tony b

These - https://www.srirachastix.com/

Great Surf & Turf dinner!

I'm just so envious of those pictures and the travel adventures that they represent.

Also, the size of the chunks can make a difference, too. I've found that it's harder for me to get the KK up to higher temps if I have mostly large chunks in the basket. They work better on low & slows. For high temps - a nice mix of medium and small pieces works well, as long as you don't get too many smalls that can block the airflow.

I was going to predict that you wouldn't prefer the Pineapple Head of the 4 rubs on the chicken. It's a nice rub, but definitely has its place. But with the extra sugar and cinnamon in it, about the only protein that I've used it on has been shrimp, mostly it's been fruit and veggies.

Lovely bird!

A quite normal reaction IMHO!

Any particular reason that you went with the battery powered version (i.e., lack of a nearby electrical outlet) over their plug-in version (same price and slightly bigger - 10kg load)??

AMEN to that brother!

I see Charles as the kid in the candy store at that place!

That was definitely a trip worth writing about. Did you keep a journal?

How gorgeous is that water? WOW!

I do this kind of thing a lot. It's fun, interesting, and, you get to eat yummy bits, too? BONUS!

I think that I have every permutation/combination of rotisserie accessories possible - cradle w/insert, spit rod & forks, OctoForks, and adjustable basket for the spit rod. I use them all depending on what I'm cooking. I've struggled with the OctoForks. Unless I secure stuff on them with silicon bands or butcher's twine, smaller stuff has a tendency to fall off into the fire. I've lost several chicken thighs that way! Plus, I've cut myself several times on them trying to skewer food onto the tines. So, they have dropped to the bottom of my list of choices. YMMV As far as cleaning all of this gear, I've posted numerous times, including photos, of how great a job Powdered Brewers Wash (PBW) does, with minimal elbow grease.

@Grant - my "go to" rub for chicken is Plowboy's Yardbird. Available on Amazon if you can't find it locally.

That pic with the board sauce is nothing but money - $$$$! Yeah, and the "check's in the mail!"

Where in the hell did you get fresh corn this time of year???

Boy knows how to cook and par-tay! You're gonna fit right in here!

I have an above average tolerance to hot/spicy food, but anything with ghost peppers in it is a challenge even for me and I grow them to make my own hot sauce! So hat's off to @ckreef

For this kind of tasting experiment, get several small cuts of meat (or cut up a larger piece) and hit each one with a different rub. I use colored toothpicks to keep them identified. Example, to try the steak rubs - get a nice 12 oz sirloin and cut it into 3 or 4 pieces. You can do wings to see how different ones go with chicken. Here's a pic that I did of a side-by-side of cherry rub/sauce vs peach on pork chops some time ago. These kinds of cooks can be a lot of fun!

At least you learned something along the way, in addition to having a tasty meal!

Don't become a "one trick pony," Bruce. Try some of the other rubs, too, especially on grilled veggies.

Nice 1st pie, especially with homemade sausage!