tony b

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.

@amusedtodeath - in the table setting pic, is that a hen house down the hill? Is that where those chicken legs came from??

Interesting use of the cold smoker, too. I've never used it on a regular cook like that.

Love anchovies. In fact, I splurged on a nice bottle of Colatura di alici recently, after seeing Andrew Zimmern's show where he went to the facility that makes it.

Really odd?? Can you provide more details - how did you hold them. What was "disgusting" about them?

I live in a fairly cold climate and don't have any problems heating up the KK during winter. I'd pass on the gas option, personally. Most of us have sealed up the gas doors on ours to prevent air leaks. In fact, I don't think Dennis makes grills with them as a default anymore - you have to ask for one to be built in, as almost no one uses it.

I'd call that one "kitchen sink" chook! Sounds like you threw half the cupboard at it!

Foil is almost always OK, keep that deflector stone pristine and unused!

Nope. But if Meathead says they're good, then there yah go!

Plain or not, I'd eat that in a Down Under minute!

I've used Amazen. They're good. Can get them at the local BBQ shop. I have several friends that have these pellet grills, so I'd assume that they know what they're doing for pellets - https://greenmountaingrills.com/#pellets

Bend test is still the best method for doneness on ribs. Pick up the rack with tongs by the end and give a little "bounce." If they crack, they're done. If not, keep on rocking! If it breaks completely in two, you went too far!

With 2 weeks off, you should be able to make everyone happy - several times!

I go by look more than date. I've found stuff in the freezer that's 2+ years old and looked fine. I've also found stuff in there only a few months old that had lost its seal and had become freezer burned already.

I agree with Tekobo. It's one thing if you're being paid, then you should cater to the client, even if they have bad taste - it's their money after all. But, if you're doing it as a "favor," then don't pander to these fools and cook them bad food because they don't know any better. My advice, cook the tri-tips to medium, as they should be. If folks complain that it's "raw," then show them where the microwave is and say "have at it!" Then, it's completely on them when they screw it up. You never know, you might make a convert or two on what meat is supposed to taste like, versus a hockey puck! Which, by the way, would be an awesome way to present them - cook a couple of tri-tips to well done, plate them along with a ring of hockey pucks around the exterior of the platter!

Like all things, it depends upon your reference point.

WOW - that's very pricey! While the Brits are infamous for their bad food (boiled meats, etc.), go for the "classics" while you're there - find a local fish & chips shop, eat some good Indian curry, have a pasty for lunch and, most importantly, drink lots of good ales in the pubs!

That margarita pizza was perfect! I'm sooo shocked that your son likes anchovies on his pizza!!