tony b

We have a local spot - Pig & Porter, that one of their specialties is to do smoked cocktails. They bring the smoking gun to your table, flip your glass upside down and inject the smoke into it, then flip it over and pour in the cocktail. Nice presentation and there's a nice smoky flavor to your cocktail. My fav is their smoky Manhattans. Can't wait to see all the fun MacKenzie will have with this new toy!!!

Don't fret, the smoke ring is overrated. As long as the meat was moist, with a good bark - that's money!!

The flatware and dishes were my SILs. Don't know about the flatware, but the china was actually bought at a Goodwill, believe it or not!

Very nice. Hope you had a group to feed; that's a lotta food.

At my SIL's, so no KK, but was an epic Christmas dinner nonetheless. Wild mushroom soup, prime rib, roasted cauliflower and mac & cheese.

Get better soon, Dennis.

That "cobbler" looks more like a claflouti? Regardless of the name, it looks tasty.

Merry Christmas indeed.

Loved the "needs repair" snowman. The high temperature on Xmas day here is suppose to be 4F. No new snow though.

Nice ham and wonderful story about the ham bag.

I have a good one called "Churrasco," that I got on Amazon. Check it out.

We have a couple of speciality shops in the area. I'll have to check them out to see if they carry VF. Thanks for the tip.

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!!