tony b

Ain't nothing better - PORK FAT RULES, YA'LL!!!

I've not done a beef roast on the rotisserie either (yet). I treat them just like a brisket - low & slow, wrap in pink butcher paper, etc.

Charles, there's only one trick to learn - Sake Bombs! Kanpai, Ya'll!!!

Great looking cooks, everyone! @Kevin H - I have a Lodge cast iron griddle. I put it on the lower grate, with the dome thermometer @ 400F. Probably about 45 minutes of heat up time total. Burgers were 4 minutes on first side, flipped, added the cheese and took them off a couple of minutes later when the cheese melted. Nice med rare and good crust. Burger patties were Prime Rib "gourmet burgers" from local market - an 80/20 mix. Some of the messiest burgers that I've ever had. Nothing, I mean nothing, wanted to stay in the bun! Everything was sliding out this way and that! A 3 paper towel meal - LOL!

WOW - nice brisket! The bark looks amazing! What's the rub?

Indeed. Smart move to wait until they actually start production before ordering the Block. Hang in there, Charles. I hope you get yours soon. I'm still backing other Kickstarter projects and so far, everyone that's been funded has delivered - eventually! Only one that's been a disappointment was the documentary on Molly Ivins. They haven't posted an update on Kickstarter in almost 9 months and are 2 years into the project. Win some, lose some - it's the nature of the crowdfunding game.

Serious looking ABTs there! Just not a 3-2-1 fan here. YMMV

How coincidental - Public TV ran a marathon of Project Smoke yesterday and Raichlen was using one of these on top of a weber. He also did a picanha. Great minds, eh!? I'm surprised you got it to fit on the KK with the lid on though.

Right now plans are for smash burgers, fries, and corn on the cob tonight. Steak, sous vide mashed potatoes, and another ear of corn (getting down to the final days of the local stuff, so gotta hit hard while I still can!) tomorrow. Monday, maybe a pork butt? But I have a ton of chicken in the freezer to get through (it's been super cheap here at the supermarket all summer, so I loaded up!) and I haven't done any Cornell or Swiss Chalet chicken in ages. Hmmm?

I do it like a reverse seared steak. Slow roast on the indirect side of the grill (basket splitter in place) on the main grate until medium rare (130F), then a quick sear on each side on the lower grate (about 2 minutes on each side, flipping after 1 minute - so 2 shots on each side total) to get some nice crust. Secret ingredients - Oakridge BBQ Santa Maria style rub and red oak for smoke! Alternate method - rotisserie basket/OctoForks over direct heat.

I live in Iowa and it gets damned cold here in the winter. My KK has a sunbrella cover on an open deck. I cook most of the winter on it - exception is when the windchill factor has a negative sign in front of it! My only recommendation is to take out your dome thermometer when the outside temps get below 40-ish. It will "under range" and throw off the calibration. Just becomes part of the routine of shutting down after a cook and putting the cover back on.

Looks a lot like the MEATER probe app. I like the graphing feature.

Looks seriously tasty, MacKenzie!

And, as Tom Petty sings, "The waiting is the hardest part!" @tekobo - the Meater will come in handy on those rotisserie cooks where you can't used wired probes. I have a single probe unit and like it. I was an early Kickstarter backer. Yeah, the Block is way behind in development, but I have confidence that they'll get there. They had a number of setbacks getting the basic probes manufactured to spec, so everything was pushed back over a year from the original schedule.

for the purple crack egg!! Bruschetta - one of the main reasons that I grow basil and tomatoes each summer!!

Yeah, there was a chile theme to the remodel. I found a small company (mother/daughter) that did custom tile work and they made these chile tiles for me.

If you'd like to help out with the relief efforts from Hurricane Harvey in the gulf coast, these guys do a tremendous job and you're supporting our BBQ buddies at the same time. https://operationbbqrelief.org/apis/volunteer/home/latestupdate

Sorry, inside joke here on the Forum. Purple Crack are Tazmanian Pepperberries. AussieOra was kind enough to share some with a few of us here in the US, as they are very hard to come by, even in Australia. They have a tendency to turn food purple and are also quite addictive - hence, the name!

Actually, I don't even own a conventional oven. When I had the kitchen remodeled years ago, I only put in a stove top and a GE Advantium microwave/convection oven/vent hood over that. I eventually got a Cuisinart countertop oven for some baking needs. Everything else gets cooked on the KK. The area under the cooktop, where the oven would be, is a couple of pullout shelves with pots, pans, and lids.

I hid well - LOL! But, the Purple Crack was popular. Over 1/2 the keg was consumed in a matter of a couple of hours. One of our Club members has a sausage making business and he catered our event. He does a great job, so no competition from me! Yeah, some of our Club members entered the AHA competition - not me. One fellow made it to the finals with his mead. Club went to HomebrewCon in Minneapolis this year and poured on Club night and did a session in the Hospitality area, too. We poured a few years ago in Grand Rapids as well. We're actively talking about making the trek out to Portland for next year's HomebrewCon. I go just about every year, with or without the rest of the Club. It's such a great time and I've made a lot of friends over the years that I only get to see at HomebrewCon. And, let's not forget all the crazy good beers there!

My home brewers' club - the Cedar Rapids Beer Nuts, puts on a home brew festival each year with other clubs in the state. We got a nice video piece on the local news this year. http://www.kcrg.com/content/news/Iowa-beers-on-display-at-Homebrew-Festival-as-craft-gains-popularity-441097363.html One of the beers I brewed for it was "Purple Crack Wheat" - a blackberry wheat beer with Taz pepperberries. Was pretty popular. Cheers!

Nice, Bruce! Pics of that brisket cook, please! Are you going Full Franklin on it (pink butcher paper)?

Hey, no eating Bullwinkle! One of my fav cartoons as a kid.

Tried the Purple Crack bacon for brekkie this morning with some Purple Crack fried eggs (sorry, no pix). Bacon came out great - just a hint of crack!

Well done, Susie! Had never thought about that technique. Will definitely be giving that a try!