tony b

WOW!! That's a lotta piggie!! 🐷

Excellent. Coincidentally, I just bought some of Rodney Scotts BBQ rubs and they arrived today. Plan to do a couple of chicken leg quarters to check two of them out. If folks are interested, they are being sold by The Spice House, up in Milwaukee. I'm a fan of this place for buying a lot of my bulk spices, along with Penzeys. Search results for rodney (thespicehouse.com)

Lovely smoke ring!

I'm a big fan of their lump charcoal. Pretty much all I use anymore, as I can get it at the local BBQ store. So, I'm assuming that these briquettes will be good, too. What says Naked Whiz?

Puttering around on a knee scooter for 6 weeks doesn't sound like a lot of fun to me either!

I've not done this particular recipe on the roti, but it should be just like any other spun chicken cook. If you have the basket splitter, do a front/back split with the fire in the back, so the chicken rotates in/out of the direct heat side. You can baste the bird as often as you want. I typically shoot for 375F on a chicken cook on the rotisserie. No harm in bumping it up higher (400F - 425F) if you want to shorten the cooking time. Skin will get a bit crispier at the higher temperatures. Don't forget to post pictures. One of the tenants on this Forum - no pictures, it didn't happen!

😆 In all seriousness, I hope your surgery is successful and you recover quickly!

I remember having to hand crank our family's ice cream maker as a kid. We all took turns. Last person turning got to "lick the beater!" We eventually upgraded to the electric motor - while easier, it took some of the fun out of it.

Lovely. To celebrate the day, it was lamb chops. To make them "festive," I "colored" them with Moroccan green and red harissa pastes. On the main grate, 325F, apple wood chunks. And springtime means asparagus! Plated with roasted potatoes, crusty bread, Greek salad, and a nice merlot.

Only been there once, but it was great! The grilled octopus that I had in Thessalonica was probably one of the top 5 meals that I've ever eaten!!

Sounds very similar to Cheerwine BBQ sauce from NC. Cheerwine Brown Sugar BBQ Sauce Recipe - Perfect for the Grill which you can buy on Amazon if you can't source the Cheerwine soda (very similar to Dr Pepper). https://www.amazon.com/Cackalacky®-Cheerwine®-Grilling-Marinade-Barbecue/dp/B07DJNWJM4

While not in the same league as these restaurants, I was inspired to make a batch of Peruvian Chicken with Green Crack Sauce for dinner last night. The chicken had been marinated for over 24 hours. One of my "cheats" on the green crack sauce is that I like to add in some Trader Joe's Jalapeno Sauce. Adds a nice kick and has a similar texture to the mayo/sour cream base of the crack sauce. Direct, 325F, 30 minutes. And springtime means asparagus!! Plated with roasted potatoes and the crack sauce.

I do like a good pisco sour. Never had a passion fruit one, just the "regular" citrus.

What were you drinking?

To use the Ninja, you have to make and freeze the ice cream/sorbet base first for 24 hours! So, it's just a high-speed blender/drill press, in effect. You're just changing the texture of the ice cream. Plus, it sounds really loud! For $180, I guess I'm not seeing it?? I'll be curious to hear what folks who buy one think of it?

A few of us here are sold on ZEP 505 Industrial Cleaner and Degreaser. I'm a homebrewer, so I always have PBW around. I use it mostly on cleaning the rotisserie gear (baskets, rods, forks) in a 5 gallon bucket. I use a Grill Floss to scrap the grates. I'm not fanatical about having shiny grates, just scrape the cooked-on bits off. Poochie's 5/8 wrench works, too.

No, I haven't seen one before. I have the basic Cuisinart ice cream maker. Frozen Yogurt - Ice Cream & Sorbet Maker - Cuisinart.com You have to put the container in the freezer first for a few hours before making the ice cream and the ice cream is better if you put it in the freezer to firm up after it's churned by the machine. It works great and it's a third of the price of the Ninja (just sayin')!

Maybe you did? A lot of inventions were right out in the open, but it took someone to see its potential.

STUNNING, is all I can say. My challenge with those gorgeous platings would be to distinguish between what I'm supposed to eat and what is just decorations/garnishes??

Yep, there's a limit on your mailbox size. Need to periodically check it and clean out old stuff.

Yes, Indeed! Things appear to be fixed!

As @C6Bill said - if you can get it up and running, you can still make great food on it and learn the basics of controlling airflow and temperature that will translate very well to any other similarly-designed grill (KK, Kamado Joe, BGE, etc.) We're more than happy to welcome you to our family here and offer any cooking advice that you may seek.

@Darty411 - Robert (aka - 5698k) is correct. You have what several of us call, and tyrus was hinting at - the POSK (Piece of Sh!t Kamado). I owned a K7 until it disintegrated, as most of them, especially the ones made in Mexico, were prone to do. Here I am right with mine when it was still fairly new and in good shape. When I bought my K7, Dennis hadn't started up this business yet (he actually took over RJ's old facility in Indonesia and upgraded the produce significantly - Dennis's KK's don't shed tiles like a long-haired cat does fur!) Any doubts, there's a whole website that was devoted to folks posting all the issues they had with RJ's company and grills. Kamado Fraud :: Index (kamadofraudforum.org) First off, do NOT do any business with RJ's company (Yes, he's still around - last I knew), unless you just want to throw your money away. Per many of the stories in that website, he's very good at taking your money and not delivering products. You'll have to sources any parts that you need from previous owners, probably via eBay or Craig's List. As Dennis doesn't make parts anymore for the old POSKs. Good Luck!

@Tyrus - you're too funny!

Both Pickapeppa and Tiger were some of my early intros into hot sauces - way back in the 80s. I haven't bought them in many years. But they are both tasty sauces - not crazy hot.