tony b

Showing your age if you remember "streaking!"

I am speculating here, but I think the concern is that with this heavy a bird, the rod will flex enough that it comes out of the mount in the side of the KK and the whole assembly drops into the fire. Hence, the advice to shift the bird more towards the motor end, rather than the center of the rod. I had this happen to me in my 23" KK, but it wasn't because of the weight of the food. My first spit rod was a tad long and was very difficult to insert in the KK mounts. (Back in the day, there was a lot of variations of rod shapes & sizes before Dennis standardized things.) So, I shortened it a bit, but went a tad too far. The rod would sometimes work its way out of the mount. If I was "lucky" it would just wobble around in the air as it rotated, but if I wasn't, it would fall out completely into the fire basket. I have subsequently replaced the spit rod with the newer design, which fits without modification.

Welcome to the Obsession! Can't wait to see the BB32 in its new home!

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@johnnymnemonic - I'd be more concerned whether the motor will turn that heavy a load. Which OneGrill motor do you have for it? If you are concerned about the weight, do you have the rotisserie basket instead of just the rod/fork combo?

25% off and free shipping.

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Nice tutorial on rotisserie birds. Looks great. I backed MEATER as a Kickstarter funding back when they just were getting started. I immediately saw the potential for rotisserie cooks. Took them a while to get the bugs out (see MEATER+), but they finally got it working as intended. I highly recommend getting one. Probably a good Black Friday/Cyber Monday deal out there?

Welcome to the Obsession.

Did you order the cold smoker attachment for your KK?

Finally bottled this year's batch of aji yellow hot sauce. The color is natural. Just the homegrown peppers, some garlic, a dash of seasoning salt and Xanthan gum.

That's our @Poochie!

I'm pretty solid in the Jealous Devil charcoal camp now these days. Look for the bags labelled "chunx." Nice medium to large pieces. No colossal ones like in FOGO.

Welcome to the Obsession! Can't wait to see it in its final resting place, especially if you make it the centerpiece of your courtyard with a water feature for accent. Will be stunning!

Gorgeous steak everyone! Making me crazy hungry right now!

Those Dino ribs look awesome! Nicely done!

It's the tree that Allspice berries come from. I use the wood chunks, leaves and berries when I do jerk cooking. I put the leaves and berries in a foil pouch with a couple of small holes punched in. The wood chunks just go on top of the fire. In Jamaica they actually put the meats on pimento wood branches for the "grate" over the fire. I can't replicate that unfortunately but do the best that I can with what I can buy.

The cinder block pit and chicken wire rack reminds me of upstate NY's Cornell chicken. It's a staple at local fundraisers, fairs, etc. Very similar to Alabama white sauce chicken. Technique is also reminiscent of Jamaican jerk chicken, cooked on/over pimento wood. I used to be able to get pimento wood on Etsy, but the US Ag dept changed the requirements for importing it and it became too expensive for the folks that I bought it from to keep selling in the US. I think that you can get it on eBay, but it's a bit pricier. I'd always been lead to believe that to make "true" Huli-Huli chicken, that you had to have the red Hawaiian sea salt (same as used in Kalua pig). I've seen both Emeril and Fieri make it on TV. I have a recipe from Raichlen's BBQ Bible that I've used before. All use a similar mopping sauce - cross between ketchup-based BBQ sauce and teriyaki. I've not tried this twist, but I'm guessing that Yakiniku (yakitori sauce) would be excellent on it?

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I ordered their Santa Maria rub, as it was the one that I don't have another substitute for. I like their Competitions and Secret Weapon as well and ordered some Secret Weapon and Dominator Rib Rub. Black Ops and Carne Crosta are nice coffee rubs, but I have similar stuff from others that I like equally well (Lanes BBQ and Dizzy Pig). I prefer Jerk wet pastes from other folks better than dry rubs, but Oakridge's dry is decent. Their crazy hot ones are some of the hottest things around, if you like heat. I was intrigued by the Saigon one and threw it into the order for grins.

Been there, done that. As you noted, full briskets can be finicky about cooking times. That's why it's best to shoot for early and then hold in the cooler. If it goes a bit long, no worries about keeping your guests waiting for food.

I went over 4 hours on my last full brisket. It was still warm to the touch when I took it out of the cooler. Sliced super easy and separating the point from the flat was a breeze. I've read of folks advocating 8 hours or more resting time. I've never gone that long before, typically 2 hours. Just depends on when it finishes during the day.

Got an email notification yesterday from the Prez of the company announcing that Oakridge BBQ was going out of business due to all the usual factors that have caused many small businesses to fail over the last 2 years. So, if you like their rubs better stock up now. I just ordered some off Amazon.

Enjoy the family time over good food - take it while you can! I had been planning a trip back to SC to visit family/friends that I've not seen in person in 2 years. But I came down with a nasty head cold (not COVID thankfully) over the last week that put a damper on my travel plans.