tony b

MacKenzie, that grilled cheese was spot on! I would have never thought up using mayo on the outside by myself, but I'm glad that someone else did and shared it! Steve, in all the Cornell chicken cooks that I've done over the years, it never occurred to me to put it on the corn. Will definitely be trying that out soon! No local corn yet (at least another 3 or 4 weeks), but the stuff we're getting (probably from Ark) isn't too bad.

Tasty looking salmon!

Oops, my bad! I meant it for tangles163.

OK, MacKenzie, where'd you hide the ketchup in that picture??

Second MacKenzie on this one. Better to get the fire started, use a hairdryer (or equivalent) to make sure it's started well. Then, close the lid and spin the top vent open wide, with the bottom vent fully open, as well. I don't pull the bottom vent door out anymore. Too easy to get dust/charcoal bits in there and not be able to close it down completely at the end of cooks (YMMV). If I need to "turbo" the process, I'll pull the guru port plug. Erik, it sounds like you just ran out of fuel. Next time make sure that you fully load the basket, as these very high heat cooks run through some charcoal. Especially if you're doing a pizza and you need to heat soak the KK and pizza stone for at least an hour before you start cooking. Fully heat soaked, you will have almost no rebound effect between pizzas and can cook several in a row without worrying about under cooking the crusts before the toppings are done.

Those poor shrimps never knew what hit them! The meatballs look great, too!

Glad to see you posting again, Larry! Missed you, buddy. Not much help here. I have a wrought iron table next to my grill that's covered in ceramic tiles, so I just set my grates on it as my lay-down area.

They look very insulated for sure. How do they compare to Yeti's?

@Aussie Ora Love the name. Hope it's just a joke and not a Warning Label!! @DennisLinkletter - a good start, but I second erik6bd in asking, Where's the Santa Maria?? Haven't tried the Ghost Pepper one, but the Death Dust will certainly "get your attention!"

Ya'll too funny. Like using a sledgehammer to drive a thumbtack.

yeah, what he ^ said. Charles is one of the Pizza Kings here and has posted several thoroughly tested dough recipes that many of us use now.

Big fan here of Oakridge. Won't do a tri-tip any other way than their Santa Maria rub. Love the Black Ops and Carne Costa rubs, too. Like you said, everything that they put out is great! If you like Oakridge, give Lane's BBQ rubs a shot. They are right up there in my book.

Thanks. It was in our local paper, too. I went looking for an online version to post here, so glad that you found one. I'd have said, so what's the big deal, until I read that Meathead had tried it and thought it was a good technique. Looking to try it on my next big hunk of meat instead of my usual mustard rub. Not quite ready to test it out first on a nice steak, but maybe after I've done a couple of other cooks using it first. Thinking that shrimp would be a good test case to see how moist it keeps them while getting some nice crust on the exterior. I hear ya, MacKenzie. I typically use mayo on my grilled cheese sandwiches to help them brown and get crispy. It works great. I think it was a Martha Stewart tip where I first saw it. So, given that I know it works on that, I'm willing to give it a try on meat.

Love me some brontosaurus ribs! Which did you like better of the two rubs?

I don't see the need for the double stones, either. When you say you used "Dennis' stone," on the bottom - are you referring to the deflector stone (comes with the grill) or his pizza stone (a separate accessory) - they are made of different materials. If you have Dennis' pizza stone, you should be using that solo on the top grate. No worries about cracking, even at high temps for pizza. btw - I'm also a fan of parchment over cornmeal. I think it works better. After a couple of minutes on the stone, you can lift up the pizza and pull out the parchment if you have a thing about it. I just leave it on until the cooks over most of the time.

Tasty wings. On my "to cook" list to test out my new basket (I got the flat one, which should work a bit better than the tumbler).

Awesome 1st cook! Those ribeyes were massive! I don't know if I recall anyone baking bread/rolls on their 1st cook - hat's off!

I wish, Aussie. I worked the BBQ Festival yesterday from 10 am to 9:30 pm, with only a short break to run home to feed my dogs. Health dept rules say we can't have alcohol inside the vending tent. But, boy could we have used one! It was very hot & humid all day. So, I had to wait and had a double G&T when I got home! Now, tomorrow evening pouring beer with the Club will be a whole different deal!

I've always lusted after a Ken Onion knife, as, they are beautiful works of art. But even at 1/2 price, still outside my budget.

Probably won't be able to accommodate that one, Aussie, as I couldn't afford the overnight shipping costs - !!!

Welcome to the Obsession and thanks for the pictures. Can't wait to see it in action. And, don't fret the burn-in; it's not as difficult as people believe it to be, just takes patience (and a few adult beverages make the process go smoother - LOL!)

Beautiful, but too rich for my blood.

How coincidental - we had a gentleman come by our both at the BBQ Festival last night and asked if we had any beef products in our food (we didn't). He told us that he'd been bitten by a tick and was now allergic to beef. We all went - That really sucks! So, this is a real thing people. Be careful.