tony b

Yeah, those silly beets gave it away! @Aussie Ora - see you cooked it indirect. Did you do a reverse sear at the end? That Bayou-ish rub is for doing Cajun blackening style - it works best under direct high heat.

Rightfully so. I've cut myself several times on them. Be careful, the tines are very sharp down the edges. One of the reasons that I rarely use them now. Plus, a lot of times, I have to tie food onto them with butchers twine to keep things from falling off into the fire. Kind of defeats the purpose in my mind.

Hoard that stuff! You can't get more right now. Fortunately, I can get Rockwood locally at a BBQ Grill store. I like it a lot better than Fogo. I think that I mentioned before that I'm trying the Blues Hog charcoal right now, same store sells it. I'm liking it, too. https://www.amazon.com/Blues-Hog-Premium-Hardwood-Charcoal/dp/B01N1YQMAN Anybody tried the KJ lump? Good price point for 20 lbs and Prime shipping. https://www.amazon.com/Kamado-Joe-KJ-CHAR-Lump-Charcoal/dp/B004JMZDB6 Or this one, which I've never seen before? Naked Whiz likes it. https://www.amazon.com/dp/B01D5DDT0G Gonna hit the BUY button on Amazon for both and see how they cook.

Oh, hell no. Do I look like MacKenzie??

I'd take that over flowers any day!

You're doing all the same things that most of us did to get ready, too! Is your freezer stocked yet?

Tonight I tried out a new Trader Joe's pre-marinated meat - Chicken Shawarma Thighs. Folks, this one is a "keeper." On the grill, basket splitter, with a chunk of peach wood. Dome @ 375F. Served with pita pockets, homemade tzatziki sauce, red onion, red leaf lettuce, and purple crack seasoned diced cherry tomatoes.

Your best bet is to ask Bob over at Guru. He's like Dennis. He'll work with you to make it work.

Hey, at least he isn't Bosco - that was an adventure!

Excellent.

Very nice. I know one household with a happy dog. Traditional pichana doesn'thave a lot of seasonings during the cook s&p mostly, maybe a little garlic. Make a nice chimichurrie sauce for dipping the meat in at the table.

@Chanly1983 where you at? I'm in eastern IA (Cedar Rapids). Been so long ago that I don't remember exactly how long it took. But, however long it takes, it's well worth the wait!

@Aussie Ora as the Steppenwolf song says "Goddamn the pusher man!"

Don't know anything about Fireboard, but if you're buying a Guru, all you have to do is ask for the fan for the KK. Dennis had built the port on all models to fit their fan exhaust. No adapters needed. Plug & Play, baby!

The leaves aren't anywhere close to the intensity of the berries. I have both. I was the one who coined the name "Purple Crack" given how instantly addictive this stuff is. I use it all the time. Fortunately, I still have 4 dime bags left out of last year's kee. Hoping it gets me through this year's drought!

ckreef posted a grilled half head of cabbage, with vinaigrette. I've done it once - very tasty. I'd eat everything on that menu - crazy, insane goodness! Mangalitza pigs - Oh, Hell-yall Yes!!!

I'm in the cook first, separate later, camp. Much easier. Please post pics of the burnt ends!

I vote for the daughter!

I'm a Luddite, I got a real book.

@amusedtodeath - I just ordered it off Amazon - https://smile.amazon.com/gp/product/1845337565

I was one of their Kickstarter backers. Folks got real upset with them for the lack of explanations as to why all the delays in getting to production - it took over 2 years. All they'd post month after month were pictures of them cooking stuff on the grill with a prototype. People lost patience and started tossing around the "fraud" label. (Kickstarter isn't immune to having folks fleeced before, including me!) But, they eventually came around and started telling it like it is, especially with the Block option, which is over 3 years behind schedule. We'll just have to see about reliability after lots of cooks. I use mine on almost every rotisserie cook and even on some non-spun cooks (one of my Mavericks kicked the bucket on me unexpectedly during a cook).

I'm an early convert to Syzygies' cast iron Dutch oven smoker pot for longer smoking sessions.

How about "during" - you can cook during the burn-in, as the escaping gasses are all on the outside of the grill. No sense in wasting all that charcoal just on the burn-in.

Can't beat the price anyways!

Funny name, indeed. Flashback to one of my all time favorite South Park episodes - Butters as "Humongous" from Road Warrior.