tony b

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.

Better living through chemistry, as the slogan goes - I'm taking Immodium today. I suspect a part of the problem was due to the 4 New England IPAs that I had yesterday before/with dinner. I'm noticing that the big hazy/hoppy ones tend to upset my stomach some, so I'm going to cut back on those beers.

While I can't get it at the local Costco, I have tried the KJ lump and it's decent charcoal. Good packaging so it's not all broken up.

Great news. Fingers crossed the shipping goes as planned.

You might regret that, MacKenzie. I have a seriously upset stomach today!

Waited out the thunderstorm and did a quick chicken cook for dinner. Dragon sauce bbq chicken with grilled asparagus and a side pasta with Bomba sauce, artichoke hearts, boursin cheese (to kill some of the heat from the Bomba) and finished off with parm, scallions and parsley. Even with the all the cheese, it was still pretty damn spicy! Direct @ 375F with cherry wood. Plated.

Glad to hear that it's not caught up in the silly politics between our countries.

Update: I have been slowly going through the Fogo that I ordered a couple of months ago. Opened one of the boxes and was surprised to see that the charcoal was from Cuba! I had forgotten the Marabu was from there. Now I'm eager to finish off the bag of the Quebracho so I can try this one! With my luck, I'll fall in love with it and we won't be able to get more (it's out of stock now) because of the current sour relationship between our countries.

Awesome job. The pooch has serious eyes on that piggie! Hope he got an ear and/or the tail!

Will definitely be trying this Korean pulled pork recipe.

I don't own a 32", so I can't comment on the basket splitter, but Pequod's got you hooked up with the 411. As far as a full packer cut brisket (flat and point), most don't try and separate them to get at that middle fat layer. It's a tricky butchering job. Just go with the flow. Once the brisket is done, they separate easily, which is important as they don't slice in the same direction.

Nice Easter cooks by both of you! And, great use of the leftovers, too! The tart was very simple if you use pre-made puff pastry. https://www.freep.com/story/life/food/2019/04/17/recipe-asparagus-tart-easter/3484533002/ I did a couple of cheese swaps to use what was on hand - parmesan for the gruyere and a combo of brie and boursin for the fontina. Hit it with lots of black pepper.

Nicely done on both cooks. Glad to see that I invested wisely, even though I've yet to use mine. But soon, very soon!