tony b

As the saying goes, "Good things come to those that wait!"

à Chacun Son Goût

Basically - ALL of them! But, if I had to choose a few to recommend - Dizzy Dust (my go-to for pork - but curious to try the new spicier version), Raising the Steaks (but also like Cow Lick) on beef, as a brewer you should try the IPA, and I like the Bayou-ish for a good all round Louisiana spice rub/blackening. Go check out Lane's BBQ. Their stuff is seriously good, too. I actually backed them in a Kickstarter campaign. Another Kickstarter that I backed were these guys from Hawaii (Adoboloco) making hot sauces, several of which will "light up the haoles!" Big fan from waaaay back in the day when it was originally called "Melinda's." One of the first hot sauces that I found with as much flavor as heat. I have a stupid amount of hot sauces in my pantry. Many are gifts from friends, mostly with cutesy names, ("Slap my Ass and call me Sally!") but they all taste the same! I used to feel the same about Tabasco, but check out their website, as they have branched out into other styles. Their "sriracha" based sauce is actually almost as good as the original. Their "garlic marinade" is pretty good on chicken and shrimp. The longer aged versions have complex flavors and not just spicy vinegar.

No harm, no foul, in my book! I'm about as non-PC as it gets! I, too, think Blazing Saddles is an awesome movie.

Wow, your club is 4 times the size of ours. Last year's Homebrew Con was Charlie P's "retirement party." You should definitely consider going, as it really is a lot of fun. I've been to 7 so far. If they hold true to form, 2020 will be somewhere in the Midwest. They'll announce the location at this year's convention.

@Braai-Q - I'm sure that you've looked already, but just in case, there are several discussion threads on here with pictures of folks ODK set ups. Many feature multiple KKs, along with other cooking appliances. Might give you some ideas.

While I don't have true white binchotan charcoal ($$$) for my yakitori, I have similar stuff, that's almost as difficult to light. https://www.korin.com/TK-636-19-05 https://www.korin.com/TK-636-20-05_2 I typically start it in chimney, with some small bits of lump on the bottom and the hard charcoal on top. Light a starter cube underneath and let it go until I see that the hard charcoal has started, then transfer it to the yakitori with tongs and let it get going a bit before starting to cook. This stuff takes even longer to get up to temp than does Dennis' cocochar, but it's super clean, burns very hot and lasts a long time - to the point of snuffing it out in the KK and reusing it.

Not this Midwesterner - I like my ribs closer to competition style - with some bite left in them. Plus, I'm a dry rub guy - no sauce. So, I'm not a fan of 3-2-1 either. YMMV Doc did an experiment that I tried once, it works, just not my style, but maybe more up your alley. He started out putting them in the pressure cooker and then onto the KK. Cut the cooking time in half and it was really hard to tell they started out in the pressure cooker. You'd have thought that they we just done straight-up on the KK. Dennis played around with doing them sous vide, as well.

Nice ribs, but poor Jazzy - so sad looking!!

Have to agree with you there! The only really exotic beers that I've done was some mushroom beers about 10 years ago. Not a good experience. To many stray "bugs" on them (they were dried mushrooms) - some went "south" immediately during fermentation, others took a few weeks, but eventually all went bad. My mistake was not "nuking them" first. If you've heard us on this Forum talking about "purple crack" (Tazmanian Pepperberries, aka, Mountain Pepper), I have used that in a couple of beers that worked pretty well. I even put some in a mead. Yeah, it's a fun hobby and you get to hang out with some cool folks and share beers - nothing better than that!! I've actually heard of your Club, as I go to Homebrew Con (aka National Homebrewers Conference) most years. I'm pretty sure we poured beers together on Club Night in Minneapolis 3 years ago and maybe in Grand Rapids back in 2014. Back in the day, we were called the Beer Nuts, that was until the actual Beer Nuts company sent us a legal "cease and desist" letter! You can see our booth in the background at the beginning! Are you going to HomeBrew Con in Providence, RI this year?

Unless it's a matter of economics, punt all the other grills before you part with the 19" KK - as ckreef says, it's often nice to have the 2nd one to do other things at a different temperature, so the 23" KK isn't really a duplicate. Just sayin'

My homebrew club (Cedar Rapids Brewing Society) does a "Jimmy Carter Happy Hour" at a local brewery the last Sunday of every month (that would be TODAY!) I brought a beer that I've brewed for an upcoming beer festival that we do every year. I was inspired by a beer that I had last month at Heretic Brewing, an IPA that was based on Matcha Green Tea. So, no recipe in hand, I set out to try it. It's called "U Cannot Tell Me What 2 Brew" as it is 100% Eukanot hops, with the Matcha Green Tea as the bittering component in the boil (no hops in the boil - all whirlpool, fermentation and dry hopping).

Never forget the 1st rule of remodeling - "How do you know when your contractor is lying to you? His lips are moving!"

Not seen this one before.

WOW!!! all I can say

Crazy, Aussie!!

Welcome to the Obsession. Would love to see pics of the KK in action and of the construction of the ODK, with that 2nd KK (hint, hint - and, NO, I don't get a commission from Dennis on any sales - lol!!!)

I just want to know who ticked off the Easter Bunny and caused him to dump snow on us this late in the season!!

Welcome to the Obsession, Paul! You're about to be blown away when your KK arrives. Nothing else matches it. What color did you get?? Looking forward to seeing lots of pics of the uncrating and first cooks! Another homebrewer here, so interesting in what you have been brewing lately?

Can't wait to see the cook and end results! Seriously crappy weather here today - cold (42F), windy and rain/snow mix - yuck! So, no firing up the grill today. Pouring beer tomorrow with the beer club, so at least the weekend won't be a total bust!

Excellent decision!

@Jon B. - next visit to Cedar Rapids, go to Tomaso's pizza - they make a wicked good Detroit style pizza. http://www.tomasos4me.com/

The simplest answer - Call Dennis. He's great to work with, will listen to what you are looking for, will ask all the right questions, there's no pressure to buy or try to upsell you. But, from what you've told us, it sounds like the 22" TT is what you're looking for. Unfortunately, I couldn't find the info to do a direct comparison (see advice to call Dennis), but your Large BGE has a cooking area of 262 sq in. The 23" main grate (roughly the same size as the 22" TT's) has a cooking area of 375 sq in. = 43% bigger!

Trust me, I'm not giving up beer! I will just back off the NEIPAs and see if that makes a difference. There's still plenty of other beer styles to be enjoyed.