tony b

Well, it rained all day today, so no grilling out. Decided to try this recipe on my "to do" list - Eggs en Cocotte. My own twist was to poach the eggs sous vide (145F for 50 mins) instead of the classic prep of cracking the eggs on top of the potatoes and mushrooms and placing it under the broiler to set. The Sriracha drizzle was my personal touch, too. Nice side salad of rocket and feta cheese with a Dijon vinaigrette and viola - dinner on a rainy day. Oh, and a nice glass of bubbly to go with!

Perfect = ice bucket for beers on one side, Konro grill on the other!

All I can says is - WOW! One tip for cleaning off gunky grates - get some Powdered Brewers Wash (PBW) at any local home brewing supply store. This stuff is amazing. Just soak the grates overnight in a 1 TB/gal of hot water solution. Everything will wipe off easily with a damp sponge. Only way that I'll try and clean my rotisserie baskets.

Can't go wrong with pie & ice cream!

Labor Day cook - local corn and snags! A snak pak - polish, chorizo, and habanero. Plated with homemade fries (twice cooked in the air fryer) and a nice local beer! 3 mustards for dipping the snags and some aioli for the fries (hint, hint - MacKenzie!) And, I did use the Chippy salt on the fries, Aussie! Nice.

I'll have to remember the hot sauce base in the future. I'm generally a CYM guy. I did experiment with mayo for a bit. It works OK.

Interesting looking spit roti grill there, Aussie.

I was a bit hesitant to try it, as some of the reviewers said that it imparted a strange flavor on their food. But no details on what the cook was or what the supposed "off flavor" was. Was looking for a "more informed" opinion.

Never bought a whole rack like that before. The 2 beef ribs that I got at my local supermarket had been marked down to $5.99/lb, so you got a pretty good deal on yours.

Even if you used cocochar that has very little smoke flavor, you're going to end up with a definite smoky flavored coffee - but, if that's what you're looking for, go for it!

See, there ya go!

Great minds! That's what I had for lunch just now! With gravy, of course!

Will try the Black Bag after I run out of my current stash of Rockwood. Anyone ever try this stuff? It's not in Naked Whiz's database. https://smile.amazon.com/dp/B01EVPVQKC

See, that's what I'm talking about! I'd have never thought to put Pineapple Head on chicken - even on Huli-Huli chicken that has pineapple in it.

Killin' me, Aussie!!! Amazing cook!

All Aussie's posts of shorties had me Jonesing for some. I had a pack of bison ribs in the freezer, plus the local market had some beef ribs marked down, so grabbed a pack of those, as well. Did 3 different rubs - the bison (large rack) was the Cave Man Coffee rub that Aussie sent me, the beef rib on the right was Lane's Pitmaster Select #1 (Ancho Coffee Rub) and the other beef rib was Plowboy's Bovine Bold. They were cooked direct @ 250F with the cold smoker loaded with pecan wood pellets. Plated with some local corn, mashed potatoes (done sous vide), a nice salad with a tomato from my garden. Ready for my close-up, Mr. DeMille! My fav of the 3 rubs was the Lanes. And the Cline Zin wasn't too shabby either!!

One of the main reasons that I stopped using Fogo - the pieces are too damn big! Plus it's hard to light and sparks like fireworks going off. I'm OK with the Rockwood, as I can get it locally. Haven't notice the white film. Just tried my first bag of Jealous Devil. I'm liking it. Good sized pieces, easy to light, burns slow and a pleasant flavor. It's also a Quebracho wood charcoal. Available on Amazon.

Sorry to hear that you're having to sell it! As we've seen before here, it won't take long to find a willing buyer. That's an exceptional price for all that gear. And, being here in the Midwest, plenty of folks within driving distance.

Sounds like it. Contact them and see what they say. I used mine tonight without any transmission issues, but my receiver was in my kitchen only about 10ft away from the KK. One thing that I did notice for the first time tonight, if you use one of the designated "pit probes" for a meat cook, you can't set the alarm for the desired cook temperature, as the lowest allowed setting is above 210F. Just a "work around" as I just didn't set the alarm on that probe and just monitored the temperature directly.

Sorry to hear that you're parting with your almost new 32! I remember chatting with you when you got it!

But, like you said earlier, you still make him do his own laundry when he comes home!!

Even @ $100/kg; it's still on the pricey side, but for a special occasion, it would be a nice treat!

If you don't mind us asking - what did that set you back??