tony b

@ckreef - about the ketchup joke! Gotta hit that Poutine gravy. I know it's mostly artificial flavors (hydrolized vegetable protein, etc.), but that sh!t is still tasty on spuds - fries, mashed, whatever!

It's not the thickness that makes the difference, it's the material it's made of. They are not the same. Dennis has a special formulation for the pizza stone. The deflector is basically the same as the walls of your KK.

Great job! Love me some burnt ends! OK, for the rest of ya'll out there, GET THEE HENCE TO COSTCO!!! PRIME grade full packer cuts of brisket for only, wait for it, $3.79/lb. YES, that's right PRIME for only $3.79/lb. Just wish that I had more room in my chest freezer right now (damn it, chicken has been crazy cheap lately ($0.59/lb) and I'm stocked up on leg quarters!)

Crazy party, Bro! Serious eats and excellent pics. Thanks for the extra details on the brews - as another homebrewer, I appreciates those! That IPA sounds excellent. I'm in primary with a Saison right now, that I'm contemplating dry hopping before kegging, maybe Ron Mexico (HBC-438)? Got 2 in Secondary - Belgium Golden to be finished with Matcha Green Tea and a Citra Smash IPA. Lots of beer festivals to pour at this August. Pouring at one this Saturday in the Quad Cities - a riff on Tasty's Janet's Brown IPA and Belgian Dubbel.

Roger, Pele Control! Well done, mission accomplished!

@kennyrayandersen - You just have to shop judiciously. I can get cryopacks of ribs from Swift's Premium @ CostCo that aren't pre-brined. Three racks of St. Louis ribs to the pack . I can also get them from my local butcher, but those are from heritage piggies and cost a bit more - special occasion ribs!

I believe that Welches (and probably others) make a sparkling grape juice that you could use in the Sangria for the kids Mitzvoth. There are some nice sparkling (non-alcoholic) lemonades, too, that would work. Mazel Tov!

@kennyrayandersen - looks like the BBQ gods have smiled on you. An opportunity like this doesn't come around very often at all. Best be taking advantage while the KK is hot!

Seriously true - Dennis won't give up until it's damned near perfect. Having spoken to him directly about this very topic, he's been as frustrated getting all the bugs sorted out as we have. Looks like a light at the end of the tunnel. Folks going forward from now will wonder what all the fuss was about in these old posts.

Having eaten at Jaleo in DC many times, I know what you are talking about. Everything about the place is amazing. I had to buy the cookbook.

You had me with this one!

@ckreef You are in for a treat from Bosco. I just did some chicken leg quarters on Sunday, injected with the marinade he's sending you. YUMMY! And, if you ask nicely, he might toss in a packet or two of Poutine gravy mix! Which I put on my mashed potatoes and roasted chuck roast on Saturday!

Grilled figs stuffed with goat cheese and wrapped in prosciutto - what's not to love?

Just goes to show that even foods we dislike can become very tasty - if cooked on a KK!

Nice dinner plate, but as you said yourself, a tad overdone. I like my lamb closer to med-rare. Those frenched racks are a challenge without a temp probe monitor.

SERIOUSLY twisted!

But, inquiring minds like ours would like to know? Who's the hotdog for?

How do you know when your contractor is lying to you? His lips are moving!

In all this excitement to finally get delivery, DON'T FORGET THE PICTURES!

It's a common lament on this site, "Why did I wait so long to buy it?" Like I used to do when buying cars - open a special savings account and automatically stash a bit of money each payday until your accumulate enough to buy it. Painless.

Been there, done that! I went through all the gyrations as well. Reversed the spin on the motor, loctite on the motor shaft, figured out the left/right threads on the basket (no loctite needed there, which preserves the ability to easily switch between the high post and low post).

Killer looking tomahawk steak! Interesting spin on ABTs.

@MacKenzie -

Smart man!