tony b

To be honest, it's just so-so in my book compared to Dizzy Dust and some other rubs that I like. I used it because I'm trying to use it up - LOL! Plus, the experiment was for the sauce anyway, so I didn't want an aggressive rub on the ribs.

Did a rack of baby backs for dinner last night. Thought it was cool to see the ribs (on plastic wrap) sitting in the snow on the side table before going on the grill. You can see the outline of the grate, too. On the KK, indirect @ 250F, with smoker pot of hickory and peach wood. Rub was Dizzy Pig Crossroads. Done. Was trying out a new sauce made by a BBQ guy over in IL, so the end of the rack got a bit of the sauce to try out. 2 coats @ 20 and 10 minutes left on the cook. Sauce was nothing to write home about - standard molasses based sauce with some onion bits and other spices. Served up with drunken baked beans (Bush's with extra bacon, diced onion, Penzey's Fox Point seasoning, and a shot of bourbon!) They were excellent!! And a nice Greek salad. (Sorry the pic is a bit blurry.)

Happy New Year everyone!!!

Thanks, Syz, never tried that trick! I usually do the baking powder and kosher salt rub in the fridge overnight.

Love these potatoes. Got my recipe from Am Test Kitchen. It's not as hard as it might sound. https://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?extcode=MASCD00L0&ref=new_search_experience_6

Looking forward to the post, Charles about the skewers to fit the yakitori. Good tip on using the Dremel to shorten the Todd English skewers. That could be Plan B, if they get them back into stock.

Just for grins, went online to check the price of a MEATER + to compare to Aussie's price and guess what? There's a competitor already - The Meat Stick. AND, they added on a WiFi extender to match the MEATER +'s range! I do see one difference is in the probe charger, theirs uses a USB cord and not a AA battery, but the extender uses 2 AA batteries. https://www.amazon.com/dp/B07H9T4D5T That didn't take long for a copycat to show up. One guess as to where they're made (hmmm, maybe the same factory as where MEATER was made??) https://themeatstick.com/

Went looking. Quirky site says that they've sold out of EVERYTHING! Charles' skewers are Todd English, so went to his site and they are sold out there. But, the ones on Todd's site were over 17" long - probably too long for the yakitori, even with the clamps?? https://www.evine.com/Product/453-280 Guess I'll stick to bamboo for the time being!

Robert's advice is spot on. Another suggestion for the chicken cook - cook direct on the upper grate, breast side up for about 30 minutes, then flip over, bump the temp up to 400F, for another 20 mins (until IT in the breast is 165F, thighs @ 175F), to get crispier skin. It might take a tad longer if the chicken is whole and not spatchcocked. Post pics of the final results!

Hang in there, tekobo. I'm surprised that they didn't make your brother the same offer that they made Charles about his Block - allowed to take earlier delivery of 2 MEATER + units instead?? But, since your brother ordered yours after the Kickstarter campaign, he (i.e., you) are at the back of the queue on deliveries of the Block, since the Kickstarter folks come first.

I believe that is the Cointreau.

Yummy.

Making me hungry folks. Nicely done.

Excellent.

Nice results. I'm surprised that you can't get the 2 wires through the grommet? I can get 3 wires easily.

Curious as to why you are running the temp probe wire out the lid? Was this just a spot check of the IT? If you weren't aware, there's a rubber gasket port on the side of the KK to run your wires through.

Excellent Christmas ham, Aussie. You had me with that glaze!

Yeah, rub it in that it's summer down under. Enjoy.

Merry Christmas to everyone here! @tekobo - the pleasure of your posts has been all mine. And a big Thank You for teaching me about suya pepper rub and sharing your personal stash.

Nice pork roast, Aussie.

Please post pics of the final product.

All y'all cooking up a storm is making me both jealous and hungry. I'm visiting family for the holidays and having to cook indoors.

Welcome to the Obsession, Duffy. Don't be shy to ask questions. That's why this Forum exists.

Just winging it, as I've never cooked a bird that big. I'd go full basket, direct, upper grate, 375F dome, skin side down.