tony b

WOW!! Like the others, I'm out of the loop for a few days and look what happens! MacKenzie, couldn't be happier for you. Your ODK just went from crazy to insane!!! LOVE IT!

Crazy spud prep - never seen that one before (and I thought Hasselback was strange!) Leave it to MacKenzie!

My local butcher also raises lambs/sheep, so I can get it at a good price. CostCo and Trader Joes are also both good sources for racks, chops and boneless legs.

Just to support what's already been said. Until the KK is heat soaked, there's generally a noticeable difference in temps between the dome and the grill surface, particularly on indirect heating. As the lid heats up, it will radiate heat back toward the main grill (assuming you're using a heat deflector) and they will equilibrate to within a few degrees. If you are cooking direct (no deflector) the temperature difference will remain, but be smaller (on the order of 10 degrees or so). Bottomline - don't sweat it, if you've checked your probes and they are calibrated (which you did).

A bit late to the party (I was out of town for about a week). Congrats on the KK purchase. You will never regret it. Like others have said, just be a bit patient and learn your grill. Set up a chair with your favorite adult beverage, light a basket of lump charcoal (I'm a MAPP torch guy), and slowly open the top and bottom vents to learn how your KK responds to different settings. Keep good notes (depends on how many adult beverages you have!) And, most importantly, don't be afraid/embarrassed to ask questions here!!! We all had to learn this stuff at one time or another. Take advantage of the years of experience here to guide you along the way. Lots of great advice in the archives of the Forum, too. Use the search engine - it's a great tool. Happy trails, YTB.

Is that a fried egg on top? Sweet!

Yeah, Jon was kind enough to whip me up one of the ckreef specials. Prevents flare ups, but transmits a bit more heat than the drip pan would.

Loved the funky noodles!

Poochie's back!!!

Lovely. Liked the addition of the capers in the pasta.

Might have to buy a bag at the market and try this, since I don't have any plants this year.

Hi, Doc! Thanks for the post! I'd have never thought to use the pressure cooker for the presoak.

How cool!

Nicely done. Do you have the rotisserie basket? Works great for roasting chiles. Make up a nice wire cage and off you go!

What a fabulous anniversary present! As you know from your previous kamado experience, nothing better than chicken on the grill. You're going to be shocked though at how much juicier this will be than on the old one. PICTURES!!!!

Woo, Hoo! Welcome to the Obsession! Can't wait to see the pictures of the grand reveal and that all important virgin cook!

Still a very nice looking bird, Charles, even if you thought the rub was a tad burned. Skin looks great. Can't wait to hear how 450F comes out. BTW - see that you were using the "infrared deflector" on this one. A good reminder to use mine (out of sight, out of mind).

Great minds - pillaged my basil plants yesterday and made a batch of pesto - with pistachios (my fav, too!) Didn't put any smoked peppers in it, but tons of garlic and cheese!

Based on that article, I won't be trying to find a bone-in brisket anytime soon. I'll stick to the Prime grade packers @ CostCo - still $2.79/lb.

I had some pork belly steamed buns off of a food truck here on Saturday - seriously tasty!

In this country, there is a butcher's standard for various cuts and each has a name and number. So, if your butcher is halfway decent, you can ask for specific cuts by their number and they should know exactly what you want. http://www.beefboard.org/library/files/BeefCutsGuide.pdf

I've never smoked hab's before. Interesting idea. I've made chipotles and roasted hatch peppers. But, I'm not growing any hab's this year, just ghost peppers. If we don't get an early frost, I should get enough for making a batch of hot sauce.

You nailed it, Charles. I'm still struggling with this cut, as the actual brisket is not near any major bones - it's from the chest between the front legs.