tony b

Excellent jobs, Everyone! Mouthwatering stuff, all 'round!

Yes, I built a ramp for moving my 23" KK up the 8 steps in my house to get the KK from the garage to the deck where it lives now. I used 3/4" plywood. I made support brackets out of 2x2's for the top step, so the ramp was flush with the floor. The ramp itself lay on the steps for support. Because of the steepness/angle, it took 5 of us to push/pull it up the ramp (3 pulling with moving straps and 2 on the bottom pushing). And we took off the lid first to lighten the load. Your KK will be heavier than mine, but you don't have as difficult a ramp to navigate. Good luck and send pics!

Just different packaging, depending on the market.

Is yours a powder or a paste? I ask because of the labelling difference (yours says "stock" and mine doesn't) and it's in a tub; mines in a pouch. No substantive difference really, just a curiosity on my part.

@remi - cool. I've just been buying the seasoning. Didn't know they made a bouillon? It did make the "crack" list, after all!

Hence, my naming Peruvian Green Sauce to my Famous (Infamous?) "Crack" list! Starting to get a full rainbow of Cracks now! Latest addition, Yellow Crack Salt. https://smile.amazon.com/gp/product/B00FS39VKE

Like riding a bicycle!

Haven't done duck in far too long. Not sure that I'm up for the whole Peking Duck routine (days of prep), but they are tasty. Maybe just follow your lead with simple breast cook.

Never heard of a "moist rest" before. Interesting. I just wrap in tallow coated pink butcher paper after the stall, then in foil once it's done, wrap everything in a beach towel and into a dry cooler for several hours before serving. Lots of juices when unwrapped, so I'm not sure what this "moist rest" buys you for the extra effort?

Explains a lot! 🤣

I suspect that we'll be seeing a lot of veal cooks from you in the near future @tekobo ! 😄

$1500! For a glorified hot plate, GTFO!

And, without special tools!

New Years Day dinner of chicken saltimbocca with a browned butter, fried sage and pine nuts sauce, roasted fingerling potatoes and broccolini. Top grate, direct, peach chunk, dome at 350F.

@tekobo Looks AMAZING! What a lovely spread - Abbondanza!

No direct experience with Fireboard (I have a BBQ Guru - it's been a champ!), but that does seem awfully short lifespan on temperature probes. Mine usually last years.

@Dave E Lovely hunk of meat! I did bacon-wrapped beef tenderloins - direct, lower grate, 350F dome, coffee wood and post oak chunks. Rub of Monterey Steak Seasoning. Being NYE and all, dug deep in the wine cellar for this one - 30 year old Cab from Ridge. So, of course, I had to break out the china. Plated with truffled roasted baby potatoes and a nice romaine salad with blue cheese dressing. Dessert was a chocolate lava cake with Bourbon caramel sauce and some bubbly. Leftovers this morning for brunch - sous vide poached eggs and tenderloin on toast. Being good - just cherry juice - straight up! 2023 is off to a good start - let's hope it keeps going this well! Happy New Year everyone!

AND, you get to play with a blow torch!! 😄

Silver lining in a dark cloud??

I would agree with @C6Bill. Dennis just announced the new front-to-back splitter for the 32" KKs. If you are going to buy the rotisserie setup for your KK, I'd highly recommend a front-to-back splitter.

I've had mine for a while now. It does a decent job with fries, not as good as deep frying, but that's to be expected. I do like doing chicken wings in it though. Might be worth owning one just for that.

@Poochie👍

Yes, a light spray of oil; duck fat is even better.

Cats love boxes for some odd reason. Dogs couldn't care less - well, my dog Buddy would like to chew on the flaps! 😄 @tekobo - hear yah! No grilling here this week. Blizzard starting tomorrow evening. Temps dropping below Zero (F) and crazy winds to go with the 6 - 10 inches of snow that's predicted. Bah, Humbug!

Woo, hoo!