tony b

I'm thinking shrimp.

Just like doing the beef skewers, the trick is to apply the rub several times during the cook to amp up the flavor.

I was inspired by @Aussie Ora's OTB thinking when it comes to his unconventional use of rubs on "the wrong meats." So, last night I did a chicken breast with suya rub on the KK. While I braved the cold and snow to cook the chicken, I wasn't about to hang out and take pictures of the cook. But, I did take one of the plated results - with steamed broccoli and curry rice. Hats off to Aussie for inspiring me to try something unconventional! And, YES, suya pepper rub is very good on chicken!

Here's a picture of the "bend test" for ribs. You pick up the rack by the end and let it flex. If the meat starts to crack between the bones, it's done.

Too clean!

Sometimes it's just karma - those names were meant to be. Glad to hear that your hot sauce came out well.

Yeah, what Robert said! Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds! DAYUM! Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!

First time I've heard you name your KK, Tekobo! Inspiration was??

First off, Welcome to the Obsession. Not sure what you're using for fuel, and at what temp you set the Guru, but you shouldn't have run out of a full basket of charcoal in a 12 hour cook?? I like to set the fan damper on the Guru fan to 50%, the KK will still draw air in even when the fan isn't running. I'm currently using Rockwood. My old favorite - Wicked Good Charcoal's Weekend Warrior, is very hard to find anymore. Depending on what's available near you - Royal Oak lump (not briquettes) is generally available and is decent stuff. Some folks on here like Fogo, but I didn't like it - HUGE pieces in the bag (too big), it sparks like crazy during lighting, and is very hard to light. Check out the Naked Whiz's database for charcoal. http://www.nakedwhiz.com/lump.htm No easy way to add wood chips once you're up and going. (Side question - are you using the big ceramic heat deflector? Most of us, including Dennis, don't use it. It just adds to your heat up time and makes adding wood even more difficult. Most of us use either a drip pan or just aluminum foil on the lower grate, with no difference in cooking outcomes.) Best choices for smoking wood over a long period of time - a modified cast iron dutch oven as a smoker pot, or Dennis' cold smoker attachment. Oh, and use wood chunks, not chips, as chips burn up too fast (and don't even think that soaking them in water works - it doesn't! Wrapping them in foil will prolong their burn, but you still won't get a long smoke production.) I just set the Guru controller, in it's rack, next to the KK. The flat metal piece with the holes/slots in it can be bent into an exaggerated L shape so it sits up. Slide the controller into the angled slots on the top end and viola - you have a stand so you can monitor the temps from afar.

Had to think of you whilst at a local restaurant - The Map Room - they specialize in "international" foods. So, guess what I spot on the Burger menu?? And, NO, I did not order it!

Depends on whether you will be cooking direct, semi-direct (basket splitter, with the fire in the back), or indirect (drip pan). I'd go down a bit on temps to 375F if going direct. YMMV Here's where having a MEATER comes in handy - only real time temperature measurement on a rotisserie cook. Unless you trust those silly plastic "pop up thermometers" they put in turkeys. (Do they still do that??) Been so long since I cooked a turkey that big, I have no idea of how long it might take??

We got hit with another 3" last night. The wet stuff that the snow blower doesn't like, so I'm not going to bother. It's already melting and it's supposed to be sunny tomorrow, which should take care of it.

Aussie, there you go again, breaking the rules - putting a steak rub on your pork ribs - YIKES!

@alimac23 - nice looking steak, mate, but more importantly, what's in the glass?

The MEATER app will give you an estimate on cooking time, once everything has stabilized. I've found it to be fairly accurate.

The T-shaped piece is the allen wrench for loosening the screws that hold the cover on over the spring in the back. Everything in that box is spares. Here's the cover on my 23".

I call it "Eggs in the Sauce." I actually poach the egg on top of the chili in a pan on the stovetop. One of my fav's during the winter.

Like we often tell new owners - just go out and buy a bigger belt, as you're going to need it sooner than you think!

Only if you have a time machine - LOL! Thanks, those balusters took me a while to find online, as I wanted something unique when I had the deck rebuilt. Something to compliment the TREX construction. https://www.thedeckstoreonline.com/vienna-series-belly-balusters-from-fortress.html

Probably, but most of us cook our pizzas on the upper grate, closer to the dome. Get more even cooking that way. If you properly heat soak your stone, you can do pizzas in fairly quick succession, as there shouldn't be much rebound time between cooks.

What temp do you plan to roast it at? Are you cooking direct or with a drip pan?

It's called the "widget can." Several other breweries have adopted the technology, too. It works pretty good. Beers poured with nitrous oxide (NO2), aka Nitro beers, have a creamier and thicker head, as the NO2 bubbles are smaller than the usual CO2 gas used to carbonate most beers.

No, you really don't. Damage would be unavoidable, even if it were only cracked tiles.

Some of us have a serious rub addiction!