tony b

Yeah, the regular MEATER has a fairly short range. It doesn't affect my cooks much because my KK is only a few feet outside my kitchen door. However, the signal still periodically just drops out; but re-connects itself almost immediately. I had to change the sound it makes for the alarm to the least annoying one as it was driving me crazy!!

You planning to rotisserie them? That would a cool first cook!

Plan to give my new Maverick XR-50 it's first workout this holiday weekend. Will be using 3 probes on the cook.

Very nice knife, indeed. I like Japanese style knives. Still waiting on my 2 Japanese knives from my Kickstarter campaign that were supposed to be delivered last Christmas! Don't fret on the Maverick. They have great customer service. I got one of the original ones that had the battery drain problem. They sent me an entirely new set of transmitter/receiver and probes for free and I got to keep the old one as a spare!

We'll be here, waiting with bated breath to see it when you do!

Yeah, I think we're all dying to see a whole piggy on that thing!

Very nice. Can't wait to see the inaugural cook - what's for dinner??

WOW!! I bet you got a lot of stares on the road driving that beast home!

Nice, but I'm curious as to why you used a roasting pan - gravy?

My MEATER does graphs, too. I find them interesting, especially during the stall.

Let us know how you like it in action.

I was a bit nervous after the first pic, but I saw that you actually put the onion crisps on the green bean casserole at the end!

Nice brisket! I have no doubt that your guests were totally blown away!

Can't wait to see the plating pics!

Well, after over being 2 years behind schedule, I got a notice from the MEATER folks this past week saying that they have finally gone into production on the BLOCK and are shipping them out to backers now! So, hopefully those of you who backed them and wanted a BLOCK will be getting them soon. For those holding out to buy one, I assume that they are taking orders now.

Going to be amazing, I just know it!

Great story about Max, too! Cook him a nice spatchcocked chicken. He'll be forever in your debt!

Welcome to the Obsession, Josh! You're going to be blown away by the food coming off your new KK. Kiss that pellet smoker good bye on Craig's List!

Glad that you finally got some fresh corn, MacKenzie! My "go to" cooking method is still in the shucks/husks, onto the grill around 350F - 375F, direct. Turn them about every 15 - 20 minutes. Usually done in about 45 minutes. I like how they steam inside the husks, which adds a bit of flavor, similar to cooking in banana leaves.

That Urfa pepper caught my eye, MacKenzie. I used some of it in my recipe for the Suya Pepper rub. Think smoky paprika. If you've not used Sumac before, it's a nice spice - lemony. Great on plain white rice with a nob of butter. I bet you'd like it on your cucumber sandwich, too! It's a key ingredient in a spice blend called Za'atar (thyme and sesame seeds.) Can't wait to see what you come up with using this spices?

Very nicely done, sir!

Pictures, pictures, and more pictures! PLEASE!! We don't often get to see a 42" around here. @BigO - while a popular saying in BBQ world, it's really not that true, especially on a Kamado because of the heat retention. Once heat soaked, a KK rebounds from opening the lid within a couple of minutes and because of the heat already in the meat, the protein doesn't even see the momentary opening of the lid. So, as long as you keep the opening times fairly short (a couple of minutes - all you need for most tasks), it has practically no impact on the overall cooking time.

What Aussie said. A bit of crust on beef ribs (and brisket) is a very good thing. So, you didn't do anything "wrong" on your cook. Your key to success was "were juicy!"

We've paid the price, too. Lots of invasive species - plants and insects, wreaking havoc on our environment. I do have a fairly high tolerance for hot stuff, but I wasn't expecting this to be a wicked hot as it turned out. I just used too much on the spring rolls. Most folks would have probably chundered after eating this stuff!

I hear you about the pickle salt. I did some tater tots in the air fryer and hit them with the chicken salt. Sorry, it didn't do a lot for me. I don't like a lot of salt on my food, so to get enough on the tots to taste the "chicken," it was too salty for me. I might try it on some corn on the cob for grins!