tony b

Inspired by AussieOra's Pineapple Head cook, I decided to give it a go tonight. Pork Steak w/Dizzy Pig Pineapple Head and Purple Crack. To be basted with the Hawaiian BBQ and Pineapple hot sauce from Adoboloco. On the KK direct, @ 300F, with a chunk of peach wood. Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz.

Yup, I rarely go over there anymore. Dennis isn't the only one from this Forum to get disrespected.

That co-worker needs to be smacked up side their head with hunk of "uncooked meat!"

Great minds, Robert!

On the physics side of things (statics, actually), because the weight is centered between the four contact points with a slight angle of the legs, not all the weight will be transmitted in a downward force, some will be lateral. The split is dependent upon the angle of the legs. Not curious enough myself to go measure it (deck still has snow on it right now!), but you get the basic idea. Just trigonometry.

Walking distance - whuuut! I'm sooo jealous!

Good, I need another use for the Pineapple Head besides fruit.

Tasty!

Next time, MacKenzie!

Nice, MacKenzie, except for that one little thing!

Definitely got the Q bug now! He'll be doing racks of ribs in no time.

WOW! Would you consider cutting them in half? A 2# steak is an awfully damn big hunka meat. Going to need to cook that puppy low and slow to start with on the main grate, indirect, to get the middle to your liking without overcooking the exterior - unless you really want it "black & blue." Then, as Robert suggested, do a quick reverse sear on the lower grate - 4 x 30sec flips on the lower grate, with 90 degree turns to get your nice crosshatched grill marks. Can you do it sous vide? That's how I'd cook something that big/thick; then do the reverse sear on the grill. YMMV

Secret ingredient - https://smile.amazon.com/Red-Boat-Vietnamese-Virgin-Bottle/dp/B005J8DT0Q/

Getting closer to the magic shipping date!

Welcome to the Obsession! Can't wait to see those delivery pics! You will be blown away once you see it in person, as we always tell newbs, pictures don't do them justice. And, you've never cooked on anything like them either.

Tucker's advice is spot on - the foil/towel wrap into a cooler is THE trick for planning a big party like this. No need to sweat whether the Q is going to be done in time.

Baste explains that strange yellow color on the pork chop. Next time, make the baste with some Purple Crack.

One of those things that I've said for many years that I'd try and do - I even have a couple of books and the stuffer attachment for the KitchenAid. But now that my buddy has opened his sausage shop, I haven't felt the compulsion anymore.

At least there's no beets on that "burger." Was there Purple Crack in that ketchup, MacKenzie?

Pork burgers are fairly popular around here, especially at festivals/fairs - given all the piggies raised here. I prefer my ground pork in the form of bratwursts!

OK, now I gotta take a break and have lunch!

Yes, I like mine a lot. It is the ONLY solution for temperature monitoring on a rotisserie, being wireless. Is it "perfect" - No! It has a tendency to hiccup a lot (lose momentary connection between the probe and my phone (app) at least in the initial few minutes. But, that doesn't interfere with the true functionality of it. I've noticed that the last couple of software updates have drastically improved on the "Time Remaining" algorithm. It's much more efficient than before - previously, it wouldn't give you a reasonable estimate until well into the cook; now, it will give you a fairly good estimate within the first 15 minutes. A lot depends on how stable the grill temperatures are - if the grill temp is still going up, then the MEATER struggles with that in trying to estimate cooking time. But, if your grill is close to equilibrium cooking temps, then it does a much better job of calculating cooking times.

Thanks, MacKenzie. High praise indeed coming from you!

So, what do you do with leftover rotisserie chicken (see cook above)?? One solution is to make a white pizza! Was trying out the new Cooks Illustrated 1 hour pizza dough recipe (see March/April 2018 issue). Despite screwing up one of the steps, it came out OK. Homemade Alfredo sauce, leftover roti chicken, marinated artichokes, Kalamata olives, and fresh cherry tomatoes, dusted with a hint of Purple Crack. Hit it with lots of "pizza cheese" - a blend of mozzarella, parmesan and Romano. Cooked 12 minutes on a heat soaked pizza stone on the upper grate at 450F (was shooting for 500F, but lost patience!) Started out on the parchment paper, but after 4 minutes on the stone, I slipped it off. Up close and personal. Ready to eat! Bottom of the crust came out nice! I do have to say that it was pretty tasty for "leftovers!"