tony b

Is that the BBQ Forum equivalent of "check's in the mail?"

Got the craving out of the blue. Had to improvise a bit, as I didn't have any cans of coconut milk in the pantry. Faked it with a combo of half-n-half and coconut oil - worked surprisingly well.

I have several rotisserie options - KK cradle, rod w/forks (regular and OctoForks) and a flat adjustable basket. Use all 3 (regular forks mostly, not a big fan of the OctoForks). I prefer the cradle for whole chickens, as it gives a bit more flexibility over the forks. But, it does have the downside of being harder to clean (PBW to the rescue!) Individual chicken pieces go into the basket. The "standard" OneGrill motor will spin a the cradle without any problems.

Happy Earth Day!! 🌎 50 years - WOW! I guess that I was distracted on 4-20 day and forgot to post pics of the dinner. Pork Satay skewers with peanut sauce over coconut rice, with a nice side salad and a tasty Rose. Main grate, direct, 350F with peach wood chunks.

Very clever!

One of the Forum sayings is "No pictures, it didn't happen!"

My best advice is pick a windy day and stay upwind when dumping out charcoal and hold your breath. I have a big rubber tub that I store mine in, and it's always a big plume of black dust when dumping in a new bag, regardless of how "careful" you are doing it. I use a Neti pot for my allergies, and I usually use it right after dumping in a new bag of charcoal. Helps. As far as ashes go, I have a large aluminum scoop that I got at the local farm supply store that I just take out the charcoal basket, and scoop out the ashes. I put them on the drip tray and take it out to the wooded patch at the back of my yard and dump it. Usually not a big plume associated with that task. UPDATED: Other posts reminded me, if I really want to clear out the ashes, I do have a shop vac, with the drywall filter - no dust clouds at all. As it "lives" in the garage, I have to haul it up the stairs into the house to the deck with the KK. So, I have to be a bit motivated to use it! LOL!

Simple dinner of BBQ'ed chicken. Played with 4 different sauces, just to make things fun: Dinosaur Honey Mustard Creole, Dinosaur Wango-Tango Habanero, Cackalacky CheerWine and my house sauce. All thighs were dusted with Slap Yo' Daddy. I only sauced the undersides, trying to keep the skin side crispy. Direct, on main grate, cherry wood chunks, 350F. Plated with roasted spuds and hushpuppies, with a side salad. Final jury is out on the sauces, as I only ate 2 pieces of chicken with dinner - the Creole and the Cheerwine. Leftovers await!

Pretty birds, Dennis! Crispy skin or not.

Nice steak night dinner!

Keep going, no time to let up now!

While digging in the freezer for something else this morning, I did run across a couple of country style ribs in there. Will remember this idea for a future cook.

Interesting idea. I might still have some country style pork ribs in the freezer?

ZEP-505 and a Magic Eraser.

Burnt ends = meat candy!

Probably the biggest reason that I hate winter - crappy tomatoes! 😜

True, but BBQGuys were running a special with free shipping. I didn't even notice the handle on the side of the bag. I just dumped the whole thing into my charcoal bin, didn't need the ziptop on the bag. But BOY, are there some major sized pieces in there! Will likely have to break them up as I've found that these really big pieces don't actually burn all that well. Main reason that I quit using Fogo Super Premium - too many super large hunks.

Mine, too, and I'm not even a big dessert fan!

Paul, it's obvious that Poochie's back and having a bad influence on you!

Nope, never even thought of doing it myself. I'm a fan of LumberJack pellets. https://www.bbqpelletsonline.com/index.php/products/our-pellets

I'd eat that! Beautiful socarrat on the rice!

I now have "steak envy!" My poor little steak looks so tiny by comparison. Chuck Steak from Porter Road. Lower grate, direct, no added smoking wood. I was using coffee charcoal. @MacKenzie - Spud Success!! Boiled the piss out of this one, overnight in the fridge - worked like a charm. Bailed on the air fryer, used my countertop convection oven instead. Spud pieces were sprayed with duck fat - WINNER! No vampire worries tonight - between the salad dressing and the mushrooms!