EGGARY

Tony,

i took the plunge.  Delivery won't be until 4th Qtr. of 2017

2 hours ago, tony b said:

I just did a 2 bone one a week ago. First time in the rotisserie. I used the basket splitter, with the coals in the back. Went for 325F dome. I got distracted and let the IT get to 150F before I tested it with the Thermopen. It was still tasty, but a tad overdone for my taste. Nothing that some horseradish au jus couldn't fix!

I am eagerly awaiting delivery of my Meater probe, which will solve the "how to monitor temperature on the rotisserie" problem. I was in on the original Kickstarter campaign. After 2 long years, they are finally in serious production. Fingers crossed that mine will arrive shortly. 

https://meater.com/

I am interested in the Meater Probe.  My only concern is the the distance capacity.  Seems a bit not great.  I look forward to your report when you get it.

The Rotisserie Motor arrived this week.  Today is a good time to try the Rotisserie.  Going to cook a 3-bone Rib Roast.  

Any tips would be helpful.  My concern is checking the temp.  I am used to using a Remote Thermometer.  I do have a Thermopen.

Does anyone know what size wrench to use for the Socket Head Cap Screws on the side ?  Thank you.  Gary

t

Nice looking ribs and plate of food.

Aussie,

Thank you for letting me know.  I didn't get any one of those.  I will call Dennis on Monday.

What about the Shaft part that goes between the Motor and the KK ?  Is that sold separately?

I meant the Motor Bracket.

I have the Spit and not the Basket.

Another question, please.

Do I need a Bracket and if so, which one?

Thanks.

Gary

I want to get a Rotisserie Motor that will be used on the 32" KK.  I am looking at the First Grill Website.

Which Motor do any of you have ?  Is the Motor with the Chord and 50lb. Capacity overkill?  

Anyone here use the Rotisserie Baskets ?

Congrats on the new KK.  Have fun !

Very nice looking KK !

Enjoy !

Home Sweet Home !

Enjoy !

I am using a Metal Tray that I covered with Aluminum Foil as a Heat Deflector.  

That will do the same as the HD that came with the KK.  Right ?

Looks interesting 

Just a Side note: Hebrew National Salami is good too, especially grilled.  

Your bacon looks like it's ready for a Frying Pan.  Dumb Question:  How did you slice the Bacon ?  Did you freeze it first ?

On 3/6/2017 at 6:18 PM, skreef said:

I refrain from posting for a while, but it gave my finger time to heal some more.  

 

Since I wanted to post a cook,  I wanted it to be good. Ckreef already warn me it better be good!!! Lol....hmmmm..  Does he not know he gets the best!!!!?? Lol..... Anyway... 

 

So I went out a bought Filet Mignon and Large Scallops. 

 

I have never cook a Surf and Turf yet.. So I took this as a opportunity. 

 

 

Kept the seasoning to a minimum. Montreal Steak for the Filets and Old Bay and Paprika for the Scallops.  

 

 

For my Side I cooked Brussel Sprouts with Bacon. 

 

 

 

 

After the Brussel Sprouts were done. On goes the Steaks, then when they had a few minutes left to cook, I put on the Scallops. 

 

 

Looking Good!!! 

 

Since we are having some mild weather, I made a Dessert. 

 

Blueberry Yum Yum (a Summer Dessert) 

But there are Desserts that can't wait for Summer to eat. Right?? 

 

 

 

Save the Money Shot for last. I also made a Cranberry Puree which works together with the saltiness of the Bacon,that was a great compliment to the Brussel Spouts. All in all, I was Pleased with this Meal. 

 

 

Normally I would have wipe my plate of the juices of the Steak, but left it for drooling purposes. I figure some of you would appreciate it. You Welcome

 

 

 

 

I looked up Yum Yum and got a recipe.  Problem is I didn't let the Cream Cheese soften enough.  Please share your recipe so I can compare.  Thank you.

Cooking a Turkey tomorrow.  Thinking about using the Coffee Charcoal.  Has anyone done a turkey with coffee charcoal ?  If so, how was the flavor ?  Thanks.

Hey MacKenzie,

I bet those hamburgers are a distant memory.  So sorry.  Hese it's been raining in So. California.  

1 hour ago, HalfSmoke said:

Ah. Gotcha. Don't know if I've seen those dimensions listed anywhere. I'd measure the top grate on my 23 for you, but it's currently sitting inside a 500 degree grill. 

I guess we have our priorities.  Oh well.....

Thank you.  I am looking for the height of the Top Grill Grte.  The one with the Legs.

Is there any information on the Dimensions of the top Grill Grate of the 23" and 32" KK's, as well as the height of each ?

Thanks.

I told my son I was going to call the new KK, Big Blue, and my son said he wanted to name it, so he named it "Trevor".  So Trevor it is.

When the KK is seen in person, they are more beautiful and impressive.