tony b

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.

@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!