tony b

Came out great!

For the ultimate rush, upgrade to MAPP gas.

@Aussie Ora I see Korean bulgogi sauce in someone's future.

Single probe MEATERS are shipping. I really like mine. The Block is still in development.

As long as it came out OK, that's all that matters.

I'm assuming that you've cooked this before at this time/temperature, as it seems very hot and long to me, even if it's a bone-in leg? I'm familiar with tandoori style cooking, but never cooked a whole leg this way. I'd use the main grate and not a lot of heat soaking. Put the meat on as soon as it comes up to temp. To fully heat soak a KK to 400f will take a while and burn up a lot of charcoal. Not sure if it would improve your results.

Very, very nice. Great to see the comparison between the two. Thanks.

Best part of the holidays is cookies! Nicely done.

Nothing wrong with using a Guru "crutch." I use mine on almost all long cooks (>2 hours). My KK is on an elevated deck in a windy spot, so I don't fret temps getting away from me by using it. Peace of mind.

No, Mackenzie, the applesauce goes on top after they are cooked. Doesn't make them mushy. I got "trained" in latkes by my Jewish friends a long time ago.

Plus, I don't like that it makes the crust mushy and I'm not a big sauce guy to start with.

Game on! Can't wait to see them in action. Why just the wings - do the whole bird!!

Where's the applesauce for the latkes, MacKenzie?

No, they're in boxes in the basement, too! I have 3 shelves of cookbooks in my kitchen for the ones that I refer to most. The 3 ft stack on the floor in the guest room are the most recent acquisitions. The boxes in the basement are for the ones that I bought, read and pushed aside, as I knew that I most likely would never cook out of them.

Waiting with bated breath!

I checked that service out a while back, I think when Pequod first posted it. While it sounded like a good idea at first, it hit me that I'd have to gather up all my cookbooks (hundreds), type in their names into the list, and then when I did a search, try to remember where that book is stashed - they're scattered in boxes all over the house. I'd be more inclined to use it if it pulled the actual recipe up for you to print out, so I didn't have to go rummaging for the book.

Can't wait to see the pictures! What a Merry Christmas it's going to be around your house! I see Christmas dinner cooking on the new KK!

@Dirtman - that's why she's our KK Goddess!

Pizza #2 looks even better than Pizza #1, which is hard to believe! @ Dirtman - they are hard to source, as the supply is limited each year. I think someone else here recently found some here: https://www.worldspice.com/spices/pepperberry-tasmanian

Serious sammie, Aussie!

I have actually stabbed myself - yet, but usually find a way to slice a finger - typically on the tine NEXT to the one that I'm trying to insert into the meat. I should probably look into getting another one of those gloves myself. I have no idea what happened to my old one?

Not complicated, just drawn out over several days. I just follow Wilburpan's classic method on here. The biggest challenge for me in the past was how to blow air under the skin to separate it from the body. Then I read some online posts to use one of those air pumps used to inflate air mattresses. I got this one on Amazon and it worked like a charm! https://smile.amazon.com/gp/product/B000FE9CGE What I'm looking forward to the most this time around is being able to do it on the rotisserie. I didn't have it the last time I did a duck (it's been a while!) If the weather cooperates, I'll take pics on the grill, but will definitely take some of the process, too.

Rockin' it, MacKenzie!