tony b

@SteveL - it's probably what the KK does best. Almost impossible to overdo it. We actually had a member back in the day do an experiment to see if you could actually dry out a chicken on the KK. NOPE! He gave up after several trials. 

17 hours ago, Pequod said:

The dog (not shown): salivating

LMAO!! Hope they got a snack!

Tannat - an unusual grape for sure. I've had some 100% bottles. Needs bold foods as a pairing. Yours is on point! 

Happy Bunny, everyone! 🐰

Nice Job, Robert! 

I've never seen Wagyu at my CostCo. I rarely see Prime cuts other than steaks. Don't see rib-eye caps anymore. They were my "go-to" for a long time. I get most of my beef now from Porter Road. 

I love branzino. Great fish! 

Not deterred by the pending snow, fired up the KK to do some jerk chicken on pimento wood, of course!

And because it was the Ides of March, plated with a Caesar salad to go with the pineapple salsa. 

Glad that I got this cook in, because this is what I woke up to this morning. 

No warning on mine either, just "plink" and I was holding the handle in my hand. You're correct, Dennis told me that mine had the cosmetic welds after looking at the picture I sent him. He was surprised by this failure; had never seen one do this before. Later years didn't have those welds. Once removed, the cap nuts came right off, and it was an easy repair. 

Good Luck with the new latch. See my post in the other conversation about yours breaking?

I actually had the upper latch handle break on my KK. I could still latch the lid using pliers.

Dennis sent a replacement and instructions on how to replace the whole upper latch assembly. There are some "cosmetic" welds that need to be ground out to remove the old one. The Dremel came in very handy for that task. All is well now. 

If you hadn't told me what it was, I'd have guessed gumbo.

Nice job! 

FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch.

👍👍

Love the pic of the pooch! 

Everyone be safe. 

As crazy as it sounds, we'll be 60F here on Friday, but only 30F on Saturday. March can't make up its mind if it wants to come in like lion or lamb?

I've been to Alice's Restaurant!

I remember those!

Be safe out there! 

Nice Fatty! 

It's not the snow that usually deters me from grilling, it's the temperature. I don't grill out when the windchill has a minus sign in front of it!! 🥶

I understand your pain. I didn't cook out the entire month of January due to our bitter cold here. My 1st cook of 2026 was February 9th. 

Go over to the Everyday Cooks posts to see what folks have been up to lately. I posted my cooks from last week's reprieve from the cold there. 

Excellent job on those dinos! 

Understand completely about the wanting to grill after the cold weather breaks. We've been in the upper 50s here this week and maybe hitting upper 60s tomorrow! Wish that I could say that it's going to last, but it won't. Highs back to the upper 30s by next weekend. 

It was garlic toast actually. No butter, just rubbed a raw clove of garlic over the toasted bread. Sometimes I will drizzle some EVOO on it. 

Thanks. Good to be back grilling. 

Another cook last night. Teriyaki chicken with roasted smashed potatoes and Greek green beans. 

A bit of advice from past experience - I see that you have your temperature probes perpendicular to the axis of rotation. I've had drippings run down them and block the signal as it cakes up on the ends. I try and insert my probes parallel to the rotisserie shaft to prevent that. Just sayin'

Welcome to the Obsession! Looks like you're off to a good start. Keep posting! 

I hear yah about the weather. Last night was my 1st cook of 2026. January was just brutal cold here. Finally getting above freezing. 

Excellent. 

It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026!

Fat pork chop and asparagus. 

Plated with curry rice and side salad with miso dressing.