tony b

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!

Whatever! I stopped hanging out there a long time ago. People were too snarky over there.

I didn't know that Guru was migrating over to F-book - pity!

What can I say, but "Nice Snag!"

I applaud the effort, MacKenzie, but a food processor is soooo much easier!

Glad you like the gunpowder. I need to get over there and pick up a bottle for myself. Found any good uses for the pickle salt yet? I'm still experimenting with the chicken salt here. Need to do up a batch of fries in the air fryer to fully test it out after seeing your post.

As others have said, hang out too long around here and you'll get the KK fever - and there's only 1 known cure!! So, start a piggy bank now.

@kjs - hope things go well for you, Ken!

I've taste tested the chicken salt and tried it on a couple of things, just not fries yet. I typically don't make a lot of "chips." So, I broke out the plum hot sauce today. I did a batch of spring rolls in the air fryer and used it for dipping sauce. HOLY MOTHER OF GOD!! I should have read the label first before I dunked a roll in it. It's made with scorpion peppers - 2nd only in heat to ghost peppers, and just barely. Within a minute, my nose was running and the top of my head began to sweat. If there's plum in this stuff, you sure don't taste it because of the heat! I mixed it with some of the Kakadu plum sauce to knock it down to bearable. That was an hour ago and I can still taste some of it lingering in my mouth. My tongue still hasn't forgiven me yet!

You're certainly welcome to hang out here and post pics of your cooks. But, if you're looking for advice on how to use your KJ, then the Kamado Guru Forum might be more of what you were searching for.

That bread looks amazing! I'm a tomato sandwich junkie this time of year. I have a couple of large tomatoes that are just about ready to pick. Plus, I promised a friend coming to visit this week that I'd make him some fried green tomatoes, as he's never had one before.

Haven't gotten to try the hot sauce yet. May just have to open it up and do a simple taste test rather than wait for a cook where I think it would work.

I'm shocked your daughter likes anchovies? That's big, bold flavor for a young palate.

Lost me on this one, Aussie???

Plus, why is this thread in the Jokes section???

You will be pleasantly surprised by how much food you can cook on a 23".

To eat all the food in the house and have Mom do his laundry - typical college student!

Welcome to the Obsession! Can't wait to see that beauty in action. When/what's the inaugural cook? btw - where in SC are you? I grew up in Greenville.

Beat me to the punch - the basket splitter is the key here. When you order your 23" KK, get a second charcoal basket and the basket splitter. It's so much easier to just swap out the whole thing rather than to fiddle with the splitter parts in/out of a single basket, especially if it has leftover charcoal in it from the last cook. One of the benefits of the 23" is the basket is round, so you can put the fire side of the splitter either to one side or the other OR front or back. So, for your steak cook, I'd suggest putting the fire in the back and cooking your wife's steak on the front half and yours in the back half. You'll have a tad more control in that configuration. However, the best solution to your wife's steak cook (IMHO) is to just do it Sous Vide, without any sear afterwards.

Our supermarket does something very similar - even the layout and photography is similar. Must be a template somewhere that they all follow, or they all hire the same production company.

Nice way to tailgate for sure! But, you didn't say whether you were going to sell the Jr now? The conservation of grills rule - One new grill comes in, one old grill goes out. Gotta maintain grill equilibrium.

Ditto! And, don't forget those all important pics of the uncrating and first cook!

Great story, Jon! Sorry to hear that Jasper is no longer with us, but sounds like he had a very good life! So now we know the backstory to your profile "picture." LOVE IT!!!

Thanks for the link MacKenzie. I bookmarked it, so hopefully I'll remember next spring planting time.

Let me know how it works for you, may alter my technique.