tony b

Just to second MacKenzie and Charles - you will be amazed at how nice and moist chicken is on the KK. And yes, pictures please!

Very clever idea with the double pizza stones in the oven trick!

Nice indeed. Have some salmon in the freezer that I need to cook up. Used my lemon myrtle for the first time last night in some freekeh, along with the Native Pepper flakes. Citrusy, indeed. Now, to figure out what to use the Bush Tomato on??

Yummy looking lamb!

Genius!

I do the baking powder and salt rub on my chicken skin overnight to help with crispy skin. Can't wait to see the finished product!

Nice sammie, but where's the "bus?"

Looks seriously tasty.

While it's not G&T weather here, yet, I can enjoy the barrel-aged beers at the local brewery in the meantime! A new release every week in January. This week was a Strong Scotch Ale finished in a Heaven Hill bourbon barrel.

Nicely done!

I did that a few years back when the funky salt craze was going on. I find that there's more of a textural difference than a taste difference between many of them, with the exception being Indian Black Salt that has a fair amount of sulfur in it and the smoked ones. If anyone is interested in giving this a go, here's where I get most of my off the wall salts - https://www.seasalt.com/gourmet-salt/gifts-samplers.html

Adding my Welcome to the string. Pics, pics and more pics, please. If it was me, I'd be going crazy having to wait a week to get my first look at it uncrated!!!

Can't get the vid to play?

My baby Grill Dome will do that in humid summer weather, and I don't even cook on it anymore. But, it's nothing that a Grill Floss and a MAPP torch can't handle!

Tasty looking duck! I can easily see you hooking up an electrical wench to your grill grabbers to lift grates in and out - LOL!

No such thing! That's why we invented Gin & Tonics!

I just lurk over on the Guru site for the Challenge entries by our folks here. I recently bought Meathead's book and it gives you a code for temporary access to the Amazing Ribs forum. Been thinking about checking it out, but as others have said, it's hard enough keeping up with what I already have. I missed a day here and came back to like 20 new posts to sort through today!

Sounds like you're on the right track with the suggestions from the others. I upgraded to the dual door, but haven't seen a huge benefit - YMMV.

Can't wait to get going on this stuff. Down the road, I really want to try the Mountain Pepper. It sounds interesting.

Go with a pork butt - almost impossible to screw one of those up.

Thinking I'll test out the experimental rub on a brisket this weekend. I took that big container of House Divided and broke it down into 3 lots, put 2 up in FoodSaver bags to store. Tasted it out of the jar - very nice blend of herbs with their Sweet Heat rub. Very garlicky too. Can't wait to toss some on chicken.

Despite expectations, beef tongue is actually quite tender when cooked correctly.