tony b

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!

I see nothing wrong with that cook. I like the outside to be med-well done, with a nice medium center. Perfect combo of flavors, especially with some au jus and horseradish!

Sorry to hear about your gastric issues, as I used to have chronic heartburn. Believe it or not, the unexpected solution to my heartburn problem at night was my CPAP for my sleep apnea. Seems like the positive pressure on my windpipe also pushed down on my gastric valve and no more heartburn. Talk about killing 2 birds with 1 stone! Also, liked that you separated the veggies from the shrimp on the kebabs - nice technique!

Good to hear that it was good. Yeah, a tad pricey, but sounds like it was worth it!

Kickin' it old school, Carolina style!

Best advice against dry brisket - buy the best quality cut you can afford - at least Choice, Prime is better still, and of course Wagyu is top dog, but uber pricey! @MacKenzie - how was the texture? I've found that some 100% grass fed beef can be stringy/chewy.

Nothing wrong with a good smash burger & cheese!

Getting reports from friends that the winds and rain are starting to hit hard, even as far north as St. Pete.

Classic hop combo for a big IPA like that. Should give off big citrusy aromas, with some hints of passion fruit and even some piney accents.

I've never seen beer bacon before, but I love the idea of it!! How was it? Could you taste the beer after it was cooked?