tony b

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.

Well, I did the Purple Crack ribs yesterday. I split a rack of baby backs in half - each got smeared with CYM, one half got a mix of Purple Crack, granulated roasted garlic and brown sugar; the other half got Oakridge BBQ Competition Rub. Here's the Purple Crack ribs out of the fridge before going onto the KK @ 225F with smoker pot of pecan and peach woods for 4 1/2 hours. Done. Side by side with the Oakridge, so you can still see the purple color even after they were cooked. Had a buddy over for dinner to help taste test this experiment. We both liked the Purple Crack ribs better. Sorry, no plated shots, but we had corn on the cob, too. I think it came from FL. It was OK for early season corn, but I live for the "home grown" stuff that will be ready in July. Breakfast (aka Brekkie) this morning was Purple Crack hashbrowns, with some cut up Purple Crack rib meat, and a couple of fried eggs on top, dusted of course with more Purple Crack. Did I happen to mention that this sh!t is addictive??

I'm with the two of you. My "go to" is beer (Hey, I'm a homebrewer after all!), but I do enjoy a good whiskey - bourbon, rye, or single malt scotch, either neat or on a single large rocks if it's cask strength. And, I swill a lot of wine with meals. My only regular cocktails are bloody mary's, margaritas and G&Ts (which I live on during the summers!).

Is this like an E ticket ride at Disney? Looking forward to the adventure.

We tell people all the time about how moist chicken stays on the KK, but seeing/tasting is believing! Care to share your recipe, please?

I have the canisters (came with the original pump as a giant box set of "everything"), but opted to use the bags instead. I don't think that I've ever used the canisters??

See, Purple Crack does make your eggs purple! Mine didn't look quite so purple this morning, as they were scrambled, but the color was still there!

Looks like a picnic at ChezChef!

Well done, indeed!