tony b

Thanks for all the pics. Nicely done on both the delivery and those "test cooks." You are, indeed, "going to love this grill." Can't wait to see more cooks in the future. btw - cute pooch!

Ding, ding, ding - we have a winner! Yes, it's drunk food! But, if you do it right, it's pretty damned good sober, too!

Get well soon, Dennis! Until then, Happy drip, drip, drip!!!

I see a spent grain bread in Keith's future!

Tasty chook dinner for sure! Saw you sneak a Hasselback spud in there, too!

Big of you, Ken. Says way more about you than him!

Silly question, Paul. You know it's practically impossible to dry out a chicken on a KK - ckreef did a test and tried, but couldn't. Cooking a moist bird is like falling off a log.

While Iowa might not be quite as cold as Alberta, we can see winter temps in single digits below zero (Fahrenheit). Not had a problem with my KK dealing with the cold. I typically don't cook on mine when it's that cold. I will cook during the winter when it's above 20F (still below freezing) and not had an icing problem. One tip - when it's that cold, remove your dome thermometer, as it will under-range and throw off the calibration.

Welcome! You are going to be amazed at what you can do on this grill/smoker! I've always had a cover on mine, but I live in Iowa, where the winters are particularly harsh compared to NC. Don't fret rain - it's tile, just like in your bathroom. But, there's the sun factor. If your KK is going to be in the sun most of the day, then consider a cover to protect against UV and sun fade. Cheap insurance.

Dude, that porchetta came out righteous! Seriously, you nailed that one!

What a nice piggy! Color is absolutely perfect!

Excellent!

Nice (and we'll overlook that typo in the post - )

Dude, that looks sooooo much better than my feeble attempt at it. What temp are you cooking at?

Thanks, MacKenzie. Leftovers this morning. I cut up some of the pork and fried it up, then topped with a couple of eggs for breakfast w/toast. Tasty!

Those peanut thingies look crazy, especially on top of grilled fish! Dude, you are totally bonkers in the kitchen!

Nice ribs. That rack is cool, too!

Like those Yellow Bird sauces. I bet they "hep'ed" out that Blues Hog nicely!

Good luck with the porchetta. Can't wait to see how it comes out. I've only tried it once, with OK results - roast was great, but no crispy skin on the belly. It was more like pork taffy - LOL! I just did my first Gose, as part of a wort rally with the local brewery (Lion Bridge). I kettle soured it like yours. Took the keg to Homebrew Con for Club Night. Got great compliments on it. Had the public tasting session last Sunday at Lion Bridge. Took 3rd place in People's Choice. Fingers crossed on the Expert Panel judging of my bottles. We're trying to see if we can qualify for the Pro-Am at GABF this year.

Legs, I do indirect with a pan/sheet of aluminum foil, to catch the drippings. Racks/chops, I do direct.

OK, last of the mayo experiment cooks. Yesterday was a baby pork butt (2.75 lbs), on the OctoForks, slathered with mayo and the latest "test rub" from Lane's. Also, another experiment with the MEATER probe. This time I made sure that it was sticking out parallel to the rotation near the centerline (that's it in the 1st pic sticking out on the left near the shaft.) In past rotisserie cooks, I stuck it in the end of the meat and the drippings ran down and coated the cooking temperature sensor, causing it to give really goofy readings. Behaved much better this time. Only a couple of pics on the grill this time. KK was at 350F, indirect, with the smoker pot of hickory and apple wood. Took the pork off at 190F IT. Didn't pull, but sliced up really nice. Since I was doing this OctoForks cook, I didn't have a way to roast my ear of corn, so I tried doing it sous vide - 183F for 45 minutes, with lots of butter, fresh tarragon (insanely good on corn), and some purple crack in the bag. Came out perfect!!! @Jon B. - notice the CharBroil pan. Came in very handy for doing indirect under the rotisserie. Couldn't put my lower grate in with the forks, as it interferes with the rotation. Thanks, buddy!!!

Beef cheeks are amazing. I've never grilled them. I cook them in my pressure cooker to make my Bolognese sauce. I've become a big fan of the IPA rub, too. Fingers crossed that they continue to make it.