tony b

Another reminder - Do NOT eat the baby Jesus; it's really bad karma!

That's my normal method, but am curious to try the saran wrap technique.

We have faith!

I have a tub of foie gras fat in the freezer, but didn't think about pop corn?

Definitely on my radar screen to try this!

Been there, done that! You quickly become adept at dropping chunks in the front and using tongs/grill floss to flick them into the coals!

Funny, I just read on the net this morning about this technique for poaching eggs! How did you like it compared to SV, MacKenzie?

Can't wait to see these pics! We don't see many whole (or half) piggies on the grill. I'm sure that Dennis will want copies for the Instagram account.

Seriously tasty looking ribs!

I'm sure both the wings and salad packed a punch!

Per Dennis, leaving the lid open for extended periods of high heat grilling is bad for the acrylic Adhesive/Grout/Insulation that holds the tiles on, plus you can forget that the handle will get real hot and can burn yourself badly. Short stints like a 2 min reverse sear isn't too bad for it, but I still slightly close the lid down to keep the handle from getting hot.

Sadly, Jim is no longer with us.

Given the variability in the fuel supply, I suspect that you'll need to run a lot of trials to get reliable data. I seem to recall us asking Dennis when he came out with the dual dial door whether the holes in the right side corresponded to any specific temperatures and he said No. They just picked a nice variety of sizes that they thought would work well for most low & slow cooks.

Any thoughts to doing a confit of the legs in that yummy fat, ala duck?

There's no "may" to it, Bruce - you're already there, dude!

Indeed! 20th Major win, impressive!!

I bet that your lips were sticking together after eating that yummy stew, as that's where all that marrow went!

Pics??

I bailed out after 32 years. Not a minute too soon either!! @Aussie Ora - hang in there, bro! You'll make it!!

Was hoping you'd like that one, Aussie! Great on anything beef - steaks, ribs, brisket. Your ribs look spot on!

Ding, ding, ding - we have a winner! Hopefully they'll raise purebred Berkshires as well. Amazing pork - I'd know, given where I live - the state where hogs outnumber people 3-to-1, ha, ha!! That shop looks awesome!! One stop shopping for sure! Like you said, I'd be in there every week for sure, too!

I seem to recall an old thread where we were discussing the Rodizio and I think that we came to the conclusion that it wouldn't fit on a KK - not enough clearance under the lid. But, I don't know if we were just looking at 23's and 32's. I'm pretty sure that the monster 42" wasn't out yet. So, it might work in one of those?? Update: Went looking. Now I remember, it was a Kickstarter campaign we were discussing for the Carson Rodizio. It didn't get funded on Kickstarter - not enough backers. I looked into it and thought it was too expensive for my blood (basic kit was like $500!) Plus, the issues of whether or not it would even work on a KK, despite their claims of working on a BGE.

I haven't used it that way yet, ckreef - thanks for the tip! I've only sprinkled it onto cooked veggies - green beans especially.