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tony b

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Everything posted by tony b

  1. I gave up using wood chips in it, as I had too much trouble keeping it lit. I've switched to pellets. You might want to give those a shot and see if you get better results.
  2. @PVPAUL - a pound (500 gm) is a LOT of purple crack. Unless you plan to gift a bunch to others, I'd pay the extra price for the smaller amounts (50 gm) on Amazon and elsewhere. It's really strong, so a little goes quite a long way. I use it frequently and an ounce lasts me a couple of months. YMMV
  3. PBW all the way!! I don't disassemble, just get a large enough pan to submerge the whole assembly. Pipe cleaners work great to ream out the tube.
  4. @Troble - a bit early, but Welcome to the Obsession. A couple of things to add to what the others have offered for advice. #2 - rotisserie is a "must have" in my book. One Grill is where you get the motor and they have lots of basket accessories, too, so I'm sure that you can find what you are looking for there. I was an early purchaser of the OktoForks - almost never use them anymore - not a fan. I have cut myself on them too many times and also had issues with food falling off them into the fire. If I have to tie the food onto them to prevent this, what's the point? - stick with a basket and regular tine forks. #3 - in addition to the rotisserie and cold smoker, the pizza stone is a must have (assuming that you plan to do pizzas and breads). The extra charcoal basket makes it easier to swap out when you want to use the basket splitter for smaller cooks. #5 - See #2 - they have lots of options for grilling baskets that will hold a whole fish.
  5. Kinda sad actually - the burn-in was a "rite of passage" for KK owners.
  6. They were both tasty - and spicy! Will tone down dinner tonight - LOL!
  7. A tad colder, but I did manage to get in a chicken cook for dinner last night. Both were spicy - on the left was a teriyaki (Adoboloco) and the right was mango habenero sauce (blend of Dinosaur and Melindas). Direct @ 375F over peach wood. I slashed the skin on the teriyaki one to allow it to penetrate better while marinating.
  8. Indeed! I've also found that cold smoked items get better with a few days of rest, especially cheese. From Wiki: Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. It's in the Chuck primal area.
  9. You have a good foundation cooking on those grills. The transition to the KK won't be that dramatic. You already understand the basic principles of airflow = temperature. You will just have to get used to the new top vent settings for specific temps (bottom vent is not critical as long as the fuel is getting enough air.) The other thing will be that the KK takes quite a bit longer to heat soak, but is much more stable than those grills once up and going. First cook should be something in your wheelhouse that you've done a lot of - pork butts, ribs, spatchcocked chicken, whatever it might be. Wouldn't recommend a packer cut brisket as your first cook!
  10. tony b

    Tri Tip 3

    @Aussie Ora - what happened to the picture?? Just a blank entry box. Destroying the evidence??
  11. Waiting with bated breath to see those pics! And now, the "official" greeting - Welcome to the Obsession!!!
  12. Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure. Plated with a 2x baked spud and a load of mushrooms.
  13. Keep it simple, Bruce, how about a nice ham steak!
  14. tony b

    Tri Tip 3

    Not white wine, mon, rum! Dat's de trick for de jerk marinade, mon!
  15. I have no idea. I don't get that reaction, but maybe because I haven't tried to evoke it?
  16. Now you know why I named it Purple Crack! It has a slight numbing effect on the tongue, similar to clove and Szechwan peppercorns (due to hydroxy-α-sanshool per Wikipedia.) So, different than "miracle fruit."
  17. I'd take those temperatures right about now in F, not C, as our high today is only about 22F. Supposedly, we're going to be in the 40s for a couple of days, so I'm hoping to get in a couple of grilling sessions.
  18. Especially the following day when I used some of the leftovers to make a Cuban sandwich!
  19. It was a bit of a challenge going out every 5 mins or so to turn it 90 degrees. However, I'm not concerned about pork being medium. Nice and juicy. Folks are still living in the last century if they fear pork that's not cooked to death!
  20. So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood. Plated with salt potatoes and roasted carrots.
  21. @MacKenzie - I had a follow-up pic of the duck sans head, but for the life of me, can't find it in my pics folders??
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