tony b

Super job, Shuley! Rolls and all! Love me a good Bahn mi sandwich.

Well done! Looks like it was a great feast and a fun party, too!

Next time, after you slice the eggplant, liberally (I mean liberally!!) salt the eggplant and let it rest for at least an hour. Then rinse off the extra salt before cooking. Should help with the bitterness.

Yes, indeed you are. I never sauce anything, except I will do burnt ends when I have a point. It truly is Meat Candy.

Any way to get Raichlen to autograph it for you before it ships? That would be sooo cool!

I was reminded of the old SNL routine about the dessert topping and floor cleaner - Shimmer. http://www.nbc.com/saturday-night-live/video/shimmer-floor-wax/n8625 BTW - stunning grill (no, I'm not biased - LOL) and nice job on the solo move.

As soon as I saw the picture, I knew you were going to call me out on the broccoli! You'll never convert me on this one - NEVER!

Got that one under your belt. Well done.

Just ordered mine.

@ckreef - that money shot is just outstanding. A sure fire winner in the Challenge.

Never seen bacon like that before with the loin on the end.

But it's still damned funny!

Excellent story.

@KevinD - you could always convert that corned beef brisket to a nice pastrami. Just rinse off the corned beef seasoning, a quick soak in some water to pull out some of the brine, then rub down with lots of black pepper and ground coriander seeds. Then, a nice slow smoke.

@Gnomatic - maybe that's the name of your SECOND KK!

I'm having trouble remembering the thread, but do a search as some one here did an extensive set of trials to replicate the commercial steam oven environment. I seem to recall something about chain links and a cast iron pan. I'm not a big baker, so I never went that deep into it.

Seriously tasty looking cooks. Good luck with the rest of the burn in; looks like you've got it under control.

WOW! That's a lot of meat. Digging the idea of leveraging the sister for the 32" BB. Hope it works!

I'm a Counter Culture Coffee guy (they are out of Raleigh NC). Lots of single farm coffees from all over the world - Central/South America, Africa, Indonesia. Selection varies with harvest times. https://counterculturecoffee.com/store/coffee If you like the darker roasted styles, try Baby's Coffee out of Key West (they have a bigger processing plant in Louisiana). https://www.babyscoffee.com/ If you want to try something a bit unique, go for Pinion Dark Roast out of New Mexico. https://smile.amazon.com/Piñon-Coffee-Dark-Whole-Bean/dp/B00PBFANKQ

I ended up trimming about 3/16" off my hexagonal shaft to get my rotisserie basket to fit. Just keep trimming it down until it just fits.

No worries now. Best wishes on the Mrs recovery.

@5698k - no harm, no foul in my book, bro! We are a cult. Welcome to the Obsession, HalfSmoke. Like the others, I'm betting on a Fall delivery in time to cook that Thanksgiving Turkey, Christmas at the latest. The only regret anyone every has in buying a KK is that they waited so long to do it!

Burnt Ends = Meat Candy! Nice bark on that brisket, too!

Welcome to the KK family. Stunning blue color. Can't wait to see pics of that first cook.