tony b

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!

Nice King Cake! @Aussie Ora - I use the Chimayo as my finishing chile in my chili for the bright color and aroma! And, as I said, just substitute it in any application where you'd use paprika - very good on top of deviled eggs! Are we all having fun or what!?!

Spotted the MEATER in the photo and was gonna ask how you liked it. I love mine. My KK is only a few feet from my kitchen, so range isn't an issue for me.

I was gonna ask where in Iowa are you? I'm in Cedar Rapids. While I don't need another 23" KK (but this one does look sweet!), I might ask around some of my BBQ buddies in the area and see if there's any nibbles.

Tyrus, in case you have to pay up, here's some recommendations to send to the UK - Dizzy Pig Dizzy Dust, Oakridge BBQ Secret Weapon, Plowboys Yardbird for rubs and a nice bottle of Big Bob Gibson's White Sauce for a topper!

And MacKenzie, you need to like triple the amount of pastrami on that sandwich to make it legit!

Please tell us that this thing has gone on to a better resting place? LOL! Not a fan of the BCC (beer can chicken) - it was a gimmick that failed miserably and is a borderline food safety issue.

Very nice looking meat! Do whatever it takes to keep this man in business!! You've found yourself a rare gem!

I tell them them there's liquids, but if you tell them how well you packed it - bubble wrap inside a ziplock bag, they let it pass. The one lesson was to NOT use a wine or liquor box! Had to go home and repackage it. @Aussie Ora - the Chimayo pepper is the SW equivalent of taz pepperberrirs. A once a year harvest of special chiles. They have great flavor and mild heat - think good paprika or piment d'Espilette. Glad to hear everyone's packages got there OK. Enjoy!