tony b

Just as I posted that last one, the hummingbird reappeared on my deck last night while I was cooking. It was flitting about my basil plant, sipping on the flowers. Simultaneously, a field mouse was running around, with 2 babies on her back hanging on for dear life, as she scurried around my hop plant. Got a good look at her and her cheeks were stuffed to the gills! Was fun to watch all this activity while making dinner.

I think that most of us have ended up making adjustments to the various connections on the basket, motor, and rods. My Dremel paid for itself just in getting all my rotisserie parts to work. Yeah, the folks at OneGrill are great. Walked me through the process to reverse the rotation on the motor so the threaded connections didn't work themselves loose during cooks - talk about frustrating!!!

Now you're talking! I'm a Memphis dry style guy all the way. I almost never sauce my ribs - only if I have guests that ask for it.

Off to a great start! Keep going!!

Just need to get better gloves, Shuley!

Not exactly the same as trying to do "Black & Tans." Most sake bombs are made with Sapporo or other Japanese lagers.

I've read that they are attracted to the color red, which is why most feeders are that color and/or you put red colored food in them. Probably why it was attracted to the RO bag. I haven't seen that many this year here. There was one flying about the neighbor's apple tree a couple of weeks ago, but that's been about it lately.

I have my single probe unit (all that I backed). I've used it several times now and it does work pretty good. It does tie up my phone somewhat, as I have to leave it within range of the probe to stay connected (advantage of the Block). One thing that I've learned, don't orient it in the meat where the fat/drippings will run down the probe (i.e., insert the probe parallel to the axis of rotation.) Otherwise, the drippings collect at the end and build up a crust, causing the ambient temperature indication to go wonky! The meat temps stay just fine, which is the only really important measurement. And, totally blow off their "time to cook" estimates. Their algorithm needs work. They've even admitted it on the Kickstarter page in responding to comments. But, overall, I like it for the simple fact that I can now monitor meat temps on a rotisserie cook without have to stop the motor and stick a Thermapen into the meat periodically. (BTW - their meat thermometer agrees within 1 degree of my Thermapen, so you know that it accurate.)

Going to try your trick tomorrow night.

@MacKenzie - a double whammy! Liking the string on the OctoForks idea. My last chicken thigh cook on them ended with an "escapee" into the coals. He went "caveman style" on me - LOL! Nice bowl of homemade soup and with purple crack, too!

Second that! Did a batch with some onion rings to go with my steak on Friday. I'm leaning on the breaded version over the plain ones. They seem to crisp up better.

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!