tony b

Yes, it does, Bruce. They are more like szechuan peppercorns, they have a clove like quality. If you crunch one in your mouth, it will numb your tongue. And then fun part is that they color foods purple.

Glad to hear from you, Wilbur. Been way too long, man! I've never tried to make one, only bought them. I agree with Robert, the Chachere ones, the only ones that my local market carries, are nothing special. But the shipping costs for me to get a good one are very high, so I haven't done one in a long time.

The pea "garnish" cracked me up.

You're welcome. I believe that MEATER is shipping single probes on order now. Blocks are probably several months away. No other product like it out there, to my knowledge.

If you don't have the double lined KK drip pan, mimic it with 2 aluminum pans. Put a little water in the 1st one, then put the 2nd pan inside the 1st one. Then seal the rims together with foil. This will keep the drippings from burning without steaming the turkey. Hopefully!

Not sure what to suggest next?

Once he sees the KK, he's not going to want the BEG either - LOL!

Wow! Nice KK with a view!

Nice ribs, Robert - and pictures, too? I'm visiting friends in Chicago and we went to Green Street Meats yesterday - amazing burnt ends and beef ribs.

Sorry to hear about all your hassles. I've experienced most of them myself. Perseverance, my friend. Check out the MEATER wireless temperature probe for the rotisserie. Love mine. Black Friday weekend sale - 20% off. Code is ROAST20.

Congratulations and welcome to the Obsession. My bet is that the BGE is the 1st to go. It pales in comparison to the KK.

What size KK do you have? A BB32 shouldn't have any problem with both on the main grate. A 23 might handle both on the main, depending on the size of the ham and don't put the turkey in a pan and use a drip pan underneath on the lower grate. Otherwise, you might have to stack the ham on the main and the turkey on the upper grate (or vice versa depending on the size of them.)

Nice job, Bruce.

I don't know whether to laugh or cry. I'm a total Ludite about this stuff. Hope your cooks all come out well.

Awesome cook, dude. Crazy burnt ends.

Welcome to the Obsession. What color KK did you get? Pictures would be nice.

Welcome to the Obsession. Picture of your KK, please. I'm in the shop vac group.

What? No burnt ends?

And it's highly addictive. LOL

Nice sammich.

Early jump on Turkey Day dinner. My fav cranberry compote - slowly poach fresh cranberries in brown sugar, brandy (or Gran Marnier) and orange juice until the berries burst. Finish with orange zest, candied ginger, chopped walnuts and a splash of port wine. I'm sensing that this could be a Purple Crack opportunity?

So, you ended up not smoking it on the KK after all? Two pounds - sounds like only 4 sammies to me - gotta go deli-style and pile it up!!

Nice Chook, MacKenzie, as Aussie would say - LOL! Are those cranberries in the bowl? I know it's not beets, as they are hiding on the plate in the back (didn't think that I'd spot them back there, did yah?)

PM me with your "wish list."

Looks very tasty, indeed. What's the swirly white spoog on the plate?