tony b

Just happened again. Same error message.

AKA - a dime bag!

Here's a KK tip for you - you don't need the apple juice in the drip tray. The KK retains moisture so well that you don't need it and you're probably just steaming your ribs with it. Confession - I'm not a big fan of 3-2-1 style ribs. Simple, dry rub and smoke for me. YMMV

That's what whiskey is for!

Indeed!

Love me some French Onion soup ala gratinée.

Seriously good looking lambsie!

That might be available only to members/owners?? Don't know what all the permissions are for this site? There should be a paperclip icon at the bottom of the message entry box, which says "Drag files here to attach, or choose files (which is a link to another dialogue box for uploading pictures.)

Just happened again. Here's the error message. Internal Server Error The server encountered an internal error or misconfiguration and was unable to complete your request. Please contact the server administrator at [email protected] to inform them of the time this error occurred, and the actions you performed just before this error. More information about this error may be available in the server error log. Additionally, a 500 Internal Server Error error was encountered while trying to use an ErrorDocument to handle the request. Apache/2.4.39 (cPanel) OpenSSL/1.0.2r mod_bwlimited/1.4 Server at komodokamadoforum.com Port 80

@churchi Seems like I've been having a lot of problems lately replying to posts, both on my desktop and by phone (not Tapatalk.) I hit the send button only to get an error message saying I can't connect to the website. It's been happening off/on now for at least a week.

Yeah, we owners do tend to get a bit carried away with our KKs. They are just such a joy to cook on and your really have to work hard to mess up most cooks. Don't get me wrong, we've all messed up a cook or 3 in our times, but it's usually when we are trying something new for the first time or there are adult beverages involved!

Nice.

No, MacKenzie, it was really pasta! Damn nice looking ribs, Flemming! Welcome to the Obsession!

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken.

Excellent news on both accounts!

Nice looking pies!

Search the forum for the post on a Summer Slaw that started out as grilled cabbage, with an interesting pear vinaigrette that was poured on during the cook. Update: I found the link, it was ckreef's post and recipe.

Is that the Down Under equivalent of "when pigs fly?"

That's what I thought, too, Bruce, great minds, eh!

Here's wishing you a speedy recovery, Dennis!

Sorry, MacKenzie, while I appreciate the vote of confidence, but you must be physically present to vote in the People's Choice event. Great looking cook there, El Pescador, nailed it!

All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F. Plated with some lovely risotto (saffron, white truffle oil & parmesan).

Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting.

Yeah, it's hiccupped a couple of times on me lately, too.

Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. @alimac23 - another homebrewer here! But our club's logo is rather boring compared to yours!