tony b

Interesting contraption, for sure. I assume that the post also swivels? Otherwise, any lateral stresses might eventually cause that area of the blade to crack. And, don't bash your knuckles under the handle, either. Doesn't look like a lot of clearance there? Seems like the blade should have come almost to the edge of the board, so that the handle was outside the cutting board area. Sorry to sound critical, but you can't take the engineer out of the retiree.

Lovely birds. I wouldn't change a thing! @Grant - where you at in SC?

Great minds. Tonight's dinner is chicken legs and corn on the cob. Lady at the food stand said this was the last week for local corn. btw, Aussie, Jack ain't bourbon, son. See, the label says "whiskey" not bourbon!

@ckreef - reminds me of pea gravel. I used to swear that I was going to chip a tooth every time that I tried to eat it!! Maybe you reload shotgun shells with it and go bird hunting??

Shuley, all I can say is - NAILED IT!! Looks spectacular. Break a leg, kid, in the Guru Challenge!!!

Nice looking tomato, MacKenzie. We're in the middle of a late heat wave here - it's been in the low 90s for almost a week. It's confusing my tomato plants; they're starting to bloom again. Fingers crossed that this second, late batch of tomatoes ripens before we get our first frost.

Mayo works well as an adhesive, too.

Welcome aboard to another South Carolinian (I grew up in Greenville). You're going to fall absolutely in love with this grill when you see it for the first time! Like we always tell people - pictures don't do them justice. But, speaking of pictures, you know how we all feel about them here - more is better!!

Let me throw in my well wishes, too. Nice looking tri's there Shuley!

Hear yah, Jon! My last fridge had a design flaw in the damper assembly that regulated the air flow from the freezer to the fridge (side-by-side). First time it broke, the repairman was able to just replace the plastic damper part that broke. Next time, the replacement part was the entire assembly - only way to get the part now. So, obviously the repair cost shot up like crazy and it made the repair harder, not easier! So, when the same thing happened the 3rd time - bailed out and bought a new fridge. The old one was 13 years old; it was time.

That looks like one seriously dirty martini!

@sethYeah, call Dennis ASAP!

Welcome to the Obsession! I've never owned a BGE, but have cooked on them. You are about to be blown away by the night & day difference between a KK and a BGE. You can do as many low & slow cooks as you want before the break-in. It's only required before you take the grill to high temperatures (above 450F). It's a simple procedure, but almost everyone sweats it the first time, so don't be afraid to ask questions. As Pequod noted, it's normally a one-time event. The key is to let it complete the process, which takes several hours. Sometimes folks don't finish it the first time and need to repeat it. No biggie. And, don't freak out, but expect some tiles to bulge out - it's normal and part of the process. It's why you're doing it - to vent the last of the solvent under the acrylic liner that the tiles are grouted to. You can stick to the charcoal that you already like. If it's not too late, get Dennis to load up your pallet with as many boxes of CocoChar and Coffee Wood as it will hold. Best price point you'll ever get on it. Stuff is dynamite on low & slow cooks. I own a 23" and I know from others here that the BB 32" has more grill configurations than mine (ex. half grates.) So, once you get ready to cook, just ask questions. It's a very friendly Forum and we're glad to help you get started. Now, on to the important questions - what color/style tile did you get? What accessories did you order? And, don't forget the MOST important thing - PICTURES! We LOVE to see pictures of new grills being uncrated in their new homes and that all important virgin cook!

The honest truth here - you can't taste a picture. One of the reasons that I don't post more pictures. My photo skills don't nearly stack up to my culinary ones. The food might taste great, but not look so good on the plate.

Aussie, that's an old school Southern technique for BBQ. Out of favor, since it's fairly labor intensive.

Nice job on that hanger steak. What are the sides? Not your usual salad, Aussie. They look tasty, too!

@ckreef - Son, none of your cooks are mediocre by any standard, except maybe your own!!

Looks tasty and I know my dogs would love it, too!! What cut of meat did you use?

WOW!!!

As long as you have a way to keep the beer cold!

Nice, wish I could get "mini-briskets" like that.

Power still out, Charles? It's been hit or miss with my friends in FL. Some lost power, some didn't. My friends in SC lost power late yesterday and it will probably be out for several days, given that they live up in the foothills near the NC border.

Welcome to the Obsession! We call it that for a reason - everyone here that owns one becomes a super fan very quickly after getting it home and cooking on it! Just look at how many "converts" we have that previously owned lots of other ceramic grills, Webers, etc. We're here to help with all those pesky little decisions, like size, tile color/style, accessories, etc. And, like others have mentioned, Dennis is an absolute joy to work with. Jump on into the pool - the water's great!