tony b

1) I use the FiAir blower - it's battery powered. Does a good job. Only complaint - the batteries can get dislodged with normal handling and it won't run until you take the back cover off and readjust them. Not a biggie problem, but when you're trying to get the grill up and going, it can be a tad frustrating (full disclosure - I have practically zero patience!) https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA 2) Same as MacKenzie - scoop from the top. 3) Nope, just use aluminum foil on the lower grate to stop the drippings from hitting the coals and to provide indirect heating to the main grate. If I think that there's going to be a lot of drippings, I use the drip pan that came with the KK. 4) Everyday cleaning of the grates - I use a Grill Floss. A 3/8" open-end wrench works almost as well and is cheaper. https://smile.amazon.com/GrillFloss-Ultimate-Grill-Cleaning-Tool/dp/B000PAV28E For the rotisserie baskets and forks, I soak in PBW (Powdered Brewers Wash), which can be found at any homebrewing supply store/online. It's not cheap, but you only use a little at a time; it works great and makes cleanup a snap. A word of caution - stay away from cheapo brass bristle brushes and similar things. If you use the Kurly Kate recommended by MacKenzie, follow her "good practice" and make sure that you wipe down the grates thoroughly with a wet rag/paper towel afterwards. Folks end up in the Emergency Room from ingesting metal bits that find their way into the food. This is not an internet urban legend - here's a link to the CDC's website. https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6126a4.htm https://globalnews.ca/news/4166966/bbq-brushes-metal-bristle-safety-standard/

Good thing that concrete had set or the pooch would have left his signature on the new patio - LOL!

So tell us what the panko brought to the table? Never seen anyone try this before, so I'm naturally curious.

I'm in total withdrawal - no March Madness?? They cancelled the local hockey games, too and our baseball opening day has been pushed back 3 weeks (at least for right now.) Almost everything here involving crowds of people is being cancelled. I had a concert ticket for the 27th - CANCELLED! Fortunately, I have lots of TP (I buy the bulk packages all the time at CostCo) and plenty of food in the freezer/pantry to last weeks.

If you didn't receive a thermometer with your KK, contact Dennis. It's standard equipment on all KKs. I'm sure he'll have the warehouse expedite you one.

We still do here. Thanks for the tip, just in case I run out of TP - LOL!!

Pretty salmon, indeed!

I really like Porter Road's stuff - everything that I've tried from them has been excellent. For more exotic stuff, I go with D'Artagnan. Never tried Butcher Box or Crowd Cow.

@Pequod - thought you'd marinated those drumstick in bad Mexican beer - thankfully not!

Another fairly nice day here yesterday (gloomy and misty today), so I took advantage and grilled out some pork tenderloins. 350F direct, apple wood chunks. Rubbed with a combo of suya pepper and berbere. Plated with some roasted kale (with B&W sesame seeds) and plain rice. Sauce was a new one - white miso paste, mirin, butter with shiitake mushrooms. I liked it; nice counterpoint to the spicy pork.

It can almost be that when it comes time to clean it! However, PBW (Powdered Brewers Wash) does a super job on it - no scrubbing required, just soak and wipe off with a sponge or paper towel. Easy, Peasy!

Most of the proposals (35 states are considering it) are to make it permanent and stop the swapping back and forth in the spring/fall. You'd get to keep your extra hour of daylight. It's being debated in our legislature here, but the two draft versions aren't likely to go anywhere this session.

The last nice day for a while - was almost 70F (raining and cooler today). So it was time to "spin a chook." Direct, 375F with coffee wood and peach chunks. Chicken was injected with lemon juice & zest, tabasco garlic marinade, poultry seasoning and lots of black pepper. Lemon halves were filled with dried rosemary and put inside the bird. Outside was rubbed with Slap Yo Daddy. Came out pretty! Plated with asparagus, mushroom and spinach risotto. Part of my plan in doing this cook was to take the leftover breast meat and make my chicken salad recipe with it.

If you want to be inspired, search the Forum for Dennis' prototype grates - pretty awesome designs. Unfortunately, they were cost-prohibitive for him to develop as a commercial product. We were all seriously bummed! 😥

Another nice day here yesterday, so the grill got fired up again. Dinner tonight was Suya Pepper beef ribs (Korean cut), with curry rice and some leftover au gratin zucchini. Ribs came from Porter Road. The ones at the top of the grill had Tekobo's rub on them and the rest were done with mine.

Seeing as March came in like a lamb here, figured I should cook some! Lamb chops with roasted spuds and sautéed asparagus.

Tasty looking cluck! Often times, simpler is better.

We're supposed to hit the mid-60s this weekend!! GRILLIN' TIME!! So, I broke down and did the full-on French mashed potatoes - sous vide (192F for 90 mins) with lots of butter, then riced, and finally ran through a fine mesh screen. Paired with a nice Frenched pork chop and a side of elotes (Mexican corn). Spuds were very smooth, but didn't quite hit the French Laundry standard. Needed a LOT more butter. I only used a 1/2 a stick for 3 med red potatoes!

Go with a pork butt/shoulder. Almost impossible to mess that cook up. Good way to learn temperature control.

No pizza stone? Don't forget to load up the pallet with as many boxes of coco char and coffee wood charcoal & chunks as will fit. Only way to get it.

We had a beautiful start to March here, (I'll take the lion at the end of the month!) - so on went the Tandoori chicken legs! Made a nice side of au gratin zucchini. Plated with some curry rice.

You could always inject it with the Balsamic marinade to get better penetration and shorten up the marinating time.

Sorry, everyone's seems to be in it for the $$ these days! I've attached the recipe. Pommes Puree - Cook's Illustrated.pdf

Similar to @Saucier post, here's Cook's Illustrated simplified method of making the "pommes purée." https://www.cooksillustrated.com/recipes/9246-french-style-mashed-potatoes-pommes-puree Plus, if you cook the spuds in the sous vide with the butter and milk, as noted in this thread, it's even easier.