tony b

OK, learned something new today. I'd never heard of this cut of beef, so I had to look it up. Low and behold, this is where the Flat Iron steak comes from!

LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. @tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette.

I usually cheat and start with a pre-brined corned beef brisket (good sales right after St. Pat's day). I usually soak it in clean water overnight - change the water several times. Then slather on the mustard and liberally coat in fresh cracked black pepper and crushed coriander seeds. Then I cook it just like any other brisket on the KK, except that I usually use a milder smoking wood, like a hickory. Starting from scratch, I'd brine it for at least 3 or 4 days, up to a week. Then continue as above for the rest of it.

@Aussie Ora - well hello, stranger! Where have you been hiding?

Gorgeous cook, @tekobo!

Easily fixed, @Poochie - just go to the market! 😁

Welcome to the Obsession! Pictures, Pictures, Pictures!

Sad, but understandable given your new plans. These things aren't exactly "portable" for road trips! You shouldn't have any trouble finding a buyer, as it's a good deal.

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Started off this Easter Sunday with a salmon and asparagus quiche (not cooked on the KK) BUT, dinner was done on the KK. Lamb chops and asparagus, lower grate, 325F, grape vine for smoking wood. Plated with melting potatoes and a Greek salad. Hope the Easter Bunny was good to all y'all! 🐰

Yep, FOGO uses quebracho wood, which has a very distinct flavor.

Indeed. Closer to end of July here. 😢

Good luck. Hope you get your money back so you can get the "real McCoy!"

Trader Joe's makes a nice pizza dough that's pretty good, and cheap too!

Yeah, what @MacKenzie said! Not fair, not fair at all!

Not taking the bait, @Poochie. Not gonna do it. Wouldn't be prudent. (tip of the hat to Dana Carvey as Prez Bush the 1st).

Carryover is usually on the order of 5 - 10 degrees, so plan accordingly. I'd wrap it in butcher paper, a layer of foil, a beach towel and into a cooler for the transport. It will stay nice and warm for hours.

Or as I call it - Ta-Kill-Ya! I love it; it loves to kick my ass! 😄

Good luck. I think you'll be OK. Proof of the pudding, as the saying goes!

I have the standard OneGrill motor for my 23" KK. Never had a problem with not enough power. But, I rarely use the rotisserie for a hunk of meat over 10 lbs.

Agree with the others, not a 23" KK. A smaller one for sure based upon the shape. Looking at the specs for the 21", I'd agree with Jonj that it's a 19" KK. It's a decent price. You just need to figure out if it's big enough for your needs?

Then your calibration nut is loose and needs to be tightened up. It shouldn't do that.

More important to wrap in pink butcher paper after it exits the stall, somewhere around 165F.