tony b

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.

Very knice!

Happy that it wasn't the pork! Hopefully you and your Dr can find some products that won't aggravate your allergies and your family won't make you sleep in the dog house!

Don't be shy, we don't bite - except the yummy food coming off our amazing KKs!!

I'd say you have a thing for knives, too, Bruce, but I just go in for the cooking ones, not Weapons! My God, that black handled one on the left - what kind of wicked blade is that?? The knife company should be coming out of Kickstarter mode now that they have finally gotten all the rewards out (or will be done soon.) They made several kinds of knives (Chef's, Santoku, Nagiri and Paring) and different finishes of both blades and handles. They have a website, but it just has some pictures of the knives and a place to sign up for their newsletter. https://www.nagasaki-knife.com/ Here's the kickstarter page where you can see all the knives. https://www.kickstarter.com/projects/407096166/nagasaki-knife-collection-japanese-damascus-vg-10/description

Thanks for the hook-up, but at $45 a 500ml bottle, that better be some DAMN good olive oil. Stonehouse is half that price including shipping. Despite the higher shipping charges, the Crete oils are cheaper and I'd be hard pressed to find better.

One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.

Send me a link please. My "go to" for olive oil is Stonehouse in Napa Valley. I get most of what they do - nice single varietals, house blends, fresh harvest, herbed/spiced, oils with citrus. Really good stuff. While vacationing in Crete this fall, visited an olive oil factory and fell in love with their olive oils, too. Managed to find their sole US importer and scored some of their stuff, especially their "First run" - same as making wine, no external pressure, just the weight of the olive paste pressing our free run oil. Sublime!

@tekobo - mangia, mangia, baby!!

Yep. Very good EVOO with some herbs added. Sometimes throw in some grated parm. Been doing variations of this for decades. I like it better than butter on good crusty breads.

Another nice day, so I had to grill out something! Tonight it was a pork chop with Dizzy Pig's Peruvian rub. Plated with some gnocchi with vodka cream sauce, a side salad and some crusty bread! Oh, and a decent Pinot Noir from TJs.

@Aussie Ora - shrimp in a salad with blueberries and watermelon - boy, never even dreamed of that combo! You folks down under think "upside down," to us up here! LOL!!