tony b

Oh, and that beer looks serious, too! I poured my beers this weekend at 2 events. One of my beers was a Belgian golden strong ale (9.4%) that was finished with Matcha green tea. It was a big hit.

Tried this - OMG!!! Seriously good. So simple and yet, sooooo tasty! Instead of medallions, I cut the pork tenderloin into 3/8" thick strips and skewered them after 6 hours of marinade. I tweeked the recipe a bit - used limes vs lemons (what I had on hand), augmented the oregano with Penzey's Greek seasoning. Direct, on the lower grill @ 400F for about 15 minutes total - turned every 5 minutes. Served with homemade tzatziki sauce. Leftovers will be a nice lunch sandwich tomorrow!

You, my dear MacKenzie, are as serious a baker as I've ever come across! I mean that! OMG, we won't even begin to talk about those sausages! Clearly natural casings. Tell your friend, he clearly knows what he's doing!

Just channeling my inner "Poochie!"

Eggcellent, MacKenzie!

Thanks, MacKenzie. I miss him a lot. He was a great dog.

I also see that your's has "keys" instead of allen screws on the arms. I would prefer those. I seem to recall ckreef posting a swapout for those somewhere.

Like all of us on our first cooks, we sweat it way more than necessary. Seems we're all control freaks at heart! To quote a famous homebrewer's saying - "Relax, have a homebrew!" (meaning, don't sweat it and overthink it, it's not rocket science!) Mirror the others' comments - a bit more heat soak, as that was a lot of cold protein going on at once. When I use my Guru, I typically keep the fan damper half closed, as the spot where my grill sits has a tendency to be windy, which can impact your airflow more than you think.

Because who doesn't like to "chook their chicken?" sorry, couldn't resist that one!

Chalk it up as a science experiment - now we all know how long we can go with a full basket of lump @ 400F.

Been to Pequod's - serious pie and well worth the wait to get one. The cheese up the side is what we call "Detroit style" around here. One of our local spots does it and it's the standard order when I walk in - "Small, Detroit, Mombo Combo, no green peppers."

What's wrong with Guinness? He was a sweet dog!

@ckreef - yeah, what a mess that was, but someone we know (), came to the rescue.

I second the use of Blue Loctite on this piece, once you get the length figured out.

I had cooked on mine for several years before getting the basket, so I followed Dennis' suggestion and squirted some WD-40 in there to loosen the gunk up. That freed up the spring, but I still had the same problem you guys do, my square rod was about 1/4" too long. Had my neighbor shave it down with his Dremel. Fits like a glove now. He said that it was fairly soft to cut and wasn't a big problem.

Nice variety of cooks.

I sit mine on the deck railing by the KK. I bent the bracket into a half Z shape and just use it as a stand so the display is upright and can be easily read without going outside.

Serious plate there, MacKenzie!

One of my favorite things about summer is when the Hatch chiles arrive at the local market. As I comment earlier this summer, I thought that I'd try and rig up a roaster basket for the rotisserie and spin some chiles to see how I like the results versus just putting them on the grates and flipping them around to roast. I built the basket out of 1/4" wire fabric. I left half-moon openings on each end to facilitate loading and unloading. Placing the roaster inside the rotisserie basket with the openings on the bottom, utilizes the solid sides of the rotisserie to keep the peppers inside. A couple of shots of the roaster in the rotisserie basket. Some lovely Hatch chiles. Toss a couple of pounds of chiles into the basket and onto the KK for a nice spin. Spun on direct heat, no smoking wood, started out around 300F, for the first hour, with a ramp up to 425F over the next hour period, with another 30 minutes at the higher temperature. Total roasting time was 2 1/2 hours. Just experimenting with it. At the low temp, they were sweating nicely, but not roasting, so I upped the temp to char the skins. I will likely do another batch soon, as they are still available at the local market. Happy with the way they came out. Next time, I'll start out at the higher temperature and probably shorten the time down to an hour to 90 minutes.

Seriously well done! Perfect tri-tip.

Looks seriously yummy!

Just so happens that I just bought pork tenderloins at CostCo yesterday. Hmmm? Wonder what I might do with it?

Good luck in the Challenge, Susan!