tony b

Oh, you mean like a prototype?? (Sorry, as one engineer to another, just had to get that dig in! 😆)

Great minds, @MacKenzie. I did wings last night, too. But, I did mine in the airfryer. Still a bit nippy out here. BUT, tomorrow turns the tide and we're in the 50s everyday going forward, with some 60F days tossed in along the way. So, I plan to toss some chicken thighs (or something) on the KK for dinner tomorrow.

The MEATER+ is much better. They upgraded me for free when they introduced the Plus version. Folks seem to like the Block version. I just didn't need 4 probes.

Understand. If the chassis on yours is like mine (older DigiQ-II), I'm not sure there's a simple way to get inside it to do a repair. Mine is a "dumb" unit without Bluetooth or WiFi - and I'm perfectly happy with that! My MEATER+ frustrates me at times trying to get it to synch up to the transmitter unit. But, once connected, it generally stays connected (unlike the original MEATER unit, which sucked!)

"The check is in the mail!" Famous last words! 🤣

A bit confused (comes with old age! 😄), did you misplace the actual temperature probe/wire (or it died) or did the meat temperature read-out on the actual Guru quit working? From the discussion, I'm guessing the latter, otherwise why look for a complete replacement and not just buy another probe?

Totally spaced on the beer thing - oops! Beer made with seawater - and not pasteurized - a recipe for an intestinal disaster. "The only beer in the world brewed using sea water for unparalleled purity" I don't know what sea they are referring to, but I'd never refer to that water as "pure!" Fish do poop you know! 🤣

Has been a bit cool lately, so I've slacked off cleaning the grates as part of my shutdown process the last few cooks. Heading into Spring next week with temps in the 50s to maybe up to 70! So, some opportunity to do some KK maintenance - inside and out. @Poochie - While I don't mow (HATE IT!), I do snowblow the drive and plant all my flowers, tomatoes, etc. Just sayin' 😄

Now THAT'S rustic!

So much going on in this tread! @tekobo - lovely cook. 2 thumbs up 👍👍on the grilled Ceasar salad - with anchovies! And 3 thumbs up 👍👍👍on the schmaltz (bonus thumb for calling it by its real name!) "Chicken fried" anything is awesome! I was more intrigued by that bottle than the kitty treats! What were you drinking? @Poochie - Slap Ya Mama/Slap Yo Daddy/Slap a ## up side the head! It's all good! 🤣

@Poochie - you mow your own lawn? Son, I haven't owned a lawn mower in over 25 years. Better things to do with my time in Summer! Hire a kid.

Feast to famine! Took advantage of the weather yesterday (cooler than the 62F we had on Saturday, but I could have done without the tornadoes - 7 dead, including 2 kids! 😢) to do a nice Prime Sirloin. Direct, lower grate, mesquite wood chunks. Plated with a nice 2x baked spud, sauteed mushrooms and chimichurri sauce. Nice side salad of cherry tomatoes - the yellow ones are off my hydroponic plant! So now to the famine part. This is what I woke up to this morning! Welcome to Springtime in Iowa! Folks, THIS is why you buy a cover for your KK!

Y'all giving Poochie a run for worst puns/jokes on this site! 🤪

@Poochie - nice brisket! Did you wrap it (pink butcher paper or foil)?

Now a days!

True, but my hair is longer - and grayer!

Just stumbled across this guy's video of "do's/don'ts" of Kamado style cooking. It didn't hurt that he has a 32" KK to show off either! I was very skeptical when I saw the title. BUT, his tips and advice were spot on. None of that "urban myth" stuff that you see in a lot of BBQ videos (my favorite - searing "locks in" the juices!) Good advice on quality charcoal and thermometers, too. I'll definitely check out some of his other videos, as I was impressed with this one.

Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable!

Check the Forum threads. Memory fails me, but someone was using aluminum foil (or a cheap drip AL pan) to bank their coals in the back for roti cooks, as the basket splitter in the larger grills only runs front-to-back. Us folks with 23" have a round charcoal basket and we can position our basket splitter in any direction that we want.

@Myklnz Let me be the one to officially welcome you to The Obsession! Can't wait to see it in action! @D.Drackett - yah wussie! Get out there and fire that thing up and cooks something. I cook here in single digit (Fahrenheit, not Celsius!) weather!

@Poochie - yer ma brutha from another mutha! HUGS!

Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette.

Well, it's a big deal at my house! Actually, I cook Cajun year 'round. We used to have a specialty market dedicated to Cajun foods. They actually drove down once a month and bought things to stock the store. You could always ask them to pick up something in particular for you and they were happy to bring it back! I miss the fresh boudin! Confession, I thought that I had some Tasso in the freezer, but when I went to look, I couldn't find it. Too late to order it online and with my old supplier gone (many years ago 😢), I went scrounging around most of the local markets to no avail. Had to improvise - a combo of country ham and Nduja. Worked pretty damn good! @Poochie Hell Yeah, I'm an old Hippie! Proud of it, too! ✌️ ☮️

Me and Mardi Gras Bear were eager to kick off "Fat Tuesday!" Lunch was a Shrimp Po'Boy. Panko fried Cajun shrimp with homemade remoulade and cocktail sauces on a baguette with some shredded cabbage & carrot. Behaving myself a little with a non-alcohol Hurricane. Dinner of red beans and rice (maybe my best ever!) and a "real" Hurricane this time! Hope all y'all had a great Mardi Gras! Laissez les bons temps rouler!