tony b

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.

As one of the beer geeks on this forum, all I could think of when I saw those bottles was - "Caledonia, Caledonia, what makes your beer taste so good?"

And I bet you rocked their world!

from a fellow retiree!

Waiting with bated breath, as they say! I'll let you folks pioneer this one and I'll follow.

Hold back a bit, as it's still in development. Only the single probe units are in production. The Block should be going into beta testing again fairly soon, per the company's last update on Kickstarter.

Not me tonight. 10F cooler than yesterday and heading south! Back to normal by tomorrow.

At least our "chips" look like real chips - wood chips, poker chips. How "you people" thought to call frites (fries) chips is beyond me?

All are available from Amazon. If you do have to pay up, you could get some paybacks by swapping out the Secret Weapon for their "Habanero Death Dust" (It's pretty damn hot!) But on a serious note, on second thought their Black Ops brisket rub might be a better choice, since the Secret Weapon is similar to the other two rubs in the list.

Tasty cut of meat for sure! Happy that you found a reasonably local source.

I've reached out to my local homebrew club members, as many of them are very into BBQ as well. I'll let you know if I get a nibble.

https://amazingribs.com/tested-recipes/chicken-recipes/debunking-beer-can-chicken-waste-good-beer-inferior-cooking-technique

Fresh truffle butter, delivered to your house by the owner, bugger all that!

Glad that you didn't bite Jesus' head off accidentally! Bad karma!

BINGO! When I saw it on Kickstarter, that was the thing that sold it for me. I have yet to find anything like it on the market. I truly think that once they get the whole product line up and going, they are going to make a killing!

I've never seen those before either? I'll have to look around and see if they're available here.

I only have a 23", but since you already have the BigJoe for doing sides and secondary cooking, go with the 32" and have all the real estate you'd ever need for bigger parties. Using the basket splitter makes it easy to scale down to cooking for just a couple of people. Which ever way you go, you are going to LOVE the KK.

You can either spray them with oil or toss them in a bowl with a splash of oil before going into the air fryer. They don't need much, just a coating on the outside to give them a nice crisp.

I think that we ALL have some cooking to do! Believe it or not, it was almost 60F here today! Fired up the KK for grilling some nice sausages from my buddy's local shop. Was nice to be able to grill out in shirt sleeves! Won't last for too long though - sigh!

I think that you're on the right track, Robert. I believe the main thing you were missing was seasoning up front. But, be careful, you need to have a delicate touch with sous vide as some flavors like garlic can become bitter/off in such a long cook if you use too much. Just curious, what did you do with all that yummy juice in the bag? Please tell me that it went into something like an au jus!