tony b

Aluminum foil works just fine for indirect cooking. All you're trying to do is block the direct infrared heat - doesn't take much to do that. Just place it on a grate just under your cook. If your cook is very fatty, a drip pan (cheapo aluminum ones) works to keep the flare-ups at bay from the dripping grease.

Video works! Congrats! Tasty looking steak.

Keep in touch!

That Roadside Chicken recipe goes all the way back to the old POSK Forum days. It's pretty tasty as I recall - been a long time since I made it, as I've moved on. My go-to recipe is for Cornell Chicken or Alabama White Sauce (very similar recipes.)

👍👍

I've done frozen steak before as an experiment. Straight from the freezer (solid) and onto the grate. It works best on thinner steaks (<1") to keep them from overcooking. Since you like a "black & blue" steak, it should work well for you with a thicker cut like this one.

First thing that came to my mind was South Park kids signing "What would Brian Boitano do?"

Wear gloves. This stuff stains like nobody's business. If I recall, (I haven't done this recipe in a long time), if you warm the paste up in the microwave briefly, it gets easier to work with.

Hope your recovery from the foot surgery is going well. Tasty looking desserts!

Welcome and good luck with the repairs. Others on this Forum have done similar repairs and can help with advice, as well as Dennis. One of the tips that Dennis has given to us is to use syringes, similar to these, to inject the grout into the gaps. https://www.amazon.com/dp/B0746H8M15

Bottom vent is not critical, as long as it's open enough to let sufficient air inflow for the top vent setting. It doesn't take much, as the KK is very efficient in its use of airflow, since unlike other grills, there's no air bypass around the charcoal box. The top vent is notorious for "walking about" on its own. The solution, if yours does this, is to get a compression spring and install it on the top vent shaft between the spider and the cotter pin in the shaft. Then, as you open the top vent, the spring compresses and creates a bit more tension to hold the top vent in a more stable position. Measure your shaft diameter and get a spring that just slightly bigger. It doesn't need to be a very strong spring, so the spring wire diameter doesn't need to be thick. This is the one that I've used with success. Hillman 2-Pack 3-1/2-in Zinc Gate Spring in the Gate Hardware department at Lowes.com

Thanks for the tip @tekobo about the quick freeze before putting the tandoori on the grill. Gonna remember that one!

Yep, achiote paste is worse than turmeric for staining everything it touches!

Because you can efficiently snuff out the fire after a cook is over and re-light the leftover charcoal for your next cook, load up the charcoal basket so you don't risk not having enough fuel to reach your target temperature or to run out of fuel before your meat is done. The "grapefruit" analogy is just the size of the lit area of the charcoal, not the total amount of fuel to add. My theory of your temperature change has two parts: 1) temperature drops when you put on cold meat, especially large cuts like a whole chicken, but it should recover if the KK was fully heat-soaked. 2) Suspect that you inadvertently moved the top vent when you opened the lid to put the chicken on. A small change in top vent opening will make a noticeable difference in dome temperature. For reference, on my 23" KK, 375F dome is only 1/2 turn of the top vent off the seat. So even a slight closure, hardly noticeable, will affect the temperature by as much as 50F.

Indeed! That's our @Poochie! 🤪

As @MacKenzie said, the rubber plugs already have the slit in them. Look at one of your spares in your repair kit. It should have a white piece of plastic in the slit.

I know, No Picture - Didn't Happen, but I did spin a chook (chicken) for dinner last night. Pics weren't on the agenda as we were in the beginning of a big thunderstorm. I actually pulled it off the grill a bit earlier than planned as a result.

I got these at CostCo. So check there, if you have one nearby.

That sounds more Japanese to me than Chinese. Japanese put Kewpie on everything!!

Scored some big-ass beef brontosaurus ribs at CostCo. Did one rack yesterday. Trimmed up and rubbed with yellow mustard and Meat Church Holy Cow. On the KK for 6 hours at 250F (w/Guru), drip pan, smoker pot of post oak, coffee wood and apple chunks. Glad that I opted for the drip pan over just a sheet of AL foil, as these ribs rendered out a LOT of fat, despite me trimming off at least a pound or two before rubbing them. Plated, with the corn (from FL - not bad. I won't see local corn until late July) and homemade cole slaw that I "Mexi'ed" up for Cinco de Mayo (added some jalapeno and the dressing had some Tajin tossed in.) These things were huge and so rich that I didn't finish mine.

Agree! I have the basket, spit rod/forks, and the cradle options. Use all 3, depending on the cook. Put in another plug for using Powdered Brewers Wash (PBW) for soaking/cleaning the rotisserie parts. Lots of nooks and crannies to clean. PBW makes it easy, peasy! Just wipe off with a wet sponge and rinse after a couple of hours soak.

I actually like the BBQ chicken feet at the dim sum places.

My advice - keep the rotisserie option open.

Or just buy it like I do! LOL https://www.amazon.com/dp/B00ILZ9SNG

If not possible to adjust the sprinklers, invest in a Sunbrella cover for your KK - a good idea regardless!