tony b

"Break a leg, kid" in the Challenge!

Will second everything that MacKenzie said - No need for either the deflector stone or water in the drip pan. Will make your cooks simpler and easier to manage without them. If you want to cook indirect and aren't worried about a lot of fat dripping onto the coals, then you can also just wrap the lower grate with a sheet of aluminum foil instead of the drip pan. Equally effective and a much easier clean up. Or, combine the 2 ideas and line the drip pan with aluminum foil for easier clean up. Whatever trips yer trigger, as they say!

And, the weather forecast for next week isn't looking too spiffy for outdoor cooking either!

Hey, Susan! Glad to see you posting again!

Nice chops! I hear yah! They say we might get from 3" - 8" Friday night/Saturday morning, depending on where the rain/snow divide line falls across the state. Spring, my ass!!

Here, here!!! One of Gilmore's best guitar solos is in Dogs. IMHO

YEAH!! Can't wait to see those pics! So, what's the 1st (virgin) cook going to be??

Off to the races now!

Nice pies! Yep, only gonna get better from here!!!

I was wondering if you're little girl was unhappy at losing her art canvas to make room for the KK??

Gotcha!

Very nice, Aussie! What'd you think of the Lane's Rub and Sauce??

That was a fair amount of smoke you had going there, FotonDrv. How'd it come out?

The salmon, goat cheese and caper dressing all went on after the pizza was taken off the grill. Sorry, if my post wasn't clear on that part. Since the only toppings on the pizza were some EVOO, red onion and the grape tomatoes (halved), I passed on par baking the crust this time. Worth considering next time as a change up.

Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top!

Very pretty - excellent choice of color by the way!

If I recall, as it was a long time ago, but I think that I had to flip the head on mine. Simple to do with a screwdriver. The reason that I like it, is that it gets under the grate rods and cleans off the drips underneath.

I have a grill floss and I use it exclusively. One big word of caution about using any wire/bristle cleaner on the KK. Examine the grate carefully after using it. There are legit horror stories out there about folks inadvertently ingesting metal bits and ending up in the emergency room (or worse!) https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6126a4.htm

Nice chops. Any special seasonings/rubs?

Lovely tri-tips! Love me some Santa Maria rub, too!

Yummy looking birds!

I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter."

Nicely done, Paul! Loved the Sierra Nevada Pale Ale in that pic, too! For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

It's called civility and more people (me included sometimes!) need to practice it!

Glad that "3rd time's the charm" for your Meater!