tony b

Very nice. I second Bosco - never heard of corning a tri-tip before??

Nice rack! LOL!

You could be dry aging one of those while you wait for the KK to arrive. Just sayin'.

Don't forget the uncrating pictures!

Serious cook!

Nice one, Steve!

Mr. Thorogood said it best - "Bad to the bone!" That's just insane!!

@Syzygies - just wet my pants laughing at that one!

Thanks, MacK!

Looks amazing.

Me, too! Got hooked on them in a little Mom & Pop Italian spot in south San Jose - Dimaggio's.

Excellent.

That's why we call it "The Obsession!"

Sah-wheet!

Reef's Bistro was a nice touch!

So does my KK, for only another $25 on Amazon. https://smile.amazon.com/dp/B00GM477G8

He was the #1 seed & #1 ranked player in the world and he lost to the #141 ranked player in the world. That's a major upset.

Yeah, Robert, but when you have tired and hungry dinner guests from driving most of the day, you don't mess around when it comes to getting them food on the table.

Old POSK Forum trick. Flag one ear and I used one piece on the lid where 250F was and another at 350F. Good "training wheels" until you get yourself calibrated on vent settings.

Following Dennis' lead, I got one of these nice battery powered airblowers. Works great and no power cords (I don't have an outdoor outlet near the grill). https://smile.amazon.com/FiAir-Charcoal-Tailgating-Campfires-Fireplaces/dp/B00D5FS7HA

Well done, MacK! But, we've come to expect nothing less.

Finally got to watch some of the Olympics last night. Well done, Team Aussie. Major upsets in tennis. Love all the drama!

You could have 2 KKs and a nice teak table for that much coin!

No, Frog mats are an open mesh silicone. I have it. Works fine for some things. Good up to 550F. One caution from their description - Do not expose the Frogmats to direct flame. So, I only use mine on the upper grate if I'm cooking direct on the main. https://smile.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK I've also tried the Cookina mats, which are solid. I like them when I have a marinade on the veggies (like lemon juice and EVOO on asparagus). They simmer in the sauce and still get nice char marks. But, they are only good up to 500F, but don't mind direct heat. https://smile.amazon.com/Cookina-BBQ-Reusable-Cooking-Sheet/dp/B0081TIE5K Here's an old picture of when I first got them and posted somewhere here in the Forum. I got a big one and cut it to fit the top grate and had a nice sized piece left over for things like the asparagus.

I'd say that you've "got the hang of it," Bosco!! Looks killer. My "secret house blend" for brisket - 2 parts Plowboys Bovine Bold, 1 part Oakridge Black Ops, and 1 part Sucklebusters SPG. Used it on a half of a flat (CostCo Prime) for out of town guests on Friday night. Smoke pot of 1 chunk post oak, 1 chunk mesquite, 1 chunk peach. Also, done hot & fast (275F), indirect (drip pan only). They'd never seen the pink butcher paper technique before. Served with a CI skillet of rosemary potatoes in duck fat and local corn on the cob, which got bathed in the hot duck fat instead of butter when they came off the grill. They were impressed. Sorry, no pics. I don't make my dinner guests wait for food while I snap photos.