tony b

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!

Welcome to the Obsession! As others have said, seeing is truly believing when it finally arrives! As a practiced ceramic cooker, you will also be impressed by the differences between what you're cooking on now and your new toy and the outcomes that it produces. And, as always, pictures are most welcomed here!

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.