tony b

Might have to swing back by and see if they're still there. Most of our supermarket peaches come from Arkansas (early) and Colorado (later).

KK Family rocks the Guru Challenge - AGAIN! @bosco - And you said that you were done with the Challenges! Hah - what a rouse!

Welcome back. There are efforts to recapture some of the old pictures. However, many folks back in the day used 3rd party hosting sites to store the pictures. Those are gone forever.

Nice pics of the 501! Cute pic of the son inside, too! Can't wait to see that thing fired up with big ole hunks of meat on it!

Yummy looking spuds, CC. And of course I keep a jar of bacon grease next to the stove - I'm from the South, duh! Will do a 2x baked spud with my steak tomorrow evening. Definitely gonna smother that sucker in bacon grease - thx for the suggestion!

Twisted, but funny!

Local farm store had a "Peaches from Georgia" semi-truck in the parking lot this morning with a tent set up. Was seriously tempted.

Burnt Ends = Meat Candy! Nothing better in the whole BBQ world. @JimBob67 - I'm a big fan of Aaron Franklin's brisket method. Similar to what Rak did. Simple rub - S&P, garlic powder, and some cayenne. Low & slow (250F) over some nice post oak, with a baby chunk of mesquite. Once you're through the stall, around 170F, then wrap in the pink (non waxed) butcher paper, finish until 203F. Awesome!

One of my nephew's favorite books as a child was "Never Tease A Weasel." Just sayin'

I'm still betting even money that that pellet smoker is gone before the year's out!

Love the pics; keep'em coming.

I'd eat that!

Welcome to the KK Family. You're in for the ride of your life. Once the KK arrives, your next big decision is - what to do with the gasser and pellet smoker? as they won't see much, if any, action going forward.

I see benefits to both designs, especially for specific cooks. I'm thinking I'd like to use my fish basket with the new straight rod to do a whole red snapper, rotisserie style. I also like MacKenzie's wing idea. But, for large whole cuts, like chickens, roasts, etc., the basket design wins in my book.

Promises, promises!

I miss her BBQ show on the Travel Channel (BBQ Crawl). A big thumbs up on the Q-Nami. Great stuff. LOVE IT!! If you haven't tried Dizzy Pig's Pineapple Head, get some. Wonderful on grilled pineapple (and peaches, and apples, and ...) While it's a cute execution, I think I'd rather just toss some fresh pineapple chunks inside the chicken and put it in the rotisserie basket!

A bit of cautiousness is never a bad thing when cooking for others; keeps us on our toes. But Bosco, buddy, you've been around long enough to stop that all night babysitting!

Both cooks look excellent, but I have to give the nod to Aussie, as I'm a junkie for all things lamb, especially shanks!

@CeramicChef - Sounds like you have been anointed the neighborhood party house, my BBQ brother! My only rule is BYOB. I'll feed you til you bust a gut, but not gonna share all of my alcohol! @Bruce Pearson - given the issues you have with that fence to get your KK to the backyard, it might actually be a good trade with your buddy! And, trust me, we'll peer pressure you into using that KK, no worries it's going to join the rest of the "collection."

If it ain't broke, don't fix it, as the saying goes. There is a small downside to opening the guru damper all the way - windy conditions. Even with the top vent almost closed, you can vacuum drag enough air through the guru fan port on a moderately windy day to cause your temps to increase beyond the guru's setpoint and it will stop running. Then, fingers crossed that your fire doesn't go out before the temps drop back down under the setpoint where the fan will start running again. Or, if it stays windy, your fire won't go out, but the temps will just keep creeping up to match the airflow caused by the wind. I've seen situations where my temps went up by 50F, so this advice is from firsthand experience.

It will hold a turkey just fine. You'll use the whole 8" basket (take out the 6" reducer). And, MacKenzie is spot on about the adjustable clamps securing things nicely. This design allows some things to be "spun" that you wouldn't be able to using the standard rod and prongs, like MacKenzie's racks of ribs. I'm looking forward to putting some 1/4" mesh wire inside the basket and roasting chile peppers in it.

I hope he lives long enough to collect it all.

They are very pretty for what they're intended for, but that's just how Dennis rolls!