tony b

@tekobo Looks AMAZING! What a lovely spread - Abbondanza!

No direct experience with Fireboard (I have a BBQ Guru - it's been a champ!), but that does seem awfully short lifespan on temperature probes. Mine usually last years.

@Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone!

AND, you get to play with a blow torch!! 😄

Silver lining in a dark cloud??

I would agree with @C6Bill. Dennis just announced the new front-to-back splitter for the 32" KKs. If you are going to buy the rotisserie setup for your KK, I'd highly recommend a front-to-back splitter.

I've had mine for a while now. It does a decent job with fries, not as good as deep frying, but that's to be expected. I do like doing chicken wings in it though. Might be worth owning one just for that.

@Poochie👍

Yes, a light spray of oil; duck fat is even better.

Cats love boxes for some odd reason. Dogs couldn't care less - well, my dog Buddy would like to chew on the flaps! 😄 @tekobo - hear yah! No grilling here this week. Blizzard starting tomorrow evening. Temps dropping below Zero (F) and crazy winds to go with the 6 - 10 inches of snow that's predicted. Bah, Humbug!

Woo, hoo!

Nice of you to do that! Looks excellent. Stay warm - it's about to get crazy cold around here!

👍

That's our @DennisLinkletter!! Giving the customers what they want!!

Might be time to try a Searzall. https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO

@jeffshoaf that link sent me to a professional machine that cost $150. Not sure that's the model you were talking about as being less expensive than the Jaccard at $28.

Lows next week will be below zero (F) here!

Excellent. But, unfortunately, it's the wrong time of year here to be doing yakitori cooking. 🥶

FYI - it's called a Jaccard. AmazonSmile: Jaccard 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White: Meat Tenderizer: Home & Kitchen

Have never done chestnuts, so no help here. Curious as to your decision to use CocoChar for a pizza cook? As you noted, it's a fuel-intensive cook, and at least over here in the US CocoChar is a precious commodity, only to be used for special low & slow cooks.

So you didn't spin it either. Probably a smart move with a bird that large. Agree, no need to brine a bird that's pre-injected with "solution." As you said, for $15, can't go too wrong!

@CaptMorg82 For the rest of us!

Showing your age if you remember "streaking!"

I am speculating here, but I think the concern is that with this heavy a bird, the rod will flex enough that it comes out of the mount in the side of the KK and the whole assembly drops into the fire. Hence, the advice to shift the bird more towards the motor end, rather than the center of the rod. I had this happen to me in my 23" KK, but it wasn't because of the weight of the food. My first spit rod was a tad long and was very difficult to insert in the KK mounts. (Back in the day, there was a lot of variations of rod shapes & sizes before Dennis standardized things.) So, I shortened it a bit, but went a tad too far. The rod would sometimes work its way out of the mount. If I was "lucky" it would just wobble around in the air as it rotated, but if I wasn't, it would fall out completely into the fire basket. I have subsequently replaced the spit rod with the newer design, which fits without modification.