tony b

You're just amazing.

Mackenzie, that sandwich looks killer. I can see why it's your new fav!

Nice score!! That's why vacuum sealers are worth the $$.

I was outside on my deck Sunday and the beetles were flying around. Only a dozen or so, no where near what you had, MacKenzie. But, they were the first ones that I'd seen this fall. As a kid, "cured" pork chops were one of my favorite foods - still love them now, just don't buy them much anymore (might have to consider making my own though )

Perfect looking steaks! Nicely done.

Welcome! Nice looking setup you have there. Great to have another homebrewer on the Forum. I just kegged another batch of Purple Crack beer this weekend (Blueberry Wheat with Tasmanian Pepperberries.)

It seems happy in its new home, even if it has to share it with 2 eggs!

Yesterday was First Friday Firkin at the local brewery. It was a triple dry hopped IPA. Very tasty! Followed by their barrel aged Oktoberfest beer.

If you can't get it down under, Aussie, I'll put it on the list for the next Care package.

OK, MacKenzie, what's the trick to get sausages to stay on the Octoforks like that (i.e., stabbed on each end)?? I tried it once and 3 of the 4 brats fell off and into the fire. Managed to salvage them. I've also have had chicken thighs fall off on a single fork (2 tines per thigh). I think the problem might actually be in my motor. It seems to have a hitch in it's rotation and causes the rotisserie assembly (whichever one I'm using, so not limited to Octoforks) to jerk at that point. I think that it's literally shaking the food off. Thinking I need to take the motor apart and see what's up (maybe a broken gear tooth or loose mounting screw?)

Nice, I like the Sazons. This one is my "go to" for rice dishes. https://www.amazon.com/Badia-Tropical-Seasoning-Coriander-Annatto/dp/B00GJFHSZK

Not bad. KK chicken is the Best!

I've been retired for 4 1/2 years now - how about you?

I think you're the 1st person that's built a special enclosure just for storing their KK.

I discovered the company via a Kickstarter. Went to their website and ordered the 3 pack. This one isn't seriously hot - medium. The scorpion pepper one will light you up! I'm using the regular one that they call "HAWAIIAN CHILI PEPPER WATER" on a lot of things. It's about the same heat level is Franks, Tabasco, etc. https://adoboloco.com/

Nice chook, Aussie! Bruce, other than a quick sear of a steak, you should never cook on a KK with the lid up for any length of time. It's bad for the gasket.

Dennis will be the final say in how bad it is, but from the sound of it, it's nothing to sweat. But, pictures would help a lot.

As Robert said, the main effect is from the top vent. But the bottom vent controls how much charcoal is burning (i.e., air inflow). If you want to ramp up quickly, then open it a lot. Once you get to within 50F of your target temperature, you can dial the bottom vent back to conserve charcoal. The KK is very efficient, so once you're at target temperatures, it doesn't take a lot of air flow to maintain it.

Prejudice, even in cooking. What a shame!

Nice, but kiss that nice white interior goodbye! It won't take but one or two cooks to change that.

Hi, Doc! Glad to see you posting. I can get Prime briskets at CostCo. Not that much more expensive than Choice and much better quality. Now Wagyu on the other hand - that's pricey!!