the protective liner from the HD that ships with the KK. I took the HD out of it before I even used it. It makes a perfect smaller version of the big round drip pan that comes with the KK. This smaller one is much thicker and sturdier than the big one, too. The HD does fine on its own, without the metal liner. Almost done: Resting: The hammock is hanging a little bit lower after a meal like that!

That cat looks like it is daring you to try and take the box again.

It got pretty bad around here, too. A front came through and pushed the daytime highs into the 60's, instead of the 80s The wife even made me close some of the windows Will be back to 80s in a few days

I was just wondering to myself this morning, when i looked at this thread, "What ever happened to Sanny?" Its been a while since you made an apperance!

I can see the uncoated interior, but how about a pic of those joints? They sure look like they have been filled in with something in the last turkey shot! I learned my lesson about the KKEC surviving through the night on Thanksgiving. The next day, I went out to take out the remaining KKEC so I could grill steaks over regular lump. About the time i reached my plastic-gloved hand down in the pile to pull them out I could tell they were still hot The melted plastic shrinking around my fingers was a pretty big clue!

You can use the foodsaver on your french bread, but only to seal - not vac Answer me some questions about that fancy new grill... Are the expansion cuts filled in with something? What did you use for fuel on these two cooks, the KKEC or regular lump? 100 degrees after 16 hours in sub freezing temps makes me wonder if the KKEC wasnt clinging to life after shutdown? So whats the next cook gonna be? You need to get some smoke and grease in there to christen it properly

I think vertical would be better too. Easier to slide them in and out when they are standing on end than dragging a grill rack that is potentially dirty (to some extent) out from resting on a shelf.

Basically, yes its carbon steel, though I am sure there are differences in the alloy mix to make it castable. Sliding a cast iron pan on your grate is likely far less damaging than using a non-stainless scraper to clean it for a few reasons. First, the pan is only contacting the very top surface of the grates, not all around the whole rod like you would with a billybar. Second, the iron pan is seasoned, so your making less metal to metal contact even on the small area its is sitting on. You want to see what happens when you use a non stainless scraper? Behold... See how the rust looks like it has a grain running the length of the rods? That is from using a brass grill brush to clean it. Now, understand that the picture above is one of Richard Johnson's piece o' sh*t grills, and it was going to rust anyway, but you can see clearly that the brass brush did not help it any. Ive since cleaned the rust off this grate with CLR and treated it nicely, but to no avail, it looks good for a while then rusts again....Thanks RJ. My KK grates have only seen a grillfloss, and have no rust on them. My KK grates are also 3/8, and last I heard billybar was only available in 1/4"

Nope, not flimsy. The tube is very sturdy and solid. When dragging or pushing it on your grate it does exactly what it is supposed to do. It looks thin, but its short too, not easy to bend. I even use mine to lift hot grates sometimes. The biggest thing to consider is that it is stainless, so you are not rubbing carbon steel into the pores of your grates

I have to concur that the grillfloss is high grade stainless. Mine has stayed outside in the Florida humidity, even through the rainy seasons, and has not a blemish on it. The once dark blue anodized tip on the handle is now barely blue at all from sun fading, but there is not a spot of rust anywhere. DJ and I both got a bad one at first, where the scraper head, screw and lock washer rusted like a POSK coal basket. Grillfloss sent a replacement scraper head and it has been like new ever since.

Man, I am glad you didnt post pictures of that...Steak and crab cakes are my absolute favorite meal! Pictures would have made the next few weeks agonizingly slow, since I will be on the road more than usual and not able to satisfy my cravings for a properly grilled meal! What kind of crab cake did you make? Your profile doesnt have a location in it, so I can only hope it was good Maryland style blue crab

Well, I didnt take any pics...but it was just steaks and baked potatoes, and i have posted plenty of pics of that combo already. I guess i could dig up some old ones and mirror them to look different if you really want to see some