tony b

Congratulations and welcome to the Obsession! You're going to be seriously impressed with how it cooks!

While that is a very nice adaption, I like my Grill Floss - it solves the length issue. YMMV

No problem. We'll be waiting with bated breath.

I liked the look of it, but definitely not the rest of the design and most definitely the price is insane!

Welcome to the Obsession. Great choice of color, btw! Nice job on the spatchcocked chicken.

Interested in what you think of them?

Just need to source it. Will talk to my local butcher or check Porter Road.

A whole clod is an ambitious cook. Perfect for a bucket list. Good Luck .

I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it.

Try Franklin's method with the pink butcher paper. Wrap after the stall around 170F.

Brilliant.

Awesome! Know it was crazy good, just by looking at it.

There you go, MacKenzie. Now you've got it!

I've tried the Bavette and Pichana. Both were excellent. I have beef short ribs in the freezer that I haven't gotten to yet. Heads up - they have a tendency to run out of the more interesting cuts. I don't currently have any discounts. I get at least 2 emails from them every week.

Good luck to you all in the uncrating. Can't wait to see the pics!!

Killer beefies!

Never in doubt! Tasty looking sammie!

Nice beefies!

GTFO - $130 for a basic SS pan with a spike in the middle? Should be half that price.

Looks seriously yummy!

Yer killin' me, MacKenzie! Now I'm starving and dinner's another 2 hours away!

I only saw 3 steaks on that platter - hope the dog got some trimmings!

Very nicely done! Making me hungry.

My "care package" arrived safe and sound.

To be clear - there are 4 levels in the KK: Upper, Main, Lower and Sear (upper grate upside down on the charcoal basket handles). Upper: pizza and spatchcocked chickens. Main: Almost everything Lower: Normally where I sear meats. Main use is it's covered with foil as the heat deflector for indirect cooks on the Main and Upper grates. Sear: I rarely use this setup anymore. I can get a good sear without worrying about over charring the meat on the lower grate. YMMV