tony b

Gotta be rotisserie chicken. Overnight injection of Butcher BBQ Bird Booster - Herb and rub the outside with Plowboys Yardbird. Unfortunately, the Herb flavor is getting almost impossible to find. They replaced it with "Rotisserie" which is good, but I liked the Herb better.

There we go!!

Especially on that Carolina mustard sauce!

Most likely because it had never actually been exposed to any/many fires in the KK, i.e., the "showroom model." Yes, you can solve the warping problem by increasing the thickness; however, it would have to be significantly thicker to preclude that, which introduces other things that aren't beneficial - adds weight (can you actually lift it in/out of the grill easily), adds time to heat up to cooking temps (more mass), and lastly, the big one - adds cost (not only for extra material, but also the machining gets more complicated the thicker the plate.)

I have a DigiQ-II. I only use it on low & slow cooks that are over several hours long - mainly briskets and pork butts/shoulders. I just like the "security blanket" aspect of it, especially if you want to do an overnight cook - you'll get more sleep not worrying about it. Needed? Nope! I owned the Guru prior to buying the KK; otherwise, I probably wouldn't have bought it. To your other question about "hot & fast briskets" - everything is the same, except you cook them at 325F - 350F degrees. Shortens the cooking time a lot, since you can power through the stall better at these higher temps. I've done both techniques and there isn't a ton of difference in the results. I get more variability based upon the quality of meat that I'm smoking than the temperature that I cook it at.

In what orthogonal plane do they want to warp? Is it consistent or is it random with each plate in the direction that they warp? Have they tried some sort of stiffener bar(s) welded to the bottom? Have they tried heat-treatments to temper the steel after machining? Sorry, but the Engineer in me came out when handed a problem like this!

Nice bird! For a moment, I was wondering if "dizzy" meant that you'd spun it or that you put Dizzy Pig on it!

Damn, I was all excited to practice my French and you went and translated it. I might offer some hints on the translation, as cooking terms don't generally translate directly: Preparation: Cut the chicken in half lengthways and press to flatten well. (or Spatchcock the chicken) Slice several slits of about 1 inch deep into the flesh of the chicken. Thoroughly massage the chicken with the mixture of salt and pepper. Allow to stand for 60 to 90 minutes in the refrigerator. Mix all the other marinade ingredients in a bag or a bowl. Before marinating the chicken, remove the excess salt and pepper by rubbing it with a dry paper towel. Place chicken in the marinade and baste well. Leave to marinate about 60 minutes.

Dude, your sister is in MN! WTF - and weren't going to come down to Iowa for a visit??? Now, I'm bummed that your vaca got panned, too!

I have a deck made of Trex. One thing to consider, you have a charcoal grill, so if you ever get a stray lit coal - not good. I explicitly had my contractor put ironwood in the corner of my deck where the KK was going. It will scorch, but not burn. I have a couple of pock marks to show for it, too.

Yeah, a whole bunch of us are champing at the bit to get one, but Dennis can't find anyone to make them at a price point that's reasonable.

OK, I might have finally OD'ed on Purple Crack tonight! The Purple Crack mashed potatoes were fine. Sous vide russets in duck fat with Purple Crack and powdered roasted garlic, then mashed with sour cream and half-n-half, with white truffle oil and black garlic. But, that wasn't what sent me into overdose - it was the Purple Crack vinaigrette salad dressing! Standard vinaigrette of EVOO and White Balsamic vinegar with the lemon myrtle/Taz peppercorn blend, Purple Crack, and an extra grind of straight Taz peppercorns from the grinder on top of the tomato wedges. I think it was the last hit that did it. My tongue is still tingling 20 minutes later! If you don't hear from me over the next couple of days, it's because I've checked myself into rehab!

Indeed! Unlike some other monochromatic grills (i.e., green ones), the KK comes with all the essentials to start cooking right out of the crate. The few "accessories" are truly add-ons, like the rotisserie basket/spit rod, pizza stone, cold smoker unit, and special drip pans (the grill comes with a basic one.)

Thank the heavens that I don't live by you. Oak tree pollen is one of my major allergies.

Yeah, Charles. My package to Aussie only took 8 calendar days from the day I dropped it off at the Post Office here in Iowa until it was delivered to him. Only 2 days from Chicago to Perth, via Tokyo. Then another 3 days to be delivered locally.

oops! Let my message box fill up. Wasn't paying attention. Cleared out a bunch of old conversations. So, it should work now. Thanks, Jeff!

Sweet!

Couldn't get in. I have subscribed to the Cooks Illustrated magazine for many years. That's the one thing that I don't like about Cooks Illustrated - they nickel and dime you on every one of their separate publications/websites.

Gotta chuckle - you and MacKenzie both spell "colour" the same - the English version. Classic!

Any chance you'll share the marinade recipe? Did a Google search and got way too many variations to pour through.

Oops, almost forgot - The Derby is this Saturday, so I will be drinking Mint Juleps! But, that's a once a year thing.

Depending on what you like to cook - or think you'd like to cook on the KK, typical accessories that folks get are: pizza stone, rotisserie rod/basket (motor is separate from One Grill), second charcoal basket with the basket splitter, double bottom drip pan, and depending upon your climate and if the KK will be exposed - a cover. The other big option is on the custom cabinets and/or side tables - standard teak wood or stainless steel top.

Glad you did a "grillus interruptus" and pulled out at the last minute! You are going to be blown away once you start cooking on whichever model/size you pick over what you've been using before. As noted, most of us here are severely biased and passionate about these grills. They don't get any better!! Like others have said, call Dennis. He's wonderful and so helpful in helping you make the right choice of grill AND accessories to go with it. The hardest part of the decision will be to pick the color and tile style. Most importantly, when you order, get as many boxes of the Extruded Coconut and Coffee wood Charcoals & smoking wood as will fit on your pallet with your grill. It will be the cheapest you'll ever get it.